Tesi sul tema "Restoration business"

The Tropics continue to provide the most biologically diverse and carbon rich forest in the world, but they are being lost at alarming rates. To meet the global climate change targets and the UN sustainable development goals, financing is urgently needed to speed up and increase tropical forest restoration. The aim of this thesis is to show that sustainable timber and non-timber forest products offer are a viable vehicle for investment in tropical forest restoration and to identify the needed incentives and tools to enable sustainable investment.   There is a lack of research on the integration between business model design and sustainability generally and an absence of business models for tropical forest restoration. Very little research if any, has been undertaken to link the two and evaluate the feasibility of applying business models on tropical forest restoration, especially with regard to its potential as an interesting investment option. This thesis gives a background about tropical forest restorations, sustainable investment, presents three tropical reforestation projects and a conceptual framework. The conceptual framework will be used to evaluate the potential for business model application to finance restoration and enable sustainable investments.   Using a business model for tropical forest restoration projects, which in most cases are not defined as businesses, is an innovative approach and an agent of needed radical change. A business model is a crucial strategic management tool to enable success of tropical forest restorations. The core logic of the business model can offer equitable customer value and the fulfillment of new types of needs. Merging economic development and forest restoration is a powerful tool for innovation. The critical variables for financing are management, monitoring, operational efficiency, political incentives and regulations, stakeholder involvement, community benefits, transparency and information communication technology.

As a case study in cultural production and consumption and of the commodification of culture in late seventeenth- and eighteenth-century England, this study examines how musicians in London began to emerge from their dependence on the patronage of court, aristocracy and church into a more public sphere, moving from positions as salaried employees to a more freelance existence where they contributed to their income by putting on public commercial concerts. Taking as its starting point the almost 50,000 references to music recorded in the Register of Music in London Newspapers 1660–1750, a database has been built to record detailed information extracted from over 12,000 advertisements, puffs and news items related to commercial concert giving in London between 1660 and 1750. Concert advertisements and other material may thus be studied longitudinally in relation to each other, providing a valuable source of data for the growth of concert giving in London over a long and important period of its development. Public commercial concerts emerged in London in the period following the restoration of Charles II in 1660, developing from private music meetings dominated by amateur performers and informal public performances by professionals in taverns via John Banister's first advertised concerts in 1672. By 1750, public commercial concerts in London may not have achieved their final form or the heights of popularity that accompanied the ‘rage for music' of the 1790s, but they were promoted regularly and with a clear sense of programme planning, laying the foundations for later expansion. The possibility for musicians to make a living as freelance professionals without having to rely solely on patronage, their development of commercial skills, their emerging links with music publishers, all this is witness to the birth of music as a business in London in the period between 1660 and 1750.

O presente projecto tem como finalidade descrever todas as vertentes da elaboração do Plano de Negócios da empresa Arremedilho de Sabores - Restauração, Lda, nomeadamente a sua contextualização teórica, legal, económica e financeira. Ao pretender conciliar o degustar de uma refeição com a necessidade que o consumidor actual sente em experimentar novas sensações (especialmente experiências com conteúdo cultural e/ou histórico), torna-se, assim, apelativo a um consumidor de classe média/alta e alta, nacional e internacional, principalmente urbano, muito informado, exigente e com acesso a vários canais de comunicação (factor chave de fidelização de clientes com o objectivo de estes serem os principais promotores de todo o conceito). Arremedilho de Sabores - Restauração, Lda posiciona-se no mercado da restauração (maduro e fragmentado) através da diferenciação (serviço/produto). Com um investimento inicial de 140 000€, apresenta-se como um projecto viável uma vez que o VAL apresenta um valor positivo, no quinto ano, de 25.547,45€ mostrando bons níveis de rentabilidade, autonomia financeira e liquidez; ### ABSTRACT: This project aims to describe a business plan for the company “Arremedilho de Sabores - Restauração, Lda.”. It will focus essentially in the theoretical, legal, economic and financial issues that need to be analyzed. In order to differentiate itself, the company intends to provide a high quality service where the meal’s good taste will be combined with cultural and historical themes. The main target becomes the middle/high class consumer, usually well informed and used to the urban lifestyle (national individuals and international ones). The high quality of the service provided together with the spread of its reputation will also work in a way that consumers will feel the need of returning. With a very mature and fragmented market, the company will position itself in such way that the competitive advantage will be assured by a differentiation strategy. The initial investment will be of 140.000,00€, which makes this a viable and doable project. Is expect a NPV of 25.547,45 € in the fifth year, which from a financial point of view is in accordance with a good level of autonomy and liquidity.

Trabalho de Projeto submetido como requisito parcial para obtenção do grau de Mestre em Ciências Empresariais – Ramo Gestão de PME.
Este trabalho tem como principal objetivo a elaboração de um plano de negócio para a reestruturação de um espaço gastronómico existente no hipermercado. Pretende-se que este plano responda não só às necessidades e preocupações dos clientes, mas também que permita a otimizar a gestão e sustentabilidade do mesmo. A preocupação central e motivadora deste projeto é de facto a importância que o cliente tem no sucesso do negócio. A satisfação das suas necessidades permite a fidelização dos clientes e consequentemente ganho e manutenção da quota de mercado. Contudo é importante garantir a sustentabilidade, surgindo desta forma, outra preocupação: A rendibilidade. O desperdício existente neste negócio apresenta alguma expressão em termos de rendibilidade, impactando nos resultados e performance do mesmo. Assim sendo, é importante criar uma solução que permita acrescentar valor para o cliente e que este o reconheça, mas que tenha por base uma gestão sustentável. Para a elaboração deste plano de negócio foi necessário analisar, numa primeira fase, a envolvente externa e interna à empresa, bem como ao setor onde está inserida, isto para que fossem formuladas estratégias e definidos requisitos para a sua implementação. Desta forma e após esta análise, a nova área de negócio pretende oferecer ao cliente uma solução gastronómica baseada em alimentos saudáveis, ricos em proteínas, com produtos frescos e de qualidade, confecionados no momento e para consumo no local. Estes produtos frescos provém das secções dos perecíveis do hipermercado com intuito de reduzir os desperdícios que se verificam nestas áreas. Assim sendo, conjuga-se uma melhor e mais saudável oferta ao cliente, otimizando os recursos existentes no hipermercado, contribuindo para o aumento da rendibilidade e sustentabilidade. Devido à complexidade existente em analisar a empresa como um todo, este plano foi elaborado apenas para um dos hipermercados da organização em causa, mas pretende-se que seja transversal a todas as lojas. Após a realização do plano e da análise económica, concluiu-se que o projeto tem viabilidade e que tem impacto na redução do desperdício alimentar.
The main objective of this work consist in the elaboration of a business plan for the restructuring of an existing gastronomic space in the hypermarket. This plan is intended to respond not only to the needs and concerns of the customers, but also to optimize the management of the business and its sustainability. The central and motivating concern of this project is in fact the importance that the client has in the success of the business. The satisfaction of their needs allows the loyalty of the customers and consequently gain and maintenance of the market share. However, it is important to ensure the sustainability of the business, resulting in another concern: Profitability. The existence of food waste in this sector has an impact on results and performance of the business. Therefore, it is important to create a solution that adds value to the customer and recognize of it, but based on sustainable management. In order to prepare this business plan, it was necessary to analyze, in a first phase, the external and internal environment of the company, as well as the sector where it is inserted, in order to formulate strategies and defined requirements for the implementation of this new business. In this way the new business area intends to offer the customer a gastronomic solution based on healthy foods, rich in proteins, with fresh and quality products, made at the moment and for consumption in the place. These fresh products come from the perishable sections of the hypermarket in order to reduce the waste that occurs in these areas. In this way, a better and healthier offer is made to the customer, optimizing the existing resources in the hypermarket, contributing to increase the profitability and sustainability of the business. Due to the complexity of analyzing the company as a whole, this business plan was designed only for one of the hypermarkets of the organization concerned, but is intended to be transversal to all stores. After the conclusion of the plan and the economic analysis, it was concluded that the project is viable and has an impact on reducing food waste.

This study examined the significant impact of culture on global public relations practices using a case study analysis of Dove, H&M, and Nivea’s media campaigns between 2017 and 2019. The analysis was carried out through a structural comparison between the public’s reaction from the United States and Nigeria. Cultural variations between the two countries were examined, and how the variations impact GPR practices were explored. Social judgment theory, apologia, and image restoration theory were used as the theoretical frameworks alongside Hofstede’s cultural dimensions. This study demonstrates that understanding cultural dimensions as it applies to diverse countries operating in the global market can reveal how organizations can design and implement effective public relations practices across borders regardless of the existing cultural differences, which pose as a challenge.

Traditionally, funeral homes have been family-owned small businesses which pride themselves on their personal, caring service. Many are located in historic houses worthy of preservation. In the past few decades, however, many family-owned funeral homes have been bought out by large, national corporations in search of big profits. The future of oldhouse funeral homes is uncertain. An inventory of funeral homes was conducted in a ninecounty area of east-central Indiana, including Blackford, Delaware, Grant, Hancock, Henry, Jay, Madison, Randolph, and Wayne Counties. Findings show that a majority (59%) of the funeral homes in the nine-county area of east-central Indiana inventoried are located in former residences built before 1950, with varying degree of modification. While some have had minimal or moderate alterations, a large percentage (54%) of these have been extensively altered over the years. Case studies of four pre-1950 funeral homes in the inventory area revealed that alterations, many of which reflect the needs of the funeral business, have affected not only their integrity but also their ratings in the Indiana Historic Sites and Structures Inventory. Recommendations include greater communication between the funeral industry and preservationists, and the establishment of guidelines for sensitive additions that are addressed specifically to the needs of the funeral industry.
Department of Architecture

I uppsatsen utreds vad försäkring är samt vad affärsrisker är och hur de försäkras inom ramen för ansvarsförsäkringen. Viktiga frågor är var, och varför, gränsen för affärsriskers försäkringsbarhet dras som den gör, samt huruvida en ny struktur och systematik kan ge upphov till en mer ändamålsenlig gränsdragning. För att kunna förstå och argumentera kring behandlingen av affärsrisker i ansvarsförsäkringen, samt för att kunna omfamna ämnessfären med ett helhetsgrepp, måste först en relation till försäkringens väsen byggas. Kunskapen om vad försäkring är och varför försäkring finns utgör oumbärliga fundament i argumentationen om affärsriskers försäkringsbara vara eller icke vara. De försäkringsrättsliga principerna och den normativa bas som bygger upp rättsområdet synliggör ramen för försäkringsavtalsparternas förhållande och rekvisiten för försäkringsbarheten. Dessa principer och normer utgör sedermera bakgrunden som affärsriskerna ses emot i analysen. Ansvarsförsäkringen täcker den försäkrades skadeståndsansvar. En uppdelning kan göras mellan hur täckning sker av kontraktuella skadestånds- och ersättningsansvar respektive utomobligatoriska skadeståndsansvar. I och med att professions- och rådgivningsansvaret behandlas annorlunda än ansvaret i andra tjänsteverksamheter finns det en principiell vinst i att belysa det separat. Affärsriskerna leder fram till ett eventuellt ansvar och hur de behandlas kan ses i de omfattnings- och undantagsvillkor som återfinns i den vanliga ansvarsförsäkringen och i GLI-försäkringen. I uppsatsen genomgås följande utvidgande och undantagande villkor: undantaget för ren förmögenhetsskada, undantaget för omhändertagen egendom, undantaget för garantier och utfästelser, undantaget för förutsebar skada, undantaget för skada på levererad egendom, tillägget för ren förmögenhetsskada, återkallelsetillägget, tillägget för ingrediens- och komponentskada, åtkomst- och återställandetillägget samt goodwilltillägget. Gränsdragningen för täckning av affärsrisker i ansvarsförsäkringen är spretig och förefaller inte utgå ifrån en bakomliggande systematik. De gemensamma nämnarna analyseras dock, vilket ger en uppfattning av de syften som försäkringsbranschen vill uppnå med avgränsningen mot vissa affärsrisker. Med erfarenheter från vad försäkringens väsen är, hur och varför gränsdragningen görs samt dess, ur ändamålssynpunkt, inte helt tillfredställande resultat, kan en ny struktur och systematik föreslås. Förhoppningsvis leder det till en mer genomtänkt och förståelig hantering av affärsrisker i ansvarsförsäkringsfrågor.
In this thesis, I examine what insurance is, together with what business risk is and how business risks are insured in the context of liability insurance. Important questions are where, and why, the boundaries of the insurability of business risks are set as they are, and also whether a new structure and systematics could give rise to a more suitable delimitation. To be able to understand and argue about how business risks are treated in the context of liability insurance, and also to be able to approach the sphere of the subject holistically, a relation to the essence of insurance must first be built. The knowledge about what insurance is and why it exists is an indispensable foundation for the argumentation around the insurability of business risks. The principles and the normative base that make up the legal area of insurance law reveal the framework of the relationship between the parties of the insurance contract and the requirements of insurability. These principles and norms subsequently form the background against which the business risks are seen in the analysis. The liability insurance covers the liability of the insured. A distinction can be made between how the insurance covers contractual liability and non-contractual liability. Since professional liability, such as the liability of advisors, is treated differently from the liability of other service businesses, there is a principal benefit in elucidating it separately. The business risks lead to a potential liability, and how they are treated can be seen in the regular and global liability insurance policies. In this thesis, the following expanding and excluding policies are covered. Exclusion of pure financial loss, property in trust, promise or guarantee, foreseeable damage and damage to delivered property. Addition of pure financial loss, recall, claims due to ingredients or components, access and restoration costs, and goodwill. The boundary of coverage of business risks in the context of liability insurance is fuzzy and does not appear to be set based upon any underlying systematics. The common denominators are, however, analyzed which gives an idea of the ends that the insurance industry wants to achieve through the delimitation against certain business risks. With knowledge of what constitutes the essence of insurance, of how and why the boundaries are set as they are and of their, from a purpose-oriented point of view, not entirely satisfactory results, a new structure and systematics can be proposed. Hopefully, it leads to a more thought-out and comprehensible treatment of business risks in matters regarding liability insurance.

碩士
國立雲林科技大學
企業管理系碩士班
99
During the process of Home Restoration in the past ,consumers and menders have to realized the budget ,demands and information by face to face. In this way, it cost too much time and spirits, and consumers can not obtain the fair price and transparence trades in this situation. Our study, forming the dominant and position with variation maneuver. In addition, giving a innovation service for the service provider with the business model. Finding the gap between consumers and menders, and build up an innovation business model with consumer-oriented.

This dissertation shows that early modern female playwrights were shaped by and helped to shape commercial literary marketplaces that were increasingly affected by the rise of credit, shifting exchange values, and unstable notions of trust, interest, and economic motivation. By looking at how their plays appropriated and responded to financial language present in popular forms of publications such as pamphlets, ballads, and accounting guidebooks, we find that female playwrights understood the discourse of credit in ways that were particularly important for female readers and theatergoers and employed it in their writing for the stage. My study illustrates how their plays represent credit as always inherently tied to the potential risk involved in the “business” of being a woman on the marriage market, a mother with a fortune to pass on, or a widow with a business to maintain. In this project, I analyze the city comedies of Aphra Behn, the pseudonymous Ariadne, Mary Pix, and Susanna Centlivre and conclude that their works constitute a narrative bridge between the financial discourse that appears before them in conduct books and advice manuals of the Restoration and after them in the eighteenth-century novel. Making these women and their London comedies a focal point, we can see how they employed the period’s financial discourse to highlight the problems associated with broken promises, counterfeit wills, and the supposed power of contract. My research demonstrates how these playwrights and their works play a critical role in accounting for the trajectory of financial discourse in eighteenth-century culture and literature prior to the “birth” of the English novel. “Risky Business” moves beyond a discussion of female investors or money in literature and, instead, offers a more nuanced understanding of the ways women writers were impacted by the rise of paper credit outside of and prior to fiction. The research presented in this project offers a new account of the way early modern female readers, writers, and theatergoers, were influenced by an increasingly complex financial discourse, a more detailed understanding of the relationship between economic and literary history, and a new way of conceptualizing the commercial female playwright.

O presente projeto consiste num Plano de Negócios para um Restaurante de Tapas, de nome “Tapas Algarvias”, o qual pretende afirmar-se no mercado da restauração através de um conceito bastante desenvolvido noutros países, contudo, acrescentando dois fatores diferenciadores, um ao nível do ambiente e envolvência do cliente, aproveitando as potencialidades da cultura Algarvia ao nível da Gastronomia e o outro, ao nível do turismo na cidade de Lisboa e do contexto económico atual. O principal objetivo do projeto está relacionado com a avaliação económica e financeira do plano de negócios e consequente análise de viabilidade. Neste sentido, é efetuada uma revisão da literatura mais relevante nas áreas do Empreendedorismo, da Restauração, das Tendências do Setor e do Comportamento do Consumidor. Procede-se também à realização de uma análise de mercado onde são avaliadas as oportunidades e ameaças para o Tapas Algarvias e quais os seus pontos fortes e fracos, o que permite estudar a integração da empresa na sua envolvente. Com base no levantamento de dados de mercado e respetivo estudo, é então delineada a estratégia de desenvolvimento do Tapas Algarvias, que contempla todo o processo de formulação estratégica, desde a explicação do conceito de negócio à definição dos fatores críticos de sucesso para o projeto. Por fim, é definido com maior detalhe, um conjunto de políticas de implementação do negócio que, acompanhadas das respetivas estimativas de custos e que fundamentando a análise de viabilidade económica e financeira realizada, pretende afirmar o Tapas Algarvias como um projeto viável e de futura implementação.
This project consists in a Business Plan for a Tapas Restaurant, named Tapas Algarvias, which aims to be in the market of the restoration through a concept already developed in other countries, however, adding two factors differentiating one level the environment and surroundings of the customer, leveraging the potential of culture to the level of Algarve Gastronomy and the other at the level of tourism in the city of Lisbon and the current economic context. The main objective of the project is related to the economic and financial assessment of the business plan and subsequent viability analysis. In this regard, a review is made with relevant literature in the areas of Entrepreneurship, Restaurants Market, Sector Trends and Consumer Behavior. Process is performed also to conduct a market analysis which assesses the opportunities and threats to the Tapas Algarvias and what are its strengths and weaknesses, which allows studying the integration of the company in the surrounding. Based on survey data from market and the respective study, it is then outlined a development strategy of the Tapas Algarvias, which includes whole process of strategy formulation, since the explanation of the concept at definition of business critical success factors for the project. Finally, is defined in greater detail, a set of policies to implement the business, accompanied by the respective cost estimates and basing the analysis of economic and financial viability performed Tapas intends to assert the Algarve as a viable project and future implementation .

Pretendo com o projeto de mestrado a elaboração de um Plano de Negócios com o objetivo de encontrar uma oportunidade em tempo de crise e criar uma nova empresa que confecione e entregue refeições no local de trabalho, sob forma de servir as atuais necessidades da sociedade moderna. Esta pretende-se distinguir por se poder obter facilmente uma opção saudável de comida rápida a preços baixos. Assim, o projeto deverá orientar o início de atividade tendo em conta três pilares: um Plano Estratégico, um Plano de Marketing e um Plano Financeiro: - O plano Estratégico fornecerá uma visão do mercado e do setor, de forma a avaliarmos e evidenciarmos as opções através da matriz SWOT, para podermos criar sustentação no rumo que pretendemos seguir; - O Plano de Marketing como forma de definir os principais aspetos do serviço: os preços, região e públicos pretendidos assim como a melhor forma de comunicá-lo ao mercado; - Por fim, o Plano Financeiro que analisará a viabilidade económica do novo negócio, onde foram realizadas projeções sustentadas em estudos realizados por mim ou por autores de referência. Essas suportam os cálculos financeiros necessários para obter os principais indicadores económicos como forma de verificar a viabilidade do projeto. O plano foi sustentado quanto possível para que fosse exequível, com o intuito de ajustar as novas tendências à realidade da empresa. Contudo, em alguns casos foram usadas suposições teóricas, podendo em parcas situações, a informação estar inconscientemente tendenciosa. A Avaliação financeira permitiu concluir sobre a viabilidade do projeto.
The intention of this Master's level thesis is to offer a business plan for an opportunity that presents itself during times of need and that sustains the demands of a modern society: a business operation that offers and delivers meals to local businesses. This business operation is unique in that it offers healthy options for quick meals at a cheap price. This business plan is created and established with three fundamental pillars, each of which will be further detailed and discussed: Strategic Plan, Marketing Plan, and Financial Plan. Through the use of the SWOT matrix, the Strategic Plan will look into evaluating the market and the opportunities that exist so that it can firmly establish the path with which the business plan looks to explain. The Marketing Plan will look into analyzing how the product will arrive at the hands of consumers, more especially through the use of pricing, and the means and mode of presenting the business idea. Finally, the Financial Plan will analyze the economic and financial feasibility of the project being proposed. Primary research performed on behalf of this specific project will be proposed and analyzed as well as secondary research that will be used to support the findings. This business plan was created with feasibility in mind so that the proposed business activity could easily adjust and adapt to the reality of business today. With that said, certain theoretical assumptions are used in particular circumstances with full understanding that it could ultimately affect the end result. The financial evaluation allows for a definite conclusion on the feasibility of the proposed business activity.

A competitividade no setor da Restauração Coletiva determina a necessidade da implementação de estratégias de liderança que promovam a retenção e a fidelização de pessoas e que potenciem os melhores resultados. Este projeto tem como objetivo identificar, em sete unidades de restauração coletiva, as práticas de liderança que potenciem e promovam uma cultura organizacional orientada para a obtenção de resultados operacionais e equipas de alto desempenho. O estudo incide numa empresa de restauração coletiva que, por motivos de confidencialidade, passa a designar-se Empresa ABC. Pretende-se sugerir estratégias que visam promover a atração e a retenção de pessoas, assim como propor para os líderes ações que possam utilizar no processo de liderança junto destas equipas. Para elaboração do projeto recorreu-se a uma metodologia de carácter quantitativo, e a recolha de dados foi efetuada através de questionários e de entrevistas a todos os elementos destas equipas. Os resultados demonstram que os colaboradores, têm a perceção de um Modelo de Cultura Organizacional centrado no Modelo das Relações Humanas, contudo para esta empresa sugere-se que se implementem ações que visem uma orientação mais centrada para os Modelos dos Objetivos Racionais e para os Processos Internos. Em termos de liderança, os resultados evidenciam que nem todos os comportamentos percecionados, são os mesmos que os colaboradores identificam no líder. Em relação às práticas de Gestão de Pessoas, parte dos líderes considera essencial a adoção de outros comportamentos, pelo que se sugere a implementação de ações que visam reter e fidelizar pessoas e obter os melhores resultados.
Competitiveness in the Collective Restoration sector determines the need to implement leadership strategies that promote the retention and loyalty of people and that potentiate the best results. This project aims to identify, in seven collective restoration units, leadership practices that potentiate and promote an organizational culture oriented to achieve operational results and high performance teams. The study focuses on a collective catering company that, for reasons of confidentiality, is recalled by ABC Company. It is intended to suggest strategies aimed at promoting the attraction and retention of people, as well as proposing to leaders actions they can use in the leadership process with these teams. To prepare the project, a quantitative methodology was used, and data collection was carried out through questionnaires and interviews with all the elements of these teams. The results show that employees have the perception of an Organizational Culture Model centered on the Human Relations Model, however for this company it is suggested that actions are implemented aimed at a more focused orientation for the Human Relations Models Rational Objectives and internal processes. In terms of leadership, the results show that not all behaviors perceived are the same as employees identify in the leader. Regarding People Management practices, some leaders consider it essential to adopt other behaviors, so it is suggested to implement actions aimed at retaining and retaining people and achieving the best results.

Este plano de negócios tem a finalidade de, não só apresentar e fundamentar a estratégia de implementação do restaurante Paladares de Portugal, bem como, e paralelamente a isso, introduzir um conceito inovador na cozinha tradicional Portuguesa – o Fast Good. Com base na Revisão de Literatura, Análise de Mercado (Actual e Futura), Análise Interna e Competitiva, foi definida uma Estratégia de Implementação e Desenvolvimento para o Paladares de Portugal, com o intuito de criar um novo segmento no sector da Restauração Portuguesa. Muito embora os promotores deste projecto não tenham experiência profissional na restauração, a realização do mesmo, contou com o apoio, tanto ao nível operacional como ao nível estratégico, de diversos empresários ligados ao mesmo. O Paladares de Portugal irá exercer a sua actividade na Avenida Duque de Loulé n.º 3A. Posicionando-se como o primeiro restaurante em Portugal a aliar o conceito Fast Good à cozinha tradicional Portuguesa, o principal objectivo será o de preencher um nicho de mercado no sector da restauração, que é constituído por pessoas que procuram um serviço rápido, barato e de qualidade, num ambiente agradável e com características únicas. O plano de negócios apresenta a estrutura organizacional, as vantagens competitivas e o investimento necessário para a implementação do mesmo. Os factores apresentados permitem concluir que financeiramente o projecto é viável, bem como existe na zona do Saldanha mercado para o desenvolvimento do negócio. Deste modo, é correcto afirmar que nos encontramos perante um projecto vencedor.
This Business Plan aims, not only to provide and support the implementation strategy of the restaurant Paladares de Portugal, but also, in parallel to this, introducing an innovative concept in traditional Portuguese cuisine – Fast Good. Based on Literature Review, Market Analysis (Current and Future), Internal Analysis Competitive, was defined an Implementation and Development Strategy for the Paladares de Portugal, with the intend of creating a new segment in the Portuguese Restoration sector. Although the promoters do not have professional experience in the restoration sector, the accomplishment of this project was supported, at both the operational and strategic level, by several businessmen connected to it. The Paladares de Portugal will carry out his activity on Avenida Duque de Loulé n.º 3A. Positioning itself as the first restaurant in Portugal to unite the Fast Good concept to the traditional Portuguese cuisine, the main goal will be to fill a market niche in the restaurant sector, which consist in people seeking a fast, cheap and quality service, in a pleasant environment with unique features. The Business Plan provides the organizational structure, competitive advantages and the investment required for the implementation. The factors presented, allow us to conclude that there is financial viability for the project, as well a market in the Saldanha area for the business growth. Therefore, we can say we have here a winning project.