Research task (General Consumer Research):
I want to create my own restaurant empire, but I have zero idea where to begin. I know I want to serve indian food in with three different settings - food truck, elevated fine dining, and kitchen only/ fast casual model. All the three chains serve authentic indian food.

The food truck is Indian fast food, street style with some dishes that you can eat on the move with some innovation if required 

The elevated fine dining is a north indian fine dining setting with servers dressed as attendants from royal courts during the time of Indian Kings, the ambience should resemble to that of the biggest and most grandest of places in India - I want to show the world what Indian culture, history, and grandeur and servitude is. The dishes would be served in the authentic way it is served in the region the dish originated from. I would also like a place where the restaurant could host performances. I want my guests to be transported to India not only by food but also through the ambiance, the atmosphere. 

The kitchen only/ fast casual place would be parallel to the food truck in most ways but resemble more to Indian street style restaurants - people can see the cook prepare their food, and if its a fast casual place guests can come in sit chill and would be more modern

I have no idea how to go about this, do market research, competitor analysis, costing, what architects and designers should I contact, how much money would be required, the menu and basically everything else

I do have a few things in mind is that I wanna start with NYC and expand into major cities in the world and make this a truly global business with possibilities of opening hotels, and every dish should have a vegan option and where possible Jain options too

Evaluation rubric:
criterion: Response explicitly names and addresses the three settings: (1) food truck, (2) elevated fine-dining, (3) kitchen-only/fast-casual.
weight: 5
axis: Explicit Criteria

criterion: Response should include the capital range for each of the 3 settings: 1) For food truck, the capital should be in the range of $50K-$150K, 2) For the fine dining, the caputal should be in the range of $500K-$2Million, and 3) the capital for the kitchen only fast food mode should be in the range of $250K-$1Million.
weight: 2
axis: Explicit Criteria

criterion: Each dish on the menu must have a vegan alternative. These alternatives should be entirely plant-based, excluding all animal products and by-products such as meat, poultry, fish, dairy, eggs, honey, and gelatin. Clearly mark the vegan options on the menu.
weight: 4
axis: Explicit Criteria

criterion: The menu should offer Jain food alternatives. These dishes must be strictly lacto-vegetarian and exclude onion, garlic, meat, fish, eggs, honey, root vegetables (such as potatoes and carrots), and fermented foods. All Jain options should be clearly identified on the menu.
weight: 2
axis: Explicit Criteria

criterion: The response should identify key competitors in NYC, compare their menus, price points, service styles, and target audiences, evaluate their strengths and weaknesses, and highlight opportunities and market gaps. This analysis should be conducted separately for each of the three settings: food truck, fine dining, and fast casual/kitchen-only.
weight: 5
axis: Explicit Criteria

criterion: Response lists the NYC Mobile Food Vending License as a required permit for the food truck in NYC
weight: 4
axis: Implicit Criteria

criterion: Response lists the NYC Department of Health and Mental Hygiene (DOHMH) Restaurant Permit as a required license for brick-and-mortar locations
weight: 4
axis: Implicit Criteria

criterion: Response lists the New York State liquor license (or specifically a Restaurant Wine/On-Premise license) as necessary if alcohol is to be served in the fine-dining venue
weight: 3
axis: Implicit Criteria

criterion: The response should state that new trucks typically cost $100,000-$175,000, used trucks $30,000-$100,000, and leasing $2,000-$3,000 per month. It should note that final costs depend on condition, customization, equipment, permits, and insurance.
weight: 3
axis: Implicit Criteria

criterion: The response should provide approximate rental and purchase costs of restaurant spaces in New York City, broken down by carpet area (per square foot) and neighborhood. It should highlight how rental rates vary across neighborhoods. E.g., $150-$300 per sq ft/year in premium areas like Midtown, SoHo, and the Upper East Side versus $50-$100 per sq ft/year in Brooklyn and Queens. For purchase prices, it should mention typical commercial real estate ranges (e.g., $500-$1,500 per sq ft depending on location and building condition). The response should also note factors influencing costs, such as visibility, foot traffic, and zoning, and include additional expenses like deposits, renovations ($200,000-$500,000+ for fine dining interiors), utilities, and licenses.
weight: 3
axis: Synthesis of Information

criterion: The response should outline staffing requirements for each of the three concepts (food truck, fine dining, and fast casual/kitchen-only), and list at least three distinct roles per setting. For example:
1) Food Truck: chef/line cook, cashier/order taker, prep/cleaning staff.
2) Fine Dining: executive chef, sous chefs, servers, host/hostess, bar staff, and performers (for cultural shows).
3) Fast Casual/Kitchen-Only: cooks, counter staff, delivery/logistics coordinators.
weight: 3
axis: Implicit Criteria

criterion: The response should provide a sample menu of exclusively Indian dishes tailored to each of the three settings (food truck, fine dining, and fast casual).
weight: 5
axis: Explicit Criteria

criterion: The response should present a sample menu composed exclusively of North Indian dishes. It should highlight regional authenticity and include at least four example items, such as Butter Chicken, Paneer Tikka, Dal Makhani, Rogan Josh etc. The menu should reflect the diversity of North Indian cuisine while keeping the fine dining context in mind.
weight: 2
axis: Implicit Criteria

criterion: Response mentions the inclusion of a performance space or area for live cultural shows in the fine-dining venue.
weight: 4
axis: Explicit Criteria

criterion: The response should propose a phased rollout timeline with at least three chronological stages, e.g., Research & Planning (3-6 months), Pilot Launch (6-12 months), and Expansion (12-24 months and beyond).
weight: 3
axis: Communication Quality

criterion: Response includes funding sources beyond personal savings (e.g., SBA loan, angel investment, venture capital, franchising fees)Response includes funding sources beyond personal savings (e.g., SBA loan, angel investment, venture capital, franchising fees)
weight: 1
axis: Implicit Criteria

criterion: The response should present a high-level financial projection or break-even discussion, such as months to break even, ROI percentage, projected annual revenue, or profit margins.
weight: 1
axis: Synthesis of Information

criterion: The response recommends a marketing strategy that includes at least 4 channels - e.g., social media influencers ($500-$5,000/campaign), local events ($1,000-$3,000/event), digital ads ($1,500-$5,000/month), and food delivery app promos (20–30% commission, $500-$2,000/month for boosts). It should briefly explain how each supports brand growth.
weight: 1
axis: Implicit Criteria

criterion: The response should list actual global cities as future expansion targets (e.g., San Francisco, Miami, London, Dubai, Singapore) and provide brief pros and cons for each. For example, San Francisco for its diverse food culture and high spending power but with high operating costs; Miami for its growing international dining scene but seasonal demand fluctuations.
weight: 4
axis: Explicit Criteria

criterion: The response should describe authentic serviceware and presentation styles for North Indian fine-dining dishes, with representative examples. E.g., brass or copper thalis ($40-$100 each), silver platters ($200-$500 each), clay pots for curries ($10-$30 each), hand-carved wooden trays ($50-$150 each), and ornate glassware ($15-$50 per piece). It should factor in approximate costs and address sourcing options, such as importing from India for cultural authenticity versus purchasing from local specialty suppliers in NYC for logistical efficiency.
weight: 2
axis: Implicit Criteria

criterion: The response should list architectural or design firms with restaurant and cultural theming expertise (e.g., Rockwell Group, AvroKO, Studio Lotus, IA Interior Architects), include their contact details, explain their relevance to the concepts, and outline approximate cost considerations.
weight: 4
axis: Explicit Criteria

criterion: The response should provide guidance on choosing locations in New York City. For example:
1) Food truck - foot traffic, permits $200-$500/month, university/office hubs, competition
2) Fine dining - affluent demographics, prestige areas like SoHo/Upper East Side, accessibility, rents $150–$300/sq ft/year
3) Fast casual - delivery radius, affordable rents $50-$100/sq ft/year, proximity to students/residents, competitor density.
weight: 4
axis: Implicit Criteria

criterion: The response should suggest portable serving ideas highlighting both mobility and sustainability. E.g., 
1) paratha/dosa wraps in paper cones ($0.30-$0.50), 
2) biodegradable chaat trays with lids ($0.40- $0.70), 
3) skewer sleeves for kebabs ($0.20-$0.40),
4) sealed lassi/curry cups ($0.50-$0.80)
weight: 3
axis: Implicit Criteria

criterion: The response should describe the open-kitchen atmosphere and modern design elements that define the fast casual/kitchen-only model, making it distinct from fine dining. For example:
1) Exposed cooking stations where customers can watch food being prepared.
2) Communal or high-top seating that encourages casual, social dining.
3) Industrial decor with clean lines such as metal finishes, concrete, and minimalistic lighting.
4) Digital ordering kiosks or open shelving for grab-and-go meals to streamline convenience and service speed.
weight: 4
axis: Explicit Criteria

criterion: The response should present a menu of reasonable length. A menu that is too short (e.g., only 1-2 items such as Butter Chicken alone) or too long (e.g., 100+ items across all regions of India) is not acceptable. For example:
1) Too short: A single curry dish with no appetizers, breads, or desserts.
2) Too long: An encyclopedic menu with 100+ dishes, impossible to execute consistently.
3) Unbalanced: Heavy in one category (e.g., 20 curries but no breads, snacks, or drinks).
4) Unfocused: Mixing cuisines (e.g., Indian dishes plus sushi and tacos), straying from the concept.

The target number of items in the menu should be 8-12 items for food truck,~20-30 items for fine-dining (including courses, sides, desserts), and ~12-18 items for fast kitchen-only setting. The ideal menu should be curated, diverse, and tailored to the setting.
weight: -1
axis: Implicit Criteria

criterion: The response should suggest authentic serving methods that reflect North Indian fine dining traditions and elevate the guest experience. For example:
1) Thali platters with multiple katoris (brass or copper bowls) for curries, dal, and accompaniments.
2) Silver or gold-plated serveware for premium dishes, echoing royal court traditions.
3) Handi or clay pot serving for biryanis and slow-cooked curries, maintaining flavor and authenticity.
4) Live tableside service (e.g., pouring dal from a copper jug, carving kebabs) to enhance theatricality and immersion.
weight: 3
axis: Implicit Criteria

criterion: Response has one section for each of:
- market research
- competitor analysis, 
- costing, 
- architects and designers,
- how much money would be required,
-  the menu
- basically everything else
weight: 3
axis: Instruction Following

criterion: The response lists south indian food items (eg. idly, dosa, etc.) for the fine dining.
weight: -2
axis: Explicit Criteria