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Analysis of per table productivity of Khandani.pptx
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“ 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
month
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
6 sets of people in rotations
7 sets of people in rotations
6 sets of people in rotations
6 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