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Dalkhichdi
Fill your appetite, without emptying your pocket
WHY DAL KHICHDI??


Fact 1.



Fact 2.
WHY DAL KHICHDI??


Fact 1.



Fact 2.
 Research outcome

 Q 1) Sample size: 50
 No. of positive outcomes
(dal khichdi): 40/50 (80%)
 No. of people preferring maggi-6/50(12%)
 No.of students preffering curd rice: 4/50 (8%)
 No.of students preferring rolls : 0/50 (0%)
 Thus 80% of students out of a sample of 50 think its good to go for a innovative concept like “MOBILE DAL
KHICHDI”
 Therefore it can be implemented…and is good as far as it accounts for the hidden benefits that dal khichdi
provides.

 Q.2) Sample size: 50
 Students preferring to sit & eat: 3/50 (6%)
 Students preferring to carry food along with them: 47/50 (94%)

 Q.3)Sample size:50
 No. of students preferring price as imp. Factor:6/50 (12%)
 No.of students preferring quality:6/50 (12%)
 No. of students preferring hygiene: 33/50 (66%)
 No.if students preferring convinience:5/50 (10%)

 Q.4) Sample size:50
 Students preferring to wait in queues:0

Research outcomes
 Students ptreferring not to wait in queues: 50/50 (100%)

 Q.5) Average rating of creating mobile dal khichdi outlet: 287/50=5.7(approx. 6)
Catering Students of Balaji society

Light wholesome food



Mobile food

Most competitive pricing

Scope
Situation analysis

Performance

Background
Actual scenario

Most preferred food

Quantity which suits the appetite

Affordable pricing

Situation analysis

Fast selling as compared to other food



Preferred as light and healthy

Easily digestible




Performance
Available in Price / plate

IB mess Rs. 25
(200gms)

Cafeteria Rs. 35
(250gms)

Guptaji Rs.35
(250gms)

With us Rs. 7
(100gms)
IBmess makes quantity of food less as
compared to demand and many students
don’t get food

Students has to stand in long queues to
get their food and if the break time is
less than they don’t prefer standing in
long queues

Costis the major advantage in this
concept

Strategic Gaps
Cheapest eatables items Price

Curd rice Rs. 25

Rolls Rs. 15

Tomato/Sambar Rice Rs. 10

Fruit Plate Rs. 10

Competitive pricing
Strengths

Competitive pricing
Quality
Hygienic
Mobile
Easily available

Weakness

100 gms may not be sufficient for male
students

Market opportunities
Opportunities

Research outcomes

Diet conscious youth

No other product available at lesser price
than this.

Threats

IB mess
Cafeteria
Guptaji
Mataji
Food hut etc.

 To provide food easily


and at the most
affordable price.

Goal
 To provide maximum benefits at minimum price

 To provide Dal khichdi at the most competitive
price

 To serve as a fast food

(www.encyclopedia.com . :- food that can be
prepared quickly and easily and is sold in
restaurants and snack bars as a quick meal or to
be taken out)

 Provide mobile food

 To earn maximum profit

Objectives
 Market attractiveness :-

 Since research showed a positive sign, that
people would prefer Dal khichdi over other
foods

 Uneven break time

 Students prefer carrying their food rather than
sitting in mess and eat

 No other food item available at this price

Alternative opportunities
Priced at the lowest

Quantity of Dal kichdi available in IB very less
and in Cafeteria its very costly

Its not an item which is daily available in IB
mess

In the break nobody would prefer to go to
Guptaji to get Dal khichdi

We are one of them so we know students (our
customers) better

Competitive advantage
4 P’s Of marketing

Product
 High Quality Most Hygienic Highly
demanded

Price Lowest price

Promotion Least Highly


dependent on
Word of mouth
Place College campus

Marketing mix


PRESSURE COOKER(5 LITRE) – Rs.600

VESSELS – Rs.800

STOVE – Rs.300

Fixed cost
Mini basmati rice – Rs.28/kg

Toor Dal – Rs.56/kg

Masala – Rs.4/kg

Disposable – Rs.2/box & spoon


Gas cylinder- Rs.350


Variable cost
PARTICULARS PER DAY (Rs.) PER MONTH (Rs.)

REVENUE 1050 31,500

(-) VARIABLE 572.9 17,187


COST
CONTRIBUTION 477.1 14,313

(-) FIXED COST 1700 1700

PROFIT (1222.9) 12,613

PROFITABILITY % 40.04
ON SALES

Business analysis
BEP = TOTAL FIXED COST

CONTRIBUTION


Fixed cost =Rs. 1700


Contribution per day = Rs. 477.1


BEP = 3.56
APPROACH

SELLING TIME :- LUNCH

COOKING PLACE :- SAI HOSTEL

WHERE TO SELL :-

BRINGING IT FROM SAI HOSTEL TO COLLEGE

SELLING SPOTS

1.OUTSIDE NAVRANG…

2. OUTSIDE IIMM BUILDING

Strategies (Execution)
§Treasurer
§House
keeping
DAL §Direct
KHICHDI sales

Organizational Structure
PARTICULA 1ST 2ND 3RD 4TH
RS Quarter Quarter Quarter Quarter

Sales 94,500 189,000 283,500 378,000


(budgeted)
Cost 56,661 113,322 169983 226,644

Profit 37,839 75,678 113517 151,356

Budgets
Control is done when the business is started
but we haven't started the business we have
just developed the concept.

But still if the concept is implemented then
we would

1. Take frequent feedback from students
2. Reduce wastage of food to zero
percent(making and carrying)
3. Prepare monthly, quarterly etc budgets
4.Divide responsibilities so as to avoid
conflicts between partners

Control
ANY PROJECT SHOULD BE EXECUTED BY
FOLLOWING THESE 13 STEPS

PRODUCT SHOULD BE SELECTED BASED


ON CONSUMER EXPECTATION AND
DEMAND

PRICE IS IMPORTANT BUT QUALITY
SHOULD NEVER BE COMPROMISED FOR
COST

Learning's

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