Скачать или смотреть Economics Of A Quick Service Restaurant | Business Breakdown @ShyamJiCholeBhature

Eager to learn more about the workings of the food industry, Mesa student, Tanay Agarwal turned his attention to Shyamji’s Chole Bhature, aiming to uncover the secrets behind their #business model and the #economics of a successful Quick Service Restaurant (QSR) chain, and it’s operations.

In an enlightening conversation with Chetan Kedia, the Co-Founder of Shyamji’s Chole Bhature, at their flagship location in Malleshwaram Bangalore, Tanay explored Shyamji’s journey from its early days to its current position- 8 outlets spread across Bangalore, selling over 50,000 bhature a month!

Alongside Chetan, they will take us along for the ride, providing valuable insights into the unit economics, financial strategies and marketing techniques that helped Shyamji’s become the icon it is today.

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0:00 Introduction
0:52 The story behind ShyamJi’s Chole Bhature
1:17 ShyamJi’s Target Audience
1:54 Research Phase
2:40 What does it take to start a QSR?
3:50 Unit Economics
4:20 Location
5:00 Customer Acquisition
5:50 Customer Retention
6:26 Menu Breakdown
6:58 Total Number of Orders
7:24 Average Order Value
8:20 Ads and Promotions
9:28 Triple D Model
10:38 Competition

#businessbreakdown #mesa #qsr #food #startup