Právní aspekty založení kavárny a rizika spojená s provozem kavárny

Abstract

This bachelor thesis examines the legal aspects of establishing a coffee shop and the risks associated with its operation in the Czech Republic. The main goal is to verify the hypothesis that the legal form of a limited liability company (s.r.o.) is more suitable for operating a coffee shop than sole proprietorship from legal, economic, and administrative perspectives. The theoretical part defines key terms and outlines the basic legal forms of business available in the Czech Republic. The practical part of the work relies on data obtained from semi-structured interviews with coffee shop owners and an analysis using Saaty's method, which compares both legal forms based on selected criteria. The analysis also includes SLEPT and HACCP methods, which identify and assess internal and external risks of coffee shop operations. The results show that s.r.o. offers better financial stability and lower legal risks, confirming the initial hypothesis. The work also discusses barriers and specific risks associated with entrepreneurship and suggests ways to minimize them. The conclusion emphasizes the importance of choosing the optimal legal form for successful entrepreneurship in the café industry and provides recommendations for potential and existing coffee shop operators.