Podnikatelský záměr na provoz restaurace

Abstract

The Goal of this bachelor thesis is to elaborate a business plan for the operation of a restaurant facility. The work is divided into two parts: theoretical and practical. The theoretical part defines the basic concepts that relate to business activities and also explains some basic analyzes of the business environment. The second part of this work is focused on the practical part, in which the methods of business environment analysis are applied and the strengths and weaknesses of the company are determined. This section also includes a mapping of all restaurant businesses in the area and determining their strengths and weaknesses. Based on these data, a business plan is compiled, which seeks to eliminate the weaknesses of the company and highlight the company through a marketing campaign. The practical part also contains prepared financial statements, which are prepared in three forecasts, namely pessimistic, optimistic and real. At the end of the work is a risk analysis.