The Sinhagad Fort on the outskirts of Pune, occupies an important part in Maratha history. The war fought by shivaji’s small army to win our their mighty opponent also gave some important management lessons  in crisis management, dedication to work etc. to the world. For more details about this, type “shivaji” in  Wikipedia & read the portion referring about this.

The fort is today in a dilapilated state. There are no inhabitants. The potholed road from Pune to Sinhagad is dotted with many farm houses, lodges that are known for rave parties . The ghat road (or the absence of it)  leading to the fort is an excellent practice track to test the skills of a driver. The roads are full of sharp hair pin bends ending in immediate steep rising roads, and of lesser width. Drive it to pass the final test for an excellent driver.

Bearing these negativities, the fort continues to give many inspiring management lessons to this date.

The fort attracts weekend picknickers. There are no pepsi, coke, lays chips etc and other signs of modern invasion at the spot. There are a few partially covered sheds (shanties) built of mainly locally available eco friendly waste materials ( Lesson No.1). These shops are run by families –and are lined  around a central ground which serves as parking lot for the cars.

These sheds serve typical Maharashtrian fare consisting of tava rotti and Bhakri along with baingan (brinjal) & other local  vegetables, some hot, spicy and crisp to the core onion & potato bhajias. Curd is available in small black coloured mutkas (earthern pots) and not pastic cups ( Lesson No.2 ). You do not get such crispy bites nor such tasteful curd any where else. The lassi or butter milk is processed right in front of you from the curd. The curd is so tasty that you keep ordering for refills of butter milk and lassi and very soon there are many empty mutkas and  a very deep deep hole in your pocket.

But it does not  shock you. The satisfied senses overpower the deep hole.

But for the drive and the food there is no reason worth going there now– unless you are interested in rock climbing or want to spend a private day chatting with your girl friend.

Food is freshly made as per recipe variations  you want. Nothing is pre-prepared. The shops do not hold any inventory of raw materials as it is a deserted place by dusk fall.  A Tata mini truck is parked in the parking lot. It is here that all the raw materials for the food are there. The shop owners buy all provision from the van owner in small portions based on the guests they have at that time. No guests and no dead inventory.

They are also quick on delivery. They have only a limited menu; fresh & hot, tasty food options recited verbally. It is fascinating how fast they cook in front of you ( A transparent system in which the client has access to preparation process).

They cook a meal for 6 in 15 -20 minutes flat.

I have never come across this kind of procurement, logistic and inventory control anywhere else. There are no wastages of (left over food & spoilt inventory). Delivery is quick and product is customized to individual variants and made agaisnt order. Total customer satisfaction and a unique business management pattern . operational costs are low and profit margins are high, as you pay by your senses and not financial rationale.

By dusk fall all shop owners and Tata truck pack up and leave. It is a deserted place once again.