A nameless shop selling pera at Tk 500 a kg; 12-15 kg a day and Tk 30,000-35,000 monthly profit
In Raujan, Chattogram, a craftsman makes pera from only milk and sugar using his father's recipe, along with butter and ghee. Buyers come to the signboard-less shop, and after household costs he still saves something each month.
In a small shop at Fakirhat in Raujan, Chattogram, a craftsman makes pera to the recipe his father taught him. The shop has no name or signboard, yet everyone knows it as the pera shop. In 1986, in class six, his father taught him to make pera, and soon after the father died. He managed school and the shop together, and after passing SSC in 1990 he went into the business full time. Pera is made in a large pot over a wood fire, stirred constantly, from only milk and sugar; 12 kg of milk and 2.5 kg of sugar give 4.25 kg of pera. It sells at Tk 500 a kg, 12 to 15 kg a day. He supplies no one; buyers come and collect it. He also sells butter at Tk 1,800 a kg and ghee at Tk 2,800 a kg, with at least Tk 2,000 of butter sold daily and ghee ordered ahead. He does everything from making to selling alone. Expatriates carry the pera to the Middle East and Europe. He says that after his children's schooling and household costs he still has a profit of Tk 30,000 to Tk 35,000 a month.
Lessons
- 1.Keep one product's taste consistent and buyers come without a signboard; here the father's recipe was never changed.
- 2.Making pera, butter and ghee from the same milk widens income; making ghee against advance orders avoids stock risk.
- 3.When buyers come to collect there is no delivery cost, but doing everything alone caps how much can be made.
We published this with the person's permission, without revealing who they are.
Discussion
Nobody has written anything yet. You can be the first.