Podnikatelský plán na otevření dietní restaurace

The purpose of this bachelor thesis is to create a clear and structured business plan for setting up a new dietary restaurant in Kladno. The main concept of this restaurant is to cook healthy and organic dishes, which are gluten, egg, and lactose free. The thesis consists of a theoretical and practical part. The theoretical part explains the general characteristics of the business plan, its types, structure and requirements and also contains four research questions. The theoretical part was used as a practical guide to create the actual business plan. The practical part focuses on drawing up the actual business plan. The plan includes product characteristics; market, customer, competition, and supplier analysis; marketing and business strategy; personnel plan; implementation plan; financial plan and risk analysis. Furthermore, the business plan includes the SWOT matrix and the risk matrix to analyze whether the business plan is successful and proposes measures to mitigate negative impacts. At the same time, the business plan answers the research questions raised in the theoretical part such as: whether people are interested in this type of restaurant at all; whether the product prices are affordable to attract enough customers; whether this business plan is competitive and lastly, whether and under what conditions this business plan can be implemented. In addition to finding answers to the research questions above, all the analysis used in the theses show that the business plan is feasible and viable in its field.