A

SUBJECT HUMAN RELATIONS

TEACHER LIC. GUZMAN AYAVIRI JOSEF.

MEMBERS COPA QUISPE JUANA K.

QUISPE ANDRADE JOEL C.
LIPA CLARES NADESCA E.

PARALLEL 1RO "D"

BUSINESS PLAN: FAST FOOD RESTAURANT
BROASTED AND SPIED CHICKENS

PUBLIC UNIVERSITY OF EL ALTO UPEA MANAGEMENT

BUSINESS ADMINISTRATION
 OBJECTIVE:
Encourage high-quality fast food products in the area.

Socials:
Provide our customers with high-quality products.

Apply all current rules and laws related to handling

food.

Create value chains with our suppliers.

Develop menus according to the characteristics of our clients.

Environmental:
Implementation of environmentally friendly processes.

Use of high-quality inputs.

Economic:
Offer products at a fair and competitive price.

Generate quality jobs.

JUSTIFICATION

Currently, we have observed the increase of fast food establishments and

we have seen that a business like ours could easily enter this segment and
It would also be very profitable and innovative.

Our project seeks to be an alternative for people who choose to consume

Fast food 'more than a trend, our project will seek to promote attention more
as fast as possible

BACKGROUND:
Since ancient times, man has always tried to maximize time and all this
leads to a proliferation in the modern society in which we operate
growing machinery, processes, and establishments that provide and produce food
that meet the needs of individuals quickly and economically.
Our project aims to meet the same needs but in a more
customized this through the use of organic foods, the improvement of
our processes and the development of input products
 SECTOR ANALYSIS:

What is fast food?

Fast food is any food that can be prepared and served in the shortest time.
possible. In this format, hamburgers, pizza, pasta, chicken, Mexican can be included,
oriental, for example. It mainly obeys the urban development of the cities, whose
inhabitants need to maximize their time and minimize their expenses.

OUR BUSINESS
The concept we want to shape and reach to capitalize on in order to incorporate it into the mind.
the consumer is the following: a fast food restaurant where our
customers find a delicious menu, pleasing to the palate and to others
senses,
In addition to food, an emphasis will be placed on implementing a customer service culture.
strong, through friendly, attentive, and highly trained staff; therefore the customer will receive
everything that is needed at the precise moment and appropriate place, with reasonable waits. A
all this we must add the exclusivity of the place for people of good taste, the
impeccable facilities in terms of cleanliness
Problems and Opportunities:

These days, the general rule in restaurants is to offer a menu that can be
easily consumed by people with optimal health, but do not focus on
provide a service that can be enjoyed by people who have certain
limitations, that is to say offering menus at all prices

for this reason we believe that our business is what this type of
clients.
OUR PRODUCT OR SERVICE:

Our service will be offered to the general public of all ages according to the
Based on the previously mentioned background, we have considered developing a restaurant.
fast food "We believe that by catering to this market segment the
A 'fast food' restaurant would be an excellent business as it is also
providing a service to the community by offering quick meals and food that
we would obtain an excellent profitability.

Restaurant Organigram

For the good performance of any organization, development is essential.

assignment of certain functions and responsibilities necessary for obtaining the
required results regarding quality, quantity, and effectiveness. That these are
producing are results of the fundamental responsibility of the employees who
 they are in charge of each of their functions. Below we present the organizational chart
of our business which is broken down into three hierarchical levels which
we detail below.

1. Administrative

2. Supervision

3. Operational

Functions of the Work Team:

Manager or Administrator:

Highest rank in the business hierarchy. One of its functions is to supervise the proper
compliance with business policies and goals.

Analyze the financial statements of the business,

Administrative decision-making, financing, expansion of productive capacity.

Marketing activities.

Negotiate with suppliers.

Inspect periodically to verify the quality of processes, products, and performance.

of the other employees.

Establish policies and standards for the operation of the service.

Receive material and supply orders and review them with the Head Chef.

Make the payments.

Head Chef

Carry out activities assigned by management.

Coordinate and direct the functions in the service.

Receive the orders of materials and supplies and review them.

inspect that the food hygiene and safety processes are being followed within the service.

Take care of the preparation of the dishes.

Control the rotation of the supplies.

Verify that all dishes are served appropriately.

Coordinate the preparation of new menus

Kitchen Assistant

Comply with the provisions entrusted by the head of the kitchen

Serve the dishes according to the requested specifications.

Implement the hygiene and safety standards required in the service.

Ensure that the kitchen and the different utensils remain clean and tidy at all times.

Take care of cleaning and disinfecting the kitchen.

Cashier

Daily cash flow management.

Delivery person:

Carefully and orderly load the food containers into the vehicle.

Deliver the packages.

Cleaning Assistant:

Carry out the activities assigned by the head of the kitchen.

Follow the hygiene and food safety standards established in the restaurant.

Wash, dry, polish, and arrange the dishes.

Ensure that the kitchen always remains clean.

Take care of the cleaning of the establishment.

Waiters (2)

Carry out the tasks assigned by the Manager

Comply with the policies for good customer service, hygiene standards, and other regulations.
establishment.

Take the customers' orders and notify the kitchen.

Serve the dishes to the customers.

Attend to any customer requests.

Clean and tidy the tables.

 Remove and take the dirty dishes to the washing area once the customers have finished.
to eat.

Opportunities:

Capture a large part of the market by being the first to enter the area.

Position ourselves in the market through advertising strategies.

Possibility of opening branches in the medium and long term.

Weaknesses:

Being a new restaurant that lacks experience.

Difficulties in creating a culture of healthy and nutritious eating.

Threats:

New restaurants that wish to enter the market upon seeing that it has been profitable and that
it has a good acceptance.

Loss of purchasing power of the population.

Lack of interest from potential consumers due to customs of

eat at home.

MARKETING PLAN

LIFE CYCLE OF FAST FOOD RESTAURANT

Currently, the fast food restaurant is in the introduction stage.

and this represents a certain level of uncertainty because we are a new concept in
lazona. During this period of the business life cycle, sales will register a
slow growth while the product is introduced and made known in the market and by
So there may not be profits due to the little knowledge of the Restaurant. This
this stage is the one that represents the greatest risk and where we will have to invest money
efforts to achieve acceptance by potential consumers.

Legal environment:

Our business will carry out the respective procedures and processes to comply with all the
requirements as applicable according to the current legislation in the city of El Alto,
we will obtain all the corresponding permits and always maintaining the
transparency of our processes for their proper functioning among them we have:
Micro environment

Here we will analyze the 5 forces that influence the good performance of our
fast food restaurant
Potential Competitors:

In the Tupak Katari area, we can consider as our direct competition those
Restaurants that, seeing the profitability of our business, plan to enter the market.
from fast food restaurants with direct service or delivery.

Positioning

Positioning strategies aim to define the image that should be projected of

Fast food restaurant in such a way that the target customer appreciates the differences
competitive and comparative of our products and services against those of our
competition.

In order to position ourselves in the market, it is necessary to advertise in media.

recognized communication and other means of advertising that allow reaching
to our potential clients the information about our features and benefits
what our service offers

Product

Our restaurant will offer a fast food service that will be supervised.
by a specialized chef.

Price

According to the results obtained in the market research and the survey
It was determined that the price range to charge our clients is between bs 8,000.00.
and Bs 15,000.00. On average, our dishes will have a price of Bs 15,000.00 because the
The majority of our competitors' prices hover around Bs 16,000.00.

Promotion

The advertising and promotion of the Restaurant will be done through different
mainly media POP material and word of mouth.
Banners and flyers

Specialized magazines in gastronomy.

Discounts for the purchase of vouchers.

Discount for employee groups.

Recommendations:

It is necessary to maintain very high standards regarding quality, hygiene, and safety.
of the inputs and the finished product, to have specialized and trained personnel in
all areas to always be able to provide good service, constantly innovate
service that the restaurant offers and, above all, to make every effort to satisfy
the varying needs of consumers.

Special emphasis is placed on the moment of implementation and startup.

the project controls the rotation of menus and supplies according to demand and
to the harvest cycles, with this we will seek to vary the dishes of the menu.

Always keep in mind the long-term expansion of our restaurant through

the establishment of new locations in the city or branches in other cities where
There is a potential demand that justifies the possible investment.