❖ Integrantes: Orlando Díaz Gálvez.

[2501]
Eduardo Fernández.
❖ Professor: Hugo Andrés Collao Araya.
❖
INDEX
1. PROJECT BACKGROUND ....................................................................................................................4
1.1 Project Objectives .........................................................................................................................4
2. MARKET STUDY...................................................................................................................................4
2.1 Submarket Analysis
2.1.1 Supplier Analysis................................................................................................................4

2.2 Competitor Analysis

2.3 Analysis of distributors
2.4 Consumer Analysis.........................................................................................................................8
2.4.1 Survey conducted with 100 people aged 12 and up .........................................................8
2.5 Demand Analysis
2.5.1 Market segmentation and potential demand.............................................................9
2.6 Commercial Strategy...........................................................................................................................11
2.6.1 Product.......................................................................................................................................11
2.6.2 Price ............................................................................................................................................11
2.6.3 Plaza..............................................................................................................................................11
2.6.4 Promotion....................................................................................................................................12
2.7 References ...........................................................................................................................................12
3 TECHNICAL STUDY .........................................................................................................................................12
3.1 Location
3.1.1 Macro-location
3.1.2 Micro-localization ......................................................................................................................12
3.1.3 Location Determination. Method: weighted scores ................................12
3.2 Size Determination................................................................................................................13
3.2.1 Designed capacity................................................................................................................13
3.2.2 Installed capacity
3.2.3 Used capacity..................................................................................................................14
3.3 Product description ..................................................................................................................14
3.4 Production process .............................................................................................................................14
3.5 Production program ..................................................................................................................15
4 MATERIALS BALANCE ............................................................................................................................15
4.1 Entries and exits.................................................................................................................................15
4.2 Raw material requirement .....................................................................................................16
4.3 Requirement for physical works .........................................................................................................17
4.4 Requirement of machinery and equipment........................................................................................17
 4.7 Office supplies ..........................................................................................................................18
4.8 Tool requirements .......................................................................................................19
4.9 Labor requirement ....................................................................................................19
4.10 Cash Flow Construction.........................................................................................................20
5 LEGAL STUDY
5.1 Legal requirements for Handrolls premises: ........................................................................................25
5.1.1 Definition of society: ............................................................................................................25
5.1.2 The requirements requested for registration as a Limited Liability Company
Limited S.R.L. is:........................................................................................................................................25
5.2 Initiation of activities (Internal Revenue Service): .......................................................25
5.3 Certificate of prior information (Municipality): ..............................................................26
5.4 Application for Health Authorization (SEREMI de Salud):.................................................................26
5.5 Commercial License (Municipality): ...............................................................................................26
5.6 Stamping of Tax Documents (S.I.I.): ....................................................................................26
5.7 Specific Regulations:.........................................................................................................................26
6 ENVIRONMENTAL IMPACT STUDY
6.1 Human environment:................................................................................................................27
6.2 Natural environment: ...................................................................................................................27
6.3 Potential impacts:.........................................................................................................................27
6.4 Procedures and Resources:................................................................................................................28
7 Conclusion
1. PROJECT BACKGROUND
1.1 Project Objectives
• The objective of this project is the creation of a establishment that will be dedicated to the sale of sushi.
specifically about Handrolls. This would be located on the outskirts of the University of La Serena,
since the main consumers are expected to be students of that university
together with those from other nearby educational institutions, however, due to its location,
It also seeks to capture a wide range of clients.
• The Handrolls consist of a common piece of sushi with the particularity of being served without
to be cut. When delivering this product to customers, it will not be done through
waiters, which implies lower costs for the business and the ability to offer them at a lower price.
price.

2. MARKET STUDY
2.1 Submarket analysis
2.1.1 Supplier analysis
[Link] Raw Material Suppliers

• ICB Food Service: The supermarket of food service. Balmaceda #701 Ruta D 43, Bodega E-8,
Coquimbo Business Center; Phone: (51)2230920– (51)2231961– martin@[Link].
Comprehensive supplier of food and non-food items for the food service industry.
Box of peeled shrimp 70/90 (10kg): $93,000
Box of salmon fillet (10kg): $64.900
Kanikama (1kg): $3.790
Boneless chicken breast box (10kg): $28.700
Hahn's cream cheese box (1.36kg): $7.790

It was chosen as the supplier of seafood, meats, and cream cheese due to its great variety.
of products, reliability and availability at all times, certified quality of its
products and convenient prices.

AGROPLASTIC LTDA.–Distributor
Phone: (51)2222189 Vicente Zorrilla
agroplastic@[Link]. #835,dedicated
Company La recova, Center of La Serena;
to manufacturing and
marketing of plastic products for agriculture, construction, commerce and
industry.

Darnel Cups (100u): $971

Darnel cup lids (100u): $425
White paper bag 1/2 kg (100 units): $796
Tote Bags T-Shirt 32x40(100u): $473
Bag 10X20X0.0022 (100u): $216
 This supplier was chosen due to the high quality of their products, in addition to having
a large stock in their warehouses, the ease of making home deliveries and their after-sales services
sale.

• Rubio's Warehouse. Cienfuegos #311, La recova, centro de La Serena; Teléfono: (51)2214626.

Gourmet food supply company.

Nori (100u): $29.990
Sésamo (1kg): $11.290
Almendras (1kg): $10.000
Nuts (1kg): $10.000

It was chosen as a supplier of base raw material (nori) and nuts, as this company
it has specific materials needed at a reasonable price and with quality
certified.

• BOBA LTD. Buenos Aires #369, Recoleta, Santiago; Phone: (52)27352082–

infoalimentosboba@[Link]. Empresa proveedora de insumos para comida japonesa.

Panko Upper Crust (20 Lbs): $22.900

Kikoman soy sauce (18.9L): $30.200

It is the only raw material supplier that is located outside the region, since it does not
It has a location in La Serena, however, it was chosen due to its high recognition and reputation.
in the área of the supplies for food Japanese.

• Alvi S.A. CommercialJuan Antonio Ríos #1165, Coquimbo; Teléfono: (51)2314816.

Wholesale supermarket.

Arroz Miraflores (1kg): $879

Azúcar Iansa (1kg): $680
Sal de mesa Lobos (1kg): $330
Vinagre Don Juan vino blanco (5L): $3.990
Toalla Nova (3un): $949
Detergente Quix (750ml): $1.490
Natura Oil (3L): $4.190
Whole Palmitos Esmeralda (400g): $1.359
Champiñones enteros Esmeralda (400g): $819
Harina Select (1kg): $759
 This supplier was chosen for the large variety of products available and due to the great
convenience of their prices when buying wholesale.

• Coca Cola Polar S.A. Bottler Industrial Neighborhood S/N Alto Peñuelas, La Serena; Phone:
(51) 2203500. Public bottler of the Coca Cola brand.

Beverages Express 237ml (24u): $5.688

Néctar Express 237ml (24u): $5.288
Vital mineral water 600 ml disposable (12u): $5.058

This supplier was chosen due to the quality of their products, payment facilities,
Benefits for being clients (advertising, tables, refrigerator) and punctuality of their deliveries.

• Lipigas [Link] González Ugalde #407, Villa La Playa, La Serena Phone: (600) 6006200.
Company dedicated to the sale and distribution of liquefied gas.

Normal liquefied gas cylinder (11kg): $11,100

This supplier was chosen due to the reliability it provides and the ease and timeliness of
your orders (less than 30 min).

[Link] Machinery Suppliers

• Fridema. José Joaquín Pérez #4953, Quinta Normal Santiago; Teléfono: (52) 27744850. Tienda
of equipment for the food industry.

Fryer Maigas high performance 2 baskets: $585,000

Wall Bell Maigas 1000x1000x350: $270.000
Central Tavern Fridema , stainless steel 180cm: $100,000
Shelf Wind epoxy coated 122cm: $115,000
background washerMaigas1 cup with left dryer: $215,000
StoveCousiño2 plates 49x49 Height: $280,000
FreezerWindModelo CTVD-200: $215.000

Display cooler
Wind LG-220: $245.000

This supplier was chosen because it has great prestige within the industry.
variety of products of excellent quality and a high degree of compliance when it comes to
the delivery.

[Link] Technology Providers

• [Link]é Joaquín Pérez #4953, Quinta Normal Santiago; Teléfono: (52) 27744850. Tienda
of equipment for the food industry.

Cash RegisterSam4’sModel ER-180: $190,000

[Link] Porter's Five Forces Competitive Strategy
Bargaining power of consumers: The purchase volumes that are made by the
consumers of this product are very low compared to total sales, so
that each of these consumers has a low bargaining power.

Bargaining power of suppliers: There is a wide variety of providers for

obtain the raw material corresponding to this product, so they must
compete so that businesses in this sector prefer them, which will generate better prices and
better services from providers. This is why the bargaining power of
The suppliers are low.

Threatens new competitors: In this industry, there are not many entry barriers.
the investment needed to start a business of this type is not very high, in addition to that
The machinery and raw materials to be used are difficult to obtain. Regarding the
location, there are many places to establish this type of business, however, due to
the abundance of sushi sales outlets can generate insecurity in the
entrepreneurs wanting to compete with more experienced businesses.

The exit barriers are not many either, as the machinery is easy to sell. Without
embargo, there is a possible difficulty in selling the land in case it is not wanted
allocate to another type of project.

In conclusion, the threat of new competitors is moderate.

Threat of substitute products: Any product that meets the characteristics of speed
in delivery and low prices falls into the category of substitute products, such as pizzas,
complete meals, empanadas, etc. These types of foods are abundant in the area where they are.
Wants to create the business, so the threat of substitute products is high.

Rivalry among competitors:There are many competitors in the sushi market, so

that competition could become very tough, however, we have differentiation
in the way of serving the product, which allows selling them at lower prices. This helps us
to have a higher competitive level and would create a rivalry among medium competitors.

2.2 Competitive analysis

There is a large number of companies dedicated to selling sushi in the city of La Serena.
•

of which we will only analyze a part of them, consisting of 13 companies

similar ones in the market. These companies are: Japanese Rolls, Yutaka Sushi, Handroll La Serena,
["Katsu Sushi","Sushi and Flowers","Tryme Sushi","Okasama Sushi","Sushi's Jo","Mexican and roll"]
Namazu sushi, La Serena Sushi and Bar, Takushi and Jack Fish. These competitors are targeting
mainly to the middle and upper-middle class, mostly consisting of SMEs or businesses
mediums. In the sushi market, specifically Handrolls, the competition is defined
in the following way:

• Direct Competition

We can say that in the market, although there is sushi being sold as such, these are not
they specialize or simply do not sell Handrolls, in fact, from the already established companies
 • Indirect Competition

Sushi is generally a quality product with quite high supply and demand.
It can be found in restaurants or in some online stores (Facebook), but not in
supermarkets or service stations, therefore, according to quantity, quality, and price,
substitute products could be pizzas, sandwiches, pasta, Chinese food, among others.

2.3 Analysis of distributors

• The type of distribution will be direct since it will be us, the
producers, who will deliver the finished product to customers at the moment when
they request it at the store.

2.4 Consumer analysis

• Recently, sushi has become very fashionable; in fact, there is quite a large audience.
wide-ranging, covering an age group from 12 years old and up, and is quite frequented
by couples, families, groups of friends, and to a lesser extent by unaccompanied individuals. The
Handrolls, unlike conventional sushi, focus on the practicality of service, it is
to say, prioritizing price and speed without neglecting flavors or ingredients. They are much
more required by young people, or by people who have little time available
and they want the delicious and complete sushi, but in a more practical way for their schedules.
snack.

2.4.1 Survey conducted with 100 people aged 12 and above

➢ Question No. 1. Please indicate your sex:

a) Hombre: 62% b) Mujer: 38%

➢ Question No. 2. Indicate the age range to which you belong:

a) (12-18) años: 10% b) (19-24) años: 63%
(25-30) years: 24% (31 years and older): 3%

➢ Question No. 3. Occupation:

a) Estudiante: 90% b) Worker: 10%

➢ Question No. 4. Would you eat sushi in the style of Handrolls?

a) Yes: 96% b) No: 4%

➢ Question No. 5. How often do you eat sushi or Handroll?

a) Once a week: 66% b) Twice a week: 19%
c) Three times a week: 12% d) Every day of the week: 3%

➢ Question No. [Link] preferences, what size do you prefer for the Handrolls product?
a) Tamaño pequeño (6 cortes): 26% b) Tamaño medio (8 cortes): 23%
c) Large size (12 cuts): 51%

➢ Question No. [Link] matrix: You can select more than one option. With 209 responses:

Ingredients/types

Meat, cream cheese, avocado 23%

 Chicken, cream cheese, avocado 33%

Mushroom, cream cheese, chives 14%

➢ Question No. [Link] Matrix: (You cannot select more than one option in one)
column). With 93 small size responses, 96 medium size responses and 100
large size responses:

Types/ Prices $1000 $1500 $2000 $2500 $3000

Small Size 75% 12% 12% 1% 0%

(6 cuts)

Medium Size 0% 54% 27% 18% 1%

(8 cuts)

Large Size 0% 0% 54% 8% 38%

(12 cuts)

➢
Pregunta 9. When it comes to eating sushi, what is the budget you have available?
approximately?
a) $2000-$3000: 2% b) $3000-$4000: 4% c) $4000-$5000: 12%
$5000-$6000: 30% e) More than $6000: 52%

➢ Question 10 What do you consider to be the best payment method? (You can select more)
from one option). With 132 Answers:
a) Efectivo: 57% b) Crédito: 14% c) Debito: 26% d) Transferencia bancaria: 4%

➢ Question 11. Location of our physical store:

a) In the center of La Serena: 5% b) Ignacio Domeyko (ULS): 69%
c) Garmendia Campus (ULS): 5% d) Buenos Aires Square: 21%

➢ Question 12. What is the most convenient service hours for you? (You can mark more)
of an alternative). With 110 Answers:

Horario Atención 11hrs - 13hrs 13hrs 16:30hrs

– 16:30hrs 18:00hrs
– 18:00hrs 20:30hrs–

Alternative 11% 64% 16% 9%

2.5 Demand Analysis

2.5.1 Market segmentation and potential demand
[Link] Macrosegmentation
• The products will be aimed at the inhabitants of the city of La Serena.
[Link] Estimation of potential demand

• For the calculation of our potential demand, we will take as the target population the
students from the University of La Serena (approximately 6997 people), the students from the School
Salesian Industrial School San Ramón de La Serena (approximately 1300 people), the girls' high school Gabriela
Mistral (approximately 300 people), the Gregorio Cordovez high school (approximately 400 people), the high school
Technician Marta Brunet (approximately 376 people), Ignacio Carrera Pinto high school (200 people)
approximately) and the Geronimo Rendic school (approximately 850 people). Due to the fact that the individuals of
the institutions are within the age range, the potential demand will be equal to the
sum among the students of those institutions, generating a potential demand of 10423
people.

[Link] Calculation of the sample size

2
∗ ∗
∗
=
∗2 ∗ 2
( −1 +) ∗∗∗

Where:
Z= Nivel de confianza= 1.96
p= Probabilidad de ocurrencia= 0.5
Probability of non-occurrence = 0.5
e= Error level= 0.05
N= Universo= Demanda potencial= 10423

= 370
• This means that to conduct a good market study, surveys should be conducted with
370 people.

[Link] Analysis of effective demand

• Out of a total of 100 surveyed students, 96 people said they would be willing to
buy sushi in the Handrolls style, which accounts for 96% of the total respondents.
We will assume that 96% of our target population would consume this.
product.

DE = DP * % people willing to buy

DE = 10006
where DE: effective demand
DP: potential demand

Therefore, the effective demand would be for 10,006 people.

[Link] Estimation of population growth

• Considering a population growth rate of 2.8% in the city of La Serena, there

will project a five years the demand effective del product.
 2017 10286

2018 10574

2019 10870

2020 11174

2021 11487

2.6 Commercial Strategy

2.6.1 Product

• The product offered is sushi without cuts made after its manufacture, known as
Handrolls. Customers will be able to choose the contents of their order to their liking, selecting a
main ingredient (meat, chicken or shrimp) and four secondary ingredients
(mushroom, scallion, cream cheese, etc.). All of this wrapped in nori (seaweed), rice, and panko
(Japanese panko breadcrumbs). In addition to that, the customer can choose soy sauce and/or teriyaki sauce.
to accompany your order. There is also the possibility of substituting the meat with another
ingredient of choice, in the case where the customer is vegetarian or simply not

I want to consume it.

• Destination:
the product offered is for final consumption since it is purchased and ready
to be consumed.
• Continuity:The offered product is Continuous Flow as it will be available all year round.
• Temporalidad: the product will have Continuous availability since it will be available during
all year.
• Need: the product is a basic necessity because the community requires it for
to sustain and develop, because it belongs to the food category.
• Opportunity: the opportunity of the product is satisfied, because the product is
produced just after the customer orders, so demand can be met
required. All this is possible if a raw materials inventory is maintained.
according to the demand.

2.6.2 Precio
• To set the unit price of the product, the prices of the
competition, which can vary between $1000 to $3000 depending on the size.
In addition to taking into account the data collected in our survey. Because of this, the
value per unit at the time of selling it will be:
- Small Size (6 cuts)$1000
- Medium Size (8 slices)$1500
- Large Size (12 slices)$2000

2.6.3 Plaza
• The type of distribution will be direct, as customers will be able to go to the store.
personally and consume it right there or order it to take away.
2.6.4 Promotion
• To promote the product, we will use advertising posters that will be located in
different areas, inside and outside the university. In addition, we will have a page
Facebook where people will be able to learn about our business and products.

2.7 References

• Ministry of Education of Chile([Link])

• Preparation and Evaluation of Projects, 5th edition by Nassir Sapag

3 TECHNICAL STUDY
3.1 Localization
3.1.1 Macro-location
For the macro-location of this project, it was established that the sales outlet for Handrolls
It is of national character and will be directed towards the urban area, in the city of La Serena. This
due to the growing demand for sushi from young people, it is necessary to
determine a strategic location, which would be in front of the main entrance of
Ignacio Domeyko Campus of the University of La Serena or in front of Buenos Aires Square
La Serena. What will allow us to have clients from both this university and the schools.
and high schools in their surroundings.

3.1.2 Micro-location
[Link] Location factors
a) Means and costs of transportation. It is an important point, given that in order to purchase the raw material
Suppliers should be visited in different locations between La Serena and Coquimbo.

b) Available raw material. Raw material is essential for the project, as without it no
we will be able to offer the sushis, and their availability is decisive.

c) Availability of water, energy, and other supplies (basic services). The need for services
basics is fundamental, as it is needed to wash the products, electricity so that
refrigerators and gas for the kitchen work.

d) Proximity
area, to thereach
that is within market. It isour
of all a determining factor, as the project must be located in the best
potential clients.

e) Labor. In the field of production, the workforce must possess the knowledge
necessary for sushi making, while in the sales area, large ones are not needed
aptitudes, if factors such as responsibility, skill, and willingness should be valued, to do more
or less efficient the process.

3.1.3 Determination of Location. Method: weighted scores

Zone A: in front of the Ignacio Domeyko Campus of the University of La Serena.

Zone B:in front of the Buenos Aires Plaza in La Serena.

 Table 1. Weighted scoring method

Factor Zone A Peso Zone B

Rating Weighting Rating Weighting

Means and costs of transportation 0.1 7 0.7 6 0.6

Available raw material

0.2 8 1.6 8 1.6

Availability of basic services

0.2 9 1.8 8 1.6

Proximity to the market

0.3 9 2.7 7 2.1

Labor
0.2 6 1.2 6 1.2

TOTAL 1 8.0 7.1

• The most suitable location for the project in the city of La Serena is in front of the
Ignacio Domeyko Campus of the University of La Serena, with a weighted score of
8.0, higher than the score of zone B.

3.2 Determination of Size

3.2.1 Designed capacity
 5 days a week and 52 weeks a year, there is a maximum production capacity.
420 daily rolls and 109,200 rolls per year.
• Two cooks will work simultaneously preparing and frying the rolls.

3.2.2 Installed capacity

• The working time would be 8 hours, working 5 days a week, 52 weeks a year, which
which totals 2,080 working hours in a year. However, considering that there would be
one hour of break per day, the actual production time would be 1820 hours per year.
•
The entire production process is intended to be carried out within the premises, that is,
starting the day with zero rolls, but with the tools ready for their preparation.

3.2.3 Used capacity

• The capacity used in this case will depend on the demand. It is expected to work with a
43% of the originally designed capacity, which could rise rapidly in a
corto plazo. Realizando los cálculos se tendrían 180 rolls diarios y 46.956 rolls al año.

3.3 Product Description

• The final product consists of a sushi roll without any cuts, which provides the ease of
to be able to eat with one's hands, and thus, to save time while consuming. It consists of
three main ingredients, which can be: meat, chicken, or shrimp. Also the
the customer can choose four secondary ingredients, such as mushroom, green onion, cheese
cream, among others. All of this wrapped in nori (seaweed), rice, and panko (Japanese breadcrumbs).

As an extra, the customer has the option to choose soy sauce and/or teriyaki sauce for
•

accompany your order.

• For those who do not consume meat, there is the option for the customer to substitute it.
ingredient for another of your choice.

3.4 Production process

1) For the handroll to be perfect and the rice not to be sticky, it is very important
that the rice is well washed. It must be put in water as many times as necessary.
necessary, until we see that it remains crystal clear.
2) Once we have achieved it, we cook the rice in the amount of water indicated.
 of water, which should not) and we put it in a bowl along with the rice vinegar, where
Previously, we will have dissolved the sugar and salt. We mix it well and set it aside.
We extend the seaweed over a bamboo mat (which will help us shape it later on.
Handroll) and we spread the rice on top. We press it a little with our hands so that it
the rice stuck to the seaweed.
5) Now we have two options, we can flip the seaweed (the rice as we mentioned.
It gets stuck) or leave it resting on the mat. If we turn it over, we will spread the
fill this and when rolling the maki (or Handroll) the rice will be on the outside, and if it
we leave it as it is, the filling will go over the rice and the seaweed will remain outside when we
Let's enroll.
6) We distribute the filling we have chosen cut into strips, placing them parallel to the side.
where we are going to start rolling the sushi, leaving half of the surface without filling.
7) We start rolling the sushi until we finish our little roll, and to make it breaded sushi,
we are going to coat it (completely) in flour, beaten egg, and panko breadcrumbs.
8) We reserve the breaded sushi rolls in the refrigerator for a few minutes so that the
breaded, I took consistency.
We fry the sushi in plenty of seed oil (so it doesn't take on much flavor) and, once
we have fried sushi everywhere, we take it out on absorbent paper and we take it
to the customer. It is important to eat the Handroll hot.

3.5 Production program

Table 2. Production program

Años Producción esperada anual Capacidad de producción utilizada %

1 46.956 43

2 52.416 48

3 60.060 55

4 62.244 57

5 64.428 59
6 66.612 61

7 70.980 63

4 MATERIALS BALANCE
4.1 Inputs and Outputs
Table 3. Material balance for the first year
 42kg of salt

42kg of sugar

23.478 nori seaweed

510kg of shrimp

510kg of salmon 46.956 Hand Rolls

510kg of chicken breast

52kg of surimi

52kg of almonds

52kg of walnuts

52kg of mushrooms

52kg of sesame

180 boxes of cream cheese (1.36kg)

52 bags of panko (20lbs)

1,300 liters of white wine vinegar

1.040 liters of oil

520kg of flour

100% 100%

4.2 Raw material requirement

Table 4. Raw material and materials for the first year

Item Input Unit Cantidad Costo Unitario ($) Costo total ($)
1 Rice Kilograms 416 879 365.664

2 Salt Kilograms 42 330 13.860

3 Sugar Kilograms 42 680 28.560

4 Nori Units 23.478 299.9 7.041.052,2

5 Shrimp Kilograms 510 930 474.300

6 Salmon Kilograms 510 649 330.990

 8 Fish cake Kilograms 52 3.790 197.080

9 Almonds Kilograms 52 10,000 520,000

10 Walnuts Kilograms 52 10,000 520,000

11 Mushrooms Kilograms 52 2.047,5 106.470

12 Sesame Kilograms 52 11.290 587.080

13 Cream Cheese Kilograms 244.8 5,727.9 1,402,189.9

14 Panko Libras 1.040 1.145 1.190.800

15 Vinegar Liters 1,300 798 1,037,400

16 Oil Liters 1.040 1,396.7 1,452,568

17 Flour Kilograms 520 759 394.680

Total 15,809,064

4.3 Requirement for physical works

Table 5. Physical works schedule for the first year

Item Input Unidad Cantidad Costo Unitario ($) Costo total ($)

1 Monthly rental of premises 12 1,000,000 12,000,000

Total 12,000,000

4.4 Machinery and equipment requirement

Table 6. Machinery and Equipment Schedule

Item Input Unidad Cantidad Costo Unitario ($) Costo total ($)

1 Cash Register Unit 1 190,000 190,000

2 Phone Unit 1 10,000 10,000

3 Calculator Unit 1 7,500 7,500

Total 207.500
 4.5 Requirement of supplies
Table 7. Input table

Item Input Unidad Cantidad Costo Unitario ($) Costo total ($)

1 Water m3 ≃54.6 1,109.9 60.600

2 Electricity kWh ≃275 254 69.850

3 Gas kg 18 11.100 199.800

4 Telephone Plan mensual 12 8.990 107.880

Total 438.130

4.6 Requirement for fixtures and furniture

Table 8. Schedule of utensils and furniture

Nombre del material Unidad de compra Cantidad Costo Unitario ($) Total ($)

Fryer Unit 1 585,000 585,000

Bell Unit 1 270,000 270,000

Central meson Unidad 1 100,000 100,000

Counter Unit 1 125,000 125,000

Shelf Unit 1 115,000 115.000

Dishwasher Unit 1 215,000 215,000

Stove Unit 1 280,000 280,000

Freezer Unit 1 215,000 215,000

Display cooler Unit 1 245,000 245,000

Total 2,150,000

4.7 Office supplies

Table 9. Office Supplies Requirement Chart

Nombre del material Unidad de compra Cantidad Costo Unitario ($) Total ($)

Ballpoint pen Box of 4 units 15 1040 15.600

 Adhesive tape Unit 52 990 51.480

Total 151.270

4.8 Tool Requirements

Table 9. Toolbox

Nombre del material Unidad de compra Cantidad Costo Unitario ($) Total ($)

Latex gloves Box of 100 units 26 3.490 90.740

T-shirt bags 100 units 200 473 94.600

New towel Unit 104 949 98.696

Dishwasher 0.75 Liters 52 1.490 77.480

Cups Box of 100 units 470 971 456.370

Tapas Box 100 units 470 425 199.750

Bags 10x20x0.0022 100 units 470 216 101.520

Garbage bags 10 units 40 6.890 275,600

Paper bags 100 units 470 796 374.120

Plastic film 300 meters 12 3.557 42.684

Kitchen scissors Unit 2 1.990 3.980

Total 1.815.540

4.9 Labor requirement

Table 10. Labor cost in pesos

Item Cargo Type of No. News Private Health
AFPInsurance
Insurance Total, Cost
person positions basic (7%) of Monthly total
monthly unemployment annual

1 Boss of Personal 1 400,000 34.927 22.353 2.994 460.274 5.523.288

Sales Qualified

2 Cook Personal 2 250,000 21.875 14.000 1.875 287.750 6,906,000

Qualified

3 Assistant Personal 1 250,000 21.875 14.000 1.875 287.750 3,453,000

of Qualified
 4.10 Cash Flow Construction

Table 11. Fixed Asset

Input Unit Cantidad Costo Unitario ($) Costo total ($)

Cash Register Unit 1 190,000 190,000

Telephone Unit 1 10,000 10,000

Calculator Unit 1 7.500 7.500

Deep fryer Unit 1 585,000 585,000

Bell Unit 1 270,000 270.000

Central inn Unit 1 100,000 100,000

Counter Unit 1 125,000 125,000

Shelf Unit 1 115,000 115,000

Molten lava Unit 1 215,000 215,000

Stove Unit 1 280,000 280,000

Freezer Unit 1 215,000 215,000

Visicooler Unit 1 245,000 245,000

Ballpoint pen Box of 4 units 15 1040 15,600

Pencil holder Unit 1 990 990

Orders Unit 104 800 83.200

Adhesive tape Unit 52 990 51.480

Latex gloves Box of 100 units 26 3.490 90.740

T-shirt bags 100 units 200 473 94,600

New towel Unit 104 949 98.696

Wash dishes 0.75 Liters 52 1.490 77.480

Cups Box of 100 units 470 971 456.370

Small plates Box of 100 units 470 425 199.750

Bags 10x20x0.0022 100 units 470 216 101.520

 Plastic film 300 meters 12 3.557 42.684

Kitchen scissors Unity 2 1.990 3.980

Total 4,324,310

Table 12. Nominal Asset.

Input Unidad Cantidad Costo Unitario ($) Costo total ($)

Telephone Line Unit 1 190,000 190,000

Internet Installation Unit 1 10,000 10,000

Platform Unit 1 7,500 7,500

Supplies expenses Unity 1 500,000 500,000

Total 707.500

Table 13. Total, Assets.

Total, fixed assets 4.324.310

Total, nominal assets707.500

Total5.031.810

Table 14. Fixed Costs.

Input Unit Cantidad Costo Unitario ($) Costo total ($)

Water m3 ≃54.6 1,109.9 60.600

Electricity KW/h ≃275 254 69.850

Gas Kg 18 11.100 199.800

Telephone Monthly plan 12 8.990 107.880

Rental of premises Monthly 12 1,000,000 12,000,000

Total 12,438,130

Table 15. Variable Costs. Raw materials and materials for the first year
Item Input Unit Cantidad Costo Unitario ($) Costo total ($)

1 Rice Kilograms 416 879 365.664

2 Salt Kilograms 42 330 13.860

 5 Shrimp Kilograms 510 930 474.300

6 Salmon Kilograms 510 649 330.990

7 Chicken Kilograms 510 287 146.370

8 Kanikama Kilograms 52 3.790 197.080

9 Almonds Kilograms 52 10,000 520,000

10 Nuts Kilograms 52 10,000 520,000

11 Mushrooms Kilograms 52 2,047.5 106.470

12 Sesame Kilograms 52 11.290 587.080

13 Cream Cheese Kilograms 244,8 5,727.9 1.402.189,9

14 Panko Libras 1.040 1.145 1.190.800

15 Vinegar Liters 1,300 798 1,037,400

16 Oil Liters 1.040 1,396.7 1,452,568

17 Flour Kilograms 520 759 394.680

Total 15.809.064

Table 16. Total, Annual Costs

Fixed Costs 12,438,130

Costos Variables 15.809.064

Totals 28,247,194

Table 17. Occupations (Minimum staff required for the proper functioning of the establishment)
Item Cargo Type of Number of News Health insurance
AFP institution
Sure Total, Cost
person positions basic (7%) of Monthly total
monthly unemployment annual

1 Head of Personal 1 400,000 34.927 22.353 2.994 460.274 5,523,288

Sales Qualified

2 Cook Personal 2 250,000 21.875 14.000 1.875 287.750 6.906.000

Qualified

3 Assistant Personal 1 250,000 21.875 14.000 1.875 287.750 3.453.000

of Rated
cleaning
Table 18. Rates (For the variable"Valor" was based on the study of literature related to the problem,
based on a historical margin

Rates Value Valor Tasa

January 300,000 0.1

February 330.000 0.2

March 396,000 0.3

April 554.400 0.4

May 776.160 0.4

June 1,086,624 0.4

July 1.629.936 0.5

August 2.444.904 0.5

September3.667.356 0.5

October 5.867.769 0.6

November 9.388.431 0.6

December 15,960,333 0.7

Table 19. General Model (Starting from the third month of work, advertising and marketing will be integrated,
which will add a cost to our chain.

Me Revenue Remunerations Fixed Costs Marketing

January 300,000 1,323,524 1,036,510 0

February 330,000 1,323,524 1,036,510 0

March 396,000 1,323,524 1,036,510 10,000

April 554.400 1,323,524 1.036.510 10,000

May 776.160 1,323,524 1.036.510 10,000

June 1.086.624 1,323,524 1.036.510 10,000

Julio 1,629,936 1.323.524 1.036.510 10,000

August 2,444,904 1.323.524 1.036.510 10,000

September 3,667,356 1,323,524 1.036.510 10,000

 December 15.960.333 1,323,524 1,036,510 10,000

Totals 42.401.913 15.882.288 12.438.130 100,000

Table 20. Fixed Costs

Remunerations 15.882.288

Fixed Costs 12,438,130

Total Fixed Costs28.320.418

Table 21. Working Capital

Fixed Costs 12.438.130

Variable Costs 15.809.064

Capital of Labor2.353.932

Table 22. Cash Flow Summary. Included Indicators.

Every year the multiplier was (1+0.2) for the case of income.
Every year the multiplier was (1+0.3) for the case of variable cost.
Year 0 Year 1 Year 2 Year 3 Year 4 Year 5
Fixed Act $4.324.310
Act. Nominal $707.500
Capital of Labor $2.353.932
(+) Ingresos $42.401.913 $50.882.295 $61.058.754 $73.270.504 $87.924.605
Fixed Costs $28.320.418 $28.320.418 $28,320,418 $28,320,418 $28.320.418
(-) Variable Costs $15.809.064 $20.551.783 $26.717.318 $34.732.513 $45.152.267

Total Expenses $44.129.482 $48.872.201 $55.037.736 $63,052,931 $73.472.685

Utility -$1.727.569 $2.010.094 $6.021.018 $10.217.573 $14,451,920
(-) Taxes (27%) $0 $542.725 $1,625,675 $2,758,745 $3.902.018
Utilities after taxes -$1.727.569 $1.467.369 $4.395.343 $7.458.828 $10.549.902
NET FLOW -$7.385.742 -$1.727.569 $1.467.369 4,395,343 $7,458,828 $10.549.902

DISCOUNT RATE 10% After analyzing the results of the current cash flow in relation
VAN $7.203.867 with the NPV and the IRR we can conclude that:
TIR 28% Since the NPV>0, the Handroll project is feasible.
The Handroll Project is convenient, as the IRR is greater than
5 LEGAL STUDY
5.1 Legal requirements for Handrolls location:
5.1.1 Definition of society:
In accordance with the provisions of law No. 3,918 of 1932 and its subsequent amendments, we...
will constitute a Limited Liability Company [Link].

5.1.2 The requirements requested for registration as a Limited Liability Company

Limited S.R.L. are:
a)Deed of Incorporation of Company:
The limited liability company dedicated to the
production and marketing of Handrolls, composed of partners Orlando Díaz and
Eduardo Fernández who contribute equally, 50% of the initial capital.

b) Legalization and Extract of the Deed:

Sign and legalize the Deed and the Excerpt by the members of the society.
•Cost of writing and extract: $100,000.
•Costs of public writing for the constitution of S.R.L.:
initial cap/1000.
•Notary's own costs (authorized copies and extracts): $100,000.

c) Registration of the Society in the Commercial Register: the Deed is now legalized,

inscribir en el Registro
cost of $33,400 accordingdetoComercio (Conservador
the declared initial [Link] Bienes
Then Raíces) lo queistiene
the Protocolization un
obtained.
with the registration data: Folios, Registration Number, and Year.
d)Publication in the Official Journal:Publish the notarized extract of the deed in some
Official Journal within a period of 60 working days from the registration of the company
in the commercial register; Containing the registration number, place, date, notary
of public deed and judicial district.
• Publication cost: $34 per word.

5.2 Initiation of activities (Internal Revenue Service):

The Initiation of Activities is a requirement for the establishment of any commercial or professional business.
and the following must be taken into account:
a)Specifications of the transfer: it should be clear what the specifications of the transfer will be, it is
to say, the type of establishment that wants to be installed, as this depends on the tax code below
which will operate. For the case presented, it would be 'Production and marketing of sushi.'
b) Processing: Request and properly fill out form 4415.

c) Address Verification: to be carried out within 10 business days following receipt of the
Form. It is essential to have some document that certifies the quality of the
address under which the business will operate, that is, whether it is leased, owned, granted, etc.
• The initiation of activities has no cost in money and the time it takes
it will mainly depend on the correct presentation of the background and
 5.3 Certificate of prior information (Municipality):
: Certificate of Information
Obtaining Certificate of Prior Information Request for the
Previous in the Municipal Works Department.
Verify the suitability of the property to operate under the desired commercial activity. This
Certificate is a requirement for the subsequent obtaining of Sanitary Permit and License
Comercial.

5.4 Health Authorization Application (SEREMI de Salud):

Go to the offices of the Ministry of Health corresponding to the commune of La Serena and
request the Health Authorization Application Form for the "Preparation and
Food Supply”. Attach the following background information:
a) Floor Plan and its Sanitary Installations
b) Sketch of the Heat, Odor, Vapor, and Cooling System Eliminating Systems
c) Waste Disposal System
d) Certificate or Proof of Potable Water and Public Sewerage (obtained at
Waters of the Valley
e) Zoning Certificate (Obtained from the Works Directorate of La Serena)

5.5 Commercial License (Municipality):

Submission of background information and favorable health resolution issued by the Health Service.
Approval may vary between 3 and 20 business days counted from receipt of the
form and the submission of all the documentation.
5.6 Stamping of Tax Documents (S.I.I.):
Request the form (3230) at the offices of the Internal Revenue Service, which must be filled out.
and delivered together with the material to be stamped (receipts, invoices, etc.).

Table 10. Taxes to be paid by the company, (National Taxes, 2016)

Name Fee Form Payment Frequency

of the tax
VAT 19% Form 29 Monthly
Value Added Tax It applies to
added purchases and sales
Tax Operation 24% Form 22 Annual
About the usefulness During the month of
net April

5.7 Specific Regulations:

Post the sign announcing the schedule in a visible place within the establishment.
•

Work and rest days sealed and authorized by the Labor Inspectorate,
in accordance with article 188 of the ORGANIC LABOR LAW and article
 • Photographs of the car. Municipal certificate authorizing the location of
placement (if applicable), or alternatively, present a copy of
document justifying the location of the property. Capital certificate
own or copy of the activity initiation declared before the SII. 1 book of
inspections for sanitary use. Payment of fees according to the purpose(s)
selected + a discount of 0.5% of the declared capital. Once gathered
These documents submit your application to the OIRS Office of the SEREMI
of Health and make the respective fee payment. After this, they will have a
inspection by the inspectors who will give or not give the respective approval.

6 ENVIRONMENTAL IMPACT STUDY

6.1 Human environment:

The premises will be located in the city center of La Serena, surrounded by small mini-markets and
residential areas, located, in addition, opposite the University of La Serena and close to 2
schools. The influx of people is constant, given that the businesses, casinos,
Stationery stores and nearby warehouses have a continuous demand from the inhabitants of the
city, primarily of the university students. The traffic flow is also
permanent, given that it is a main street, specifically for being one of the
the only access routes to the city center.

6.2 Natural environment:

It is a completely urbanized area, so there are no issues with
water supply. The surroundings are almost all paved and since it is a
on the main street, there is constant noise and pollution caused by vehicle traffic, without
embargo does not cause air quality problems, but it does cause odors.

6.3 Potential impacts:

Due to the fact that the products are almost entirely fried, the greatest contamination
caused would be that of heat and smells, which could be felt just passing outside the establishment, furthermore,
not having frequent cleaning would initially cause damage to the

quality
that thisofalready
the landscape and could
poses a risk to the cause
healthaofmore serious problem like the presence of pests,
the customers.
Regarding the waste thrown directly in the trash, or dumped by the
drain (liquids such as oils) would be:
✓ Organic matter: food scraps: meat, rice, seafood, and vegetables.
✓ Papers: napkins, toilet paper, paper towels, and cardboard.
✓ Plastics: empty containers and bottles.
✓ Glass: empty bottles.
✓ Used cooking oils and fats.
✓ Hygiene items such as gloves.
 discharge through the drain represents a damage to water resources and to the
marine flora and fauna, as it goes directly to the sea.
6.4 Procedures and Resources:
For the development of activities and to present a healthy and clean environment, evaluations are conducted.
the following measures:

a) Extractors: A hood is considered to be used directly over the fryer.

in order to efficiently reduce the odors and heat emitted in the
process.

b) Waste collection: The waste could be collected and classified according to its
nature, for example:
Put organic waste in one garbage bag, and the waste from
paper and cardboard, and in another, plastics and packaging.

c) Reuse of bottles: Empty bottles would accumulate in javas to be

reused. The companies CCU and Coca-Cola are in charge of this system.

d) Oil recycling: One could contact a company dedicated to this field.

inside the city, like Duoils. This company offers its services for free;
they provide 40-liter cylinders that are periodically picked up according to the average use of
oil in the premises.

e) Disinfection and cleaning of the establishment: The premises would be cleaned permanently in
the kitchen and customer service areas, through sweeping and mopping floors,
and the cleaning of the machinery of the premises.
A general fumigation would also be carried out every 3 months for control of
pests, carried out by a pest control company from La Serena that complies with the
stipulated in the law regarding the use of poisons that do not harm the environment
environment.
7 Conclusion
Taking into account the data obtained through market analysis, we were able to gather
transcendental information for the preparation of a Handroll shop, where the location is the most
Óptima is a quiet place and close to the University of La Serena, specifically across from it.
at the Ignacio Domeyko Campus, the tastes of people and the curiosity that is present in being
We considered the factors from the surveys to take advantage of.

that market gap that has not yet been leveraged. While the competition in the sector
the gastronomic level of sushi in the city is high, considering the average evaluation of
market, the investment for the installation of a Handroll shop is not very far from one
average. Finally ensure with the results of the NPV > 0 and an internal rate of return of
almost three times the discount rate, than the installation of a Handroll Shop in the city of La
From a financial point of view, Serena is totally feasible.