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

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

ACKNOWLEDGEMENT
It was a great opportunity for us to work with Eazydiner, pioneers in
the field of Indias 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.

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

COMPANY PROFILE
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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? Whats a new and
exciting eatery in the city? Whats the best thing on a restaurants 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.

You love freebies!

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Youre a compulsive loyalty point collector (arent we all?)

YOURE 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!

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. Marketing
The 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. IT
The 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.

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 Englishlanguage 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.

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.

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)

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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.

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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.

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2. Telephone

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

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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, caf, 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.
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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.

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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
companys 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.

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Conclusion
When I look back at the time I spend at EazyDiners, 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.

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

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