7.1 Core Operating Logic

The enterprise operates as a hub-and-node system:

• Hubs handle pulp receipt, reconstitution packs, machine servicing, and partner training.

• Nodes are the juice counters – fixed, mobile, or institutional.

This structure keeps overheads low yet ensures last-mile freshness and accountability.

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7.2 Pulp Procurement & Distribution Flow

1. Source: aseptic fruit pulp supplied by SNL partner units in Andhra, Bihar, Maharashtra, and Himachal – each batch FSSAI-certified and QR-coded.

2. Regional Warehouses: ambient-temperature godowns (1 000–1 500 sq ft) at city edges; no refrigeration needed, only shaded, pest-proof storage.

3. Daily Dispatch: pulp bags (5 kg / 10 kg) delivered by two-wheelers or e-vans to counters before 10 a.m. through milk-run routes.

4. Return Flow: empty drums, cups, and recyclables collected on return trip to keep supply loop circular and clean.

Example: Jaipur Hub currently services 50 counters within 15 km radius through one mini-van and three scooters — 90-minute turnaround.

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7.3 Juice Preparation at Counter

• Standard Mix Ratio: 1 kg pulp + 4 L potable water = 5 L juice (~28 glasses).

• Dispensing Cycle: Operators mix once per shift; dispenser maintains chill at 6–8 °C.

• Power Needs: 500 W continuous; compatible with small inverter or solar plug-in.

• Hygiene Protocol: daily cleaning using provided food-grade detergent; fortnightly service visit logged on app.

In Indore’s Rajwada cluster, 30 operators maintain >98 % uptime by following these simple SOPs.

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7.4 Maintenance & After-Sales Network

Each region has a Service Facilitator Team (SFT) – one technician per 25 units.

Responsibilities:

• Preventive maintenance every 15 days.

• Emergency visit within 24 hrs of app ticket.

• Spare-part pool (compressors, taps, sensors) stored locally.

All service data feeds into the central dashboard for performance scoring.

Example: Coimbatore SFT handled 320 service tickets in six months with average closure time of 11 hours — proof of system responsiveness.

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7.5 Supply Chain Technology Integration

• GPS Routing: optimized delivery loops reduce fuel cost by 18 %.

• Inventory Alerts: IoT sensors in dispensers send refill signals once pulp level drops below 15 %.

• Digital Invoicing: every dispatch auto-records in investor’s and operator’s dashboards.

• Predictive Planning: demand data forecasted per fruit type; ensures pulp procurement aligned to season (mango March–June, guava July–October, mixed fruit Nov–Feb).

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7.6 Variants & Seasonality Management

Seasonal flexibility keeps counters alive year-round and farmers continuously engaged.

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7.7 Franchise & Counter Onboarding Process

1. Application: via web/app with KYC.

2. Location Audit: footfall, electricity, hygiene potential.

3. Installation & Branding Kit: counter fascia, uniform, QR poster.

4. Training: one-day session on reconstitution, customer handling, waste management.

5. Go-Live Certification: dispenser ID activated on platform.

In Bhopal, 15 tea-stall conversions were completed in 48 hours under this SOP — instant visibility and revenue.

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7.8 Waste & Sustainability Loop

• Reuse of pulp drums and recyclable cups.

• Organic residues collected weekly → sent to nearby composters or biogas units.

• Long-term plan: integrate with “Zero-Waste Beverage Counter” branding under CSR alliances.

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7.9 Operations Economics Snapshot (Per Unit)

These numbers, validated in trials across Jaipur and Nagpur, show consistent repeatability.

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7.10 Operational Philosophy

Every counter runs on three silent engines – discipline, data, and dignity. Discipline keeps hygiene, data drives supply, dignity keeps the person proud to serve. Together they make the network self-healing and scalable — the hallmark of modern grassroots enterprises.