Publicación:

Plan de negocio para la producción de hamburguesas artesanales las diablas.

Resumen

This degree project highlights the data obtained on the creation of a business plan for the production of artisan burgers, it aims to the probability of implementing a premises in the town of Santafé de Bogotá since the target client is the young university students of the sector, an observation work is carried out and it is identified that in this sector there is no establishment that offers this type of artisan burgers, they offer fast food such as traditional hamburgers, hot dogs, pizzas, among others.The first chapter of the project brings important information about the sector, such as its characteristics, the stability of fast foods within the trade sector and its position in Bogotá, it also brings to light all the market, political, regulatory, social, and cultural factors, among others. , this in order to know the rules to open a fast food establishment in Colombia. For this project it is important to know the micro environment and it is done through Porter's 5 forces, risks and opportunities are analyzed in order to define the strategies to be managed. In the second chapter, the demand and supply of the project are defined, a market research is carried out where a research methodology is defined, relevant data such as frequency of consumption, consumption schedule, consumption preferences, among others, are obtained through a survey conducted on the consumer habits of the market segment. On the other hand, marketing strategies are established, both in product and market introduction. The garden is one of the added values that HAMBURGUESAS LAS DIABLAS offers its consumers, through which they want to sow tomato, onion and lettuce, thus guaranteeing the flavor, size and color of the products, in order to show the consumer who is consuming an organic product. For them an investigation is carried out where the methods of cultivation, harvesting, storage, the implements that are required for this practice and the times to have the finished product are contemplated, all that exposed in a flow chart. As for hamburgers, a flowchart has also been carried out, which in this case will reveal the service process, being able to identify it, from the stage of receiving raw materials to the finished product. The raw material is the main factor of the restaurant, for which the cost of production for each of the products included in the portfolio is considered, thus being able to identify the exact weight and measure of the ingredients and what value they will have in the chain. of production.The financial study shows that under the conditions presented for the restaurant, the vegetable garden will not be a viable project, since production costs are more expensive than buying the finished product. As for the restaurant, the cost structure is presented. year to year and the variation in operational expenses, such as advertising, betting on a value amount the first year of operation of the restaurant. A projection of financial statements is presented, which considers the cash used in the operation, investment and financing activities, with the objective of determining initial and final balances of the periods, likewise, the statement of results is presented, to know, your assets, liabilities and equity. For HAMBURGUESAS LAS DIABLAS nine financial indicators are presented, within which the equilibrium point can be identified both in units and in pesos and the time it will take to reach it, the return on equity, and the results recorded by the partners in the first year of operation, as well as the weighted average cost of capital, which presents a high indicator, demonstrating the value that shareholders wish to receive will be higher than the cash count.