Propuesta de modelo de negocio para la implementación de un restobar de cerveza artesanal con autoservicio
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Date
2022-12-14
Journal Title
Journal ISSN
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Publisher
Pontificia Universidad Católica del Perú
Abstract
El presente modelo de negocio tiene como propósito implementar un restobar de
cerveza artesanal con autoservicio en la ciudad de Piura, el mismo que se desarrolló en base a
la información de diversas fuentes, entrevistas a expertos y la ejecución de encuestas
aplicadas a consumidores potenciales de los distritos de Piura, Castilla y Veintiséis de
Octubre del departamento de Piura; en base al análisis de los datos recopilados del mercado,
se consiguió identificar que existe una gran aceptación del consumo de la cerveza artesanal.
Nuestro target objetivo son hombres y mujeres de 20 años a 50 años, residentes de la ciudad
de Piura, con diversos estilos y hobbies, que buscan de nuevas experiencias, calidad y sabor
para compartir momentos en familia y amigos.
Este negocio ofrece elementos diferenciadores como la instalación de una planta de
producción de cerveza artesanal con capacidad instalada de 36,000 litros anuales, surtidores
de cerveza donde el consumidor podrá servirse nuestros dos tipos de cerveza y el local
permitirá al visitante tener la experiencia de poder ver el proceso de elaboración de la cerveza
artesanal y degustar los diversos piqueos según la carta del local.
El plan de negocio demanda una inversión inicial de S/752,529, el cual será
financiado en un 60% por aporte de los socios y el 40% restante con un préstamo de una
institución financiera. El costo de los fondos propios (COK) asciende a 13.5%, y el costo de
capital promedio ponderado (WACC) es 16.3%. Con base en el Estado de Resultados
proyectado 2023 – 2027, empleando el WACC como tasa de descuento, se determinó que el
negocio obtiene un VAN económico de S/ 708,734 y una TIR económica de 47.44%.
Además, se utilizó el COK para descontar los flujos financieros obteniendo un VAN
financiero de S/403,354 soles y una TIR financiera de 64.09%. Considerando que, el valor
del VAN es positivo y la TIR mayor a la tasa de descuento (WACC), se concluye que el
proyecto de negocio es viable.
The following business model intends to implement a self-service homebrew resto-bar in the city of Piura same as the one developed based on the information from several sources, expert interviews, and the implementation of surveys applied to potential consumers from the districts of Piura, Castilla, and Veintiséis de Octubre in the department of Piura. Using the analysis of the data collected from the beer market was possible to identify a high acceptance of the consumption of homebrew beer. The target objectives are men and women from 20 to 50 years old who live in the city of Piura, have different styles and hobbies, and are looking for new experiences, quality, and flavors to share moments with family and friends. This business presents distinctive elements such as a facility of homebrew beer production capacity of 36,000 liters per year, beer dispensers where the consumer can taste the two types of beer, and a local to guide them to the experience of being able to see the homebrew beer making process and taste the various appetizers according to the local menu. The business plan demands an initial investment of S/752,529, which will be financed 60% by contributions from the partners and the remaining 40% with a loan from a financial institution. The cost of the own founding amounts rises to 13.5%, and the weighted average cost of capital (WACC) is 16.3%. Based on the projected Income Statement 2023 – 2027, using the WACC as the discount rate determined that the business obtains an economic NPV of S/708,734 and an economic IRR of 47.44%. In addition, it applied the COK to discount the financial flows obtaining a financial NPV of S/403,354 soles and a financial IRR of 64.09%. Accounting that the NPV value is positive and the IRR is greater than the discount rate (WACC), Outcoming that the business project is viable.
The following business model intends to implement a self-service homebrew resto-bar in the city of Piura same as the one developed based on the information from several sources, expert interviews, and the implementation of surveys applied to potential consumers from the districts of Piura, Castilla, and Veintiséis de Octubre in the department of Piura. Using the analysis of the data collected from the beer market was possible to identify a high acceptance of the consumption of homebrew beer. The target objectives are men and women from 20 to 50 years old who live in the city of Piura, have different styles and hobbies, and are looking for new experiences, quality, and flavors to share moments with family and friends. This business presents distinctive elements such as a facility of homebrew beer production capacity of 36,000 liters per year, beer dispensers where the consumer can taste the two types of beer, and a local to guide them to the experience of being able to see the homebrew beer making process and taste the various appetizers according to the local menu. The business plan demands an initial investment of S/752,529, which will be financed 60% by contributions from the partners and the remaining 40% with a loan from a financial institution. The cost of the own founding amounts rises to 13.5%, and the weighted average cost of capital (WACC) is 16.3%. Based on the projected Income Statement 2023 – 2027, using the WACC as the discount rate determined that the business obtains an economic NPV of S/708,734 and an economic IRR of 47.44%. In addition, it applied the COK to discount the financial flows obtaining a financial NPV of S/403,354 soles and a financial IRR of 64.09%. Accounting that the NPV value is positive and the IRR is greater than the discount rate (WACC), Outcoming that the business project is viable.
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Keywords
Negocios--Planificación, Industria cervecera--Perú, Cerveza--Industria y comercio, Servicios al cliente--Calidad
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