A PROJECT REPORT ON

(VITHAL KAMAT AND JOSHI WADEWALE)

SUBMITTED TO SAVITRIBAI PHULE PUNE UNIVERSITY

BY
(IPSITA BHATTACHARJEE) MBA-I (2019-2021)
PRN : (2019-2505-0001-0006) / Roll No : (MBA19J10)

UNDER THE GUIDANCE OF

(MR. ABHAY PATHAK)

IAEER’S PUNE INSTITUTE OF BUSINESS MANAGEMENT,

PUNE- 412115

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 To whom so ever it may concern

This is to certify that the Project Report on “MSME” titled VITHAL KAMAT
AND JOSHI WADEWALE is an authentic work carried out by
Ms. IPSITA BHATTACHARJEE from MBA- I of IAEER’s Pune Institute
Of Business Management, Pune - 412115 as a fulfillment of MBA Course
of Savitribai Phule Pune University. He/ She has worked under our
guidance and satisfactorily completed his/ her project work.

Place: Date:

Signature of Internal Guide

Signature of External Examiner

Signature of Director / COE

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 Acknowledgement

Primarily, we are very grateful to God for equiping us with the will to go on and
the ability to complete this project successfully.

After that, we would like to express our

gratitude to our Professor Abhay Pathak, who made sure we grasped the concepts
better to apply in this project and for our lifelong learning. Without his timely
support and tremendous guidance, we would never have had the opportunity to
complete our project report and make it a grand success.

We are very thankful to our interviewees who

have taken the time out of their busy schedules and have co-operated with us in
conducting the interview.

Then, we would take this opportunity to thank

our families who have supported us mentally, inspired us and prayed for us.

Last but not the least, we would like to thank

our friends and classmates who have helped us a lot in executing our idea into
reality.

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 Declaration

I, hereby, declare that the report entitled "VITHAL KAMAT AND JOSHI
WADEWALE" submitted by me in partial fulfilment of the requirements for the
subject MSMEs of MBA (SEM-1) to the SAVITRIBAI PHULE PUNE UNIVERSITY,
PUNE is based on the experiments and studies carried out by me. This work is
original by me and has not been submitted in part or full for any other degree or
diploma of any university or institution.

Date: Yours Faithfully

Place:

ROLL NO. MBA19J10

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Table of contents
Introduction……………………………………………………………………………………...6
Enterprises visited………………………………………………………………………………..7
1st enterprise: Vithal Kamat
About Vithal Kamat……………………………………………………………………………10
Introduction………………..…………………………………………………………………..11
Marketing Section………………...………………………………………………………...…14
Finance Section………………...………………………………………………………………15
Human Resource Section……………………………………………………………………....15
SWOT Analysis………………………………………………………………………………...16
Photographs………………………………………………………………………………....…17
2nd enterprise: Joshi Wadewale
About Joshi Wadewale………………………………………………………………………...18
Introduction………………………………………………………………………………..….19
Marketing Section…………………………………………………………………………….23
Finance Section………………………………………………………………………………..24
Human Resource Section……………………………………………………………………...25
SWOT Analysis………………………………………………………………………………...25
Photograph…………………………………………………………………………………….26
Learnings from the report……………………………………………………………………….27
Project Report Marksheet………………………………………………………………………..28

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 INTRODUCTION
A food business is any enterprise, whether for profit or not, and whether public or private,
engaged in any of the following: food preparation, food processing, food manufacturing, food
packaging, food storage, food transport / distribution, food handling, food supply. A food shop
can be a retail shop selling sweets and confectionary, a bakery, a butcher's, a café or restaurant,
a bar, a micro-brewery or pub, a cake maker and a caterer.

The Indian restaurant industry is worth Rs. 75,000 crores and is growing at an annual rate of
7%. The industry is highly fragmented with 1.5 million eating outlets, of which a little more than
3,000 outlets form the organized segment. However, the organized segment is rapidly growing
at an annual rate of 16%. Quick service segment is the clear winner in the eating out market
with a growth rate of 21%.

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 ENTERPRISES VISITED
1) Vithal Kamat

Joshi Wadewale

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3) Kothrud Katta

4) New Poona Bakery

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5) Parantha House

Out of these 5 restaurants that we have visited, we chose two for the detailed interview and
tried to know in details about these two and create the report.

The two restaurants are:

1) Vithal Kamat
2) Joshi Wadewale

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 VITHAL KAMAT

About Vithal Kamat

The soul is satisfied by good food. A good restaurateur takes it to
the next level by being aware of all the different aspects that make
a meal a pleasure. There is absolutely no doubt that Dr. Vithal
Kamat is one such person who takes seriously the role of
restaurateur. People come back and forth in his restaurants to
enjoy the offers of his hotels. The hotels appear as an extension of
the hotel's creator.

Their company operates a chain of restaurants offering generic hygienic food items in a fast-
serve format at diverse outlets on national highways, state highways and cities. Their company
currently has more than 30 restaurants operating on major highways in Western India. The
company believes in providing quality products to better serve their consumers in hygienic
conditions at convenient locations. Hygiene, efficiency and customer service are key values that
their group practices at all levels that separate them from local restaurants. Their hygienic and
convenient locations, dedicated team efforts, quality of service and products are their strengths
that help them work towards their long-term dream of being the largest, most trusted and
premium restaurants in the vegetarian family. Over the years, their group has played a key role
in launching successful vertical hospitality and restaurant brands ' Vithal Kamats Original
Family Restaurants ' and ' Kamats Original Family Restaurants. '

In November 2013, the company started its

operations. The company has since expanded its
chain of restaurants and concentrated on
standardizing its products and services through
integrated procurement and training programs.
Over the years, Kamat Group has emerged as a
symbol of performance, originality and reality that,
in effect, has fostered people's trust in their services. Their group has, therefore, earned the
"Acchha Hai, Sacchha Hai" tagline.

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Introduction

Why Vithal Kamat?

Vithal Kamat Original Family Restaurant is a great name and the entrepreneur behind it is even
greater. Dr. Kamat needs no introduction. He is a gem in the hotel industry. People strive to be
like him. According to Mr. Kamat, any person can be successful if he/she has three things up
his/her sleeve – dedication, determination and discipline. If someone has these three Ds, he/she
can have another D (Destiny) in their hands. Mr. Kamat is a strong believer of the quote by Leo
Buscaglia, “Your talent is God's gift to you. What you do with it is your gift back to God.” His
story has ignited an undying inspiration in us. For this, we were enthusiastic to write a report
on his restaurant.

Interviewee: We interviewed the manager of the outlet Dhyaneshwar Birje. His brother, Ram
Birje was also there. So, we inquired about the restaurant to both of them.

Owners: Dr. Vithal Venkatesh Kamat is an Indian hotelier and environmentalist who is Kamat
Hotels Group Limited's executive chairman and managing director. As an entrepreneur, he owns
The Orchid (Asia’s first chain of Five star, Ecotel Hotels), Fort Jadhavgarh (first Museum Hotel
in Pune, Maharashtra), Mahodadhi Palace (in Puri Orissa), VITS (a chain of four-star luxury
business hotels across India), LOTUS Resorts (resort chain in Goa, Konark, and many more
places) and Vithal Kamats (a chain of vegetarian restaurants across India).

We took into consideration the Vithal Kamats Original Family Restaurant

from Bhukum region of Tal-Mulshi district, Pune (Opposite to Shell Petrol Pump). It is a
franchise of Vithal Kamats. The owners of this outlet are four members (partnership business),
in which Vishal Jadhav is one of them.

Establishment: The birth of this outlet took place in the month of November of 2018.

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Category of food: The menu of this outlet is having Indian food, Chinese food, South Indian food.
They prepare only vegetarian food. Non-vegetarian is not an option as per Dr. Vithal’s tradition.
The operating time for the outlet is 7am to 11pm. Their best dish is “Vithal Batata Vada”.

Growth: When the outlet opened, they used to get around 15,000 customers per day. Now, they
get around 20,000 customers per day. The growth has been because of the customer base created
by Dr. Kamat.

Clientele: They have a huge client base as their need for goods is also high and on a regular basis.
They get milk for food from the distributors of Mauli Milk. They get water supply from Brahma
Pushpa Enterprises. They get cold-drinks from the distributors of various types of cold-drinks
itself. They get the dairy products from Govinda Dairy. They get the groceries from Shree
Samarth Enterprises.

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Marketing
Marketing Methods: There is no specific method that they follow. They just have a big banner
outside the restaurant to attract the customer base. That banner lets the drivers, riders and
trespassers know that there is a restaurant of Vithal Kamat on the way.

Marketing Strategies: They do not adopt any strategy. They only have their restaurant displayed
in Google Maps. Other than that, they said that they do not need any marketing because Kamat’s
name is enough to attract customers. Extra marketing is needless.

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Finance
Fund Management: The owners of the
franchise had to pay 60 lakhs to open a unit.
They invested capital 1/4th each as there are
four of them.

Share holding pattern: There are four

partners in the business. They all are equal.
So, they share profits equally. Each partner
enjoys 25% of the profits earned.

Human Resource

Policies followed: The restaurant gives medi-claims to their employees. They have Provident Funds also.
The worker who does a good job is given incentive. To motivate the labors, they award their best employee
with the title of “Star Performer”. This is done every three months.

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Recruitment process: The labors are generally hired on the basis of references from existing labors or
from other sources.

Training: Before joining, the labors are given a training of 7 days in Silvasa.

Skilled v/s Unskilled labor ratio: The total number of workers are 15 in this outlet, including 6 cooks. All
of them are trained workers.

SWOT Analysis

• Their strength is the • Their weakness is the

name of Dr. Kamat. It area of the retaurant. It
is so well-known that is deserted and the
people always come to transportation facility
the restaurant. is worse. Moreover,
Goodwill of Dr. Vithal they serve only
Kamat is helping them vegetarian food, which
grab that many is consumed by less
customers. people.

STRENGTH WEAKNESS

OPPORTUNITY THREAT

• Their opportunity is • Their threat are the

that there are only a restaurants that have
handful number of opened up in the area
restaurants who serve nearby. Those
pure and hygenic food restaurants offer
and they are one of variety of food (both
those restaurants. They veg and non-veg),
should introduce non- good space for
veg varieties. enjoyment.

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Photographs

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 JOSHI WADEWALE

About Joshi Wadewale

Shailesh Joshi, the man behind aaplya Punyacha McDonald’s i.e. Joshi Wadewale is just a regular
person. But, in those humble eyes, he is also a man of great dreams. The guy has the heart of
many Punekars, offering Pune its first taste of fast food through the staple wada pav. Joshi
Wadewale is certainly a gastronomic landmark from a little tapri to a chain.

Shailesh sold gajras and kakdis (cucumber) as a child, washing people's cars to earn a living. It
sounds like a typical rag to rich story laced with struggle, but the background of the story is what
makes it all the more interesting !

The couple (Shailesh and Vasundhara) that met

in college for the first time went against the
wishes of their parents and got married. Sairat-
like, they also stayed on a terrace in a 12x6 shed.
The couple ran a xerox store for a while before
entering the wada pav business. They began to
keep food items such as samosa, misal, lassi and
more at the xerox outlet, because there were
many offices around. She began cooking these snacks herself until it happened to Joshi
Wadewala. It's on the terrace where they lived, they came up with the idea of a wada pav stall.
In 1989, with a 175 sq. ft. pioneer outlet, the couple moved completely to wada pav. The shop
which was stark opposite Balgandharva, today spreads across 2,000 sq. ft. What began as a store
is now a brand that has 25 outlets throughout the city. Although the outlet has been in an
evolving mode for 29 years, what has not yet changed is the wada pav recipe from Vasundhara.
Not only that, he makes sure the quality is high and the taste remains the same by eating from
his own outlet every alternate day.

Shailesh attributes ‘gratitude’ as the fundamental factor for his success. He is grateful to his guru,
Vamanrao Pai, who has guided him with words and philosophies of life. He is grateful to his
wife, Vasundhara, who he believes is his guiding light and assures that she receives an equal
share in the profits and calls himself the co-owner. He feels grateful to the guests and his labor-
force.

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Introduction

Why Joshi Wadewale?

Joshi Wadewale is a big name in Pune. Wada Pav is a dish that every Maharastrian loves and
takes as a staple food. The fan following for Wada Pav is huge. Every day, millions of wada pavs
are consumed. People call Joshi Wadewale the aaplya Punyacha McDonald’s. Mr. Joshi is a
humble and kind human being who believes that “gratitude” is the fundamental factor for his
success. His struggling-success story has made us believe that when you do not compromise with
the situations live throws at you and follow your path no matter how many storms get you, you
achieve greatness. For this, we were enthusiastic to write a report on his restaurant.

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Interviewee: We interviewed the son of the owner (Sunita Sandeep Konde Deshmukh) who sits
at the point of sale. So, we inquired about the restaurant to him only.

Owners: We took into consideration the Joshi Wadewale from Bhukum region of Tal-Mulshi
district, Pune. It is a franchise of Joshi Wadewale. The owner of this outlet is Smt. Sunita Sandeep
Konde Deshmukh.

Establishment: The birth of this outlet took place on 20th April 2017.

Category of food: The menu of this outlet is having Indian food, South Indian food, Fast food,
Beverages. They prepare only vegetarian food. The operating time is 8 am to 10 pm. Their best
dishes are “Vada Pav” and “Misal Pav”.

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Growth: When the opened the outlet, 1000+ customers used to turn up. The growth is stable
now as more number of restaurants have opened up now in the nearby area.

Clientele: They buy their groceries and other items from local vendors at Chhatrapati Shivaji
market in Pune.

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Marketing
Marketing Methods: There is no specific method that they follow. They just have banner right
outside their shop. Also, they have put up hoardings from Chandni Chowk to Pirangut so as to
drive customers to their restaurant.

Marketing Strategies: They do not adopt any strategy. They only have their restaurant displayed
in Google Maps. They use the goodwill of Joshi’s to draw customers.

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Finance

Fund Management: The owner of the franchise invested her own money into the outlet. She
capital amounted to 25 lakhs.

Share holding pattern: Since there is a single

owner, so she enjoys all the profit with her family.

Human Resource

Recruitment process: The labors walk-in and are hired if they are able to do the work properly.

Skilled v/s unskilled labor ratio: The total number of workers are 13 in this outlet including 4
skilled cooks. The other 11 workers are unskilled.

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SWOT Analysis

• Their strength is the • Their weakness is the

name of Joshi area of the retaurant. It
Wadewale. It is so is deserted and the
well-known that transportation facility
people always come to is worse. Moreover,
the restaurant. they serve only
Goodwill of Joshi is vegetarian food, which
helping them grab that is consumed by less
many customers. people.

STRENGTH WEAKNESS

OPPORTUNITY THREAT

• Their opportunity is • Their threat are the

that there are not restaurants that have
many restaurants in opened up in the area
the highway who serve nearby. Those
good food. They can restaurants offer
introduce more variety of food (both
varieties in their menu. veg and non-veg),
good space for
enjoyment.

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Photograph

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LEARNINGS FROM THE REPORT
From this project, we were able to understand the functioning of a business. We were exposed

to the environment of these restaurants and saw how a restaurant works in its daily life. The

owners and the managers, by their story, have made us understand what it takes to run a

business from its initial stage to its stability. The data regarding marketing, finance and human

resource have let us know how to manage all these and why managing these perfectly is

important in the first place. If these components are not in place, everything can turn to doom.

All of them have exerted extreme efforts to take these franchises to where they stand today. They

have understood the various factors which are essential in running a business perfectly and

made sure those factors were in place. By getting to interact with them, we got to know how

experienced they are in the field.

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 MSME Project Report Assignment

Name: Student number:

Assessment Criteria Full Marks Feedback

Marks Scored (also see assignment)

Evaluate the Situation Analysis of the Industry in

which the Organization operates. Provide a brief 15
history and a timeline on the major changes the
organization has made due to shift in industry
trends and practices.
Critically analyses the marketing strategy adopted by
25
the organization in dealing with competition in
managing the business & attract the customer.
Critically analyses the financial status of the company 25
Fund Generation, Net Revenue ,Govt. Support etc.
Analyze the management structure, Labor ratio 25
(skilled/Unskilled), Recruitment Policies, Training
programs/seminar.
Group photograph with company persons
10
(Preferably @ Company location )

Total 100

OVERALL FEEDBACK (also see comments on assignment)

1st Marked by: Signed: Dated: Grade

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