Cursos para profesionales

Gastronomic Entrepreneurship

Descripción

This workshop aims to evaluate the creation of your food business and determine the viability of your business proposal. To do this, we will start by defining the type of culinary offering you have in mind, your target audience, location, the equipment you will need, and the

revenue or sales projections, the financing required, cost structure, cash flow, and the final evaluation of your project.

Objetivo

Evaluate the viability of the food project you have in mind and gain the necessary tools to bring it to life.

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Dirigido a

Food entrepreneurs, culinary students, and owners, managers, or administrators of restaurants, cafes, bars, catering companies, and more.

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Contenido

1. Defining the business model

Business Model Canvas

What do I want to sell?

Who is my target audience?

Venue size and location

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2. The product and pre-operational menu analysis

What will the product be?

Recipe costing

Pre-operational menu analysis

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3. Investment project, equipment, and sales forecasting

What is an investment project?

Facility equipment

Investment and loans

Sales and projections

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4. Financing, opportunity cost, and discount rate

Project financing

Opportunity cost

Discount rates (COK and WACC)

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5. Cash flow and evaluation indicators

Economic cash flow

Financial cash flow

Final project evaluation (NPV, IRR, B/C, PP)

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Imparte

Requisitos

Incluye

5 theory and practice sessions

Guided exercises

Virtual classroom with session-by-session materials*

Virtual Q&A forum

Digital certificate

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Requisitos

Impartido por:
Rodrigo Riquelme Barros
Fechas
April 7, 9, 14, 16, and 21
Horario
6:00 to 8:00 pm (Tijuana, Pacific Time)
Modalidad
Online
Duración
Four sessions
Costo
$2,650 MXN
Fecha límite de inscripción
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