Designers Anshumala and Vaibhav Behl have worked collectively with huge brands like Louis Vuitton, Bulgari, and Christian Dior. Having been buddies for over a decade, their love for
Designers Anshumala and Vaibhav Behl have worked collectively with huge brands like Louis Vuitton, Bulgari, and Christian Dior. Having been buddies for over a decade, their love for travel and meals took them to Europe and the Mediterranean, between 2011 and 2017.
During their travels, they got here across the idea of community dining in countries like Greece, Turkey, Lebanon, Italy, and Spain. Hosted through families, it gave a curated experience to travelers looking to taste a slice of the local culture.
The duo realised that both locals and travelers have been equipped to pay cash to experience domestic cooking with a cultural ambience. This gave birth to an concept, and the duo discovered their third partner, Neha Malik, who had formerly worked with Vaibhav.
The concept eventually took form and Conosh was began out in 2018 in Bengaluru. It is a common platform wherein people come collectively and join through sharing meals. While it offers a platform for home cooks to show off their meals, it’s also bringing lower back the idea of community dining, which has been an vital part of our culture. Simply put, Conosh is all about making buddies over meals. The primary concept is to eat together, host pop-ups, and share tales with strangers.
“We have realised the power of creating communities. We believe food is a great example of people coming together. The plan is to build a community of like-minded people and re-build the culture experience-based eating and eating together,” says Anshumala.
The startup, with a ten-member team, has completed 60 pop-united statesto-date in Bengaluru, and additionally released operations in Delhi and Mumbai in October 2019. It has completed thirteen pop-united statesin Delhi and has controlled pop-united statesin Mumbai until now.
“We’ve done regional Indian cuisines including Kodagu, goan, andhra brahmin, mangalorean veg/non-veg, awadhi etc., as well international cuisines including Dutch (for Sinterklaas day) and American (for thanksgiving) hosted by the expats. We are planning for a French one in Bengaluru soon,” says Anshumala.
Conosh works on each B2B and B2C models. A meal for one starts at Rs 799, and the pricing is determined through both Conosh and the hosts. According to the startup, in the B2C and B2B model, round eighty percentage cash goes back to the chef. The advertising and the tale telling for the chef will be completed through Conosh on digital marketing platforms. The founders have so far invested plenty of cash and desire to raise $2 million through the end of the year. They do not want to reveal their investment.
The startup additionally has kinds of B2B partnerships. One is referred to as Homemade through Conosh – Corporate Collaboration, and another is Conosh – Brand Partnerships.
The startup released Homemade through Conosh – Corporate Collaboration in October through curating table tales for CoWrks. So far, it has accomplished 20 plus such company tie u.s.via this brand. Some of its customers in the segment encompass Amazon, CoWrks, WeWork, Yellow Messenger, Viacom18, Ninjacart, and Ask Wealth Advisors, in which the top management organises lunch conferences with these home-made experiences.
The startup also has Conosh – Brand Partnerships. “Brands see us as a platform to reach their customers in an up, close, and personal way, amidst free-flowing conversations, brands seamlessly become part of the experiences. Some of the brands we have collaborated with are Hoegaarden (AB InBev), Chaayos, 6Fields beer, Kotsberg beer, Ampersand Wine (from the family of Big Banyan), Bohemian house, Third Wave, and some startups like 10 Cuts of Cheese, GWEN, etc.,” say Anshumala and Vaibhav.
As cloud kitchens are speedy catching up in India, Conosh presently competes with businesses like Yellow Tie and Cross Border Kitchens, which additionally need to fulfil experiences.
According to NRAI’’s India Food Services Report 2019, the organised Cloud Kitchen marketplace in India was worth Rs 928 crore in 2018-2019.
“We are targeting 250-300 pop-ups within the first six to eight months. We are planning to expand our community by continuing to focus on referrals, amplifying digital and offline media. We will also be focused on penetrating deeper into existing cities of Mumbai, Delhi, and Bengaluru,” says Anshumala.
“In terms of Homemade by Conosh, we are looking to serve 1,000-1,500 people by second quarter of 2020. To put numbers in perspective, we would say 20-30 pop-ups at any weekend running in parallel in full capacity, and our Conoshites making friends over food,” says Vaibhav.
