Strategies to convert traditional business into modern business

1. Presentation
Name:
Zeeshan Aziz Yazdani
Course:
Management for Business Excellence
Course Instructor:
Mr. Zeeshan Zafar
Semester:
B.B.A-6
University Of Lahore (Sargodha-Campus)

2. Project Aim
• To accomplish my course project the businesses that I have
selected are
• “WOHRA THE HUTTI”
• “EHSAN BOOK DEPOT & PHOTOSTAT”
• “AL-MADINA MEDICAL STORE”
• “FINE BAKERS”
• “BOOK POINT & GENERAL STORE”
• After analyzing all these business select only one
to complete my final project.

3. Selected Business

4. Wohra di hutti
• History:
• Wohra de hutti was started 25 years ago. This was started by Baba
Gee Bashir Ahmad Wohra. When he started this sweet shop he only
sells one item and that is “JALEBI”.
• As he was expert of making jalebi’s soon he became the prominent
provider of his area.
• Purpose:
• The purpose or reason behind selecting this business is that after
serving 25 years in the market still haven’t they made any
significant progress in the market and having same infrastructure as
it was before 25 years ago. They are still performing same business
activities with traditional business methods. Why they haven’t made
any significant change in this long span of time. They did not make
any changes in the outlay, method and in the service style of serving
customer.

5. Strategies
• The strategies that I will propose to “WOHRA DE
HUTTI” are
• Make and arrange the sweets in a hygienic and
attractive way.
• Make environment clean
• Make Ambient condition
• Trained and disciplined staff
• Maintain the shop properly and acquire up to date
equipments

6. Vision & Mission
• VISION:
• “WE WANT TO MAKE OUR CUSTOMER HAPPY
BY PROVIDING NUTRITIOUS BAKED SWEETS IN
THE HANDS OF OUR CUSTOMER”
• MISSION:
• “OUR MISSION IS TO PROVIDE HYGIENIC BEST
QUALITY CONFECTIONARY ITEMS THAT
CREATE AFFORDABLE DAILY MOMENTS OF
GOODNESS AND DELIGHT”

7. Promotional strategy
• The purpose of your promotional strategy should be
to identify and then communicate the benefits of
your business offering to your target market.
• It guides them identifying customer groups to be
focused and your key objectives in accessing them. It
explains what to include in your marketing strategy
and how it can be used as the basis for effective
action.

8. Reminder Promotional strategy
• I will use Reminder promotional strategy to
promote our business. I will make a broacher on
which we will list down all the offerings of the
business and distribute these broachers in the
areas of our targeted market. as our business is
on maturity stage that’s why I have selected
reminder promotional strategy.

9. Cost and benefit Analysis
• As our business has limited financial resources
so it’s very crucial for me to make a cost and
benefit analysis before taking bold steps. So for
the practical implementation of my promotional
strategy I have visited a lot of advertising shops
and made a list of shops and then evaluated the
most economical advertising shop and that
advertising shop is Khan Advertisers.

10. Cost and benefit Analysis
• Khan Advertisers
• Price per Thousand broachers
• Broacher (Size 7-10) One color
• Rs 850( price per broacher=Rs0.85)
• Broacher (Size 7-10) Two sided
• Rs 1000 (price per broacher=Rs 1)
• Broacher (Size 7-10) Multi color & 4D
• Rs 4000 (price per broacher=Rs 4)

11. Cost and benefit Analysis
• After doing cost and benefit analysis of my
selected promotional strategy I have decided to
go with broacher number 1.
• Broacher (Size 7-10) In one Color & one sided
• Rs 850 (price per broacher=Rs 0.85)

12. Promotional Testing
• Before the implementation of my strategy widely
in all areas I have decided that at initial level I
will distribute our broachers in all areas but at
small level.
• Nawab colony basher colony and 1, 2, 3,4,5,6
colonies.
• D-block and newly targeted area Jinnah colony

13. Current Layout

14. Flaws
• Food items are not properly arranged
• Food is not covered
• Unhygienic environment
• Clothes of staff are very dirty
• Hands of staff are not clean
• There are flies all around the food, sometimes also
found in the food
• Walls of the shop are painted by smoke.
• No ambient conditions

15. Suggested Layout

16. Suggested Layout

17. Balance score Card

18. Balance score Card
• The business score card reflects the performance
of business dependent of previous observations
and performance so the current performance of
the business is 4/10 its means lots of changes
have to made in order to change the traditional
layout and practices of business into modern
and self managed practices.

19. SWOT ANALYSIS

20. SWOT ANALYSIS
• Strengths:
•
• Personal and flexible customer service
• Product differentiation
• Specialist skills
• Unique taste
• Old name
• Affordable price
• Diversity of food items( sweets, jalebi, samosa,
pokora,etc)

21. Weaknesses
• Limited financial resources
• No Proper budgeting
• Inefficient accounting systems
• Un-hygienic conditions
• No ambient conditions
• Layout of the shop is very poor or
disorganized

22. Opportunities
• Jalebi that is made from jaggery (Gurr)
• Introduce Jalebi’s and sweets which contain low
fats
• Introduce new sweet named as balushahi (made
from Maida, floor ,yogurt & oil)
• Revive the old product doodh & jalebi
• Make ambient environment of the shop
• Make hygienic conditions
• Provide uniforms to the staff/workers’.
• Separate the section of jalebi from sweets

23. Threats
• Competitors ( like 786 bakers )
• New entrance (like spicy burger and showarma
point which may decrease the sale somasa and
pakora.
• Changing taste of customer
• Availability of substitute product
• Volatile costs

24. BCG MATRIX
• The Boston Consulting group's product
portfolio matrix (BCG) is designed to help with
long-term strategic planning, to help a business
consider growth opportunities by reviewing its
portfolio of products to decide where to invest,
to discontinue or develop products.

25. BCG MATRIX

26. Before suggestions business in the
BCG
• The business that I have selected for my final
project lies in cash cow before suggestions
because the business have high market share but
don’t have growth in the business because only
loyal customers are consuming their products
but new customer tried their product for once
leave their product because of this reason their
business stays in cash cow’s quadrant before
suggestions.

27. After suggestions business in the BCG
• The business after suggestions have been
implemented lies in the quadrant of star because
when they have improved their
• Layout of the shop
• Introduce new products
• Hygienic product
• Ambient conditions
• Make advertisements of the new layout
• Fast delivery of service
• Take feedbacks from loyal customers and ask them
about changes

29. It’s the attitude that makes the
difference