Feasibility Study for Restaurants

How do you open a restaurant and make it successful? You have to learn every business factor before opening a restaurant. Makro HoReCa Academy helps restaurateurs make profit and compete until they become market leaders!

In this online course, we’ll teach you how to conduct a feasibility study for your restaurant, analyze your ability to compete, learn about yourself and your competitors, analyze marketing possibilities, get to know the customers and their needs, analyze servicing capabilities to know how prepared you are and what gaps you need to fill and analyze financial possibilities using simple methods that entrepreneurs can do themselves.

Chapter Summary

Chapter 1 The Importance of Feasibility Studies

– The Importance of Business Feasibility Studies

– The Importance of Business Plans

– Returns and Risk Analysis

Chapter 2  Competition Feasibility Analysis

5 Forces Model

1. Bargaining Power of Customers
2. Bargaining Power of Ingredient Producers or Suppliers
3. Threats from New Entrepreneurs
4. Threats from Replacement Products
5. Competitors in the Industry

Chapter 3 Market Feasibility Analysis

– Level of Competition

– Local Labor and Employees

– Rent and Expenses

– Entering the Market (Sales and Market Planning)

– Sales Promotion

– Advertisements and Public Relations

Chapter 4  Service Feasibility Analysis

– Food Menu

– Production Capacity (Skills and Experience)

– Ingredients, Procurement, and Costs

– Kitchenware

– Decorations and Renovations

Chapter 5 Financial Feasibility Analysis

– Financial Sources

– Financial Spending

Chapter 6 Investment Case Study

– Projections

– Risk Assessment

– Returns Assessment