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Vendor 1

Vendor 2

Vendor 3

Vendor 4 - Movendran

Vendor 5 - Raghu

Vendor 6 - Devaraj

Food sold

North Indian Style Pani Puri

Cut fruits

South Indian Style Chat - Pani Puri, Bhel Puri, etc.

Bhajjis - Fried chillies, eggs & potatoes

American Corn

South Indian Style Chat - Pani Puri, Bhel Puri, etc.

Location Contact Number

Maruthi Nagar, Madivala, Bangalore

Maruthi Nagar, Madivala, Bangalore

Maruthi Nagar, Madivala, Bangalore

Maruthi Nagar, Madivala, Bangalore

Shoper's stop, BTM layout, Bangalore

Koramangala Park, Bangalore

8050527741

9686230781

Structure of the cart

A stationary stall made of bamboo, with limited space.

A table with a closed base and a glass display

Features & Materials

Steel surface, colour white

Raw Materials

Prepared at home: Boiled potatoes, boiled chickpeas (channa), Puris (fried at home), Coriander (chopped), onions (chopped), Pani - Sweet, Pani - Hot, Chillies (chopped) Fruits: Used as such: Spices (powdered), Sev (bought readymade), Prepared on cart: Filling for Pani puri, Final pani puris, dry pani puris prepared on dish

Procurement

Vegetables, spices, etc: Bought from nearby market

Storage & Main Concern

Puris: An enclosure made of cardboard and a large aluminum vessel at the base of it. They are covered with plastic. Also used as display. In the fruit shop. The half cut fruits (pineapples, watermelons, etc. ) are Temperature is not very important and sunshade is also not important. stored in a glass display, which has a lot of flies inside. Main Concern: Moisture. If the puris catch moisture, they lose their Main Concern: Flies and sun crispiness, and are wasted.

Preparation Procedure

At Home

Before customer arrives - for all customers

The vendor also owns a fruit shop right behind his stall, from where he takes the fruits.

The vegetables are bought from the wholesale market. He brings them to the cart on his bicycle. Does not wish to take the cart to the shop to buy raw materials.

Chopping of vegetables (onions, chillies, coriander, etc.) Preparation of mix from vegetables, spices, etc. Preparation of pani puris in front of the customer. Vegetables (potatoes, chickpeas, etc.) are boiled every day at home. Pooris are fried every 10-15 days None He prepares a concentrate which is used to make the pani (sweet and spicy ) on the stall.

The pani is prepared from the concentrated chutney which he has Cutting of large fruits: Watermelons, papayas and pineapples are peeled and kept in the glass enclosure before cutting. prepared at home.

pani puris. When the customer comes, he adjusts the mix according to the customer's wishes and then prepares the pani puris on the spot, which are directly served to the customer.

Utensils & Facilities required

Vegetables: packets which are stored inside Spices: in a box with smaller compartments;

Display and Selling

Display is primarily of the puris stacked in the large vessel.

A small-wheeled cart

Corn - half boiled, bought from the vendor. Spices, sauce, etc - bought ready

Same as Vendor 3 + Samosas + Cut vegetables (onions, carrots, cucumber)

He buys his raw materials from the market, from where he He buys the raw materials from the wholesale market at Madivala. He gets Corn is bought from the supplier whose brand is used on the shop. them to the cart on his bicycle. He does not wish to take the cart to the transports them by motorcycle to his home, where he prepares Spices, etc are bought from the same road. market to buy the raw materials. the food.

Pani puris and fluffed rice need to be kept crispy and away from moisture. He keeps them in a sealed packs until they are required. The extra packs Where does he store the raw materials? are stored away in the base of the cart, where he has placed a piece of plywood over the frame.

Puris and fluffed rice were stored in the sealed packets. The extra puris were kept at the base of the cart. Spices are stored in the small contianers He stores the raw corn at the base of his cart, which is in plastic packets. The spices, etc are kept on the top of the cart where he prepares the corn. Money is kept in a round container with a statue of god in it. Peas: requires constant heating Main Conccern: Cover the food

He prepares the dough mix on the cart, heats the oil in a vessel over his kerosene lamp, and frys them in it. The fried bhajjis are kept in an open vessel in front of the cart, which is also his display.

Same as Vendor 3 He offered to train us on the preparation procedure one of the days.

Boil the peas, prepare the gravy Prepare the concentrate for the pani - sweet and spicy panis

Potatoes and eggs are boiled at home

He prepares the raw materials at home Gravy, the boiled peas, samosas, etc. are prepared at home.

Cut the onions and the vegetables (carrots, etc.) Prepare the Pani - by mixing the concentrate with the water.

Chillies are cut dough for dipping the vegetables/eggs is prepared on the cart.

The corn is boiled in a container which has a typical chamber for steaming.

Smaller fruits: They are directly peeled and cut and served on the plate. Large Fruits: are cut into smaller pieces and placed on the plate.

The vegetables and eggs are dipped in the dough and deep fried in the oil.

Sprinkles salt and spices and serves it.

The bhajjis are served in a plate.

Take order for flavouring of the corn, mix the corn in a small bowl which is attached to the cart, and serve in a cup.

large bowl to mix the flour to make the dough and frying vessel, vessel to store fried bhajjis

Boiling vessel - specially made for corn; Preparation - in a small bowl attached to the top of the cart, 3 compartments of same size.

Knives and plates. A small cutting plate is used to cut the fruits. A water tank on the cart would be desireable.

8971971888 A standard push cart with large wheels, a large glass display. A frame containing 3 different gods at the center of the cart, 2 mirrors on either side which were not functionally important - just to cover the empty space. His working surface was made of wood and he liked to have gaps between the panels, so that the food particles fall through it. It was easy for the cleaning. CFL light with a UPS installed. the UPS cost Rs. 2500 and needs to be charged everyday. The light is really white.

Cart is coloured blue, which is the choice of the vendor. He would prefer steel surface and would pay Rs. 4000/- for that. He would also like to have a turning wheel and would pay Rs. 2-3,000 for that. He would like to have a glass display on his cart and would pay Rs 2000/- for that.

Same as vendor 1 Fluffed rice (for bhel), boiled peas and gravy which he uses for Boiled potatoes, eggs multiple dishes, and samosas. Raw chillies, He buys 10-12 kg of raw material at a time, which is easy to get on flour, spices and oil his bicycle.

He keeps the fruit dish ready before the customer arrives. Its a mix of different fruits cut and served on a plate. He keeps a banana leaf on top of the plate before he places the fruits on it.

Before Customer Arrives - for each customer Before the customer comes, the vendor prepares the mix for the

With Customer

A standard push cart with large wheels, a large glass display. Basic push cart with a roof

Kerosene Stove for heating the peas

Large glass display which is used for storage of large peeled fruits, as well he has a large glass display in the front of his cart, where he stores the as for the prepared fruit dishes. stuff.

Cut the onions and the vegetables (carrots, etc.) Prepare the Pani - by mixing the concentrate with the water.

Kerosene Stove for heating the peas A cloth to cover the front portion of the cart, so that the wheels don't show. A step made of wood within the glass enclosure for the display. It is good to show the preparation procedure to the customers.

Kept in an open vessel in front of the cart.

He kept a can of water behind his cart, and a bucket where he washed the dishes.

Cleaning & Disposal He uses disposable cups, which are thrown in a dustbin later.

Porcelain dishes, stacked in the cart. The used dishes are washed in a bucket of water behind the cart.

Washed at home.

NA

Not washed on the cart.

Dishes & Spoons

Disposable cups are used to serve the customers, which are thrown in a dustbin.

Cooking Vessels

A large can of water is usually kept for washing utensils and a cloth is held by the vendor to dry his hands after preparing the pani puris - where he None. has to dip his hands in the pot of pani.

Garbage

Dustbin kept at the base of the stall.

He has a garbage can hidden below the stall, which is not seen from the front.

He has a dustbin kept on the side of his cart, where he collects all the garbage.

??

The vendor prepared everything at home and none of the foods generated garbage. He does not need a garbage can, and it is really clean.

Daily Maintenance

NA

NA

Done at home

??

He does it at home, during the day.

The stall was attached to the bakery which had its own board and display. None on the shop

No banners.

He has used the branding provided by the supplier of raw corn. Vendor believes that the brand attaracts the customers.

He is concerned about the colours (white with coloured coloumns). He said it would be too plain to have simple colours for them.

Loyal or New

50% loyal customers and 50% new customers walking down the market.

Both

Almost all his customers are loyal

New customers, mostly.

50% loyal customers and 50% new customers walking down the market.

Mobility

Stationary cart without wheels

Stationary cart without wheels

Does the vendor look for customers or wait for them?

He waits at the same location for customers.

He waits at the same location for customers.

He waits for them at the same location.

He waits for them at the same location.

He waits for them at the same location.

Does he travel to different places No during different times of the day?

No

No. He travels from his home to the location by foot, with his cart.

He keeps the carts in the same location

No.

Shop Timings

Evenings after 4 PM

Whole day

Evenings and night. 6-9 PM is his peak

Coconut and sugarcane - Mornings and daytime Corn - 7 to 9 PM Idlis and dinner - after 11 PM

Peak timings are 6 PM to 9 PM in the evenings.

Daily movement

He lives 5-6 km away from his cart

NA

He lives close to the place where he sells. He pushes the cart everyday from home to the place where he sells.

He does not need to move the cart much. He does not see the value of a bicycle.

He lives 1.5 km away. He did not want a bicycle attached to it - because bicycled carts are smaller and would not be able to have so many items on them.

Cart Parking and security

He keeps the cart in the shop to which it belongs and is safely locked inside.

He keeps the cart inside his fruit shop, which is locked.

At Home

All his carts are kept in the same place. They are covered with canvas cloth He takes the cart home everyday. and locked up.

In front of the shop owning the stall, on the main road;

In front of the shop owning the stall, on the main road;

The junction of a side road

Banners & Promotion

He does not need to wash the dishes since they are covered with the banana leaf, which he throws away.

He has kept porcelain dishes which he washes in a single go, and stacks in his cart. He washes them in a house which is close to his cart. He uses plastic spoons which are thrown away.

Customers

Location & Position of

He waits for them at the same location.

The junction of a side road

At the entrance of a shopping mall

He belongs to South Indian state of Tamil Nadu and does not speak much of Hindi.

He goes to college during the day and sells bhajjis on his cart in the evenings and nights.

He owns 3 carts with different products, which is owned by the family. He does not hire any person to help manage his businesses. His little sister, who goes to school in the day, helps in selling corn in the evenings. Different products are sold at different times of the day. His father started with a coconut selling on the road, which he still continues to do. The elder He studies till Pre-college but did not go to university. He prepares the food brother sells sugarcane juice during the day. In the night, after 11 pm, he in the mornings and sells it in the evenings at the park. runs a different cart where he sells full dinner. If he would have a choice, he would have one cart for all the products. He does not wish to move since it is difficult to manage the different carts during different times of the day. He makes about Rs. 600-1000 per day from his businesses.

In front of a park, alongside the road

He would not pay for a cycle since he does not need it. He does not have a money box The cart costs Rs. 30-35k, which he has invested himself. He bought it from City market.

Base is bought separately on which he put the structure and the roof. Totally cost Rs. 6,000. The cart is 5 years old. He says the investment is low on his cart and the profit is the same as the pani puri cart. He bought the cart at the Madivala Market The carts are also available on rent (find out where)

the cart

Story

Notes

The vendor is an employee of the bakery. He comes from Uttar Pradesh. He lives close to the shop where he serves as the pani puri vendor.

Selling Price: Rs. 10 for 6 Pani Puris

He says he designed the cart by himself and got it made by a friend. His friend in Arkere area owns a factory where the carts are manufactured. He paid Rs. 20,000 for it. He says it is cheaper to buy the steel and then get the cart made. He has prepared the stickers by himself, using the brandname provided by the supplier.

He bought his cart from Mysore road, which is close to his original home.


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