Business plans - Business planning in the markets of public catering, cafes, restaurants - Business plan for cafes, catering, public catering, business fast food plan, fast food - Prague (Far Overseas, Czech Republic)

Description

A brief description of the report. The business plan is a project to open a cafe for 55 seats in Prague, includes a market analysis and calculation of the forecast effectiveness of the planned activity of the enterprise. The paper analyzed various options for opening a cafe, developed a step-by-step project implementation plan.
The buyer of this report will be offered to adapt the business plan to the specific conditions of the customer’s activities (market analysis of the required region and recalculation of financial indicators).
Full report description The purpose of the report is to provide entrepreneurs who want to open a cafe in the capital of the Czech Republic with a working tool for opening a company, planning its activities, forming a marketing strategy and a project development concept.

The essence of the project is to create a stable operating catering company operating in the center of Prague, providing a wide range of dishes on the menu, ensuring high performance and investment attractiveness of the project.

Methods of creating the analytical part of the report:
A. Desk study of open sources of information:
1. Collection of information in the secondary market - publications in the media (including in the archives of print media), the Internet
2. Collection of information from official sources (Rosstat, Ministry of Economic Development, etc.)
3. Interviews, presentations from industry and market
4. Previous studies conducted by other companies for other purposes, but containing the information we need
5. Survey of consumers in the format of a telephone or street interview
8. Using world experience (the study of English-language sites of similar subjects).
9. Use in the work of documentary and scientific literature (books in electronic format, the works of scientific figures).
B. Field collection of information on prices and assortment (price lists of companies on official websites, the actual collection of prices in retail outlets)

Data analysis method - content analysis.

All calculations are made in Excel format. The calculation was made at market prices, inflation is included in the discounted investment calculations. The calculation is based on the average values ​​of costs and revenues - when seasonal fluctuations in demand are distributed over average indicators. Baseline information on statistics and forecasts is provided in the report.
Detailed table of contents 1 Project summary
1.1 The essence of the project
1.2 Purpose of the project
1.3 Purpose of the business plan
1.4 Legal form of organization
1.5 Format of doing business
1.6 Project Cost
1.7 Number of places to create
1.8 Completed project work
1.9 Evaluation of the economic efficiency of the project
2 Description of business ideas
3 Description of technology, organization of production
3.1 Format of doing business
3.2 Cafe room
3.3 Technological process
3.4 Visitor Services
3.5 Innovative technology in the cafe
4 Market potential and planned market positions of the company (based on market research)
4.1 The economic situation of the Czech Republic
4.2 Taxation in the Czech Republic
4.3 Tourism in the Czech Republic
4.4 Business in the Czech Republic
4.5 The market of public catering in Prague
4.6 Shops and shopping centers of Prague
5 Schedule and organizational structure of the project
5.1 Company Registration
5.2 Organization of cafe activities
5.3 Project Schedule
5.4 Organizational structure of a cafe
6 Project Planning Indicators
6.1 Sales Plan
6.2 Number and wage fund
6.3 Cost of basic production assets
6.4 Variable and semi-fixed costs
6.5 Ensuring environmental and technical safety
7 Project Marketing Plan
8 Competitive environment and project benefits
9 Portrait of a consumer and his preferences
10 Financial plan of the project
10.1 Input data used in calculations
10.2 Capital Required
10.3 Financial Plan Forecasts
10.3.1 cash flow statement
10.3.2 Balance
10.3.3 Profit and Loss Statement
10.4 Indicators characterizing project efficiency
10.4.1 tables of forecast financial indicators
10.4.2 investment performance indicators
10.5 Break-even analysis of the project
11 Project Risks and Risk Management
Conclusion
Applications Tables & Charts
Table 3-1. Franchise offers in gastronomy in the Czech Republic
Table 3-2. Comparative analysis of basic investment costs
to open a cafe in different formats, euro
Table 3-1. Formats of doing restaurant business in the Czech Republic
Table 4-1. The price of basic food and visits
cafes / restaurants in the Czech Republic, krn
Table 5-1. Comparative analysis of business forms
Czech activities
Table 5-2. Project Schedule
Table 6-1. Cafe sales plan, euro
Table 6-2. The schedule of staff, euro
Table 6-3. Plan of delivery of production equipment
Table 6-4. Food Supply Plan
Table 6-5. Plan for the supply of utensils and cooking equipment and
service
Table 6-6. Plan onfurniture rates Table 6-7. The delivery plan for office equipment, software and household appliances. Table 6-8. Planned fixed costs Table 6-9. Planned variable costs Table 8-1. Popular cafes of Prague Table 8-2. Popular restaurants in Prague Table 10-1. Initial project costs Table 10-2. Cash flow plan Table 10-3. Cash Flow Budget (BDDS) Table 10-4. Forecast balance of the enterprise. Table 10-5. The profit and loss plan of the project Table 10-6. Key financial indicators of the projectTable 10-7. Calculation of the payback period of the project Table 11-1. Project risk assessment Table 11-2. Risks according to project stages Table 11-3. The most significant risks of the project Figure 3-1. Districts of Prague Figure 3-2. Prague metro map Diagram 5-1. The structure of the organization of the cafe. Diagram 7-1. The scheme of the market concept of restaurant business. Diagram 9-1. Consumers café services. Diagram 9-2. Factors choosing a cafe / restaurant by residents of different countries,% Chart 9-3. Factors for choosing a catering establishment for a family visit,% Chart 9-4. Factors for choosing a catering establishment for a business meeting,% Chart 9-5. Factors choosing a catering establishment to meet friends,% Chart 9-6. Factors choosing a catering establishment for a romantic dinner,%