Estudio de factibilidad de un restaurante gourmet de comida típica en el cantón Guamote

Abstract

The present investigation of the feasibility of creating a restaurant from typical food, in Guamote city, market research was conducted, obtaining the following information 87% of respondents showed acceptability of the Project, the 21% are willing to pay for a traditional dish 7 to 8 dollars, 49% of respondents consume Ecuadorian food. The technical study determined the size of the company according to the offer and demand, standard recipes, production processes were applied the marketing strategies such as: product, price, distribution strategies market and competition, talent management detailing the process personnel selection, organizational and recruiting expenses. Finally the economic aspects were made: balance sheet, state of profit and loss working capital, favorable for positive NPV project IRR is 47% greater than the discount rate therefore feasible for: PRI is two years in connection with the 5 years of the project; Benefit Ratio Cost is $ 4.20, meaning that for every dollar invested exists $ 3.20 to will cover debts the Point of balance $ 54.000.36 per year and $ 162.02 per day; Breakeven Point by the customer’s annual 3.729 customers and 11 per day. The environmental aspect includes mitigation project waste as applied concluding that the research is feasible and economically viable according to the data obtained in the investigation.