Chai Garam

Shivam Pathak
Rishab Singh
Devanshi Shah
Rohit Sr
Objective:
Timeline of Making of Tea

Boiling Milk Add On Stable Temperature

Tea leaves
2-3 Min 1-2 Min 5 Min

Boiling Sugar Spices Chai

Water 1-2 Min
2-5 Min

Total Estimated Time: Approximately 10-15 minutes

Inventory 02

MILK TEA LEAVES UTENSILS PRESERVATION

AND SUGAR
Per day 6L of milk is Part of the inventory ice is ordered every day
used in the form of 6 per day usage 500g of to preserve the milk nad
packets of 1L each Tea leaves and 1Kg of keep them cool
sugar simultaneously
 Per day usage
03
Chai
150 Cups - Cutting Chai
75 Cups - Badi Chai

Garam
Ginger, Cardamom,
Water, ect is added to
the tea

Sourcing Tea Darjeeling tea Meticulous Perfect cup of

from local has the quality tea each and
farmers absolute control every time
perfection
Problem 1
Wastage of Resources
let’s assume that to make a ‘cutting chai’, it takes
20ml of milk and ‘badi chai’ takes 45ml of milk.
150 cups of cutting chai = 2000ml of milk used
75 cups of badi chai = 3375ml of milk used
Total usage is 5375ml of milk
Total waste of milk is 625ml
Almost 31 cups of chai is getting wasted on daily
basis
04
Solution
The order quantity of the milk
should be limited to 5500ml
Implement a batch preparation
system where tea is prepared in
larger quantities reducing the
likelihood of leftover milk.
Explore options to reuse or
repurpose unused milk, such as
using it for other products like
desserts or as an ingredient in
culinary offerings.
 05

Achieving Objective
Using Technology as such a WhatsApp group
Keeping ready a batch of at least 17 cups of tea in a
kettle.
Using a prepared mixture of tea and masala and
everything rather than adding them one by one. So,
that the process would be first mixture of water and
masala (boiled) and than milk.
Using a tea vending machine (optional)