PROJECT: BUSINESS EXPLORER

MBA 2024-26

CLASS: BETA

TEAM NUMBER: 08

TEAM MEMBERS

(S. DEEPAK)

(S. ABHISHEK)

(S FAREEDH AHAMED)

(R. SASI KUMAR)

(S. AMITHA)

SHOP NAME:
MALLIGA PORRIDGE SHOP
 INTRODUCTION

The cuisine of a place speaks volumes about the weather, culture, lifestyle and habits of the
people. We founded the traditional food of our culture named as porridge (koozh) which is
made of millet. The interview is taken to promote the street vendors who are spreading the
traditional foods of our culture and making it still exist in the modern period.

They provide us the healthy food which was found centuries ago for the survival they serve
this product out of profit in order to hold the traditional foods and make other to feel healthy.

We found this shop in a place which was fully surrounded by the Malls and other big
restaurants, the survival at that place is not easy but purpose of promoting healthy and
homemade foods these vendors struggle a lot.

PRODUCT AND COST

The street vendor sold porridge(koozh) which was completely made of millets and curd
which is an very good heat resistant for the human body but in these days people forget about
these foods. The products available at the shop was completely a healthy meal it was used as
an compulsory meal in the ancient days. The product is completely made of Ragi and curd,
the porridge can be taken with the sides of onion, pickle and meat. The vendor sold 250Ml of
porridge for just 20 rupees with the sides to have the dish. And the vendor also sold 250ML
of curd at 15 rupees. The profit margin is very less compared to other business. The vendor
was making this business to just provide the customers the healthy food at very affordable
price The per day sale does not have a constant margin it differs from day to day. The vendor
had a point that there will be a 700 rupees Sale on one day and 500 rupees sale on the other
and 200 rupees sale on another day she mentioned a point that so many days the business
runs on loss only one or two days in a week runs in profit the other days sale will adjusted in
paying the debts for the loss made.
 IN-DEPTH ANALYSIS

The shop is owned by T. MALLIGA. It is located at Velachery opposite to the phoenix mall.
She opens the shop by 9:00 Am and closes it by 5:00 PM. She started this business 15 years
ago for her survival and to provide the public healthy food. She prepares every food in her
home which is more authentic and her home town had this food as a traditional meal in their
day-to-day life, so that she was confident that her product will get good response in the
market. The shop has a very simple set up in a tricycle with a sheet covering the top. The
product was arranged very neatly and the surroundings was kept clean. This shop holds an
special point that there is no meat used in this shop and it increased the vegetarian crowd to
the shop and got a good response in the market. The product sold in this shop is very cheap
that a person completes his/her meal at just 30 rupees(max) and the products have a great
medicinal value and reduces heat from the body. The product gives strength for the person as
it is made fully of Ragi and no other preservatives and unhealthy substance has been added.
The vendor shared about the main struggle, they face on this business is that the profit in this
business is very less in which they cannot run a family in the modern days, And the profit is
not fixed as it differs based on the day sales. One day it will be 700 rupees on other day it will
be 500 rupees, it may also fall to 200 if the crowd walk in is less. She added a point that she
buys the product in debt and sells it. She has to adjust the losses from the profit made. And it
is very tough to lead a life from the income of this business. she added a point that even
though it is loss for her she provides food for the people who are in need and she will charge
them less or provide them free food, she provides free food for every one on her daughter’s
birthday and some special days. The shop holds a huge number of college students as
customers because the price is affordable and the quantity and quality is good. She doesn’t
have an accurate record for the investment made and the profit margin was around 12000 to
15000 per month.
 LEARNINGS

1. S. ABHISHEK:
I learnt about that the business can also be made in an social motive with
very less profit margin and the vendor has to face many problems of debt lack of
support and lack of capital due to loss and due to modern food culture these products
gets less response from the public, and I was surprised by the motive of providing the
food at low price even though there is no big profit in it.
2. S. DEEPAK:
The one thing which I learnt from the street vendors is the never-
ending smile on their face. Situations might change, business might suffer yet, the
smile on their face is the one thing which would never fade. This taught me that,
“materialistic things don’t define us, it’s our inner self which define us” and the same
if reflected in behaviour will take us long way.
3. S. AMITHA:
This project was a challenging experience which I didn't try before.
This experience made me to understand the concerns and struggles of the street
vendors. These sellers running their businesses with few things and a lot of hard work,
even with tough competition. The big lesson I get to know is adaptability which the
sellers can adapt to the things what their customer wants.
4. S FAREEDH AHAMED:
I have learned to interact directly with customers daily
hones their communication and negotiation skills. Understanding customer
preferences and adapting their offerings accordingly is crucial for their business
survival.
5. R. SASI KUMAR:
The thing which I love the most in interviewing them is their
smile. These sellers are known for a few dishes they make really well. They don't try
to do everything, just what they're best at. It's not just about the food. These sellers
create a great experience for their customers.
 QUESTIONS AND ANSWERS
1.How many years do you have experience in this business?

* I have 15 years’ experience in this business and this is the second business I took as
the first one was not success full
2.How to handle your time management?

* I used to prepare this priorly in order to make it early in the market as the sales will
be high in the morning I close the shop early at evening and prepare for the next day
sales.
3.why did you choose this location?

* This location was chosen 15 years ago as this location was on growth stage when I
started there were so many builds built at that time so that the building workers used
to come an eat here as the sale was good so I chose this location.
4.How do you achieve the target of the day?

* I don’t have any specific target for the days my main motive is to provide people
healthy food and less price .

5. Why did you choose this business?

* I choose this business because this I had a good and healthy product and at that
time this was not in the market and at that location.

6.What is biggest problem that you have faced in your journey?

* The biggest problem I was is the lack of profit in this business as some customers
reach me at very poor situation I can’t deny them without providing them food.

7.What is the one problem that you can't able to find a solution in this field?

* I was not able to make an accurate record of investment and profit as It changes
every day I was not able to record it properly.
8.what is the support from the government or do you pay rent for this?

* I don’t pay any rent for this place and government provides some loans for the
street vendors. It is help full for me.

9.What one facility you feel that if I have this it will be more comfortable for the
business

* If I get some space facility and an easy accounting facility it will be useful for
me.

10.How long do you keep your shop opens?

* I open the shop at 9:00 AM and close at 5:00 PM.

11.How much sales do you make in a day?

* It differs I don’t get a constant profit it may be 500 rupees or 700 rupees or 200
rupees.

12.Are you able to manage your family expenses with this sale?

* I am not able to manage my family expenses with this profit because the profit
margin is very less so that I have lot of debt

13.How are you managing for procuring your stuff for sale?

* I purchase the products in debt from the suppliers after the sales I will pay the
debts

14.How do you price your item and ensure that your prices are competitive?

* I have a fixed price for the products I sell porridge for 20 rupees and curd for 15
rupees only.

15.what are the biggest challenges you face as an vendor?

 * I face problems of seasonal crowd walk in rainy days will affect my business
very much and due to the modern food culture people are not preferring my product.

SUGGESTIONS
The vendor faces the problem of recordings of the investment and profits made by
the them, and the vendor faces the problem of profit from the business and the
shops get affected due to seasonal calamities. Our team suggest the vendor to get
into some easy technics of recording the investment and transaction made by
them. We suggest another way that preparing the product as per the demand so
that the product will not be wasted and it can be used to the next day also and it
will reduce the loss. As the vendor face the problem of place issues, she can reach
the government for the change of place and improve their sales. The vendor can
also sell some other products so that it may adjust the loss on this item some may
come to the shop to buy the new product and also try the porridge. As the vessel
washing and maintenance of the vessel is a long process, she can change to the
paper cups so that it may reduce the work of vessel washing and maintenance
These are the small suggestions that our team gave the vendor and the vendor was
very happy on visit and the interview.
ANNEXURE