Agiza24 Latest Questions

Pinned
Lusabara
Begginer

Agiza24 is the flagship business of BraiWeb Technologies Ltd that operates on an ecommerce platform through web and mobile applications (both on iOS and Android) business model to provide our customers with attractive products and an ...Read more

Agiza24 is the flagship business of BraiWeb Technologies Ltd that operates on an ecommerce platform through web and mobile applications (both on iOS and Android) business model to provide our customers with attractive products and an innovative business opportunity.

It’s a premier marketplace technology business that connects dinners with nearby restaurants in major cities of Tanzania.

We offer the best food choice and convenience. Our aim is to bring great food direct to customers as fast as possible, in less than 30 minutes.

We do this by empowering local businesses and in turn, generate new ways for people to earn, work and live.

NOTE: Agiza24 was registered as a business name under BraiWeb Technologies Ltd, i.e., it’s one of BraiWeb Technologies’ products.

Read less
Lusabara
Begginer

Hakuna kitu “kitakachotokea” ikiwa hutotoa TIP, lakini kwa nini uwe mtu wa namna hiyo? Je, unafikiri haupaswi kuwatunza madereva wanaokufikishia chakula chako salama? Hebu fikiria ungalitumia usafiri wako binafsi, ungalichoma mafuta yako, na hata ungalitumia muda wako mwingi kwenye ...Read more

Hakuna kitu “kitakachotokea” ikiwa hutotoa TIP, lakini kwa nini uwe mtu wa namna hiyo? Je, unafikiri haupaswi kuwatunza madereva wanaokufikishia chakula chako salama?

Hebu fikiria ungalitumia usafiri wako binafsi, ungalichoma mafuta yako, na hata ungalitumia muda wako mwingi kwenye foleni kutafuta huduma. Huna marupurupu unayolipwa kufika kule na kurudi (hata mwenye mgahawa hatakupa punguzo au kukwambia aksante), unasimama kwenye foleni ya kaunta za huduma na malipo. Huyu dereva hufanya yote hayo kama vile anavyowanunulia familia yake, na anahakikisha chakula chako kinakufikia kwa wakati kikiwa katika hali nzuri.

Ikiwa hujatoa TIP, hawa madaereva moyoni mwao wanakosa uchangamfu, na huenda usipate oda yako kwa muda unaotarajia. Agiza24 inaweza kumpangia tripu dereva akuletee oda yako baadhi ya madereva huzibatilisha oda baada ya kuona haina TIP, kwa sababu hatuwezi kuona uchambuzi wa nani anapigia nini hadi maagizo yamekamilika. Lakini kwa oda ambazo mteja ametoa TIP ugombaniwa na kila dereva na mara nyingi humfikia mteja ndani ya wakati.

Mfumo wa Agiza24 ukokotoa bei ya usafiri kati ya TZS 1000 hadi TZS3000 (kulingana na umbali kutoka mgahawa hadi kwa mteja) kwa kila “kundi”. Kundi linaweza kuwa hadi oda za wateja 3 kutoka mgahawa. Wakati madereva, kama wasambazaji chakula, wanapoangalia kazi walizoitiwa wanaweza kuona matakwa ya oda pamoja na kiwango fedha cha oda husika. Wanaona ni kutoka mgahawa upi, mteja ni nani na yuko wapi, hesabu ya bidhaa, na maili ngapi kutoka kwa duka hadi kwa mteja. Hii inaonyeshwa na kiasi kinachoitwa “makadirio ya mapato” ambayo ni pamoja na msingi pamoja na TIP iIiyotolewa. Kiasi cha TIP hakihakikishiwa, na wakati mwingine hutegemea%, kwa hivyo inaweza kubadilika. Hata hivyo, huchukua si zaidi ya dakika ishirini kumfikia mteja.

Natambua, waafrika wengi hatuna utamaduni wa kutoa TIP lakini ni muhimu kuiga. Kuna baraka ndani yake!

Read less
Lusabara
Begginer

Hapo chini ni picha ya madereva 42 wa FoodPanda wakiwa nje ya nyumba ya amayoishi msichana wa miaka 17 na oda yake, huko Ufilipino. Msichana alikuwa nyumbani yeye na bibi yake na akapata wazo la kuagiza chakula kupitia program wezeshi ...Read more

Hapo chini ni picha ya madereva 42 wa FoodPanda wakiwa nje ya nyumba ya amayoishi msichana wa miaka 17 na oda yake, huko Ufilipino.

Msichana alikuwa nyumbani yeye na bibi yake na akapata wazo la kuagiza chakula kupitia program wezeshi ya simu, yaani mobile application. Aliingia kwenye Application ya FoodPanda na akatafuta na kuagiza chips kuku mbili kwa ajili yake na bibi yake. Kwa sababu ya aidha mtandao wa intaneti ulikuwa wa polepole au shida za programu wezeshi (yaani application) hakuweza kukamilisha oda na alibofya kitufe cha ‘weka oda’ zaidi ya mara 40 na hakikufanya kazi. Mwishowe, app ilifanya kazi na oda yake ikafanikiwa kuwekwa. Pasina kujuwa kuwa kila wakati alipofya kitufe cha ‘weka oda’ ili kukamilisha oda, oda ilitumwa na hivyo kufanikiwa kuwekwa 😂

Baada ya muda, walikuja madereva wasambazi 42 nje ya nyumba yake, idadi sawa kutoka kwa mgahawa ule ule. 😒 !!

Lakini binti huyo alikuwa na pesa za kulipia oda moja tu hiyo… alikuwa na pesa 189, sawa na dola 5 hivi au zaidi.

Jumla ya oda 42 ilikuwa ni zaidi ya pesa 5000 na hivyo hasingeweza kulipa zote. Lakini majirani wote wa nyumba ile walikuja na kununua chakula kilichobaki ili kumsaidia kulipa gharama!!

Lakini unajua nini?!! Najua watu wengine ambao wangeweza kulipia oda hizo zote na kula 🤣🤣

Read less
Lusabara
Begginer

Usambazaji chakula ni dhana ya ubebaji chakula kutoka kwa mpishi au mghahawa kwenda kwa mlaji. Dhana hii imekuwepo kwa muda nchini Tanzania ikizingatiwa kwamba asilimia 60% ya akina mama nchini Tanzania hujishughulisha na biashara ya chakula. Read more

Usambazaji chakula ni dhana ya ubebaji chakula kutoka kwa mpishi au mghahawa kwenda kwa mlaji. Dhana hii imekuwepo kwa muda nchini Tanzania ikizingatiwa kwamba asilimia 60% ya akina mama nchini Tanzania hujishughulisha na biashara ya chakula.

Mbali na kwamba utawaona wasaidizi wengi wa mama lishe wakitafuta na kusambaza chakula, mfumo huu pia wa usambazaji wa chakula umekuwa ukifanywa na baadhi ya migahawa japokuwa si rasmi.

Kimaksudi, nitaangazia mfumo ambao umekuwa ukitumiwa Biashara ya huduma za usambazaji wa chakula zinaongezeka katika miji mikubwa. Wafanyabishara ya chakula walikuwa wakichapisha menyu pamoja bei zake, (huku chini ya menyu hizo wakiwa wameweka namba zao za simu) na kuzisambaza maofisini tayari wanangoja kupigiwa simu na kupewa oda. Njia hii umlazimu mteja kupiga simu na kuuliza ikiwa chakula hiki au kile kipo ama hakipo… kisha ukubaliana na muuzaji na hivyo chakula ufungwa na kupelekewa kwa mteja.
Mbinu hii inatumika hata sasa kwa baadhi ya migahawa!

Changamoto kuu ambazo watumiaji wa mfumo huu wanakabiliana nazo ni, kwanza, umlazimu mteja kupiga simu kuweka oda na kufuatilia maendeleo ya oda. Pili, restaurant ni moja na hivyo inamlazimu mteja ale chakula kilichopo na si kile anapenda kula. Tatu, kukosekana kwa mfumo thabiti wa usambazaji chakula, n.k.

Hai Ilivyo Sasa!

Makuzi na ongezeko la matumizi ya technolojia duniani yamebadili namna biashara nyingi zinavyofanyika. Usambazaji chakula nao hujaachwa nyuma. Japo kwa Tanzania teknolojia bado haijashika kasi lakini mambo yameanza yanabadilika. Japo hatuna takwimu rasmi, lakini inasemekana zaidi ya oda 2000 uwekwa kupitia smartphone na kusambazwa kwa wateja jijini Dar es Salaam kila siku.

Kupitia applications za simu, watumiaji wa Android na iPhone wanaweza kuagiza chakula kupitia aidha Agiza24, Piki, Yamee, FoodSasa, n.k na wakafikishiwa mahali walipo katika mikoa yao.

Wateja ndiyo huwajibika kulipa gharama ya usafiri, vifungashio na n.k. Hivyo, wateja wa huduma hizi ni wale wenye uwezo wa kulipia gharama hizi za ziada. Kumbe kwa kadri nchi inavyokuwa na idadi ndogo ya raia wenye kipato cha kati na kwenda juu, ndivyo idadi ya watumiaji wa huduma hizi inavyoendelea kuwa ndogo.

Hata hivyo inatarajiwa kwamba, ukuaji wa matumizi ya teknologia kama inavyoshuhudiwa sasa, kidogo kidogo itabadili tabia na mienendo ya watu katika shughuli za kila siku. Kwa msingi huo inatarajiwa miaka mitano kuanzia sasa idadi ya watumiaji wa huduma hizi itaongezeka maradufu.

Read less
Lusabara
Begginer

Digital marketing is so important. Now more than ever, people are going online first and foremost when they want to find a new restaurant or learn more about one they’d like to try. And if that information isn’t there, people ...Read more

Digital marketing is so important. Now more than ever, people are going online first and foremost when they want to find a new restaurant or learn more about one they’d like to try. And if that information isn’t there, people will go somewhere else.

Agiza24 serves the restaurant industry which is why we wrote a blog on the topic of creative restaurant marketing.

Here are some key points:

1: Engage Your Customers with Loyalty Programs
The basis of most loyalty programs is similar: The customer collects points, then redeems those points for free stuff.

2. Capture Your Community With Local Ads

Local advertisement is a powerful tool to increase both foot traffic and your online presence. It’s easy to create and run super-targeted, low-cost ads that can be optimized to be delivered to the right customer at the right time.

3. Mobile Ads

A number of online searches come from people trying to find something on the go. It’s important to get their attention during these consumer micro-moments as it increases the chance that you will win the customer.

Mobile ads also allow you to create an exceptional experience for the customer by providing directions to your location, allowing them to make immediate reservations and featuring relevant reviews.

4. Be Responsive on Social Media

Your social media presence s one of the most effective ways to build a strong, long-term relationship with your customers. Being active and responsive on your social media accounts also helps these platforms prioritize your business over others.

5. Make Online Assets Search-Friendly (Search Engine Optimization)

It’s always a good idea to create a simple and informative website that gives potential customers the information they need without having to look very hard.

6. Make it Easy for Customers to Recommend You

Customers want to talk about their experiences, both positive and negative. The easier the process is for leaving a review or posting on social media, the more your brand will receive reviews and recommendations.

7. Take Reservations to the Next Level

Adding a reservation option on your website helps you in many ways. It creates immediate action for interested potential customers to take, creates a great experience for them, and helps you to do your labor planning and projections.

For more helpful tips read our full blog post here:

Read less
Lusabara
Begginer

It’s 2020, the digital era. The language of this era isn’t English or Swahili or French. It’s Python, C++, JavaScript etc. Having entered into this era, we are all surrounded by digital stuff. Even the photo-frame has now turned digital. Not ...Read more

It’s 2020, the digital era. The language of this era isn’t English or Swahili or French. It’s Python, C++, JavaScript etc.

Having entered into this era, we are all surrounded by digital stuff. Even the photo-frame has now turned digital. Not even an hour passes by that we are able to sit without gadgets.

According to a survey, an average user checks his phone between 5-8 times per hour. What massive number is that! It wouldn’t be wrong to call us “Digital Generation”. From weighted tasks like business purchases to petty tasks like flight booking and looking around spaces to explore, everything has turned digital.

Businesses have had both, ease of expansion and difficulty because of competition. The restaurant sector sees undoubtedly one of the most trivial challenges to keep its customer base intact.

To combat this, the strategy must also be competent in 2021.

The AdCode Facts

It has been estimated, restaurants with a Google Rating of 4+ Stars, are likely to get more footfall.

  • 75% of customers access food menu prior to visiting the restaurant
  • 40% of customers seek restaurant information online
  • Check-ins to restaurants contribute to 15% sales increment

How does Digital Marketing benefit Restaurants? Here’s how it does:-

Identity Building
Food is a product that has many worries building around it, like, if its good and hygienic etc. To cater to this customer’s thought process, it’s essential to build your Brand Identity.

People trust food which is served by Brands. Like McDonald’s and Burger King are chains that have the least quality complains registered, reason being, their identity. Position your brand as a trustworthy enterprise and build Digital presence to address customer grievances.

Brand Loyalty

When people like the food of a certain place, they become advocates of that place. They Check-In on their social media accounts and tag their friends. This builds the business’s online presence in the community and the business name now starts turning into a BRAND.

Feedback

Creating a Facebook Business Page and Instagram Page to collect feedback is one of the best options to optimize your presence online. Feedback has a very deep impact on the viewer and if found positive it can surely turn the viewer into a potential customer.

Tip- 50% of people tend to visit the place which is recommended to them by their known.

Engage with Photos and Content

Food photos have the potential to increase the appetite of the viewer. When restaurants make pages and join local pages of the city and push content over & over to the followers, it keeps them reminded of the good memories they have with the restaurant and encourages them to visit repeatedly.

Offers and Promotions

The best way to promote your offers is to build forums online and post your offers. You can even promote your upcoming food fest which has 50% off. You just need to create a poll on Facebook and when someone clicks on I am interested/ I am going, it induces their community to hop-on too. Agiza24, Piki, Yamee and etc. Are  also good platforms to get your businesses registered for an increase in sales.

Bonus – Google My Business

Google My Business is one of the most essential tools for your business to garner customer faith. It has the potential to take customer feedback, provide insight into business strength and key specialties.

It allows the user to know if the business is liked by the people and if it’s trending in the market.

And it’s the best tool to optimize for building your online presence. It also affects the “things to explore” feature in Google Maps.

At, BraiWeb Technologies, we have the best solution for optimizing your Business Account and getting you online in no time, just like we have done for plenty of other businesses. Connect with us to know more.

Read less
Lusabara
Begginer

Each restaurant has its own way of marketing that they keep pretty confidential. As they should. A restaurant’s marketing strategy hugely involves their loyal customers and loyalty sharing programs. Keeping their customer list and marketing concepts as a trade secret ...Read more

Each restaurant has its own way of marketing that they keep pretty confidential. As they should. A restaurant’s marketing strategy hugely involves their loyal customers and loyalty sharing programs. Keeping their customer list and marketing concepts as a trade secret is the only safeguard a local restaurant has to protect against theft of competing businesses. Here are some pointers:

  1. It is very important to make your customers feel warm and welcome with your message
  2. Customers want to feel that they have VIP status even if they don’t. Give it to them.
  3. Make each customer feel like your favorite. Do this by offering them discounts or free items every so often.
  4. People love food. Make this love work for your restaurant.
  5. Decide what you want out of your marketing campaign: more loyalty or more reviews?
  6. Get exposure at local campuses and events. The energy of a marketing campaign spreads fast with groups.
  7. Get your food reviewed and featured on local magazines….get in contact with all the media managers.
  8. Offer loyalty rewards. This wires your customers to buy 9 to get the 10th free. Customers love stuff like this.
  9. Have specialty items to break the monotony on holidays or seasonal change. Many major restaurant chains do this. Locals should too.
  10. Make sure your customers are greeted with a smile when they come in, and given incentive to come back or offer improvement when they leave. If they come in for breakfast, offer them a free dessert with their lunch when they come back, the same day. Hand them a coupon or offer that expires the same day. We eat three times a day, so why not?
Read less
Lusabara
Begginer

You have got to be a troll! Either that or bat shit crazy…or ignorant. Lets go on the assumption that you are an innocent that watches way to many “cooking” shows. Turn off the TV…do a simple search on Quora and ...Read more

You have got to be a troll! Either that or bat shit crazy…or ignorant.

Lets go on the assumption that you are an innocent that watches way to many “cooking” shows. Turn off the TV…do a simple search on Quora and you will find a host of issues that we have. Then start nosing around blogs and see what the cooks are complaining about…and trust me, it is not about having to much money to spend.

Lets say you do the culinary school thing and have a passion for it (but I see no passion in your comment). You get an internship somewhere (and you might luck out and get a paying one) where you probably be just a low payed cook. Once you are done with this you get to head off and try and get a job that will pay just above min wage. Congratulations! This is probably the next couple of years of your life.

Seeing that you are making crap pay you will be most likely working two jobs…stressful jobs…with a group of guys and gals who tend to live on the edge of society, they tend to drink, drugs are more common than not, they work the same hours as you and have more experience so you will be fighting constantly to prove yourself. Chances are you will be working under chefs that are egomaniacs, burnt out, perfectionist or a crap cocktail of the three. But luckily you will be working holidays and weekends (if you aren’t that probably means you kinda suck at your job and you need to work harder).

And the putrid cherry on this shit Sunday? If you are working in a decent restaurant you will watch servers who have worked a four hour shift walk with more money than you have made in the past two 9 to 10 hour days. If you are lucky and good enough and working in a great restaurant there will be times where they are walking with more than you made in that past two weeks!

During this time there will be cuts and burns, slipping and busting your ass on a wet floor, exhaustion, stress, fights (hopefully only verbal but I have had to step between two cooks threatening each other with their knives) all happening in a small tight area that reaks of the same food you have been cooking for weeks. The line is always hot and the prep kitchen is always cold and organizing the walk in freezer is a bitter experience.

But now you have put in your time and worked your way up from grunt to the line, from the line to the lead line, there onto the sous and now you are officially the CHEF! And you did it quickly! Only 8 years! Now you command a pay of thirty to eighty thousand a year (depending on where you are at). This is a whole new level and it is not romantic at all.

Do your recon…this is not a job for someone that does not have passion. If you are just looking for a living while you make your way through college or a point in your life cooking is not a bad thing, then you can annoy us when you walk into our spot and say “Oh…I know what is going on…I was a chef for three years” and we will realize that you were a cook and probably listen to you babble and then get back to work.

But, if there is passion that I missed, this is a hell of a great way to make a living!

Read less
Lusabara
Begginer

CHEF whenever we hear the word, we love to create an image where you are the Head One with white dress in Five Star Hotel… Some of the Advertisements portray an image of CHEF as a pretty Classy Job… Suddenly ...Read more

CHEF whenever we hear the word, we love to create an image where you are the Head One with white dress in Five Star Hotel… Some of the Advertisements portray an image of CHEF as a pretty Classy Job… Suddenly we think about taking it as a Career..

In simple words, have you seen your mom in Kitchen daily for most of the time? How much she feel exhausted at the end of the day.. Just cooking for you 2–3 people of a family.. But when you are ready to eat, instantly you pointing out the taste.. you advise which ingredients are more, which items she must prepare etc etc…

The reality is somewhat like that but the levels are bit tougher… Where you are the mother restuarant and customers are the unknown whom you will never see in you life.. So someone will point out your dishes like you are his/her enemy… And there is no attachment; your pay completely depends upon your food. Unless you are extremely passionate about cooking, don’t go for it.. First of all, Chef’s don’t have a particular shift; salary completely depends upon the Business unless you are extremely lucky to join a 3-5 Star Hotel. With this job, you will completely forget about eating because these costly dishes you will never get to taste as you are tasting it regularly.. So you will miss out the amazing food in your life..

Be aware; be safe not a CHEF unless you are liking it…

But Once you become Chef & if you become a reputable one, believe me you can be a part of one of the Royal Hotels in the World. People will love you like a star; and fall for the magic of your fingers… You can start own channel, can write your own book of recipe… Then Sky will be the limit.. But before going into the trap, be safe (CHEF)

Read less
Lusabara
Begginer

Two dishes are commonly known as the most difficult tests for a world class chef: That’s right; the stuff you’ve served at home countless times. Why soup and eggs? They are so simple, and that’s exactly why they are so ...Read more

Two dishes are commonly known as the most difficult tests for a world class chef:

That’s right; the stuff you’ve served at home countless times.

Why soup and eggs? They are so simple, and that’s exactly why they are so difficult.

There is no way to cover up a mistake or a mis-step. There is no where to run and no other ingredients to hide behind. There is precisely one way to do it correctly and millions of ways to mess it up irreversibly.

You may think “I cook that all the time,” but really most people don’t really make these things from scratch (canned soup doesn’t count as “cooking”), and most people do a horrible job of making eggs at home.

If your boiled eggs look like this:


you’re doing it wrong…

Properly boiled eggs look like these:

(Shown top to bottom: hard boiled, soft boiled, and runny-soft boiled)

That little gray/green ring around the yolk means it’s over-cooked and now you’ve dried out the yolk to the consistency of chalk.

Making perfectly cooked eggs is hard… most people just don’t know what properly cooked eggs look or taste like so they don’t realize when they do it wrong.

PS: Because I’ve had to repeat this in the comments…

1) Eggs means eggs in general; not just boiled eggs. Different chefs use different egg dishes as a measuring stick. Gordon Ramsey makes every new chef he hires cook him scrambled eggs, Wolfgang Puck and Thomas Keller prefer omelettes, etc… I used boiled eggs as an example because there is a visually obvious way to show when they have been badly burnt; the grey/green ring around the yolk.

2) No, a properly cooked boiled egg does not mean it has to be “soft” or “runny” or “under cooked.” A properly cooked egg can be “hard boiled;” which means it is fully set (no jelly like liquids inside). It’s just relatively difficult to get to “hard boiled” without accidentally over cooking and burning the eggs. Most home cooks/restaurants lack the knowledge, skill, or time required to do it correctly. Apparently as a result, a sizable number of people have started to incorrectly assume that an egg has to be burnt beyond recognition (aka cooked till that grey ring appears) in order to be “hard boiled.” However, nothing could be further from the truth.

Just like a steak, eggs can be correctly cooked to a range of “doneness.” If you like your steak well done or your eggs hard boiled that’s fine. There’s nothing wrong with that and it’s a perfectly valid request. However, just like a charred lump of crumbling ashes is not the same as a “well done” steak, a boiled egg with a grey/green ring around the yolk is not the same as a “hard boiled” egg.

3) Because some people asked; I personally started to steam my “boiled” eggs. I found it to be a more consistent and slightly forgiving process that requires less active attention.

I used this method as a baseline and tweaked it a bit to my needs:

Read less