Podnikatelský plán pro založení restaurace

The aim of this master's thesis is to assess the economic viability and competitiveness of a restaurant concept specializing in Thai Tom Yum soups through the preparation of a business plan. The thesis is divided into a theoretical, a methodological and a practical part. The theoretical part defines the basic concepts of entrepreneurship and the specifics of restaurant operations in the Czech Republic and addresses the structure of a business plan and the Lean Canvas model. The methodological part verifies demand through a questionnaire survey evaluated using descriptive statistics and Spearman's rank correlation coefficient. The practical part presents the business plan for the Tom Yum House restaurant. The macro-environment is analyzed using PESTEL analysis, the micro-environment through Porter's five forces model and benchmarking of competitors in Prague. These are followed by the 4P marketing mix, an implementation schedule and a staffing plan. The financial plan is prepared in three demand scenarios and supplemented by a break-even analysis. The thesis concludes with a risk analysis including a SWOT analysis and a summary of the concept in the Lean Canvas model.