Analysis of per table productivity of Khandani.pptx

“ Analysis of per table productivity of Khandani Rajdhani & its Competitors “

Some Assumptions for Calculations 1. Each Restaurant serves 70 Thalis

i.e. 4 Thalis at each table.

2. Average visit on a table would be of 3 people.

Khandani rajdhani

Thakker Bhojhanalaya

Golden Star Chetna Thali Revival Thali Maharaja Bhog Panchavati Gaurav

No. of outlets 5 2 2 1 1 2 4

Total Working Days in a

25 Days 25 Days 25 Days 25 Days 25 Days 25 Days 25 Days

No. of thali served in each

outlet

70 70 70 70 70 70 70

Total no. of Thali

70*5=350 70*2=140 70*2=140 70*1=70 70*1=70 70*2=140 70*4=280

Price of Thali 320 322 325 300 322 300 320

Total no. of tables in each

outlets

70/4*5=87.5 70/4*2=34 70/4*2=34 70/4=17 70/4=17 70/4*2=35 70/4*4=70

75% occupancy of the table

87.5*75%=65.6

34*75%=25 34*75%=25 17*75%=12 17*75%=12 35*75%=26 70*75%=53

Total no. of Working Hrs.

8 hrs. 8 hrs.

7 hrs. 8 hrs. 7 hrs. 7 hrs. 8 hrs.

Assumsions 7 sets of people in rotations

7 sets of people in rotations

One Table Total Visit

3*7=21 3*7=21 3*6=18 3*7=21 3*6=18 3*6=18 3*7=21

Calculation for the Turnover

21*65.6=1378

1378*320=4,41,000

4,41,000*25=1 Cr.

21*25=525528*322=1,69,050

1,69,050*25=42 Lks.

18*25=450450*325=1,46,250

1,46,25*25=36 Lks.

21*12=252252*300=

75,60075,600*25=

19 Lks.

18*12=216216*322=

69,55269,552*25=

17 Lks.

18*26=468468*300=1,40,400

1,40,400*25=35 Lks.

21*53=11131113*320*3=5

6,160356,106*25=

89 Lks.

Monthly TurnoverBRANDS MONTHLY TURNOVER

( Rs. )Khandani rajdhani 1 Cr. approxThakker Bhojhanalaya 42 Lks. approxGolden Star 36 Lks. approxChetna Thali 19 Lks. approxRevival Thali 17 Lks. approxMaharaja Bhog 35 Lks. approxPanchavati Gaurav 89 Lks. approx

“ To Analyze the Gap Between Khandani Rajdhani & its

Customers “

Perceptual Mapping • A perceptual map is a visual

representation of how target customers view the competing alternatative brands in a euclidean space which represents the markets.

• It is one of the few marketing research techniques that provides direct input into the strategic marketing planning process .

Objectives of the Study• To develop a Perceptual Map of Thali

Restaurant.

• To identify how consumers evaluate different attributes of the Thali.

• To find out close competitors of each of the Brand.

• To find out if there is any gap in the percetual map.

Methodology• Perceived Quality of Food

• Perceived Taste

• Perceived Service

• Perceived Over All Experience

• No. of Respondents = 180 ( 30 each brand )

• Top In service Thakkar Bhojanalaya & Golden Star = 4

• Top in taste of food as above

• Quality of Food Khandani Rajdhani, Golden Star & Thakkar Bhojanalaya.

• Overall experience Thakkar Bhojanalaya & Golden Star

Recommendations• Training & Development

• Motivation for EmployeesS

• Rewards

Conclusions

Analysis of per table productivity of Khandani.pptx

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