Where should you look first?
Start within a short walk or ride from your kitchen. Close customers mean hot food, quick delivery and less fuel. They also see you as a neighbour they can trust.
- Neighbours and your building or street group.
- Small offices and shops nearby where people eat at their desk.
- Students and working people who live away from home.
- Hostels, paying-guest homes and shared flats.
- Older people or busy families who want a simple home meal.
What should your first message say?
Keep it short. Say who you are, what the box has, the price, the time and how to order. Put the price in the message, so people do not have to ask.
This week: Mon veg curry, rice, 2 rotis, salad · Tue dal, mixed veg, rice, 2 rotis · Wed chickpea curry, rice, salad.
One box ₹110, delivered 12:30–1:30. Monthly price on request.
Try one day free this week? Reply YES with your address.
Should you offer a trial?
A short trial lowers the risk for a new customer. It can be one free box, or a paid trial week at the normal price with no monthly commitment. Choose what you can afford.
- Make the trial exactly the same as the real service: same box, same time, same portion.
- Ask at the end of the week: would you like to continue monthly?
- Write down who said no and why. Late delivery? Too spicy? Price? Fix what you can.
How do you approach offices and hostels?
Visit at a calm time, not at lunch. Bring a printed menu card with your number and price. Ask to leave a few cards at the front desk or on a notice board, if that is allowed.
For hostels and shared flats, one person often orders for a group. Offer a simple group plan: one delivery, one bill, several boxes. It saves you trips and makes the count easy.
Be patient with offices. The first week, maybe one person tries a box. If it arrives hot and on time, colleagues notice at lunch and ask where it came from. Leave a small card in every box for that moment.
How do you turn customers into more customers?
Happy customers are your best advertising. Ask them directly, but kindly, once they have eaten with you for a week or two.
Post today's menu on your WhatsApp status every morning, with one clear photo of the real box. People who see it every day remember you when they need a meal.
What should you avoid at the start?
- Saying yes to everyone. Customers far away or with very special requests can break your routine. It is fine to say "not yet".
- Too many dishes. One good menu a day is easier to cook well than three menus.
- Late delivery to win more customers. Being on time every day matters more than being big.
- No clear price. If people have to ask, many will not.
- Nothing written down. Note each customer's name, number, address, meal and start date from the very first day.
Growing slowly is not a weakness. Ten customers who stay for a year are worth more than thirty who try you for a week and leave because the food came late.
How do you keep the first ten?
Getting customers is half the work. Keeping them is the other half. The things that keep customers are simple: the same taste, the same portion, on time, and easy to pause or pay.
- Deliver at the same time every day.
- Share the menu a day ahead.
- Make leaves easy, and do not charge for days you were told about in time.
- Send dues once a month, politely, with the exact amount.
HomeTiffin gives you a kitchen page to share, a daily menu link and pause links for each customer. See your kitchen page or open the sample kitchen.