Business Plan

Start

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 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)

 Research outcomes

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)

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

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

Price

Lowest price

Promotion

Least

Place

College campus

Marketing mix

Most Hygienic Highly demanded

Highly dependent on Word of mouth

  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 COST CONTRIBUTION

572.9

17,187

477.1

14,313

(-) FIXED COST

1700

1700

PROFIT

(1222.9)

12,613

PROFITABILITY % ON SALES

Business analysis

40.04

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)

DAL KHICHDI

§Treasurer §House keeping §Direct sales

Organizational Structure

PARTICULA 1ST RS Quarter

2ND Quarter

3RD Quarter

4TH Quarter

Sales (budgeted) Cost

94,500

189,000

283,500

378,000

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. 2.

Take frequent feedback from students 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