BUSINESS ORIENTATION PROJECT

REPORT

STUDY OF BUSINESS ON STREET

PIZZA STATION JHANSI (FOOD TRUCK)

SUBMITTED TO : PROFESSOR S.S PARIHAR

SUBMITTED BY : SRISHTI RATHORE

ACKNOWLEDGEMENT

The completion of this study would have been impossible without the material and moral support from
various people.

I am using this opportunity to express my gratitude to everyone who supported me throughout the course
of this project. I am thankful for their aspiring guidance, invaluably constructive criticism and friendly
advice during the project work. I am sincerely grateful to them for sharing their truthful and illuminating
views on a number of issues related to the project.

Firstly I would like to thank my mentor “Prof. S.S Parihar” who guided and supported me throughout my
project.

Special thanks to the owner of the company Mr .Balkishan Verma for giving his precious time to share
his experience and providing valuable information for completing my research. Finally, I am thankful to
my parents and friends for encouragement their constant support.
EXECUTIVE SUMMARY
The Meals On Wheels concept has made its presence customary in Indian cities like Bangalore, Mumbai,
Ahmedabad, Hyderabad, Delhi NCR by far and the need for it is rapidly increasing.

To start a successful food truck business, you need to learn about your prospective customers, your
competitors and the mobile food industry. The best way to gain this information is through food truck
market research.

Food truck are considered as the mobile version of the restaurant business. A food truck can move to any
place were the customers are located. This makes it one of the hottest trends in the restaurant business.
Changing consumers’ tastes and preferences and inclination towards consumption of street food and
beverages has resulted to rise in demand for food truck business over the years. Manufacturers of these
trucks are focused towards developing trucks keeping in mind the hygiene factor. The global food truck
market has witnessed rapid changes due to the factors such as rising busy schedule, rise in working
women population and inclination towards street food and rapid urbanization.

In the small city like JHANSI.It was a new concept

.Study of food truck business outlet is done for a practical knowledge for the business.This study shows
how the owners dream and passion made him successful in his business.

Pizza station is one of the leading eating outlet in Jhansi .Established in 2015 by Mr.Balkishan Verma at
Sadar bazaar Jhansi. He was the first one to strart the concept of food truck in Jhansi.

This study shows his plans. He used to watch food food channel and got an idea to starthis own eating
outlet with low investment he then thought of starting a food truck eating outlet and took franchse from
pizza station delhi .All the chefs are hired from pizza station delhi.His strategy was low investment and
new concet in the city . he was the first one to start a food truck business in Jhansi and with his tactics he
was able to make customers,his choice of location is best as he choosedthe food hub of jhansi.Later for
more conveinience for customers he also did seating arrangement, he have unique menu which is now
most favourable by the customers . his main target market is students and age group of 10-40 .

He was able to cover his start up cost within 1 year.This research includes history of food trucks,This
research includes company profile , Owners was interviewed and his response was taken as
concern.Markwting strategies followd by the ownwer, product ,pricing ,promotion and SWOT analysis is
done.Competitors of the outlet were analysed.
CONTENTS
CHAPTER 1:
i. INTRODUCTION
ii. OBJECTIVES OF THE STUDY
iii. NEED OF THE STUDY
iv. RESEARCH METHODOLOGY

CHAPTER 2: COMPANY PROFILE

i. ABOUT THE COMPANY

 ii. MISSION
iii. VISION
iv. KEY TO SUCCESS
v. COMPETITORS
vi. PRODUCT MIX (MENU)
vii. PRICING
viii. PLACE
ix. PROMOTION
x. SWOT ANALYSIS
xi. FINANCE
xii. CUSTOMER FEEDBACK

CHAPTER 3: FINDINGS AND DISCUSSION n

OWNER’S RESPONSE

CONCLUSIN

CHAPTER 1:
HISTORY OF FOOD TRUCK BUSINESS IN NATION

In the United States, the Texas chuckwagon is a precursor to the American food truck. In the later 1800s,
herding cattle from the Southwest to markets in the North and East kept cowhands on the trail for months
at a time.[5] In 1866, the "father of the Texas Panhandle", Charles Goodnig] a Texas cattle rancher, fitted
a sturdy old United States Army wagon with interior shelving and drawers, and stocked it with
kitchenware, food and medical supplies. Food consisted of dried beans, coffee, cornmeal, greasy cloth-
wrapped bacon, salt pork, beef, usually dried or salted or smoked, and other easy to preserve food stuffs.
The wagon was also stocked with a water barrel and a sling to kindle wood to heat and cook food.
Later versions of the food truck were mobile canteens, which were created in the late 1950s. These mobile
canteens were authorized by the U.S. Army and operated on stateside army bases. Mobile food trucks,
nicknamed "roach coaches" or "gut trucks", have been around for years, serving construction sites,
factories, and other blue-collar locations.[11] In big cities of the U.S. the food truck traditionally provided
a means for the on-the-go person to grab a quick bite at a low cost. Food trucks are not only sought out for
their affordability but as well for their nostalgia; and their popularity continues to rise.

Mobile food trucks, nicknamed "roach coaches" or "gut trucks", have been around for years, serving
construction sites, factories, and other blue-collar locations.[11] In big cities of the U.S. the food truck
traditionally provided a means for the on-the-go person to grab a quick bite at a low cost. Food trucks are
not only sought out for their affordability but as well for their nostalgia; and their popularity continues to
rise.

HISTORYOF FOOD TRUCK IN INDIA

The food truck industry is booming and is predicted to continue to grow in the coming years according to
several recent studies. With affordable options, a diverse selection and local curiosities, food truck parks
appeal to everyone from families to business people to college students, and their reach only appears to be
expanding. Street food is loved and enjoyed by most of us. In India, when we think of street food, we tend
to picture in our minds how much satisfaction we would be getting from going from one stall to the other
and enjoying every bite of delicious foods. The idea itself makes our mouths water!

This culinary trend is already well established in the West and the trend of street food is spreading all over
India and at a good speed! The future of food trucks seems bright with their projected revenue growth at a
rate of 3.7% in the next five years. The industry may rise up to $1.7 billion; which certainly is fabulous
for a new concept like this.

The Meals On Wheels concept has made its presence customary in Indian cities like Bangalore, Mumbai,
Ahmedabad, Hyderabad, Delhi NCR by far and the need for it is rapidly increasing.

Two types of food trucks are operating in India right now:

 Small Trucks – minimal branding, less equipment and limited menu – usually seen selling tiffins,
snack items and Chinese. These can fit in parking slots designated for one or two vehicles without
sacrificing space needed for operation.
 Bustaurants/ Double- decker setups – ‘the Moving Cart’ and made its first run in April 2013. A
joint venture of Maharashtra Tourism and the Moving Cart Company, the food bus is actually the
second of its type, with one being run in Chennai by the same company.

Starting a food truck business though not easy; can become a very successful venture with careful
planning, hard work, resource management and the most important of all – love of food!

ROAD BLOCKS FOR FOOD TRUCKS

Of course, no small business venture is without its challenges. Whether a truck is mobile or primarily
stationary, success or failure often depends on location. Although events, venues and malls offer parking
opportunities, studies show that food trucks still find most of their customers on street corners and in
neighborhoods. Food truck parks attract droves of indecisive customers looking for a diverse selection,
but parking yourself right next to your competitor can be risky. Add to that the laws and regulations some
cities uphold, lobbied by the well-established restaurant industry seeking protection. In Chicago, food
trucks are not allowed to park within a certain range of restaurants, and they must change location every
two hours. This, despite evidence suggesting that restaurants actually benefit from the increased presence
of food trucks, perhaps because they encourage a cultural habit of eating out, which is good for the
prepared food industry in general.

INTRODUCTION

A detailed study of business can play a very important role in gaining practical knowledge and able to
provide real life exposure and understanding the demands and requirements of the competitive world and
helps to develop the understanding of various management functions as well as to understand what is
important for business today .

A study on the topic “BUSINESS ON A STREET” was undergone on the eating fast food outlet in
Jhansi i.e; on first food truck business started in Jhansi “PIZZA STATION JHANSI” by Mr. Balkishan
Verma in 2015 he started his business and took franchise from pizza station Delhi.

According to him he used to watch food food channel and his love for food made him realise his passion
and wanted to explore his dream into reality .He wanted to start his own business and with the intrest
towards food it was the best choice for him. He thought of starting an eating outlet with minimum budget.
With minimum investment and good chances of returns he thought of starting an eating outlet on a food
truck .food truck was a new concept that time with less Start Up cost and with minimum legal formalities.

His business was a great success When he started he was only the survivor of food truck and unique
products , customers were also exceited with the new concept in the city. According to him he was able to
cover up his start up cost in approx. one year. Later other food truck business arrived in the market but
they have different products so he did not faced much competition and Some were not able to survive and
pizza station is still running successfully .Their objective is to provide quality food at reasonable price as
well as good quantity .They keep Italian and fast food items.

A study is taken to understand the Start Up what he planned and problems faced by the owner and how
as well as the existing competition in the market and The marketing strategy followed by the owner as
well as the overall strategy followed by the owner. This project includes the SWOT analysis of the
company as well as the mission and vision of the business .the information shown is factual as Owner of
the business was interviewed and was able to provide valuable information about his journey to be a
successful businessman.

OBJECTIVES OF THE STUDY

  To understand the demands and requirement of competitive world.
 To understand the challenges faced to get success in the business
 To understand thoroughly how the key process in the organization carried out.
 New ideas to explore business.
 To find out strengths and weakness of the company and problems faced by businessman.
 To analyse customer demand in the market.

 To know about the product and services.

 To find out the major factors which contribute to the sale of products

SCOPE OF THE STUDY

Business project can really open your mind and give you practical training for the real world. After all,
when you are going to be business managers, it is better that you know the real market and not the
bookish value. So, bottom line is that you should look at your college projects as the real teachers who
will teach you practical marketing and which will help you gain in roads in the marketing field and help
you make better connections. The connections might or might not be of value, but the things you learn
while doing an project will be out of the books and hence will help you much better then classroom
teachings.

NEED FOR STUDY

 Facilitate student to develop congenial corporate atmosphere right from the PGDM program.
 To include practical exposure and knowledge of the corporate competitive world.
 To get aware of the challenges faced by the company while doing business and how to deal with it.

RESEARCH METHODOLOGY

The required information was estimated from :

 Both primary and secondary data.

 Primary data collected directly from the owner.
 Visiting the business outlet.
 Secondary data was collected through reviews of customer from social media.
 Direct observation is used to understand the working process.
  Reviews on food delivering apps by the customers were useful.

CHAPTER 2:COMPANY PROFILE

HISTORY OF FOOD TRUCK BUSINESS
In the United States, the Texas chuckwagon is a precursor to the American food truck. In the later 1800s,
herding cattle from the Southwest to markets in the North and East kept cowhands on the trail for months
at a time.[5] In 1866, the "father of the Texas Panhandle", Charles Goodnig] a Texas cattle rancher, fitted
a sturdy old United States Army wagon with interior shelving and drawers, and stocked it with
kitchenware, food and medical supplies. Food consisted of dried beans, coffee, cornmeal, greasy cloth-
wrapped bacon, salt pork, beef, usually dried or salted or smoked, and other easy to preserve food stuffs.
The wagon was also stocked with a water barrel and a sling to kindle wood to heat and cook food.

Another early relative of the modern food truck is the lunch wagon, as conceived by food vendor Walter
Scott in 1872. Scott cut windows in a small covered wagon, parked it in front of a newspaper office in
Providence Rhode Island, and sold sandwiches, pies and coffee to pressmen and journalists. By the 1880s,
former lunch-counter boy, Thomas H. Buckley, was manufacturing lunch wagons in Worcester,
Massachusetts. He introduced various models, like the Owl and the White House Cafe, with features that
included sinks, refrigerators and cooking stoves, also colored windows and other ornamentation.[9]

Later versions of the food truck were mobile canteens, which were created in the late 1950s. These mobile
canteens were authorized by the U.S. Army and operated on stateside army bases.

Mobile food trucks, nicknamed "roach coaches" or "gut trucks", have been around for years, serving
construction sites, factories, and other blue-collar locations.[11] In big cities of the U.S. the food truck
traditionally provided a means for the on-the-go person to grab a quick bite at a low cost. Food trucks are
not only sought out for their affordability but as well for their nostalgia; and their popularity continues to
rise.

In recent years, the food truck resurgence was fueled by a combination of post-recessionary factors. Due
to an apparent combination of economic and technological factors combined with street food being "hip"
or "chic", there has been an increase in the number of food trucks in the United States.[13][14] The
construction business was drying up, leading to a surplus of food trucks, and chefs from high-end
restaurants were being laid off. For experienced cooks suddenly without work, the food truck seemed a
clear choice.

Once more commonplace in American coastal big cities like New York and LA, gourmet food trucks are
now to be found as well in the suburbs, and in small towns across the country.[16][17][18] Food trucks
are also being hired for special events, like weddings, movie shoots, and corporate gatherings, and also to
carry advertising promoting companies and brands.

ABOUT THE BUSINESS OUTLET

A food truck is a large vehicle equipped to cook and sell food.[1] Some, including ice cream trucks, sell
frozen or prepackaged food; others have on-board kitchens and prepare food from scratch. Sandwiches,
hamburgers, french fries, and other regional fast food fare is common. In recent years, associated with the
pop-up restaurant phenomenon, food trucks offering gourmet cuisine and a variety of specialties and
ethnic menus, have become particularly popular.[2] Food trucks, along with portable food booths and food
carts, are on the front line of the street food industry that serves an estimated 2.5 billion people every day.
[3][4]

Pizza station is one of the leading eating outlet in Jhansi .Established in 2015 by Mr.Balkishan Verma at
Sadar bazaar Jhansi. He was the first one to strart the concept of food truck in Jhansi.

It is a eating outlet on a food truck which is located in the foodhub of Jhansi. When he started he located
hisfood truck in CANT area of Sadar but due to some government barriers he changed the location in
sadar bazar Jhansi.It is running successfully constantly .They also have tie up with food delivering apps
which helps a lot to increase sae.

MISSION
 Mission Statement Our main goal is offer a menu that creates a feeling of “Value for Money” for
our customers.
Our concept combines not only variety, quality, and healthy food in order to reach our goal of
overall value in the fast food experience but also efficient and fast service - customer satisfaction
which is our paramount objective.
The food joint of choice for a younger crowd, couples and singles, male or female.

VISION

 Vision to open new Outlets in future.

 Party Caterings (Outdoor).

KEY TO SUCCESS

The success of any organization always depends on the Knowledge, Experience and The Skills of the
promoters. Working together as a Team would satisfy our common goal of, Providing Quality food and
Service and hence the, Customer Satisfaction.

Our Team would be made up of Dedicated and Experienced Staffs and Chefs who would work together to
achieve our common goal of Customer satisfaction.

Unique, Innovative & Contemporary: The creation of a unique and innovative atmosphere will
differentiate us from the competition. Customers will stand out from the other food joints in the area
because of the unique design and décor and unique concept of food truck.

Product quality: great food, quick service and modern décor to attract younger crowd and give a reason to
try us out. Cost Control Focus: We will control costs at all times, without exception. Cost Control will be
an integrated function of . Cost control is about managing the numbers - interpreting and comparing the
numbers that impact the bottom line.

. Our focus is to reduce the cost of goods sold to meet our profit margin goals by managing the following
crucial elements of cost: Purchasing, Receiving, Storage, Issuing Inventory, Rough Preparation, Order
Taking, Cash Receipts, and Accounts Payable. Menu with limited items: Based on our market research
we try to match our menu with market demand. Our menu will be based on customer,s need with a focus
on variety, quality and healthy food.

ADVANTAGES OF THE BUSNESS

 Low Start Up cost.

 Fewer operational expenses.
 No property tax.
 Lower maintainence cost.
 Low advertising cost through facebook and other social mesdia as well as word of mouth.
  Changing location:if no profit at one place can change location.

DISADVANTAGES OF THE BUSINESS

 Limited Storage space.

 Changing location
 Difficult to keep hygine.
 Not good ambience for customers like air conditioners in restuarants.

COMPETITORS

According to the owner he did not faced much competition when started as he was the first to start food
truck business in Jhansi and customers were exceited about new concept in the city. Later more food truck
business came but with different products. competition increased when online food delivering apps like
ZOMATO, SWIGGY, FOOD PANDA, etc came into market.

MAJOR COMPETITORS ARE:

ANNAPURNA FOOD ( PURE VEG)

 Chilli Patato
 Chowmin
 Manchurian
 Fried Rice
 Combo’s etc.

FOOD EXPRESS (MUGHAL NON VEG)

 Kathi rolls
 Aloo cheese

Some more competitors:

 Street food vendors.

 Dominos
 Pizza hut

MANAGEMENT TEAM

 The chef, cashier and server.

  The cashier is responsible for the transactions and will also take the orders.
 Chefs are well trained as they are directly hired by the franchiser.

TARGET CLIENTELS
 Students
 Generally people with age 15-40
 Working profesionals


TACTICS FOLLOEWD BY THE OWNER:

The owner’s follow three business strategies:

 Good quality of the food.

 Sufficient Quantity
 Cost control (very reasonable price)

MARKETING MIX
The marketing mix is a foundation model for businesses. The marketing mix has been defined as the "set
of marketing tools that the firm uses to pursue its marketing objectives in the target market". Thus the
marketing mix refers to four broad levels of marketing decision, namely: product, price, place, and
promotion.

PRODUCT (MENU) FAST FOOD

They provide vegetarian food with best quality .They never compromised with quality.

 PIZZAS
 CHINESE
 ROLLS
 MOMOS
 TIKKAS
 CHAPS

PRICE
 Keeps control on cost
 Very Reasonable
 300 for two

PLACE

 Sadar bazar street food hub of Jhansi

 Enogh space
 Siting arrangent near the food truck for customers coveinience
 Opens at 12:00pm closes 11:00pm.
PROMOTION
 Word of mouth.
 Pamplets
 Online food tie ups with food delivering apps like Zomato and Swiggy.
 Accepting cash as well as online payment on paytm and phone pe
 Invitations
 Take away services as well as seating arrangement.


SWOT ANALYSIS

STRENGTHS
 Unique concept of food truck first to start.
 Low investment
 Location advantage as new in Jhansi
 Less competition
 Franchised with new flavours.
 Mobility
 Quick bites

WEAKNESS
 Limited storage facility.
 Bad ambience
 Less space to expand
 Not universally prefered cuisine.
 Limited access to crowd.
 Truck breakdown.

OPPORTUNITIES
 Profit aiming
 Increase in product quality
 Brand expansion and explore more business using brand name.
 Demand of a product.
 Make a spot at festivals, college fests , school college fete.
 Making spot in the Wedding andother functions,
THREATS
 Unfavourable conditions
 Government issue
 Increasing competition.
 Public turning towards healthy food instesd of fast food.
 Increase in sales tax.
CHAPTER 3 :FINDINGS AND DISCUSSIONS
RESPONSE OF THE OWNER
The owner of the Food truck business of pizza station was interviewed and was asked following questions
:

Why you chose food truck business instead of regular restaurant?

 Low investment more returns.
 Unique concept to grab the customers at Jhansi business on wheels.
 Easy maintainance.
 Fewer operational expenses

What do you feel about your product?

 New taste as some items served are new in Jhansi and franchised from pizza station delhi.
 Focus on quality at reasonable price.
 Good customer feedback.

Why you feel customer buy this project?

 New taste
 Quality and quantity at reasonable price.
 Convenient options which include self service as well as home delivery.
 Location advantage.

What are the problems faced and solution?

 Legal issues
 Inconsistent laws for food truck and for the same location was changed .
 Less storage space and difficulty in maintaining hygine.
 For space issue items were reduced.

Promotion strategy?
 Pamplets.
 Facebook.
 Face to face advertisement.

What are the tactics followed to increase sale?

 Improve in quality .
  Maing seating arrangement for customers.
 Later linked with food delivering apps like Zomato ,swiggy,etc,
 Making convenient for customers to make payment online through paytm, phonepe,etc
 Taking customers feedback and take customer complaint as a gift to impove yourself.


In what duration was able to cover the start up cost?

 Approximately 1 year.

CONCLUSION
LEARNINGS AND RECOMMENDATIONS

RECOMMENDATIONS PROMOTION

Social media - for a mobile street food business or pop-up restaurant, social media is perhaps the
most useful marketing tool you can use – and best of all, it’s free! Social media, such as Facebook,
Twitter and Instagram , play a huge role in spreading the word and getting people interested in, and
talking about, your business. Make sure you sign up for one of each account in your business name as part
of your business planning stage.

Food festivals – If you operate a mobile food truck then it makes sense that you should take
advantage of your business’ mobility and take your business ‘on tour’ to new places and new customers.
Food festivals and other events are a great way to do this and you can guarantee that the footfall will be
high. Big events for you to look out for include the Real Food Festival, music festivals, local markets,
Urban Food Fest, Street Feast, Kerb, local food and drink festivals and local farmers markets. All you
need to do is arrange a spot to set up a shop.

Work on customer service skills

There are two straightforward ways for street food businesses to increase their sales: get new business or
increase repeat business. Repeat business is invaluable and will encourage word of mouth referrals,
customer confidence and enhance your reputation. But how do you keep your customers coming back time
and time again need to do is contact the venue and arrange a spot for you to set up shop in on the day.
Aside from the food, the customer experience is what will ensure your customers return to buy from you
again. Think of a time when you received incredible customer service and then compare it with a time
when you received terrible customer service – which one are you most likely to revisit?

The value of making customers happy, treating them well and giving them a 5 star experience cannot be
underestimated. It’s also incredibly easy and cheap to do! Simple things like remembering to smile,
treating everyone equally and going the extra mile for each customer will generate a positive experience
and a happy memory for each person that you serve. People are also more likely to discuss negative
experiences than positive ones, so try to keep those to a minimum!

Complaint of a customer is a git to you ,You can treat is as a opportunity for growth.