Estudio de viabilidad para la creación de un restaurante de hamburguesas de bajo costo en la ciudad de Bogotá

Abstract

lt is a feasibility study for the creation of a low-cost hamburger restaurant in the city of Bogotá. This research consists of three feasibility studies: commercial, technical and financia l. To answer the research question, different methodologies were applied for the development of the studies of this project, such as the market study of demand and supply, methods for product marketing and sales projections for the optimistic, average scenarios. and pessimistic. For the technician, the process flow diagrams were used to determine what were the steps for the preparation of the hamburgers, the distribution of the plant and the analysis of the macro and micro location in order to determine the strategic point for laying on going. For the financia 1, the indicators TIR, VPN, ROi and cost benefit were used in order to know how much the business is worth, its profitability, the return of money and if it is financially viable. As important results of the three studies mentioned, it was concluded that it is feasible to market hamburgers from the low-cost model in the city of Bogotá, because there is a growing market and with a high demand rate. In the technical study the process flow for the preparation of hamburgers, the equipment and machinery required, the distribution of the restaurant and the location was established. Finally, in the financia! study the costs and expenses of the project, the initial investment, the financing was established; The results of the indicators were also obtained, with the IRR: 75%, NPV: $139,613,075.73, ROi: 229% and the cost-benefit ratio: 3.29.