(Dalkhichdi) Final

WHY DAL KHICHDI??

Fact 1.

Fact 2.

WHY DAL KHICHDI??

Fact 1.

Fact 2.

Research outcomes

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 khichdiprovides.

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

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)

Scope

Catering Students of Balaji society

Light wholesome food

Mobile food

Most competitive pricing

Background

Situation analysis

Performance

Situation analysis

Actual scenario

Most preferred food

Quantity which suits the appetite

Affordable pricing

Performance

Fast selling as compared to other food

Preferred as light and healthy

Easily digestible

Available in Price / plate

IB mess Rs. 25(200gms)

Cafeteria Rs. 35(250gms)

Guptaji Rs.35(250gms)

With us Rs. 7(100gms)

Strategic Gaps

IB mess 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

Cost is the major advantage in this concept

Competitive pricing

Cheapest eatables items Price

Curd rice Rs. 25

Rolls Rs. 15

Tomato/Sambar Rice Rs. 10

Fruit Plate Rs. 10

Market opportunities

Strengths

Competitive pricing Quality Hygienic Mobile Easily available

Weakness

100 gms may not be sufficient for male students

Opportunities

Research outcomes

Diet conscious youth

No other product available at lesser price than this.

Threats

IB mess

Cafeteria

Guptaji

Mataji

Food hut etc.

Goal

To provide food easily and at the most affordable price.

Objectives

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

Alternative opportunities

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

Competitive advantage

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

Marketing mix

4 P’s Of marketing

Fixed cost

PRESSURE COOKER(5 LITRE) – Rs.600

VESSELS – Rs.800

STOVE – Rs.300

Variable 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

Business analysis

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

REVENUE 1050 31,500

(-) VARIABLE COST 572.9 17,187

CONTRIBUTION 477.1 14,313

(-) FIXED COST 1700 1700

PROFIT (1222.9) 12,613

PROFITABILITY % ON SALES

40.04

BEP = TOTAL FIXED COST

CONTRIBUTION

Fixed cost =Rs. 1700

Contribution per day = Rs. 477.1

BEP = 3.56

Strategies (Execution)

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

Organizational Structure

SIDDIK FRUITWALA

• Logistic

• Direct sales

MANALI BUCH

SWATI SINGH

• Cooking

• Direct sales

SHARMILA DEVI

• Cooking

• Direct sales

DAL KHICHDI

Treasurer House keeping Direct sales

Budgets

PARTICULARS

1ST

Quarter 2ND

Quarter3RD

Quarter4TH

Quarter

Sales(budgeted)

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

Cost 56,661 113,322 169983 226,644

Profit 37,839 75,678 113517 151,356

Control

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

Learning's

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