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    CHETAN - PURI - CHOLE Version 1.1

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    Pavan_gupta2587700
    This document summarizes a marketing report on Chetan Kachouri Wala, a food stall in Hanuman Chowk that has operated since 1985. The report includes an introduction to the business, analysis of the 7 Ps of marketing, market segmentation, SWOT analysis, findings from customer surveys, and recommendations. It was prepared by a group of 8 students as part of their PGDM program. Key findings include that the business relies on word-of-mouth from families visiting the nearby temple, offers affordable prices, and focuses on hygiene and consistent food quality despite only operating until 4 PM daily. Recommendations center around potential franchise opportunities to expand the brand's reach while maintaining its reputation.

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    CHETAN - PURI - CHOLE Version 1.1

    Uploaded by

    Pavan_gupta2587700
    9 views23 pages
    This document summarizes a marketing report on Chetan Kachouri Wala, a food stall in Hanuman Chowk that has operated since 1985. The report includes an introduction to the business, analysis of the 7 Ps of marketing, market segmentation, SWOT analysis, findings from customer surveys, and recommendations. It was prepared by a group of 8 students as part of their PGDM program. Key findings include that the business relies on word-of-mouth from families visiting the nearby temple, offers affordable prices, and focuses on hygiene and consistent food quality despite only operating until 4 PM daily. Recommendations center around potential franchise opportunities to expand the brand's reach while maintaining its reputation.

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    CHETAN_PURI_CHOLE Version 1.1

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    This document summarizes a marketing report on Chetan Kachouri Wala, a food stall in Hanuman Chowk that has operated since 1985. The report includes an introduction to the business, analysis of the 7 Ps of marketing, market segmentation, SWOT analysis, findings from customer surveys, and recommendations. It was prepared by a group of 8 students as part of their PGDM program. Key findings include that the business relies on word-of-mouth from families visiting the nearby temple, offers affordable prices, and focuses on hygiene and consistent food quality despite only operating until 4 PM daily. Recommendations center around potential franchise opportunities to expand the brand's reach while maintaining its reputation.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    9 views23 pages

    CHETAN - PURI - CHOLE Version 1.1

    Uploaded by

    Pavan_gupta2587700
    This document summarizes a marketing report on Chetan Kachouri Wala, a food stall in Hanuman Chowk that has operated since 1985. The report includes an introduction to the business, analysis of the 7 Ps of marketing, market segmentation, SWOT analysis, findings from customer surveys, and recommendations. It was prepared by a group of 8 students as part of their PGDM program. Key findings include that the business relies on word-of-mouth from families visiting the nearby temple, offers affordable prices, and focuses on hygiene and consistent food quality despite only operating until 4 PM daily. Recommendations center around potential franchise opportunities to expand the brand's reach while maintaining its reputation.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 23

    * CHETAN

    KACHOURI
    WALA

    BY,
    SOUV-ENIR’
    PGDM-I & III
    * GROUP MEMBERS
    SHWETA NEGI
    SHWETA SHARMA
    SHIVANI GAUR
    SHIVDUTT TYAGI
    PAVAN GUPTA
    RAKHI KHURANA
    ARJUN SINGH
    TARNI DHASMANA
    * CONTENTS
    1) INTRODUCTION
    2) SERVICE MARKETING
    3) MARKET SEGEMENTATION
    4) SWOT ANALYSIS
    5) FINDINGS
    6) RECOMMENDATIONS
    7) QUESTIONAIRE
    8) INFORMATION REGARDING DATA
    9) PIE CHARTS
    * INTRODUCTION
    NAME: CHETAN KACHOURI WALA
    LOCATION: HANUMAN CHOWK
    STARTED: 1985
    FOUNDER ASHWINI (FATHER)
    MEMBERS: 7
    SPECIALITY: PURI,SABZI,KACHOURI,CHOLE
    CAPITAL: 2000/- RS
    OPENING TIME: 8:00 AM
    CLOSING TIME: 4:OOPM
    7 PPPPPPPS
    The Indian style of service differs in believes and objectives in food
    industry some times its associated with the term ‘SEVA’ so a difference
    we might see in 7 Ps which we have studied.

    P Product food PURI, CHOLE, ALOO, KACHORI……..

    P Price nominal 34/- near to 30/- outside Dhaba rates

    P Place Near temple, Attracts sufficient customers

    P Promotion word of mouth gain by tasty food

    P Process A journey starts with eyes to tongue & stomach

    P Physical evidence Food we have

    P People service do not include much, limited in production mainly


    MARKET SEGMENTATION
    Initially indented for Temple visitor families but now partially includes
    others as well

    Customers

    20%
    Families
    Couples
    20% Individuals
    60%
    SWOT ANALYSIS
    • STRENTH • WEAKNESS
    • Strong goodwill • Limited scope
    • hygienic and tasty food • No Intention to
    • Affordable price expansion
    • Location

    S
    W

    O
    T
    • THREATS • OPPURTUNITIES
    • Fast food culture • Name can be used
    • Emerging competition for franchising
    • Standardization • Higher profits can
    be gained by
    expansion
    FINDINGS

    • The business is a family business which is mainly based name earned in


    long business run.

    • Food is really very tasty and this taste and quality is seems to be
    unaffected throughout these 25 years

    • While most of the restaurants have their peak times in evening this
    restaurant closes at 4 PM daily opposite to the other market players.

    • It receives it’s most of the revenue from the families, which come for
    the temple visit.

    • The business of restaurant is near about Rs.6800/- daily with an


    approximate sales of 200 plates in its 8-9 hour’s run daily.
    RECOMMENDATION

    If we assume that the restaurant is a business not as ‘SEVA’ only then


    we can think about the expansion of the business

    • The other branches of restaurant can be opened at other places for business
    Because opening the same after 4PM might go against the current image of
    restaurant and at those places as well same taste and quality can be served.

    • If the owner do not want to directly expand the business then they can go
    with the franchisee system which will result in direct royalty for the name
    which earned in long run family business.
    * QUESTIONAIRE
    1.CUSTOMER TYPE
    A)LOWER CLASS
    B)MIDDLE CLASS
    C)UPPER MIDDLE CLASS

    2.PRICE
    A)VERY CHEAP
    B) CHEAP
    C) HIGH

    3. QUALITY
    A)GOOD
    B)AVERAGE
    C)BAD
    Cont’d…
    4.TASTE
    A)GOOD
    B) AVERAGE
    C)BAD

    5.HYGIENE
    A)VERY HYGIENE
    B)HYGIENE
    C)NOT HYGIENE

    6.CUSTOMER SATISFACTION
    A)FULLY SATISFIED
    B)SATISFIED
    C)NOT SATISFIED

    7.ENVIORNMENTAL SATISFACTION
    A )YES
    B) NO
    * INFORMATION
    REGARDING DATA
    DATA: PRIMARY DATA
    METHOD: CONVIENCE SAMPLING
    * CUSTOMER TYPE

    10

    50 Lower Class
    Middle Class
    40 Higher Middle Class
    * PRICE

    5 35

    Very Cheap
    Cheap
    High
    60
    * QUALITY
    5

    25

    Good

    Average

    70 Bad
    * TASTE

    9 1

    Good
    Average
    90 Bad
    * HYGIENE

    10
    40

    Not Hygiene

    Average
    50
    Hygiene
    * CUSTOMER
    SATISFATION

    15
    5

    Fully Satisfied
    Satisfied
    Not Satisfied

    80
    * ENVIRONMENTAL
    SATISFACTION

    40

    yes
    60
    No
    EXPERIENCES
    THANK YOU

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