BUSINESS EXPLORER PROJECT

TEAM NO:8
 Our Team Members

1) S.ABHISHEK

2) S. DEEPAK

3) S. AMITHA

4) S FAREEDH AHAMED

5) R. SASI KUMAR.
 01 Introduction
02 Product and cost
Agenda 03 In-depth Analysis
.

Style 04 Learnings
05 Suggestion
06 Annexure
  . 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.

Introduction  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

ORGANIC
100%
Healthy Fresh Farm
ORGANIC food food Fresh
 Product and Cost
 The street vendor, T.Malliga 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.
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
 . 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.
 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 as the profit is not fixed,
it differs.
 Learnings
 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.
 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.
 Learnings

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.
Organic
S.FAREEDH AHAMED
100%
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.
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.
 Suggestions
 The vendor faces the problem of recordings of the investment and profits made by the them . 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.
On the Field
 Eat Healthy

Thank You