Business Plan of a Startup of a Vending machine that will serve Pani Puri. it will be clean and automatic direct from the vending Machine

1. CAPTIVATING.
ENTERTAINING.
STATEMENT
MAKING.
Simple answer is.

2. PANI-PURI.

3. TABLE OF CONTENTS
1. INTRODUCTION
2. THE PROBLEM
3. THE SOLUTION
4. EXECUTIVE SUMMARY
5. GOALS & STRATEGIES
6. SWOT ANALYSIS
7. INTELLECTUAL PROPERTY
8. PUBLIC OPINION
9. START-UP COST
10. MONTHLY COST
11. BREAK EVEN UNITS
12. COMPARISON
13. PATCHING THINGS UP

4. INTRODUCTION
(PANI-PROFIT??)
MOST COMMON STREET FOOD.
ALSO KNOWN AS PHULKA, GUP CHUP, GOLGAPPE, FULK &
MANY MORE.
EATEN AS A GUT FEELING EVENING SNACK.
SOLD AT EXTREMELY LOW PRICES.

5. THE PROBLEM
(WAIT!!!)
IT IS EXTREMELY UNHYGIENIC.
NOT SANITARY MOST OF THE
TIMES.
COULD BECOME A GROUND
FOR COVID SPREAD!!!
IT IS A HIGHLY COMPETITIVE
MARKET.
NET PROFIT IS VERY LOW.
QUALITY OF PRODUCT IS
OFTEN QUESTIONABLE.

6. AUTOMATIC
VENDING MACHINE
PROPER COVID
PROTOCOL CAN BE
MAINTAINED.
WAY MORE HYGIENIC.
STOPS SPREAD OF
DISEASES.
WOULD BE SEEN AS
COOL AND HIP
.

7. THE IDEA

8. EXECUTIVE SUMMARY
OUR MISSION IS TO PROVIDE A SAFE, HYGIENIC, MODERN ENVIRONMENT FOR
OUR CUSTOMERS TO HAVE THEIR FAVOURITE SNACK AT A REASONABLE
PRICE.
OUR PRODUCT WILL ALLOW CUSTOMERS TO EAT PANI-PURI WITHOUT
HAVING TO WORRY ABOUT THEIR HEALTH AND SAFETY.
THE AUTOMATIC VENDING STALL WOULD BE A TOTAL HANDS FREE
OPERATION WITH NO HANDS REQUIRED.
THESE STALLS CAN BE SET UP IN COLLEGES AND COULD PROGRESS FROM
THEIR ON.

9. GOALS & STRATEGIES
SHORT-TERM GOAL- SETTING UP
A SINGULAR AUTOMATIC STALL IN
COLLEGE AND MONITOR ITS
EFFECTIVENESS.
LONG-TERM GOAL- SET UP
THESE MACHINES TO OTHER
COLLEGES & INSTITUTIONS AND
WORK UP THE WAY.
STRATEGY- WORK HARD TO
ENSURE THAT THE PROCESS IS
TOTALLY HYGIENIC AND HANDS
FREE.

10. MARKET RESEARCH
Collected mainly from other students..

12. SWOT ANALYSIS
● STRENGTHS: HYGIENIC , ADJUSTMENT OF PANI’S SPICINESS OR
TASTE , DIFFERENT FLAVOURED WATER.
● WEAKNESS: START-UP COST , NO REPUTATION OR TRUST ,
PEOPLE AREN’T COMFORTABLE OF USING IT , COMPETITIVE
MARKET.
● OPPORTUNITIES : TRENDY FOOD , PEOPLE ARE IN NEED OF
HYGIENIC FOOD , JOB OPPORTUNITIES FOR LOCALS.
● THREATS: PEOPLE AREN’T FAMILIAR , LOCAL PANI PURI VENDORS
, HIGH COST.

13. INTELLECTUAL PROPERTY

14. START-UP COST
VENDING MACHINE COST 25,000
RENT 2,500
LABOUR 5,000
MATERIALS 10,000
TOTAL 42,500

15. MONTHLY COST
SUBJECTS RUPEES (PER MONTH)
MAINTENANCE CHARGE 1,000
RENT/ MORTGAGE 2,000
LABOUR 5,000
MATERIAL USED TO PRODUCE PRODUCT
- Puri or poori
10,000
TOTAL FIXED COST 18,000

16. VARIABLE COST & SELLING PRICE
NO. OF
PIECES
MATERIAL
COST (RS.)
VARIABLE
COST (RS.)
TOTAL
VARIABLE
COST (RS.)
FIXED COST
(RS.)
TOTAL
COST (RS.)
1 1 1.2 1.2 600 601.2
10 10 12 12 600 7,200
100 100 120 120 600 72,000

17. BREAK-EVEN UNITS
BEP = FIXED COST/ (SELLING PRICE -
VARIABLE COST)
BEP = 600/ (2 - 1.2)
BEP = 750 UNITS
It means that we have to produce and and sell
+750 pieces for making profit each week
WE WILL RS. 2/ PIECES (INCLUDING PROFIT
MARGIN THAT IS RUPEES 0.8 PER PIECES)
6 PIECES PER PLATE MEANS 125 PLATE/DAY.
3750 PLATES/ MONTHS.
WHATEVER WE SELL MORE THAN THESE
FIGURES THATS ARE PROFITS.

18. “STOPPING ADVERTISING TO SAVE MONEY IS LIKE STOPPING
YOUR WATCH TO SAVE TIME….”
ADVERTISEMENT

19. COMPARISON
TRADITIONAL PANI-PURI VENDOR
LOW PROFIT MARGIN
UNHYGIENIC
UNHEALTHY
HIGH LABOUR POWER
OUR MODERN STORE
HIGH PROFIT MARGIN
SUPER HYGIENIC
QUITE HEALTHY
LOW LABOUR POWER

20. PATCHING THINGS UP
● Create a brand that serve hygienic street food .
● Provides different flavoured pani’s and adjustment of spiciness.
● Keeping the food price only 20% higher than the food cost. (40 rs per plate)
● Promoting and expanding this idea as a unique concept.
● Advertising through social media specifically targeted locals.
● Create local employment.
● Generate enough revenue to cover the cost+profit.

21. THE COLLECTIVE
SHLOKA K. ADARSH
TARUN AGRAWAL
ANSHUL KATIYAR
ADARSH KUMAR