Dosa Plaza

Concept: Family-styled 100 % Vegetarian South - Indian Fast Food Chain serving 104 Types of Dosas Qualifications Required: Basic requirements are people and financial management and the ability to work as a team with our organization meeting objectives in a timely manner. Dosa Plaza will provide all the restaurant system support for the smooth functioning of the business. Sites/Territories available: India, UK, Middle East, Malaysia, United States of America, New Zealand, Australia Business Established: 1998 Franchising Commenced: 2003 Training Provided: Ongoing Marketing Support: National promotional tie-ups, Centralised Designing Capital Investment Required: 12 Lacs to 40 Lacs Agreement Terms: 5 years renewable Number Of Units: 35 Units Units Outside Country: 1 Unit in New Zealand

Share this page: Share on emailShare on twitterShare on printShare on facebookShare on google_plusone2 Email Contact Details Dosa Plaza Tel: 022-27830606 Fax: 022-27830707 519, Commodity Exchange Building Near A.P.M.C. Market, Sector - 19 Vashi, Navi Mumbai Visit WebsiteSend Email Close Visit Website

About Dosa Plaza

Devour over 104 exotic varieties of fusion dosas, and a large variety of idlis and vadas. Combinations like value meals and kids value meal, along with the varied platter definitely offer a difficult choice.

Expanding Franchise Opportunities We have opened our 1st international outlet in New Zealand and are also in the process of opening our franchised restaurants in the Middle East, UK, Australia and USA. We are a leader in this new innovative concept since 10 years serving traditional south Indian cuisine with a fresh creative approach and during this period Dosa Plaza concept has been proven to work. Supported Franchising System We have a strong brand presence supported by a well organized support system like marketing, training, branding, etc. Dosa Plaza provides maximum returns on your investment. Join Dosa Plaza and be a part of growing Indias single most popular south Indian cuisine. Embrace a successful

business model and reap constant profit. Benefit from our committed and customized support from business setup to business promotion. Dosa Franchise Opportunity Welcome the lucrative option to entice the Taste-buds of millions in a healthy way. With 10 years of expertise in serving delicious and yummy variations of Dosas, we ensure you a soul-stirring experience at Dosa Plaza. Dosa Plaza offers you world's widest menu in Dosa. Explore the 104 delightful varieties of Dosas that includes 27 trademarked Dosas. Be a part of the growing Dosa Plaza family that now spans beyond India and is rapidly laying its firm foundation in the international market. Join the passionate Dosa Plaza team that has absorbed the company's goal of ensuring customer satisfaction in all its endeavors. Besides the strong Brand image, Trained Chefs, Patented recipes and wide variety of authentic menu are the Unique Selling Preposition of Dosa Plaza. A Dosa Plaza Franchise may be Perfect For You! Basic requirements for a Dosa Plaza Franchisee are people and financial management and the ability to work as a team with our organization meeting objectives in a timely manner. We provide the following: Dosa Plaza will provide all the restaurant system support for the smooth functioning of the business. Dosa Plaza will provide all the necessary support for the opening and ongoing operation of the restaurant. We will be placing trained staff for both kitchen and restaurant operations management. Apart from this we will have ongoing refresher training conducted by our training team. We will also have our operations consultant who will support the business operations on an ongoing basis and changes suggested as and when required. Please make an enquiry to find out more!

Dosa Plaza News

Franchisee requirements & benefits at the Dosa Plaza Franchise 18/05/2007 - The Dosa Plaza franchise has certain basic requirements for ... Tasty south Indian cuisine at the Dosa Plaza Franchise 18/05/2007 - The Dosa Plaza franchise is an India-based provider of the South ... A range of franchising opportunities at the Dosa Plaza Franchise 18/05/2007 - The Dosa Plaza franchise has spread its wings and is soaring ... The Dosa Plaza Franchises path towards success 18/05/2007 - The Dosa Plaza franchise was established by Prem Ganapathy, ...

Contact Dosa Plaza

519, Commodity Exchange Building Near A.P.M.C. Market, Sector - 19 Vashi, Navi Mumbai

Tel: 022-27830606 Fax: 022-27830707

From dishwasher to Dosa King

By Sushmita Bose (SUPER FOOD) 22 July 2011 At 17, he ran away from his village in Tamil Nadu to seek his fortune on the gritty streets of Mumbai. Today, 38-year-old T Ganapathy reigns over a global restaurant chain. The latest stop on his roadmap is Dubai

Its not until you meet T Ganapathy that you realise what the phrase being comfortable in your skin means. Well, almost. You come across this affable Tamilian at the Dosa Plaza outlet in Ghusais, whos set up temporary food stalls in Washington DC but who tells you straightaway that speaking English isnt his forte. Yes, Hindi will work well, he tells you shyly after all, Bombay, when it hadnt yet become Mumbai, is where it all began. He mixes easily with his staffers, who clearly dote on him. He dresses simply.
And life, he claims, hasnt changed much since he started getting a grip on it. Of course, the bottom line has. Sitting in the party section of the first Dosa Plaza in the Gulf, T Ganapathy, founder and chief managing director of the chain, tells you the story of his life. Its a story that has now become a case study in management institutes all across India as to how one needs to be simply street smart to become an entrepreneur, putting paid to notions that an MBA degree (taught in these same institutes) is not what really matters when you embark on the path of self-ownership.

What does is attitude; and the will to persevere. Born in Nagalapuram, Tamil Nadu, Ganapathy studied till Xth standard, following which he went to Chennai to work at a cousins shop, where he learnt the ropes of being an employee at age 16. A year later, in 1990, he came to Bombay (my family did not know) with a friend, who promptly disappeared. I had basically been grounded, dumped in Bandrabut at that time, I had no idea where I was. He wandered around blankly, till a cab driver came to his rescue. He took me to Dharavi to a temple there he even did a small collection drive to gather funds to send me back to my village when I informed him I hadnt told anyone at home I was in Bombay 17-year-old Ganapathy was touched by the cabbies gesture, but did not accept the largesse. I wanted to stay on in Bombay there was an energy about the place that was heady I was already enthralled. He became a dishwasher, found his feet, and started imbibing the spirit of the city.

A few months later, he took up a new assignment: at Satguru restaurants new branch in Vashi, New Bombay. I was still a dishwasher, but I wanted to move up in life. So, I went and asked the manager if I could be a waiter, since I had some basic English skills, having studied till Xth standard But no, he didnt oblige, there seemed to be some discrimination against Madrasis (the word commonly used by north/west Indians for Tamilians)! He quit (on principle), and joined the nearby Prem Sagar as a tea boy, and earned a bit of commission. He also became popular because I did my work quickly and efficiently.

One of his regular customers was a Tamilian gentleman who would visit the neighbourhood bank and stop by for tea. One day, he told me, Lets do business together. The two started a canteen in partnership but he cheated me, ran away with all the profits. At this point, Ganapathy took a break; he went back home for a while; he returned to Vashi soon enough this time with his brother. Together, they opened a small roadside stall serving tea, coffee, vada pao (the popular Bombay street-snack) etc. The society (the building on whose premises the stall was housed) people started complaining, so he moved into handcart mode business, serving idli-vada-dosa south Indian fast food. Ganapathy had no idea about cooking, so he would ask his mother for recipes. Those days, STD calls were prohibitive, so she would send me letters with detailed recipes which I would then follow to a tee. This was when he realised the wisdom of differentiate or die. There were many people pulling the same handcart business... I was part of the clutter. I needed to do something differently. So I made our cart colourful, kept everything spic and span... and we all wore smart uniforms. Over the next five years, business boomed.

Meanwhile, an engineering student from my village, my brothers friend, came to Bombay to do a course at NIIT (the info-tech institute). He became my roomie, and got me Net-savvy.

A And then, came thetipping point. In 1997, McDonalds opened in Vashi. Ganapathy noticed huge queues forming in front of the fast-food outlet. He had no idea what McDonalds was. What was it that they were doing to come up with this business model? I was fascinated I did my homework, and thought: if they can build a chain with a burger, then I can do the same with the dosa. He rented space for a restaurant in Vashi; it would be named Prem Ganapathys Prem Sagar Dosa Plaza. Dosa Plaza, the name itself, was inspired by Coca-Cola, he says. I had read a piece on the brand in a business magazine: coca qualified the cola, and the name had a nice zing to it. In the same way, Dosa Plaza seemed to be in consonance. And yes, I was also inspired, phonetically, by the shopping complex, Vashi Plaza. Prem Ganapathys Prem Sagar Dosa Plaza opened on 10 January, 1998. A brood of NIIT students, Ganapathys roomies batchmates, were there with him, cheering him on. Later, they helped me promote the place, he beams. Word of mouth. Very important. The next move he zeroed in was innovation. In three months time, I introduced Chinese-style offerings like schezwan dosa. The media lapped it up, the story came out in the papers, and Dosa Plaza became part of brand history.

In 2003, the nearby malls marketing head one of his loyal customers suggested Ganapathy open a store in his malls food court. Ganapathy wanted to call it Prem Sagars Dosa Plaza, but the marketing head felt he needed to consult the mall branding manager first. I fed him (the mall branding manager) and his entire team everything on offer so they could get a feel of what I was all about. In return, his logo was designed gratis. And yes, they asked him to drop his name from the restaurant name. Just call it Dosa Plaza, they told me. Next up was branding. It was advised that I play up Worlds widest range of dosas 104 in all. D Dr D (Dr Dosa), Dosa Plazas mascot, a rotund south Indian chef wasborn too. In keeping with the times, Ganapathy needed an online presence as well. His NIIT friends designed his website again, free of cost and converted that into an assignment for their institute. Soon, it was time for expansion. Ganapathy rolled out the franchise model. Today, there are 37 Dosa Plazas in India, 3 in New Zealand (Why New Zealand? Because someone was actually interested in taking up franchises in Auckland!) and one in Dubai, UAE (opened in March this year; Sharjah is up in October). The branding is the same in all outlets, and I have the final say on design and dcor they have to be consistent. Ganapathy has had his share of contending with The Pretenders. His offerings of Chinese fusion dosas, salad dosas, Mexican-style dosaswere being picked by copycats, so he was forced to trademark his products. He owns the patent rights to 27 varieties of dosa.

The Worlds widest range of dosas signage will soon be played out literally. Ganapathy is about to set foot in the US, Canada and the UK. After the Sharjah opening, his next stop in the Gulf will be Oman. He comes by to Dubai whenever he can. Here too, hes busy putting his instinctive touches in place. After the Ghusais store opened, locals dropped by. When they heard we dont serve non-vegetarian, they prepared to leave. I requested them to stay back and have a meal on the house. They agreed, and loved it. Now, they come back with their families and friends ever so often. At heart, he remains the quintessential Vashi boy. He still lives with his family in the same neighbourhood he moved into when he first came to Bombay. I dont want to change my lifestyle for anything I can never see myself as being high-flying. So what would be the most compelling lesson learnt on the journey? Probably the fact that other than being a branding case study Ganapathy is a master chef now, with all his staff being personally trained by him. Not bad for someone who had to write to his mother, on snail mail, for help on how to whip up the perfect sambhar. sushmita@khaleejtimes.com (Dosa Plaza is located on Amman Street near Carrefour Express Ghusais, Al Nahda, C Dubai. www.dosaplaza.com)