Innovative business plan for a brunch restaurant in Toulouse, France

• Autor(a) principal: Peters-Destéract, Léonie Caroline Marie
• Data de Publicação: 2020
• Tipo de documento: Dissertação
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10071/20962
• topic: Business plan; Hospitality; Restaurant; Financial and economic viability; Plano de negócio; Hotelaria; Indústria da restauração; Viabilidade financeira e económica

The main objective of this master thesis is to investigate whether it is achievable to open a brunch restaurant in Toulouse, France. Therefore, this master thesis is presented in the form of business plan. The innovative proposal is to introduce a new concept of brunch competing in the restaurant industry of Toulouse. In order to better understand the surrounding business environment of the project, several data were collected and analysed to develop the project. A market analysis and internal business analysis were conducted along with a competitive analysis to determine whether the restaurant could be a legitimate competitor among the other restaurants in Toulouse. After reviewing the results, a strategic analysis and marketing plan were advanced. Finally, a financial analysis was run to determine whether the affair offered a financial and economic viability. This consisted of an examination of startup costs and funding, as well as the creation of an income statement, statement of cash flows, and a balance sheet which were all based off on a 60 month sales forecast. These financial forms made it possible to perform a break even analysis that had the final conclusion as to whether or not the restaurant could be a profitable investment. Lastly, it possible to say that the restaurant is profitable from the first year of business operations. While the strategic analysis pointed out the restaurant could not only compete, but beat the competition, the financial analysis indicated that opening this restaurant would be a viable project, making profits from the first year of operating .