This document provides a marketing plan for a new packaged domestic foods business called Saalan. The plan includes ideas for instant ready-to-eat dishes like daal, sabzi, and ghosht. It discusses conducting environmental scanning through surveys to understand consumer preferences. The marketing strategy aims to enhance the value of domestic foods through quality and accessibility. The plan outlines the product details, packaging, pricing, distribution channels, and promotional strategies. It proposes targeting students, jobholders, and women through stores and superstores in major cities.

2. Optimists M. HaroonShakeel Hafiz Mohammad HammadNomani UmazHussnain M. Iqbal ImranJavid Anjum Ali Taufeeq Khalid BBA-ITM(12) 2

3. By: Optimists Marketing Management

4. 1 Contents Idea Generation 2 Idea Screening 3 Marketing Strategy 4 7 P’s Analysis 4

5. Idea Generation Packed Domestic Dishes Instantly ready to eat desi dishes 1. Daalain 2. Sabzian 3. Ghosht Shopping TV SMS Seat Reservation 5 Packed Domestic Dishes

6. Idea Screening Easily Manageable Comparatively easy to visualize Less Complexity Processes, easy to identify Human Resource Easily available Supply Chain 6 Consumer Market

7. Environmental Scanning 7 Survey Video..

8. 8 Environmental Scanning Quality Concerns Survey Analysis High Price Freshness Problem Availability

10. Test on Potential Customers

11. Students and Job HoldersExternal Testing 9

12. Marketing Strategy

13. Marketing Strategy Mission Statement “To enhance the value of domestic foods by ensuring the quality through an accessible value delivering network” 11

15. Consumer Market Penetration

16. Products and Applications

17. Daalain

18. Sabzian

19. Ghosht

20. Competence

21. ISO Food Standards

22. SANHA

23. Target market

24. Students

25. Jobholders

26. Women lacking cooking habits12

28. Quality

29. Affordable Price

30. Easily Available

33. Dhabahs13

34. Marketing Mix

35. Product

37. Product Logo 17

39. DishesDaalMash DaalChana Mix Vegetable Aloo/Mutter Qeema Chicken Qourma Mutton Qourma AcharGhosht Haleem 18

41. Nutrition Plan

42. Vegetable Oil (Standard Suppliers Dalda)

43. Farm Freshness

44. Qualified Cooks

45. ISO Standards

46. Production Environment

47. Size

48. One Standard Plate(300g)

49. Height= 8.4 inches

50. Width=6.4 inches

51. Depth= 1.4 inches 19

53. Salt Sachet

54. Black Pepper Sachet

55. Tissue Paper

56. Vinegar Sachet(Haleem)

58. Quality

59. WarrantiesTill mentioned expiry date 20

60. Packaging

61. 22

62. 23

63. Price

64. Price 25 Fix Cost Fix Cost Salary Expense Number of units 280,000 185,000 Rs.1.5/Pack 1.5 Variable Cost Variable Cost Daal (Mash) 1kg = 120 Oil 170 ml = 20 Masala25 gm = 9 Pyaz185 gm = 4 Tomato & 75 gm =2 Other 155 Per Plate = 155 10 Rs. 15.5/ Pack Other Costs Electricity & Gas = 2 Packaging = 9 Marketing Expense =10 Distributor Margin = 3 Wholesaler Margin = 2 Retailer Margin = 4 Transportation = 2 (Per Pack) 32 15.5 Other Costs 32.0 3.16 Profit Margin Rs. 60 Per Pack 7.84 GST

66. Process

67. Process 28 Farms and Dealers Field Testing Inventory Cooking Dept. Organization Packaging Dept. Testing Dept. Transportation Dept. Distributors

68. Promotion

70. Promotion 31

71. Promotion 32

72. Promotion 33

73. 34

74. Place

76. People

77. People Employees Cooking Staff Quality Control managers Technical Staff Transportation Staff Finance and Account Managers Marketing Managers Dealers(Food Traders, Farm Houses) 38

78. Thank You!