West4East

our REALLY BIG VALUE IDEA  

Foreigners United!

TrayStay™

Our Idea

Who are we?

Team West4East consists of:

Jason Chai – has been in the restaurant industry for over 10 years, Health and Fitness Enthusiast, Casual sports player, and tech savvy.

Dany El-Hachem – AutoCAD Pro. Play Director

Yuting Han – Marketing

SiRui Li – Project Manager, Video Editor

Ruofan Wang – Physics enthusiast, PLAYiarism Studios Design Director

What are we offering?

A silicon mesh matting for serving trays. This mesh is meant to stabilize cups while serving at restaurants. The mesh is adaptable to any size of cups as it is elastic. At the same time, the mesh can be used on any tray as it has elastic bands containing hooks to form a hand strap on the bottom of the tray.

Who are we offering it to?

The silicon mesh is ideal for restaurants which have larger occupancy, customers roaming around, and waiters and waitresses. For example, a sports bar.

Why does that person care?

With the mesh, it could prevent drinks from spilling or falling off. From a restaurant owner or manager perspective, this could prevent spending money on replacing broken material, having a hazardous work area, and bad reviews if anything were spilled onto customers. As for a server’s perspective, this would save the server from having to pay for the wasted products and it could increase their tips since items were served with ease.

Our distinctive competencies

In most restaurants, the serving trays are generally made of plastic, some cork or rubber material. The mesh attachment is ultimately a money saver for restaurant owners, managers, and servers. Not only does it save money, it can improve the efficiency of how servers maneuver as they would not have to worry as much on the balancing.

The substitutes & alternatives

Plastic, cork or rubber base trays

Different shapes

But they all lack proper traction support

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Our Pitch

Our concept pitch

TrayStay ™

Our personal pitch

Team West4East

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The Value

Our first key person

Our first key person is … Xavier (Restaurant Owner)

They care because … More professional service, Customers receive service faster, Less hazardous work area for the employees and customers, Money saved, good reviews, New style of serving/restaurant experience

Our promise to them is … Less spills and hazardous areas. Durable & washable material. Lowering cost of replacing broken glassware. Compatible with any tray/cup size. Better dining atmosphere.

Our second key person

Our second key person is … Alice (Server)

They care because … Improved maneuvering, Confidence in providing professional service, more tips, time saver, less likely to pay compensations (money saver), Increasing concentration on other things instead of balancing, Less pain in wrists/hands, Secured grip of tray

Our promise to them is …Less spills and hazardous areas. Durable & washable material. Lowering cost of replacing glassware. Easy to use. Compatible with any tray/cup size.

Our third key person

Our third key person is … John (customer)

They care because … More professional service, receive beverages faster, New style of serving/restaurant experience, Lowered possibility of having beverages spilled on them.

Our promise to them is … Less spills, better dining atmosphere

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Your feedback and ideas

Feedback on our idea and your assessment of it are incredibly important. Please provide yours below.

Giving feedback and making an assessment are pretty straightforward, but make sure you know how it's done »

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10 Comments

  1. Customer (C)

    8.4

    Value proposition (VP)

    9.1

    Substitutes & alternatives (SA)

    6.5

    People (P) on the team

    9.4

    Offering (O)

    7.4

    Distinctive competencies (DC)

    9.1

    Amazing idea. Just wanted to point out at the fact that some cups might be bigger/heavier than usual ones, adding to that the weight of the liquid inside the cups. Will this prototype deal with this issue or will it break?

  2. Customer (C)

    8

    Value proposition (VP)

    6.5

    Substitutes & alternatives (SA)

    5.4

    People (P) on the team

    9

    Offering (O)

    7.5

    Distinctive competencies (DC)

    9.1

    It’s a great solution for a very common problem. It has the potential of succeeding because every restaurant wants to improve their services (through their waiters) for the customer.Soon this may become a competitive advantage for some restaurants making other restaurants to acquire to product.Keeping in mind profitability,the price of product should be logical and not too expensive allowing rapid acquisitions from restaurant owners.
    Best of luck Everyone ?? Keep at it !

    Miss You Dany ?

  3. Customer (C)

    4.5

    Value proposition (VP)

    6.5

    Substitutes & alternatives (SA)

    7.8

    People (P) on the team

    4.3

    Offering (O)

    7.2

    Distinctive competencies (DC)

    8.5

    I recommend having more pictures and a little bit more of a scientific approach to the idea instead. Plus there was just too much talking and it took away the interest. Keeping it simple would help a lot in addition to some scientific background to the idea

  4. Customer (C)

    7.3

    Value proposition (VP)

    3.4

    Substitutes & alternatives (SA)

    6.1

    People (P) on the team

    8.4

    Offering (O)

    6.9

    Distinctive competencies (DC)

    7.2

    I think the idea is very good as it is simple and effective at the same time. But there are similar products out there so your product must have an edge; it would be better if the tray would accomodate plates, bowls, and high-standing items (e.g. beer bottles).

  5. Customer (C)

    8.5

    Value proposition (VP)

    9.5

    Substitutes & alternatives (SA)

    7.2

    People (P) on the team

    9

    Offering (O)

    9.1

    Distinctive competencies (DC)

    9

    We’ve all been to restaurants, and we all know that moment when the waiter/waitress drops the glasses, and potentially hurt someone, especially when kids are running all around. According to me, this idea is revolutionary, for it being better to the workers, the restaurants owners and the customers. I would like to add some remarks, to try and make your beautiful hard work even better: Although I’m sure you thought about it, the design of the Traystay should be improved, and maybe designed according to each restaurant that buys it, to match theme color of the place. For your marketing, I suggest to make a statistic about how much glasses break a week in restaurants to emphasize on the importance of your beautiful product.

  6. Customer (C)

    8.1

    Value proposition (VP)

    9

    Substitutes & alternatives (SA)

    8.2

    People (P) on the team

    9

    Offering (O)

    7.9

    Distinctive competencies (DC)

    8

    I think this is a new concept that will have great advantages on both the F&B industry and the customer.
    It is useful and does really improve restaurants’ serving techniques.
    Is it adaptable to all cup sizes and weights ? And what about its sturdiness?
    Wouldve loved a bit more detail about the actual product as well as a comparative study that actually shows its financial benefits and advantages.

    Great idea keep it up and goodluck!

  7. Customer (C)

    6.2

    Value proposition (VP)

    7.1

    Substitutes & alternatives (SA)

    5.2

    People (P) on the team

    8.5

    Offering (O)

    7.5

    Distinctive competencies (DC)

    7.9

    Clever yet simple idea … one thing i would suggest to improve is the look of the tray: rubbers can be bad looking on the tray, so studying the possibility of hiding it can do a good job, as well as it enlarges the market…

  8. Customer (C)

    9

    Value proposition (VP)

    10

    Substitutes & alternatives (SA)

    4.2

    People (P) on the team

    5

    Offering (O)

    8.6

    Distinctive competencies (DC)

    5.5

    As a server myself, I would have to say that serving large quantities of cups is difficult since the chance of spilling drinks increase. This product is well thought of in everyone’s point of view in the restaurant industry. Although this product aids in the owners, servers, and the costumers, it would most likely benefit the server. This concept could be applied not only in a restaurant settings, but also in homes or in any large event where there is great number of people. This idea needs more emphasis on how it could make serving less painful in wrists and hands because the tray with large portions of liquid tends to be heavy. But overall, outstanding work and excellent idea. 🙂 Keep up the good work!

  9. Customer (C)

    8

    Value proposition (VP)

    9

    Substitutes & alternatives (SA)

    0

    People (P) on the team

    7.5

    Offering (O)

    8.6

    Distinctive competencies (DC)

    8

    It think the idea of the StayTray is great! However, I think the design could be better if there was a lip or wall around the perimeter of the tray to contain any liquids that may have spilled. The cups won’t tip over but that doesn’t mean the contents in the cups will not spill out of the cups. The grid pattern will keep the cups from damage but I think the lip/wall needs to be included in the design for added protection to the server and customers.

  10. Customer (C)

    8.5

    Value proposition (VP)

    8.7

    Substitutes & alternatives (SA)

    2

    People (P) on the team

    9.5

    Offering (O)

    9.5

    Distinctive competencies (DC)

    8.5

    TrayStay is really great idea. Only thing I would suggest is doing an cost-effective analysis of the product to see if the restaurant owners really will be able to save money at the end of the day with the purchase of TrayStay. Overall, this idea is pretty innovative. Looking forward to the day where all restaurants are using your product. 🙂