Hawkers and street vendors are part and parcel of urban life in India.

Mostly illegal, their

presence is a significant factor in the growing congestion along our cities roads - even if they do
make shopping more convenient for some of us. Tackling the problem is complicated - the issue
is highly politicized. Below is the observation and classification been listed when we visited
some of the vendors.

They can be classified majorly two categories on basis of kind of operation

1. Organized
 Food on Wheels
Various Chains work like this – Chakh le India,GoGola,Vadilal/kwality Walls Ice
Cream Stalls
 Roadside Shops
Kirti wada pav,BTW (bittu tikki walla) Tikki

Operation

o Ownership :
It can be owned as a business unit by a company or by a group of people who
started a company.

o Hygiene :
There are proper measures taken into consideration like use of gloves while
preparing food, use of disposable material. Waste management is properly been
handled to ensure that the surroundings are kept clean.

o Preparation :
These shops generally get supplies of raw materials from different vendors and
the fresh food is prepared in every unit.

o Distribution
Mostly central distribution network is followed where in the needs of each unit is
distributed through a central ware house.

o Financing
They take either loans from bank or own contribution to start their business.
Sometimes loans are taken from unorganized money lenders.

o Storage Space
Proper storage space for central ware house but in separate units storage is
done in shop only.

o Marketing Measures
Food Display, Boards, Location of Shop, Word of Mouth
 o Consumer Feedback
Customer suggestions are forwarded to central unit for implementing changes
throughout the chain.

o Competition
Other street vendors and restaurants(fast food Joints/ Cafeteria )

2. Unorganized Market

We visited Kaho Gali Area,Mumbai where products– Chaat (fruit mix or potato chips
,Dosas,Dabeli are served and made. We visited some hawkers stalls in bandra ,Mumbai
as well.

Operation

o Ownership :
It can be a sole ownership model or a community base model.

o Hygiene :
There are no proper measures taken into consideration like use of gloves. They
use small dust bins around to dispose the waste. Food items are not properly
covered at times. They use same water for food preparation and for cleaning.

o Preparation :
These hawkers generally buy raw materials on their own from other market.
Some hawkers bring half prepared food and sell in the market after fully cooking
it as in when demand arise.

o Distribution :
There is no formal distribution procedure, the owner buys and sells the goods
himself.

o Financing
They are self financed units. Sometimes loans are taken from unorganized
money lenders.

o Storage Space
They store raw materials at home and have limited storage space on the tables
or basket stand which they use for their food display and preparation. They
sometimes use umbrella shade in summers.

o Marketing Measures
Food Display, Boards, Location, Word of Mouth
o Consumer Feedback
They make customized food on request of consumer and are flexible in
approach.

o Competition
Other street vendors and restaurants (fast food Joints/ Cafeteria )