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Stream/Area:
-
Subject:
-
Paper ID:
IJSREM66164
Volume:
10 |
7 |
Jul 2026
Pages:
1-8
Publication Frequency:
Monthly (12 issues per year)
License:International Journal of Scientific Research in Engineering and Management follows the Creative Commons Attribution 4.0 (CC BY 4.0) License, allowing free use and distribution with proper attribution.
MBA – Student.
Vidya Vikas Institute of Engineering and Technology, Mysuru Madhunayaka2
Assistant professor
Vidya Vikas Institute of Engineering and Technology, Mysuru Madhunayaka2
This study aims to analyze the demand for homemade food with reference to Mysuru market. And examines the customer preference. This present study is based on responses of 66 customers (27 female, 39 male) demand for homemade food is driven by a growing working class and student population seeking healthy, affordable, and hygienic meals. Studies highlight a strong preference for authentic, home cooked regional flavors over processed fast food, with producers relying on digital platforms to reach consumers. And customers are more and more worried about their health than ever before. And consumers nowadays are willing to pay premium for organic and healthier food since it is unprocessed, healthy, and fresh and busy lifestyles among IT professionals and college students make daily cooking difficult so that they depend on homemade cooked tiffin services. Data was collected from surveys with local consumers, students, and working professionals across Mysuru. Mysuru’s homemade food business has a bright future but is currently messy. To grow, home food cooks need to keep their prices low and should keep their kitchens clean. And they should use apps and delivery networks to easily reach customers.
KEYWORDS
This study says that there is a strong demand for homemade food within consumers in Mysuru, because people in Mysuru think that is healthier, fresher, and more connected to traditional food compared to restaurant food. The buying behavior of homemade food is lower because of availability this says that if it is easier to find and order that more consumers can be attracted. Price does not matter even with the lower income also consumers will prefer the homemade food they are willing to pay premium for good quality and freshness. This says that the homemade food market in Mysuru has strong growth potential, and if the seller mainly concentrates on improving accessibility, keeping consistent quality, and maintain trust by hygiene food quality.
· Aashish, C.I., &Divya, m. s. (2018). A study on the food processing industry and its quality on the food processing industry and its quality conscious effect. · Devaki, C. S., Pallavi, R., &Deepa, R. (2020). A study on assessment of nutritional status and nutritional knowledge of working women residing in hostels at Mysuru city. · Gurav, A.M. (2020). Food processing in India: A case study of CFTRI, Mysore, India. In contemporary studies in food science and technology (chapter 18). · Raghavendra, G. S. (2017). A study on consumer behavior on repurchase patronage of diet food products. International journal of marketing and human resource Management. · Rana, J., &Paul, J. (2020). Health motive and the purchases of organic food: A meta-analytic review. International journal of consumer studies.
Publication Date
7/18/2026
Peer Review Type
Double-Blind Peer Review
Review Rounds: 2
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Conflict of Interest
The authors declare no conflict of interest related to this research work.
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