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Publication
Plano de Negócios Restauração no Hipermercado
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| 1.73 MB | Adobe PDF |
Advisor(s)
Abstract(s)
Este trabalho tem como principal objetivo a elaboração de um plano de negócio para a reestruturação de um espaço gastronómico existente no hipermercado. Pretende-se que este plano responda não só às necessidades e preocupações dos clientes, mas também que permita a otimizar a gestão e sustentabilidade do mesmo.
A preocupação central e motivadora deste projeto é de facto a importância que o cliente tem no sucesso do negócio. A satisfação das suas necessidades permite a fidelização dos clientes e consequentemente ganho e manutenção da quota de mercado. Contudo é importante garantir a sustentabilidade, surgindo desta forma, outra preocupação: A rendibilidade.
O desperdício existente neste negócio apresenta alguma expressão em termos de rendibilidade, impactando nos resultados e performance do mesmo.
Assim sendo, é importante criar uma solução que permita acrescentar valor para o cliente e que este o reconheça, mas que tenha por base uma gestão sustentável.
Para a elaboração deste plano de negócio foi necessário analisar, numa primeira fase, a envolvente externa e interna à empresa, bem como ao setor onde está inserida, isto para que fossem formuladas estratégias e definidos requisitos para a sua implementação.
Desta forma e após esta análise, a nova área de negócio pretende oferecer ao cliente uma solução gastronómica baseada em alimentos saudáveis, ricos em proteínas, com produtos frescos e de qualidade, confecionados no momento e para consumo no local. Estes produtos frescos provém das secções dos perecíveis do hipermercado com intuito de reduzir os desperdícios que se verificam nestas áreas. Assim sendo, conjuga-se uma melhor e mais saudável oferta ao cliente, otimizando os recursos existentes no hipermercado, contribuindo para o aumento da rendibilidade e sustentabilidade.
Devido à complexidade existente em analisar a empresa como um todo, este plano foi elaborado apenas para um dos hipermercados da organização em causa, mas pretende-se que seja transversal a todas as lojas.
Após a realização do plano e da análise económica, concluiu-se que o projeto tem viabilidade e que tem impacto na redução do desperdício alimentar.
The main objective of this work consist in the elaboration of a business plan for the restructuring of an existing gastronomic space in the hypermarket. This plan is intended to respond not only to the needs and concerns of the customers, but also to optimize the management of the business and its sustainability. The central and motivating concern of this project is in fact the importance that the client has in the success of the business. The satisfaction of their needs allows the loyalty of the customers and consequently gain and maintenance of the market share. However, it is important to ensure the sustainability of the business, resulting in another concern: Profitability. The existence of food waste in this sector has an impact on results and performance of the business. Therefore, it is important to create a solution that adds value to the customer and recognize of it, but based on sustainable management. In order to prepare this business plan, it was necessary to analyze, in a first phase, the external and internal environment of the company, as well as the sector where it is inserted, in order to formulate strategies and defined requirements for the implementation of this new business. In this way the new business area intends to offer the customer a gastronomic solution based on healthy foods, rich in proteins, with fresh and quality products, made at the moment and for consumption in the place. These fresh products come from the perishable sections of the hypermarket in order to reduce the waste that occurs in these areas. In this way, a better and healthier offer is made to the customer, optimizing the existing resources in the hypermarket, contributing to increase the profitability and sustainability of the business. Due to the complexity of analyzing the company as a whole, this business plan was designed only for one of the hypermarkets of the organization concerned, but is intended to be transversal to all stores. After the conclusion of the plan and the economic analysis, it was concluded that the project is viable and has an impact on reducing food waste.
The main objective of this work consist in the elaboration of a business plan for the restructuring of an existing gastronomic space in the hypermarket. This plan is intended to respond not only to the needs and concerns of the customers, but also to optimize the management of the business and its sustainability. The central and motivating concern of this project is in fact the importance that the client has in the success of the business. The satisfaction of their needs allows the loyalty of the customers and consequently gain and maintenance of the market share. However, it is important to ensure the sustainability of the business, resulting in another concern: Profitability. The existence of food waste in this sector has an impact on results and performance of the business. Therefore, it is important to create a solution that adds value to the customer and recognize of it, but based on sustainable management. In order to prepare this business plan, it was necessary to analyze, in a first phase, the external and internal environment of the company, as well as the sector where it is inserted, in order to formulate strategies and defined requirements for the implementation of this new business. In this way the new business area intends to offer the customer a gastronomic solution based on healthy foods, rich in proteins, with fresh and quality products, made at the moment and for consumption in the place. These fresh products come from the perishable sections of the hypermarket in order to reduce the waste that occurs in these areas. In this way, a better and healthier offer is made to the customer, optimizing the existing resources in the hypermarket, contributing to increase the profitability and sustainability of the business. Due to the complexity of analyzing the company as a whole, this business plan was designed only for one of the hypermarkets of the organization concerned, but is intended to be transversal to all stores. After the conclusion of the plan and the economic analysis, it was concluded that the project is viable and has an impact on reducing food waste.
Description
Trabalho de Projeto submetido como requisito parcial para obtenção do grau de Mestre em Ciências Empresariais – Ramo Gestão de PME.
Keywords
Plano de negócio Hipermercado Desperdício Restauração Alimentação Saudável Business plan Hypermarket Food Waste Restoration Healthy Food
Citation
Publisher
Instituto Politécnico de Setúbal. Escola Superior de Ciências Empresariais