Příprava podnikatelského záměru na založení kavárny doplněné o Food Truck

Abstract

This diploma thesis focuses on the development of a business plan for establishing a café complemented by a food truck in the small town of Suchdol nad Odrou and its surrounding area. The business plan serves as a key tool for evaluating the viability of the business idea, allowing for an assessment not only of the economic sustainability of the project but also of its operational, marketing, and strategic aspects. In the context of the gastronomy sector, characterized by intense competition and ever-changing trends, a well-prepared business plan is an essential prerequisite for a successful market entry.

The thesis reflects the growing demand for high-quality coffee, local products, and authentic gastronomic experiences that also meet the community and cultural needs of residents in smaller localities. The chosen combination of a brick and mortar café and a food truck leverages the synergy between a stable base and operational flexibility, facilitating the effective targeting of a broader customer base and extending brand reach. The food truck also serves as a tool for market testing and gathering customer feedback.

The empirical part of the thesis includes a detailed analysis of both the external and internal environment, including an assessment of the competitive landscape, the socio-economic conditions of the area, and the identification of key risks and opportunities. Major risks include fuel price volatility and uncertainty regarding customer interest. On the other hand, opportunities arise from the young average age of the population, the lack of direct competition, and the favorable transport location of the town. Key success factors include a strong focus on service quality, brand building, and active community engagement.

From a methodological perspective, the Lean Startup approach was chosen. This methodology enables efficient testing and validation of the business concept with minimal costs and high adaptability. In line with this approach, the food truck will be launched in the summer of 2025 to test the market and target audience. The opening of the café is planned for the autumn of the same year. The entire project will be financed from personal funds.

In conclusion, the proposed business plan is feasible and built on solid foundations. The combination of a café and a food truck represents an innovative and adaptable business model with the potential to succeed not only in the Suchdol nad Odrou area but also to serve as inspiration for similar projects in other regions. This diploma thesis thus provides not only a practical guide for starting a specific business but also a valuable contribution to understanding the development potential of gastronomic services in smaller towns and villages.