Cevicheria "The Blue Curve" Project Plan
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PROJECT
PRODUCTIVE
Education for work
I.E.N.S: "SAN PABLO"
Cevicheria-bar
THE BLUE CURVE
PACORA, SEPTIEMBRE
HP
PRODUCTIVE PROJECT THE BLUE CURVE
OPENING OF CEVICHERIA-PICANTERIA
"THE BLUE CURVE"
DIAGNOSIS: In the district of Pacora where the population is mostly characterized by its
love for work whether in different fields, and whose population figures increase every
year, which is equivalent to saying that commercial demands are increasing. It is worth mentioning the
economic stability that the residents of Pacora are experiencing, as a result of
many sources of capital income.
The commercial demand from the population is notably necessary, one of
it is precisely about food supply, and the opening of businesses such as
restaurants, seafood places, chicken shops, etc. where the service is fast and efficient, is a great
alternative solution to this demand.
The great consumers and specialists of culinary art see it as a great
opportunity the opening of cevicherías, since currently it is the boom of gastronomy
not only from Peru but also at an international level.
In our district there are several cevicherías but they are not exclusively dedicated to
the preparation of ceviche, in addition the consumers themselves distrust the quality
healthy and they are not offered the variety of this universal dish.
PROJECT DESCRIPTION
The investment project that will be carried out involves the implementation of a local.
where only ceviche is sold with its wide variety, which will be located near the temple
and to the district park, a strategic place as it is the center where all the inhabitants gather
they concentrate in crowds.
The main products to be sold are fish ceviche and shell ceviche.
black, this will be accompanied by purple corn drink and beer, as a marginal product there is the
soda. As productivity increases and therefore income, the
varieties of ceviches to offer.
PROJECT NAME
OPENING OF CEVICHERIA-PICANTERIA: 'THE BLUE CURVE'
FOUNDATION OF THE PROBLEM
The residents of the Pacora district demand the opening of businesses in the market where
fast food is offered, healthy and reliable, with the cevicheria being a great option.
Cevicheria-Picanteria Page 2
PRODUCTIVE PROJECT THE BLUE CURVE
OFFER STRATEGY
Through several observation sessions of the businesses in the surroundings, it has been possible to see
that there is not a good direct competitor in the ceviche sector, another point is that
what to consider when analyzing competitors is the schedule in which
They compete with us and this would only be until 9 o'clock at night when the business would close.
GENERAL OBJECTIVE
Improve and support the nutrition of the population by providing the best ceviche.
SPECIFIC OBJECTIVES
Directly help save time for the working population.
Prestigiar con un local modesto a la localidad de Pacora.
Be a great example of a business to follow.
Ensure gender equality, equity, justice, and social equality.
Contribute directly to the tourism that is flourishing in our locality.
INVESTMENT BUDGET AND PROCESSES FOR OPENING A CEVICHERIA-PICANTERIA
Steps for preparing simple ceviche for 8 servings to serve:
1. Ingredients
1 kg (2.2 lb) of corvina fillet (or a white fish, without fibers, very fresh)
consistent)
3 medium onions cut into feather shapes, slightly thick
8 or 10 lemons, Pepper, Salt
5 finely chopped ají limo peppers
1 ½ tablespoons chopped cilantro
3 to 5 crushed garlic cloves
3 leaves of lettuce
3 yellow sweet potatoes
8 slices of corn (maize) 2 cm (1 inch)
1 ají limo cut into thin slices for decoration
2. Preparation:
Cook the corn in 2 cm slices with some anise seeds. Cook the sweet potatoes.
peel them and cut them into 2 cm slices. Wash the fish with water and salt. Then cut it.
in squares of 1 to 2cm. Cut the onion into strips, add salt. Place the fish in
a source and season with crushed garlic and salt. Add the finely chopped ají limo and the
freshly squeezed lemon, pepper, and chopped cilantro. Let it rest for 10 minutes.
Taste the spiciness of the juice. Place onion on top of the fish. Decorate the dish with
the corn, the ají limo in small slices, the sweet potato, and the lettuce leaves.
Ceviche Bar - Picanteria Page 3
Productive Project THE BLUE CURVE
3. Capital Budget
INGREDIENTS PRICE PER KG. AND QUANTITY.
Corvina fish 7.00
Onion 1.30
Garlic 5.00
yellow sweet potato 1.50
4 Corn 1.50
10 Lemon 2.00
Ground chili 1.00
Salt 1.00
Lettuce 1.50
Approximate total 21.50
MACHINERY AND EQUIPMENT
Glass bowls and containers
Knives and cutlery
4 service desks
1 exhibition table
Chairs
Purple corn drink, soft drinks, and beer
Vibration glasses
Advertising posters
Location and setting