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Publication
Plano de negócios “Projeto Clavus”
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 1.71 MB | Adobe PDF |
Abstract(s)
Este plano de negócios visa a implementação de um restaurante de fine dining
com o nome “Clavus”. O mesmo é caraterizado por apresentar uma forte componente
multissensorial, estando projetado para ser implementado na zona de Belém em Lisboa.
O serviço prestado pelo restaurante Clavus visa o desenvolvimento e pesquisa da cultura
gastronómica nacional e, a promoção de uma experiência multissensorial associada a um
serviço de fine dining. Desta forma oferece aos seus clientes uma experiência
gastronómica diferenciadora em comparação com o existente no mercado nacional. No
decorrer do projeto, foi efetuado um estudo de mercado para validar o conceito e potenciar
a utilização dos recursos e das capacidades como fontes geradoras de vantagens
competitivas para o negócio. Por outro lado, a investigação também permitiu analisar o
grau de aceitação do público em geral relativamente aos restaurantes com este conceito.
Tendo em conta os pressupostos considerados, o plano de negócios do restaurante Clavus
apresenta um investimento total estimado de 90.000 €, um Valor Atual Líquido (VAL)
de 1.555.150 €, uma Taxa Interna de Rentabilidade (TIR) de 288,85%, e um Pay Back
period de 1 ano.
This business plan aims to implement a fine dining restaurant named "Clavus". It is characterised by a strong multi-sensory component and is designed to be implemented in the Belém area in Lisbon. The service provided by Clavus aims at developing and researching the national gastronomic culture and promoting a multi-sensory experience associated to fine dining service. In this way, it offers its clients a differentiated gastronomic experience compared to what exists in the national market. During the project, a market study was carried out to validate the concept and enhance the use of resources and capacities to generate competitive advantages for the project. On the other hand, the research also allowed to analyse the degree of acceptance of the general public towards the restaurants with this concept. Considering the assumptions, the business plan for the restaurant Clavus presents a total estimated investment of 90.000 €, a Net Present Value (NPV) of 1.555.150 €, an Internal Rate of Return (IRR) of 288,85%, and a Pay Back period of 1 year.
This business plan aims to implement a fine dining restaurant named "Clavus". It is characterised by a strong multi-sensory component and is designed to be implemented in the Belém area in Lisbon. The service provided by Clavus aims at developing and researching the national gastronomic culture and promoting a multi-sensory experience associated to fine dining service. In this way, it offers its clients a differentiated gastronomic experience compared to what exists in the national market. During the project, a market study was carried out to validate the concept and enhance the use of resources and capacities to generate competitive advantages for the project. On the other hand, the research also allowed to analyse the degree of acceptance of the general public towards the restaurants with this concept. Considering the assumptions, the business plan for the restaurant Clavus presents a total estimated investment of 90.000 €, a Net Present Value (NPV) of 1.555.150 €, an Internal Rate of Return (IRR) of 288,85%, and a Pay Back period of 1 year.
Description
Keywords
Restaurante Fine dining Plano de negócios Experiência gastronómica multissensorial Fine dining restaurant Business plan Multisensorial Gastronomic Experience