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PRESENTED BY:

KANIKA SHARMA

DIPALI BAMZAI

AVINASH SINGH

DEBARATI JOARDAR

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All the data incorporated in the study is PRIMARY DATA.

Collection point for data was Mr. Alok Bhat- MD & CEO of FISHTRO

Data collection methodQUESTIONNAIRE AND TELEPHONIC INTERVIEW

Additional Data collected from:

1. www.fishtro.com2. http://www.grotal.com/www.fishtro.com_info$$_b!s!$@_Se.aspx

3. http://www.webstatsdomain.com/domains/fishtro.com/

http://www.fishtro.com/http://www.grotal.com/www.fishtro.com_info$$_b!s!$@_Se.aspxhttp://www.webstatsdomain.com/domains/fishtro.com/http://www.webstatsdomain.com/domains/fishtro.com/http://www.webstatsdomain.com/domains/fishtro.com/http://www.grotal.com/www.fishtro.com_info$$_b!s!$@_Se.aspxhttp://www.grotal.com/www.fishtro.com_info$$_b!s!$@_Se.aspxhttp://www.grotal.com/www.fishtro.com_info$$_b!s!$@_Se.aspxhttp://www.fishtro.com/

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Fishtro, an entrepreneurial

venture into an uncharted

territory- became

operational in 2009

A pioneer in its category,

Fishtro is a quick service

restaurant chain which

focused on serving seafood

and fish products

USP- INNOVATION:

In-house technologies FTC

(frozen-to-cook ) without any

loss in quality and taste of the

products.

Enhance customer experience -

QRCFS technology (Quick Real

time Customer Feedback

System) which leverages tablets,

twitter and Facebook platforms

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Fishtro has grown from a

3-member team to a 80-

member team in less than

2 years. Sales haveincreased 400 % and

Fishtro has grown from a

single restaurant to four

in numbers.

Located in 4 places in Pune

Maharashtra:

1.Koregaon Park- corporate

office

2.Kalyani Nagar

3.Aundh

4.Dhole Patil Road

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Inherent challengesassociated with fish and

seafood industries

FishOdour

Expensive

HygieneConcerns

FishBones

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SUPPLY CHAIN

ANALYSIS

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Fishtro QSR ( Quick service restaurant chain )

Inventory management critical.

Automated Software

Partnered with Microsoft Retail DynamicsSoftware to develop inventory management

system.

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Receiving Orders

a) Examine the items.

b) Quality & Quantity accurate.

Organize Inventory & Labeling

a) Separate boxes-cross contamination.

b) Labelling-food item, Expiry date.c) Avoids spoilage.

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FIFO

Inventory Turnover

a) Frequently used items

b) Slow moving itemsc) 8-10 times in a month

Regular Quality Check

a) Flow of inventory

b) Predict the quantities of food

c) shortage incidents or abundance of some items

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DRYINVENTORY

- MONTHLY

WETINVENTORY

- WEEKLY

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Storage method

a) Standard Food Boxesb) Food Packaging Wraps

c) Cold Storaged) Humidity Level

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PERISHABLE

PRODUCTS

- NOT

DISPLAYED

NON-PERISHABLE

- WEEKLY

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Written handbook of policy

Peak hours-Kitchen & Servers

Idle hours:2-3 hours

Average Customer Waiting Time: 3 to 5

minutes.

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Consumer centric.

Analysis of competitors pricing

Consumer pricing expectations. Pricing is re-evaluated every 3 months.

Low Entry products like Snackers.

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Outsourced to professionals.

Own transport system for delivery.

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