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Plano de negócios para restaurante de alimentação saudável “Broccoli”
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Dada a importância que o planeamento e previsão acarretam, Um Plano de Negócios deve ser o primeiro momento na criação de um negócio (Delmar e Shane, 2003). Desta forma, o presente Trabalho Final de Mestrado pretende avaliar a viabilidade da criação de um restaurante de alimentação saudável ? Broccoli - no concelho de Lisboa.
O restaurante apresenta características diferenciadoras e propõe ser a resposta à procura por soluções mais saudáveis no que à alimentação diz respeito, nomeadamente com regimes alimentares baixos em açúcar e com um vasto recurso a brócolos nas refeições. Para apurar a pertinência da criação de tal negócio em Lisboa, foram tidos em conta os fatores internos e externos, tanto do ambiente como da indústria, com apoio dos dados primários recolhidos e secundários disponíveis. A viabilidade financeira do negócio foi testada através da previsão de vários cenários, seja no volume de vendas, preços de venda ao público e valor da remuneração dos colaboradores.
O projeto, com uma taxa de atualização de 8,66%, apresenta um VAL de 35 697 euros e uma TIR de 37,64%. Já o Pay Back Period é de 4 anos. O ponto crítico é atingido entre o primeiro e o segundo ano de funcionamento.
A metodologia do Plano de Negócios assenta no trabalho desenvolvido por Kuratko (2009), pois a organização proposta parece ser a que melhor se adequa ao presente TFM; quer por apresentar um índice prático,como por ser aquele que aparenta ter mais em conta os fatores do ambiente externo.
Given the importance of planning and forecasting, a Business Plan should be the first step in setting up a business (Delmar and Shane, 2003). In this way, the present Final Master's Work intends to evaluate the feasibility of creating a healthy food restaurant - Broccoli - in the municipality of Lisbon. The restaurant has differentiating characteristics and proposes to be the answer to the search for healthier solutions in terms of food, namely with low sugar diets and a wide use of broccoli in meals. In order to determine the relevance of the creation of such a business in Lisbon, the internal and external factors of the environment and the industry were considered, with the support of the primary data collected and secondary data available. The financial viability of the business was tested by predicting various scenarios, whether in sales volume, retail sales prices or space rent. The project, which market premium discount rate is 8,66%, reveals a VAL of 35 697 euros and a TIR of 37,64%. The Pay Back Period is 4 years. The break-even point is reached between the first and the second year of operations. The methodology of the Business Plan is based on the work developed by Kuratko (2009), because the proposed organization seems to be the one that best fits this TFM; either because it presents a practical index, as it is the one that seems to take more into account factors of the external environment.
Given the importance of planning and forecasting, a Business Plan should be the first step in setting up a business (Delmar and Shane, 2003). In this way, the present Final Master's Work intends to evaluate the feasibility of creating a healthy food restaurant - Broccoli - in the municipality of Lisbon. The restaurant has differentiating characteristics and proposes to be the answer to the search for healthier solutions in terms of food, namely with low sugar diets and a wide use of broccoli in meals. In order to determine the relevance of the creation of such a business in Lisbon, the internal and external factors of the environment and the industry were considered, with the support of the primary data collected and secondary data available. The financial viability of the business was tested by predicting various scenarios, whether in sales volume, retail sales prices or space rent. The project, which market premium discount rate is 8,66%, reveals a VAL of 35 697 euros and a TIR of 37,64%. The Pay Back Period is 4 years. The break-even point is reached between the first and the second year of operations. The methodology of the Business Plan is based on the work developed by Kuratko (2009), because the proposed organization seems to be the one that best fits this TFM; either because it presents a practical index, as it is the one that seems to take more into account factors of the external environment.
Descrição
Mestrado em Ciências Empresariais
Palavras-chave
Plano de Negócios Alimentação Saudável Restauração Business Plan Healthy Food Restaurante Industry
Contexto Educativo
Citação
Vicente, Luís André Alves (2018). "Plano de negócios para restaurante de alimentação saudável “Broccoli”". Dissertação de Mestrado, Universidade de Lisboa. Instituto Superior de Economia e Gestão.
Editora
Instituto Superior de Economia e Gestão