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Plano de negócios Model Food - catering adaptado a regimes alimentares específicos
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Abstract(s)
A investigação enquadra-se no trabalho final do Mestrado em Segurança e Qualidade Alimentar na Restauração, da Escola Superior de Hotelaria e Turismo do Estoril.
O principal objetivo consistiu na elaboração de um plano de negócios no setor da restauração
Ambicionou-se desenvolver um plano de negócios inovador na área da restauração, que permita a criação de valor para os investidores, para os clientes e para a sociedade em geral.
Pretendeu-se implementar uma unidade de produção alimentar centralizada e focada na elaboração de refeições, considerando regimes alimentares específicos para públicos com diferentes necessidades, tais como: diabéticos; celíacos; intolerantes à lactose; vegetarianos
(vegan, ovolactovegetarianos e lactovegetarianos); alimentação na gravidez; desporto (pré e pós treino); alimentação nas fases de prevenção e de tratamento oncológico, bem como um “menu pecado” (apenas uma vez por semana). A sua localização está projetada para o concelho de Loures, próximo do centro de Lisboa, de forma a permitir uma distribuição rentável de refeições no meio empresarial, em ginásios, clínicas e hospitais situados no centro da cidade,bem como a montagem de banquetes para festas de aniversário, brunches, baptizados, despedidas
de solteira/o e casamentos.
Neste conceito, foi ainda contemplada a produção de workshop's relacionados com cada tipo de regime alimentar, in loco, ou em locais específicos, tais como empresas, escolas, clínicas, hospitais e em outras unidades de restauração.
Considerando um investimento total na ordem dos 187.776 €, o projeto apresenta um Valor Atual Líquido de 668.288 €, uma Taxa Interna de Rentabilidade de 75% e um payback period de 2 anos, resultados que garantem a sua viabilidade económico-financeira.
This research is part of the final work of the Master's Degree in Food Quality and Safety in Cookery and Catering, of the Estoril Higher Institute for Tourism and Hotel Studies. The main objective was to draw up a business plan in the catering sector and to verify its economic and financial viability. It aimed to develop an innovative business plan in the area of catering, that will create value for investors, costumers and the society in general. It was intented to implement a centralized food production unit focused on the preparation of meals, considering specific diets for publics with different needs, such as: diabetics; celiac disease; lactose intolerant; vegan; vegetarian (ovo-lactovegetarian and lacto-vegetarian) feeding in pregnancy; sport (pre and post-workout); nutrition in the cancer prevention and treatment phases, as well as a “sin menu” (only once a week). Its location is designed for the municipality of Loures, near the center of Lisbon, in order to allow a profitable distribution of meals in the business center, in gyms, clinics, and hospitals in he city center, as well as the assembly of banquets for birthday parties, brunches, christenings, bachelor parties and weddings. This concept also included the production of workshop's related to each type of diet, in loco, or in specific places, such as companies, schools, clinics, hospitals, and other catering units. Considering a total investment of 187.776 €, the project has a Net Present Value of 668.288 €, an Internal Rate of Return of 75%, and a payback period of four-years, results that guarantee its economic and financial viability.
This research is part of the final work of the Master's Degree in Food Quality and Safety in Cookery and Catering, of the Estoril Higher Institute for Tourism and Hotel Studies. The main objective was to draw up a business plan in the catering sector and to verify its economic and financial viability. It aimed to develop an innovative business plan in the area of catering, that will create value for investors, costumers and the society in general. It was intented to implement a centralized food production unit focused on the preparation of meals, considering specific diets for publics with different needs, such as: diabetics; celiac disease; lactose intolerant; vegan; vegetarian (ovo-lactovegetarian and lacto-vegetarian) feeding in pregnancy; sport (pre and post-workout); nutrition in the cancer prevention and treatment phases, as well as a “sin menu” (only once a week). Its location is designed for the municipality of Loures, near the center of Lisbon, in order to allow a profitable distribution of meals in the business center, in gyms, clinics, and hospitals in he city center, as well as the assembly of banquets for birthday parties, brunches, christenings, bachelor parties and weddings. This concept also included the production of workshop's related to each type of diet, in loco, or in specific places, such as companies, schools, clinics, hospitals, and other catering units. Considering a total investment of 187.776 €, the project has a Net Present Value of 668.288 €, an Internal Rate of Return of 75%, and a payback period of four-years, results that guarantee its economic and financial viability.
Description
Keywords
Plano de negócios Alimentação saudável Catering Eventos Dietas modulares Business plan Healthy eating Events Modular diets