Reflection Mind Mapping 

 Idea generation for a Restaurant Business 

 Challenge 

 We are planning to start a family business near a recently opened university campus . The   university , when fully functional will be housing around 2500 students , professors , teaching staff   and their families . From among a host of business opportunities surrounding the university , we   were looking for an idea which involved lower capital investment . After a few discussions with   family members and colleagues , we selected three business ideas to choose from ; they are   Student Housing , Restaurant business and Coaching Institution . Considering the initial capital   investment involved ; we have taken up the restaurant business for implementation . 

 From among many type of restaurant ideas like breakfast serving , QSR ( quick service 

 restaurant ) , fast food , fine dine , family restaurant , barbeque etc . our challenge was to select the   one which would be feasible for implementation , iterate if required , scale up if the concept   becomes success or switch to a different restaurant model in case of failure . 

 Selection   For our challenge we selected the tool called Mind Mapping , which facilitates search for   patterns , themes and insights in a large quantity of data we collected during our exploration of   what is , the current reality . The goal is to establish criteria for the what - if idea generation phase . 

 For our type of restaurant idea generation we needed to find the food preferences of 

 customers , their paying capacity , preferred cuisine , and what they felt about the other eateries   located in and around the university campus etc . We believed that , like the MeYou Health case   study , different personas would emerge with differing requirements and we needed to cater   differently to each . 

 Application 

 Before we set out to conduct ethnographic interview of our potential customers we needed to   determine who we would study , where we would find them , and what questions we might ask   them . As our restaurant business would be centered on the university , our target was students ,   professors , teaching staff and their families . We resorted to conversation type of interview   instead of prepared questionnaire . One of our goals was to bring out unarticulated needs of the   customers . 

 We interviewed around 30 students and 15 teaching staffs , visited the student ’s canteen , 

 went to the other local eateries , and tasted the food ourselves . We felt that we needed to ask   different questions to the students and different questions to the teaching staff community . For   the students , our conversations were mainly around their social background . In India , the social   backgrounds are varied from state to state and highly influence an individual ’s life . We asked the   students questions like , from the states they belong , family background , educational background ,   reason for them to join the university , their future aspirations , their college class timings etc . 

 Then the other conversations were around their food preferences , what they felt about their   college canteen food etc . As for the teaching staff community we asked direct questions on their   expectations from our restaurant . 

 Insight   From the initial round of interviews conducted , we observed some distinctive differences   between the student ’s and the teaching staff community ’s expectations from our restaurant , as we   had learned from the MeYou Health case study , that different personas would emerge .   Some of   the insights gained are tabulated below :     Question   Student community 

 response 

 Professors , Staff and Family 

 response 

 Insight gained 

 Type of restaurant   preferred 

 Lunch providing restaurant   Barbeque 

 Lunch and dinner Providing   restaurant , fine dine restaurant   , Barbeque 

 Lunch providing restaurant   and Barbeque are in   demand 

 Cuisine   Bengali cuisine   Bengali cuisine   Bengali cuisine is preferred   by both 

 Restaurant timing   From 12 pm to 4 pm   From   11 am to 3 pm   11 am to 4 pm   timing will   suite both 

 Traveling from their   residence to   restaurant 

 During Exam periods , rain   and summer they do n’t want   to commute 

 No such preference   Home delivery of ordered   food for students during    such periods 

 Price   Preference for Lower price    Willing to pay higher price too   Lower priced menu items 

 Payment Options   once in a month payment   No such preference   Flexible payment options   for student community 

 We observed that Lunch is preferable by both , Bengali cuisine is in demand . Especially the   student community craves for home food . We resorted to co creation for selection of the menu   items . One of the unarticulated need of the student ’s which surfaced was that during the exams ,   during summer under hot sun , and during rain they do not want to commute from their residence   to the restaurant . This gave us an idea on home delivery of food during such events .        Approach     With the insight gained from applying the mind mapping tool , we have selected the “ lunch only ”   restaurant model for implementation in the initial stage . For start , we will be focusing on the   Bengali cuisine which is in high demand in the locality and focus on low priced menu items . We   are planning to start with a small number of lunches served , catering to the preference of mainly   the student community . For ordering , payment and home delivery , we are planning to create an   exclusive mobile app . 

 With the “ Lunch only ” restaurant idea selected , we are ready to see what works . We will 

 use Learning launch tool to test our model in the real world scenario . The purpose is to learn ,   improve and iterate . If our idea succeeds , we will scale it up , add more varieties in the menu , add   barbeque etc .   and expand to carter to the larger customer base . 


EMAIL: 
ID_NUM: 
NAME_STUDENT: 
PHONE_NUM: 
STREET_ADDRESS: 
URL_PERSONAL: 
USERNAME: 

### Task: You are a PII (Personal Identity Information) Detection. Given a essays written by students, you have to identify ONLY the following:
NAME_STUDENT - The full or partial name of a student that is not necessarily the author of the essay. This excludes instructors, authors, and other person names.
EMAIL - A student’s email address.
USERNAME - A student's username on any platform.
ID_NUM - A number or sequence of characters that could be used to identify a student, such as a student ID or a social security number.
PHONE_NUM - A phone number associated with a student.
URL_PERSONAL - A URL that might be used to identify a student.
STREET_ADDRESS - A full or partial street address that is associated with the student, such as their home address.
### Input: Reflection Mind Mapping 

 Idea generation for a Restaurant Business 

 Challenge 

 We are planning to start a family business near a recently opened university campus . The   university , when fully functional will be housing around 2500 students , professors , teaching staff   and their families . From among a host of business opportunities surrounding the university , we   were looking for an idea which involved lower capital investment . After a few discussions with   family members and colleagues , we selected three business ideas to choose from ; they are   Student Housing , Restaurant business and Coaching Institution . Considering the initial capital   investment involved ; we have taken up the restaurant business for implementation . 

 From among many type of restaurant ideas like breakfast serving , QSR ( quick service 

 restaurant ) , fast food , fine dine , family restaurant , barbeque etc . our challenge was to select the   one which would be feasible for implementation , iterate if required , scale up if the concept   becomes success or switch to a different restaurant model in case of failure . 

 Selection   For our challenge we selected the tool called Mind Mapping , which facilitates search for   patterns , themes and insights in a large quantity of data we collected during our exploration of   what is , the current reality . The goal is to establish criteria for the what - if idea generation phase . 

 For our type of restaurant idea generation we needed to find the food preferences of 

 customers , their paying capacity , preferred cuisine , and what they felt about the other eateries   located in and around the university campus etc . We believed that , like the MeYou Health case   study , different personas would emerge with differing requirements and we needed to cater   differently to each . 

 Application 

 Before we set out to conduct ethnographic interview of our potential customers we needed to   determine who we would study , where we would find them , and what questions we might ask   them . As our restaurant business would be centered on the university , our target was students ,   professors , teaching staff and their families . We resorted to conversation type of interview   instead of prepared questionnaire . One of our goals was to bring out unarticulated needs of the   customers . 

 We interviewed around 30 students and 15 teaching staffs , visited the student ’s canteen , 

 went to the other local eateries , and tasted the food ourselves . We felt that we needed to ask   different questions to the students and different questions to the teaching staff community . For   the students , our conversations were mainly around their social background . In India , the social   backgrounds are varied from state to state and highly influence an individual ’s life . We asked the   students questions like , from the states they belong , family background , educational background ,   reason for them to join the university , their future aspirations , their college class timings etc . 

 Then the other conversations were around their food preferences , what they felt about their   college canteen food etc . As for the teaching staff community we asked direct questions on their   expectations from our restaurant . 

 Insight   From the initial round of interviews conducted , we observed some distinctive differences   between the student ’s and the teaching staff community ’s expectations from our restaurant , as we   had learned from the MeYou Health case study , that different personas would emerge .   Some of   the insights gained are tabulated below :     Question   Student community 

 response 

 Professors , Staff and Family 

 response 

 Insight gained 

 Type of restaurant   preferred 

 Lunch providing restaurant   Barbeque 

 Lunch and dinner Providing   restaurant , fine dine restaurant   , Barbeque 

 Lunch providing restaurant   and Barbeque are in   demand 

 Cuisine   Bengali cuisine   Bengali cuisine   Bengali cuisine is preferred   by both 

 Restaurant timing   From 12 pm to 4 pm   From   11 am to 3 pm   11 am to 4 pm   timing will   suite both 

 Traveling from their   residence to   restaurant 

 During Exam periods , rain   and summer they do n’t want   to commute 

 No such preference   Home delivery of ordered   food for students during    such periods 

 Price   Preference for Lower price    Willing to pay higher price too   Lower priced menu items 

 Payment Options   once in a month payment   No such preference   Flexible payment options   for student community 

 We observed that Lunch is preferable by both , Bengali cuisine is in demand . Especially the   student community craves for home food . We resorted to co creation for selection of the menu   items . One of the unarticulated need of the student ’s which surfaced was that during the exams ,   during summer under hot sun , and during rain they do not want to commute from their residence   to the restaurant . This gave us an idea on home delivery of food during such events .        Approach     With the insight gained from applying the mind mapping tool , we have selected the “ lunch only ”   restaurant model for implementation in the initial stage . For start , we will be focusing on the   Bengali cuisine which is in high demand in the locality and focus on low priced menu items . We   are planning to start with a small number of lunches served , catering to the preference of mainly   the student community . For ordering , payment and home delivery , we are planning to create an   exclusive mobile app . 

 With the “ Lunch only ” restaurant idea selected , we are ready to see what works . We will 

 use Learning launch tool to test our model in the real world scenario . The purpose is to learn ,   improve and iterate . If our idea succeeds , we will scale it up , add more varieties in the menu , add   barbeque etc .   and expand to carter to the larger customer base .
### Output: 