Jumbo King Vada Pav

1. Jumbo King Vada PaV

2. grouP members
Divyesh Trivedi 87
Anand Kulkarni 97
Taronish Irani 101
Tinaaz Elavia 102
Moiz Batliwala 109
Vinusha Amudan
115

3. History
Vada Pav is considered staple teatime snack in
Maharashtra
Karjat railway station and Chiplun railway
station on the Konkan Railway are famous for
the vada pavs
Vada pav was first made when Ashok Vaidya, a
snack seller outside Dadar railway station

4. History
Grandfather was the real pioneer
Migrated to Mumbai from a village close to Haryana in
the '40s
Built a business of vending stalls
Father and uncles took over and built the restaurant
and hotel business
Catering course from the Dadar Catering College and
have a management degree from a Pune institute.
Decided to set up his own business, selling packaged
Indian sweets in 1998
Set up a company called Manali Foods

5. History
Business did not go too well and had to be closed down
soon
Went to UK to explore opportunities for export
He and his wife were eating at Burger King. It was then
that the similarity between the burger and the Vada Pav
struck them
Studied the Mcdonald’s model intently
Set up an outlet, which the family owned, near Malad
station, a Mumbai suburb, and called it Chaat Factory.
 Introduced temperature controlled frying machines to
automate the manufacturing process for hygiene and to
reduce waste. They have also put the cold chain in place

6. structure
Director
Dheeraj Gupta
CEO
Karanjeet Singh
General Manager
Marketing Manager
Shikha Chowdry
Operations Manager
Harish
HR ManagerFinance Manager

7. PreParation
Potatoes are mashed & made into patties
Coated and mixed with green chilies, ginger
and a tadka (tempering) of mustard seeds and
turmeric
Balls are then dipped in an herb-seasoned
batter made with gram flour
It is deep fried
Finished vada is then wrapped in bread and
served with chutney, red chili powder or green
chilies

9. FOOD STORAGE
MAINTAIN KITCHEN
FACILITIES
FOOD PREPARATION
FOOD PURCHASE
DELIVERY
PICK FOOD FROM
KITCHEN

10. DELIVER FOOD
ON COUNTER
COLLECTION
OF MONEY
TAKE AWAY
PARCEL

12. menu
JUMBOKING REGULAR Rs. 7
JUMBOKING CHEESE Rs. 15
JUMBOKING CHOLE Rs. 12
JUMBOKING SCHEZWAN Rs. 13
PANEER MAKHANI Rs. 25
REGULAR COMBO Rs. 14
CHEESE COMBO Rs. 20
CHOLE KULCHA Rs. 18
PAV BHAJI Rs. 27
DAL MAKHANI Rs. 22

13. Contd….
BEVERAGES
COLD COFFEE
VANILLA MILKSHAKE
CHOCOLATE MILKSHAKE
STRAWBERRY MILKSHAKE
HOT TEA
HOT COFFEE
LASSI`

14. AUG
2001
AUG
2006
AUG
2005
AUG
2004
AUG
2003
OWNED FRANCHISE
PICK UP
STYLERESTAURANT

15. core comPetencies
 QUALITY
 HYGIENE
 SIZE

16. target audiencet
GEOGRAPHIC VARIABLES
COUNTRY: INDIA
COUNTRY SIZE: METROPOLITAN CITIES
DENSITY OF AREA: URBAN
DEMOGRAPHIC VARIABLES
AGE GROUP: 18-30
GENDER: BOTH
OCCUPATION: COLLEGE STUDENTS, WORKING
CLASS, EXECUTIVES
SOCIO-ECONOMIC STATUS: MIDDLE CLASS
ONWARDS

17. PSYCHOGRAPHIC VARIABLES
LIFESTYLE: CONTEMPORARY AND FAST PACED
ATTITUDE: HYGIENE AND HEALTH CONSCIOUS
BEHAVIOURAL VARIABLES
OCCASION: QUICK BITE
BENEFIT SOUGHT: SATISFACTION OF HUNGER
BRAND LOYALTY: HIGH
INCOME: MIDDLE CLASS AND ABOVE

19. mis
'MIS' is a planned system of collecting,
processing, storing and disseminating data in
the form of information needed to carry out the
functions of management

20. marKeting strategies
 MAINLY THROUGH P.R.
 LCDs AT OUTLETS
DUPLICATED THE MacDONALDS MODEL
POSITIONING
BRAND AWARENESS
TARGETING COLLEGE STUDENTS
BRAND BUILDING
CELEBRATING VADA PAV DAY
OTHER P.R. ACTIVITIES

21. comPetition
Local Vendors
Railway Platform Vendors
Desi Vada Pav
Goli Vada Pav
Joshi Vada Pav

22. Future PLans
 BRAND MASCOT
 GOING DOWN SOUTH
 CONCENTRATION ON OWNED
OUTLETS
 I.P.O.
 PROMOTION THROUGH:
 MAGAZINES
 RADIO JINGLES

23. Process anaLysis
Backward Integration
Closed End Kitchen
Billing System

24. tHanK you