Summer Internship Project Report.docxJB

SUMMER INTERNSHIP PROJECT REPORT

ON

EAZYDINER

SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS OF BBA PROGRAM OF SCHOOL OF MANAGEMENT, GD GOENKA UNIVERSITY,

GURGAON

ACADEMIC SESSION

2014-2015

UNDER THE GUIDANCE OF:

MS.DIVYA DALAL

DESIGNATION OF GUIDE: ASSOCIATE PROFESSOR

SUBMITTED BY:

NAME OF STUDENT: JASKANWARJEET SINGH BAKSHI

ENROLMENT NO:130010201036

GD GOENKA UNIVERSITY

SOHNA ROAD, GURGAON – 122003, HARYANA, INDIA

1

DECLARATION I, Jaskanwarjeet Singh Bakshi (130010201036), hereby declare that the project report

entitled, “EAZYDINER” submitted by me to GD Goenka University, in partial fulfillment of

the requirement for the award of degree of Bachelors of Business Administration under the

guidance of Ms. Divya Dalal (Asst. Professor), is my original work and the conclusions

drawn therein are based on the material collected by myself.

The Report submitted is my own work and has not been duplicated from any other source. I

shall be responsible for any unpleasing moment/situation.

Place: Gurgaon, Haryana

Date: 30/08/2015

Jaskanwarjeet Singh Bakshi

2

ACKNOWLEDGEMENT It was a great opportunity for us to work with Eazydiner, pioneers in

the field of India’s first curated restaurant reservation website. I am extremely grateful

to all those who have shared their expertise and knowledge with me and without

whom the completion of this project would have been virtually impossible.

Firstly, I would like to thank our Company Guide Mr. Rohit Dasgupta , who has been

a constant source of inspiration for us during the completion of this project. He gave

us invaluable inputs during our endeavor to complete this project.

I am indebted to all staff of Eazydiner for their valuable support and cooperation

during the entire tenure of this project. Not to forget, all those who have kept our

spirits surging and helped delivering our best.

I thank our faculty guide Ms. Divya Dalal who helped me out at every critical

situation that I faced in our project and gave me her valuable advice to solve

problems.

I want to give our special thanks to all members of GD Goenka University, for

providing me with the opportunity to work on this project with this great organization.

At last I would like to thank all the respondents met in the preparation, who gave their

valuable time to provide us required information and their honest support to complete

our project in time.

3

Table of Contents

DECLARATION........................................................................................................................................2

ACKNOWLEDGEMENT...........................................................................................................................3

COMPANY PROFILE................................................................................................................................5

Departments at EAZYDINER...................................................................................................................7

THE TEAM..............................................................................................................................................8

Objectives of the Summer Internship..................................................................................................12

Our Experience at EazyDiner...............................................................................................................12

LEARNING OUTCOMES........................................................................................................................16

Conclusion...........................................................................................................................................17

BIBLIOGRAPHY.....................................................................................................................................18

4

COMPANY PROFILE

We are a bunch of people passionate about food, wine and all the good things in life. As a team of Chefs and Hotel operation people who have worked in some of the finest hotels and restaurants around the world, we are always seeking out new dining experiences and exciting cuisines. And it is this love of food and wine that brought us together to create eazydiner.com.

How often have you wondered where to go and eat on a special occasion? What’s a new and exciting eatery in the city? What’s the best thing on a restaurant’s menu? 

EazyDiner has plenty of answers.

With exclusive and expert reviews by top critics like Vir Sanghvi, EazyDiner is your reliable guide to eating out. Get insider tips as well as hundreds of users’ dining experiences to get a complete picture before you choose. 

If you want ideas, suggestions or recommendations on eating out, just call EazyConcierge at 786 100 4444 from 10 am to 11 pm every day. You can also make an instant reservation at the same number or at eazydiner.com.

Every booking through EazyDiner comes with a special deal which could be one of the following: 

A complimentary glass of wine or beer.

A complimentary appetiser or a main course or a dessert.

A discount on your meal.

Loyalty points with every booking to redeem for dining vouchers.

Lots of surprise dining invitations for regular users!

We offer: Instant online reservations

100 word experts reviews

Irresistable deals with every reservation

Dedicated dining concierge

EazyDiner Loyalty Points

EazyTrends – daily editorial content

Five reasons why you should book with EazyDiner You hate waiting in cues outside restaurants.

5

You love freebies!

You’re a compulsive loyalty point collector (aren’t we all?)

YOU’RE CRAZY ABOUT FOOD!!

But always clueless about where to dine next.

So just take the eazy way out and become an EazyDiner. After all, eating is believing!

6

Departments at EAZYDINER

1. EazyConcierge

It was the call center which was managed by at least 3 people from 10.00 am in the morning to 11.00 pm at night. Their job included quite a few tasks. They managed the incoming calls from potential bookers, gave them suggestions if the customer required, made the booking at the restaurants, and also follow up with the restaurant if the customer showed up.

2. Content In this department the content of the website was made. Everything, from the critic reviews to the timings of the restaurants, the pictures to be put on the website, checking whether the phone numbers were correct or not was all done in the content room.

3. Outreach This was the offline marketing department of the company. They used to go to different places and make the people aware about the company by handing out flyers, mugs, muffins and restaurant vouchers to people who would register online on eazydienr and write reviews.

4. MarketingThe work of this department was to manage the social media pages of the company, facebook, twitter, Linkedin, etc. and to design and mail special offers and things of interest to existing users.

5. ITThe IT department was the brain of the company. They gathered all the data that was needed by the content team, for example the phone numbers of all the restaurants. Also, they developed the website and uploaded the new content given by the content team and fixed all the errors in the system.

6. Finance The Finance department looked after the accounts of the firm on a daily basis and gave out the salaries of all the employees at the end of the month.

7

THE TEAM

A. Vir Sanghvi (Co-founder)

Vir Sanghvi is the best-known Indian journalist of his generation. His career straddles print, television, books and now, new media. Vir Sanghvi was born in London in 1956 and educated at Mayo College, Ajmer and Mill Hill School, London. He won an Open Scholarship to read Politics, Philosophy and Economics at Brasenose College, Oxford. In 1978, when he was 22, he was appointed editor of Bombay magazine, making him the youngest editor in the history of Indian journalism. In1983, he presided over the re-launch of the monthly features magazine Imprint and in 1986, when he was 30, he became editor of Sunday, the news magazine published by the ABP group. Under Sanghvi's editorship Sunday became India's largest-selling English-language news magazine. Later, Sanghvi became Consulting Editor of the ABP group, the leading publishers of newspapers and magazines in Eastern India. In 1999, he was appointed Editor of the Hindustan Times, the largest-selling English-language newspaper in Delhi and North India. In 2003, he stepped down as Editor but continued as Editorial Director till 2007. During Sanghvi's time, the Hindustan Times became a multi-edition newspaper opening new editions in Chandigarh, Calcutta, Bhopal, Ranchi, and most successfully in Bombay where it is now the second largest-selling newspaper. In 2007, Sanghvi switched to an advisory role with HT Media, the company that publishes the Hindustan Times and the financial daily Mint. He continues to be a regular columnist for the Hindustan Times and an occasional columnist for Mint.

8

He has also anchored shows on the NDTV network, including Face The Music, and One On One on NDTV 24x7 and Custom Made for Vir Sanghvi on NDTV Good Times. His most recent appearance on NDTV was as a judge on the India-Pakistan food competition Foodistan in 2012. Sanghvi has also run a parallel TV career which began while he was still editor of Sunday. He anchored Question Time for Doordarshan, the state run broadcaster and then Round Table for DD-CNN, a collaboration between Doordarshan and CNN. In 1997, he Switched to the Star Network where he has anchored many shows across channels, among them A Question of Answers, Star Talk, Veer Ke Teer, and Cover Story. His most recent show Achiever's Club aired on Star World in 2011/12.

Among Sanghvi's other shows are A Matter of Taste and Vir Sanghvi's Asian Diary on Discovery Travel and Living and Tycoons and On The Record on CNBC. Sanghvi's books include Men of Steel (published by Roli Books), one of the biggest paperback bestsellers in the history of Indian publishing which has been translated into 8 Indian languages. His other books are Rude Food and Madharvaro Scindia, a biography (Penguin) and India – Then and Now (Roli). Vir Sanghvi has won many awards during his career for both TV and print including the Rajiv Gandhi Award, the Lokmanya Tilak Award, the Cointreau Award for Best Food Literature Book (in the world for Rude Food) and innumerable TV prizes. In 1993, he was declared A Global Leader of Tomorrow by the World Economic Forum at Davos. He has been a member of many professional, academic and government bodies including the National Integration Council. Currently, he is a member of the Broadcast Content Complaint Council (BCCC), a body that regulates content on entertainment TV channels.

B. Sue Reitz (Managing Director)

Sue Reitz is a hotelier with over 30 years of experience and a strong background in hotel openings and operations. During her career, she has worked with some of the best hotel companies like Mandarin Oriental Hotel Group in Hong Kong & Singapore and later with Amanresorts at the iconic Strand Hotel in Yangom before heading to Hawaii, Amangani (Jackson Hole, WY) and Amankora, Bhutan and finally to Aman in Tokyo.

9

C. Rohit Dasgupta (Senior Vice President)

Rohit Dasgupta is a passionate hotelier with a strong focus on Food & Beverage operations. He has opened and run iconic restaurants and worked in Delhi, Bangalore and Goa in senior positions with Taj Hotels, Radisson Hotels, The Imperial and finally with Oberoi Hotels where he was the General Manager of the Trident Agra. A leader by nature, he has a flair for working with teams. He has also been responsible for turning around many restaurants in his 18 year long career with the right marketing acumen backed by strong operational processes.

D. Sachin Pabreja (Vice President)

Sachin has the dual distinction of working with both luxury and boutique hotels with over 17 years of experience. He has held leadership positions with Hyatt International, at The Imperial and Claridges Hotel. He has done several pre-openings for hotels and restaurants and is an expert in setting up operations from scratch. Sachin has been a strategic advisor in many operations and is the team lead for restaurant partner sales due to his extensive understanding of operations.

E. Shruti Kaul (Vice President)

Shruti comes with a wealth of experience across the hotel & finance sector. A hotelier and an ex-banker, her career has spanned across ITC Hotels & Citibank. Her varied exposure with leading companies in diverse fields gives her the ability to deliver & succeed in ambiguous and challenging situations. Part of the founding team at EazyDiner, she looks after corporate account business revenue and marketing alliances.

F. Ruchika Dhamija (Chief Product Officer)

10

Ruchika Dhamija is the Chief Product Officer of EazyDiner. She has driven the marketing strategies and product development for some engaging fashion start-ups like done by None, American Swan amongst others in the past. Her customer research projects at General Motors, Whirlpool India and Berger Paints have helped her evolve innovative solutions and generate substantial brand revenues from free traffic mediums. One of her key strengths is relationship design with the customer. She comes with a background in design and has specialized in colour.

G. Manish Kataula (Chief Architect-Technology)

Manish Kutaula is the Chief Architect - Technology at EazyDiner. He has over 5 years of experience with Internet Business and Ecommerce Startups. Prior to joining EazyDiner, he co-founded Hue India, a startup which focuses on automating market research and design processes. He also held technology roles in building up startups like Done By None and has worked with IT companies like Tata Consultancy Services. He is a techie, an adventure junkie and an entrepreneur at heart. Manish is a Computer Engineering graduate from GB Pant University of Agriculture and Technology, Pantnagar.

11

Objectives of the Summer Internship To gain knowledge about marketing and e-commerce.

To know about the inner working of a start up firm.

To being able to apply the knowledge and skills gained in management curriculum to real-life issues and problems.

To know about the problems faced by startups and how to deal with them.

Our Experience at EazyDiner

During my 11 weeks internship, I had the opportunity to work in two (2) very active departments, namely: Backend and Marketing. Working in these departments, was for me a period of knowledge acquisition and experience through the activities

Backend(EazyContents)

This is were everything about EazyDiner was done. Here we generate content for webpages. Mrs. Geetika Methwani and Mrs. Reeth Puri headed this department. Out of the 7 interns, 3 of us were in the backend team first for 1 month.

1. Timings The first task that was given to me was to work on timings of restaurants. They gave us an excel file naming list 1 or list 12 that contains around 500-501 timings of restaurants in details form that was needed to be compressed and written in form that customers can know at what time restaurant opens and closes. On the left hand side the timings are placed accordingly so that when uploaded on website it is easily understand by the customers.

12

2. Telephone

The second task that I was given to call around 300 restaurants everyday and to confirm

that’s its their number only which was monotonous and tiring task. The list was big as it

contained all the restaurants from the city lets say over 10,000. And this was divided amoung

us interns. In the list, each restaurant had at least 4 numbers, 2 taken from Zomato.com and 2

taken from Yellow Pages.

13

3. Checking

There were 2 types of checking that was done. The first was menu checking. We were given a list of all the menus that were to be uploaded on the website. The task was to check whether there was any problem with the menu, for instance some menus had oil stains on it, in some the menu was not legible etc. We had to copy the menu numbers and comment what the problem was.

The second kind was page checking. In this, we were given a link to the web pages yet to be uploaded to the website. Each page had 10 restaurants. We were supposed to go to each restaurant page and check a few things – the timings were correct and had the right format, the landmark and the address of the restaurant matched and were correct or not, if the map was put up or not, if the cuisine given was right, of the picture given matched the cuisine or not. All the checking was done from the Zomato page of the restaurant. Any problems that we found out were supposed to be put in a Google sheet.

4. Cuisines

Every restaurant serves a particular kind of cuisine and falls under a particular category. We had to make two columns on the excel sheet given to us – one of the cuisine it served, the second was the category the restaurant belonged to. The cuisines were multicuisine, north Indian, south Indian, regional Indian, Mediterranean, Italian, Lebanese, Fast Food, and American etc. The categories were hotel dining, casual dining, café, bakery, etc.

As I was there for 12 weeks, I had a great experience with the internship and learnt a lot about food and its category such as casual electic, Pan Asian etc

Photo uploading- which was to upload a picture for every listed restaurant for the upcoming city for e.g. Mumbai and Bangalore.

14

5. Scanning

I scanned there important documents of signed up restaurants in delhi-ncr and organized them properly for future needs of the documents.

6. Latt long

Siteing the correct restaurant through google maps by coping the latitude and longitude of the same.

15

LEARNING OUTCOMES

I had a great experience with the internship. I learnt alot from it, things such as the day to day running of a business, the business hierarchy which needs to be followed while giving out instructions from the M.D to the interns.

I also learnt how important is the documentation work for any business as due to this only a company’s worth can be found out and investors can be called for future investments.

Working at “EAZYDINER” was fun as well as hectic as we used to be there from 9:30 a.m. till 6:30 p.m. and this give a gist of how my future life is going to be and how important is every single employee to an organization.

I also learnt many food cuisine terms such as casual electic, pan-asian and many more. And how to even categories restaurants into casual dining, delivery only, all time open, etc.

16

Conclusion When I look back at the time I spend at EazyDiner’s, I can positively say that it was very enriching experience for me. Well there were many ups and downs during the internship like some issues with the timings, days of leave etc., which we managed to get past them and during that learnt quite a few new things. The targets that I had in my mind before starting the internship were all fulfilled. A lot of what was taught to us in the course was applied in the real company for instance marketing and I was able to understand the concepts better. As we were working in a startup, the atmosphere was very upbeat and enthusiastic. There was activity all the time. They faced problems on a daily basis. Since it was an e-commerce organization, there were a lot of IT issues that cropped up frequently. Figuring them out and getting them fixed was done almost daily. Other than that there were complaints from the customers that needed to be fixed at a personal level, so that was also done. Despite the chaos that sometimes took over the office, it was a good working environment. I got to work with people from different backgrounds. Mostly, the employees had a hospitality background, so they were very strict on punctuality, dress code and the proper way of speaking. I also got to work with people from the marketing background, people from IT department, and also people who had worked in mass media before. Though the vastly different backgrounds of the employees they worked well together and through them I learnt that value of teamwork. Thus, I can say that interning at EazyDiner was a successful endeavor and I got to learn many

things.

17

BIBLIOGRAPHY

https://www.eazydiner.com/

http://www.wikinewsindia.com/gossip/your-story/how-eazydiner-is-creating-a-niche-in-a-space-dominated-by-biggies-like-zomato/

18