As I mentioned in my earlier post, while Varamahalakshmi Vrata is considered rather minor in my family, it is a rather big deal in my wife’s house. So I headed to a nearby sweetshop called Mane hOLige to fetch sweets for today’s lunch.
Now, this is not a generic sweetshop. As the name suggests, the shop specialises in making hOLige, also known as obbaTT, which is a kind of sweet stuffed flatbread popular in Karnataka and surrounding areas. And as the menu above suggests, this shop makes hOLige (I’ll use that word since the shop uses it, though I’m normally use to calling it “obbaTT”).
I had been to the shop last Sunday to pick up hOLige for a family gettogether, and since I asked for the rather esoteric “50-50 hOLige”, I had to wait for about 30 minutes before it was freshly made and handed over (Sunday also happened to be yet another minor festival called “naagar panchami”).
Perhaps learning from that experience, when heightened demands led to long wait times for customers, the sweetshop decided to modify its operations a little bit today, which I’m impressed enough to blog about.
Now, as the subtitle on the board above says, the shop specialises in “hot live hOLige”. They are presumably not taking VC funding, else I’d imagine they’d call it “on demand hOLige”. You place an order, and the hOLige is made “to order” and then handed to you (either in a paper plate or in an aluminium foil bag, if you’re taking it away). There is one large griddle on which the hOliges are panfried, and I presume the capacity of that griddle has been determined by keeping in mind the average “live” demand.
On a day like Sunday (naagar panchami), though, their calculations all went awry, in the wake of high demand. A serious backlog built up, leading to a crowded shopfront and irate customers (their normal rate of sale doesn’t warrant the setting up of a formal queue). With a bigger festival on today (as I mentioned earlier, Varamahalakshmi Vrata is big enough to be a school holiday. Naagar panchami doesn’t even merit that), the supply chain would get even more messed up if they had not changed their operations for the day.
So, for starters, they decided to cut variety. Rather than offer the 20 different kinds of hOLige they normally offer, they decided to react to the higher demand by restricting choice to two varieties (coconut and dal, the the most popular, and “normal” varieties of hOLige). This meant that demand for each variety got aggregated, and reduced volatility, which meant that…
They could maintain inventory. In the wake of the festival, and consequent high demand, today, they dispensed with the “hot, live” part of their description, and started making the hOLiges to stock (they basically figured out that availability and quick turnaround time were more important than the ‘live’ part today).
And the way they managed the stock was also intelligent. As I had mentioned earlier, some customers prefer to eat the hOLige on the footpath in front of the store, while others (a large majority) prefer to take it away. The store basically decided that it was important to serve fresh hot hOLige to those that were consuming it right there, but there was no such compulsion for the takeaway – after all the hOLige would cool down by the time the latter customers went home.
And so, as I handed over my token and waited (there was still a small wait), I saw people who had asked for hOLige on a plate getting it straight off the griddle. Mine was put into two aluminium foil bags somewhere in the back of the store – presumably stock they’d made earlier that morning.
Rather simple stuff overall, I know, but I’m impressed enough with the ops for it to merit mention on this blog!
Oh, and the hOLige was excellent today, as usual I must say! (my personal favourite there is 50-50 hOLige, if you want to know)