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Aditi Pandey
Product | Personalisation | BITS Pilani
Aditi Pandey is currently a Product Manager at JioCinema, which is part of Viacom18 Media Private Limited. Based in Bengaluru, Karnataka, India, she has a strong background in product development, data science, and analytics. Her professional journey includes significant roles that showcase her expertise in creating impactful products.
Professional Experience
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Product Manager at Reliance Retail (September 2021 - December 2023)
Aditi worked on various projects including:- Development of Ajiogram, an Instagram-based social commerce store.
- Creation of a self-serve content management platform for sellers.
- Building a personalization and recommendation engine for Ajio Business.
- Implementing cost optimization initiatives for supply chain management.
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Product Engineer at udaan.com (August 2020 - May 2021)
Here, she focused on enhancing intercity supply chain models and collaborated with multiple teams to ensure timely product launches. -
Data Science Intern at Genpact (January 2020 - May 2020)
Aditi gained valuable experience in data analysis and product development during this internship.
Education
Aditi holds both a Master of Science in Chemistry and a Bachelor of Engineering in Electrical and Electronics Engineering from the Birla Institute of Technology and Science (BITS), Pilani, where she studied from 2015 to 2020.
Skills and Certifications
She has acquired several certifications related to product management and UX design through LinkedIn, including:
- UX Foundations: Research
- Transitioning to Product Management
- Product Management: Building a Product Strategy
- Figma for UX Design
Her diverse skill set and experience reflect her commitment to driving innovation and enhancing user experiences in the tech industry.
Highlights
Why has Nutrition taken a backseat in our lives in the past decades?
History time. Yay!
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India started out as a country majorly populated by low income households, where most of 1900s, the concept of eating out was limited to the riches and the metros where ‘Indian Coffee House’ and ‘Britannia and co.’ were the best the country had to offer. (Still pretty amazing, NGL)
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Towards the end of last century, as the disposable income of middle classes increased, the HoReCa businesses in India boomed and luxury of eating out became more affordable. Infrequent, but accessible.
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2000s in India brought in globalisation, improved communication (household television sets, affordable ads) and hence came in the culture of fast food and large restaurateurs, giving them a much better reach into every household, where delicacies we had only heard of (Pizza what?) were now accessible for us to eat.
This journey built a mindset in Indian consumers as well as restauranteurs, of associating home cooked food with Nutrition, and restaurant food with only Taste. This worked out well for the longest time, because there was a BALANCE. Balance motivated by limitation in income, accessibility, trust and mindset.
Now, the past decade has given us the luxury of food-on-my-fingertips, hence normalising restaurant food in our daily lives. This has created an imbalance in consumer priorities between NUTRITION and TASTE. Now, obviously we are smart (duh?!). We have figured out there is an imbalance, but who has the time to fix it?
But, I am sure this will soon be prioritised by restauranteurs as well to find that balance for us (already being attempted by some), creating a massive market for “Conscious cuisine”. Meals which are not restricted to bland salads and soups, and make our taste buds, gut and pockets equally happy!
Till then, let me enjoy my Double Cheese Burger in peace. Okay, maybe once a week.
Nom nom away!
#food #nutrition #mindfuleating #Horeca #foodtechnology
I went to a popular International cafe this weekend, recently opened in Bangalore. Amazing ambience, perfect service, and food that should be framed and showcased in museums, or ‘𝘛𝘩𝘢𝘪𝘭𝘪𝘺𝘰𝘯 𝘮𝘦𝘪𝘯 𝘴𝘶𝘯𝘢𝘢𝘳 𝘬𝘪 𝘥𝘶𝘬𝘢𝘢𝘯 𝘱𝘦 𝘣𝘪𝘬𝘪𝘯𝘢 𝘤𝘩𝘢𝘩𝘪𝘺𝘦’ On my two sides, there were two tables, both of which ordered Bruschetta, priced around 600rs.
𝗧𝗮𝗯𝗹𝗲 𝟭- ‘Oh damn, this is the best Bruschetta I’ve had in my life. The Gucchi mushroom is oozing with juices, the pesto has a unique nutty flavor, and the bread is baked to perfection.’
𝗧𝗮𝗯𝗹𝗲 𝟮- ‘I think Pizza Hut makes better Garlic breads, that too for 1/6th of the cost.’
Building a price perception in consumers is generally tricky, but building a price perception of something as subjective as taste is even trickier. People won’t generally know a differentiated food experience on parameters other than taste, or the difference between normal and Gucchi mushroom (unless they are really into food, ofcourse).
Mass-serving Global QSRs in India are thriving in their consumer segment because they have cracked the Indian taste palate. ‘All American cheeseburger’ will never work as good as the Indianised version of ‘Mexican Aloo tikki burger’.
While high-end restaurateurs try to make sure their food does justice to the cost, through their unique ingredients, researched flavors and beautiful presentations, they often forget to realize that their menus need to make space for all palates, specially when exploring new geographical consumer base.
Food tastes worth its cost, if it is a combination of all - shock, comfort, and satisfaction. What is your preferred kind of food experience? Always something new or comfortable?
#foodcommunity #cafe #horeca #foodTechnology #qsr
