The subject of this diploma thesis is the business plan for the restaurant facility called "Tapas Bar & Restaurant". In this diploma thesis will be developed and evaluated two variants (pessimistic and optimistic) because of mediation more realistic perspective on the issues for entrepreneurs and potential investors. The aim of this diploma thesis is to prove or disprove the feasibility and economic viability of the company in the current market conditions in the Czech Republic. In the below presented business plan is taken into account complexity, i.e. the development of the plan from selecting an object, staffing, calculation of the fixed and variable costs until opening of the facility and prediction of development for several years. In the financial analysis of the business plan will be taken into account effectiveness of invested funds and their returns. The theoretical part of this work is mainly defined by methodological approaches to the issue. The practical part is managed/followed by these approaches by creating of own business plan.

Целью исследования является разработка методического подхода и его апробация для реализации стратегии диверсификации ресторанного бизнеса на региональном рынке. Предметом исследования выступает организационно-управленческая деятельность по реализации стратегии диверсификации предприятия общественного питания в процессе создания ресторана нового формата. Разработан методический подход в форме алгоритма для предприятий общественного питания, диверсифицирующих свою деятельность, позволяющий компаниям экономить все виды ресурсов на нецелевых действиях и повышающий устойчивость и эффективность бизнеса. / The purpose of the study is to develop a methodological approach and test it for the implementation of a strategy for the diversification of the restaurant business in the regional market. The subject of the study is the organizational and managerial activities for the implementation of the strategy of diversification of the catering enterprise in the process of creating a restaurant of a new format. A methodological approach has been developed in the form of an algorithm for public catering enterprises that diversify their activities, which allows companies to save all types of resources on non-targeted actions and increases the stability and efficiency of the business.

Background: Social media has revolutionized the restaurant industry, and it plays a significant role by changing and offering new ways to engage with restaurant customers and build stronger customer relationships, market their products and services, and acquire new customers, manage restaurant reputation, enhance brand awareness, and stay competitive in an increasingly digital world. Even though some restaurants recognize and utilize the potential of social media to deliver the above benefits, still there are some restaurants that have outdated social media accounts or completely inactive in social media. Therefore, this would be an interesting case study area that needs to explore what kind of role played by social media on SMRBs by representing both sectors (SMAs and SMINs) and how they survive in the market competition while experience the challenges of being active or inactive in social media. Purpose: The purpose of this study aims at understanding the current social media role of SMRBs by investigating restaurant owners’ attitude towards using social media, how these restaurants utilize social media, how social media influences their restaurant business performance, discover the unique challenges face by SMAs and SMINs.  Method: This study adopts qualitative research method with multiple case study approach. Togather data, semi-structured interviews with open-ended questions were conducted with seven small and medium-sized restaurants owners in Östersund, Sweden. Conclusions: The conclusions revealed that SMRBs are aware of the potential in using social media, but they are still not fully using its possibilities and opportunities due to the challenges they face. Additionally, it has been noticed that social media has played a recognizable role for SMAs to survive in the competitive market. But considering SMINs which mostly rely on traditional WOM and their reputation, social media does not have any influence on achieving their business accomplishments or play any role for them to survive in the competitive market. By Applying RBV theory SMRBs can reach the competitive advantage and long-term success using VRIN resources. / <p> 2024-01-19</p>

No description available.

Pandemin har en stor påverkan på arbetsmarknaden där de som drabbats hårdast av pandemin är hotell- och restaurangbranschen. Arbetsplatsen har en stor påverkan på den anställdes kompetensutveckling och hälsa. Kompetensutveckling har uppmärksammats som betydelsefullt på arbetsplatsen eftersom detta resulterar i engagerade anställda, högre ekonomisk omsättning i företaget samt ett främjande inlärningsklimat. Därför är det betydelsefullt att undersöka hur ledare bemöter utmaningar inom hotell- och restaurangbranschen såsom pandemin, personalomsättningen samt utvecklingen som sker inom företaget. Syftet med studien var att beskriva ledares erfarenheter av hälsa och kompetensutveckling inom hotell- och restaurangbranschen under pandemin. Studiens teoretiska referensram och pedagogiska utgångspunkt är det anpassnings- och utvecklingssinriktade lärandet, där hälsoteorin KASAM tillåter studiens hälsoaspekter träda fram. För att svara på studiens syfte har elva ledare från olika hotell och restauranger deltagit i semistrukturerade intervjuer. Det insamlade materialet utifrån intervjuerna analyserades sedan genom en konventionell kvalitativ innehållsanalys. Resultatet visade att sociala sammanhang på arbetsplatsen under pandemin främjar kompetensutveckling och god hälsa, stress och krav på arbetet påverkar hälsan negativt, att planerat eller påtvingad kompetensutveckling inte alltid är hållbart utan endast ett medel för ett större mål. Konklusionen är att sociala relationer har en positiv påverkan på både kompetensutvecklingen och hälsan. Om lärandet upplevs meningsfullt, hanterbart och begripligt anses det indirekt vara hälsofrämjande. Den kompetensutveckling som sker påtvingat har visats påverka hälsan negativt. Avslutningsvis anses ledarnas kompetensutveckling och hälsa vara en process, vars erfarenheter upplevs påfrestande av den pandemiska kontexten. / The pandemic has a major impact on the labor market, and the hotel and restaurant business has been the most affected. The workplace has a big impact on the employee's skills development and health. Skills development has been found to be a significant contributing factor within different companies. This results in engaged employees, higher financial turnover and a promoting learning climate. Therefore, it was of importance to study how leaders respond to challenges within the hotel and restaurant business. Business such as the pandemic context, staff turnover and the development that takes place within the company. The aim of this study was to describe leaders experiences of health and skills development in the hotel and restaurant business during the pandemic. The study's theoretical frame and pedagogical view is: The Developmental and adaptive learning and SOC. To answer the study's aim, eleven leaders from different hotels and restaurants participated in semi-structured interviews. The findings suggest that social contexts within the workplace during the pandemic promote skills development and good health. Furthermore, stress and imposed work demands has a negative impact on health, where planned or forced skills development is not viewed as sustainable. In conclusion, social relationships are positively associated with skills development and health. Additionally, if the learning is experienced as meaningful, manageable and comprehensible, it is indirectly considered to be health-promoting. The skills development that is forced has shown a negative effect on health. Finally, the interdisciplinary basis of this study is considered to have contributed new and original knowledge about skills development and health in a pandemic context.

Операционная деятельность играет значительную роль в формировании конечного финансового результата коммерческой организации. Поэтому планирование операционной деятельности является актуальной задачей. Цель магистерской диссертации заключается в совершенствовании планирования операционной деятельности сети ресторанов. Для достижения цели поставлены следующие задачи: обобщение теоретических аспектов планирования деятельности коммерческой организации; выявление особенностей ресторанного бизнеса и анализ действующей практики планирования операционной деятельности; разработка методики планирования операционной деятельности сети ресторанов. Научная новизна исследования заключается в разработке модели планирования операционной деятельности сети ресторанов, направленной на увеличение суммы прибыли и повышение эффективности деятельности организации. Предложено использование нормативного метода для планирования операционной деятельности сети ресторанов. Практическая значимость исследования заключается в возможности использования предложенного инструментария для планирования операционной деятельности сети ресторанов, что создает предпосылки для увеличения суммы прибыли положений и повышения эффективности их деятельности. Использование нормативного метода планирования позволит выявить «узкие» места в работе ресторанов, оптимизировать расходы организации, повысить качество использования ресурсов, составить план мероприятий по повышению эффективности. / Operational activity plays a significant role in shaping the final financial result of a commercial organization. Therefore, planning operating activities is an important task. The purpose of the master's thesis is to improve the planning of the operating activities of the restaurant chain. To achieve the goal, the following tasks were set: generalization of the theoretical aspects of planning the activities of a commercial organization; identifying features of the restaurant business and analysis of current practice planning activities; development of methods for planning the operating activities of the restaurant chain. Research work is to develop models of planning the operating activities of a network of restaurants. The proposed use of regulatory parameters for planning the operating activities of a network of restaurants. The practical significance of the study lies in the possibility of using the proposed toolkit for planning the operating activities of a network of restaurants, which creates prerequisites for increasing the amount of profit provisions and increasing the efficiency of their activities. The use of a regulatory planning method will make it possible to identify “bottlenecks” in the work of restaurants, optimize the expenses of the organization, improve the quality of resource use, draw up an action plan for improving efficiency.

В данной работе изучены ИТ-технологии в ресторанном бизнесе, изучены виды и особенности электронных меню, представленных на рынке, сравнены их функционалы, построена полная модель ресторана «Дубровин», проанализированы существующие бизнес-процессы на рассматриваемом предприятии, построены модели as-is, to-be, разработан календарный план-график внедрения электронного меню, построена системно-динамическую модель обслуживания гостей в ресторане, оценена экономическая эффективность внедрения электронного меню. Практическая значимость исследования заключается в возможности применения спроектированного электронного меню в качестве эффективного инструмента автоматизации заказов в ресторане. / In this master's thesis, IT technologies in the restaurant business were studied, the types and features of electronic menus presented on the market were studied, their functionals were compared, the full model of the Dubrovin restaurant was built, existing business processes at the enterprise under consideration were analyzed, models as-is, to –be were built, a calendar schedule for introducing an e-menu has been developed, a system-dynamic model of serving guests in a restaurant has been built, and the economic efficiency of introducing an e-menu has been evaluated. The practical significance of the study lies in the possibility of using the designed electronic menu as an effective tool for automating orders in a restaurant.

觀察國內連鎖服務業近二十年來的發展，由於台灣生活水準的提高，服務業也更為精緻化、多元化，除了本土的連鎖服務業種類與品牌日亦增加，也有愈來愈多的跨國連鎖服務業透過合資、授權或在台設立分公司的方式進入台灣市場。以目前國內連鎖餐飲業的發展情況來看，已有不少跨國企業成功將餐飲文化與標準化餐飲管理技術帶入台灣，包括麥當勞與肯德基、T.G.I. Friday’s、摩斯漢堡、Afternoon Tea、Cold Stone，Burger King等，這些國外品牌成功的融合台灣在地文化在台灣市場穩定發展，並促使台灣餐飲業更注重消費者的感受與服務品質。 然而，國外企業要進入台灣市場必定會面臨一些環境差異的挑戰，因此許多國際品牌選擇以合資的方式和本地企業合作以順利擴張其品牌營運範圍。國內亦有不少企業集團以合資方式和名國際品牌合作發展新事業，一方面能學習到國外品牌企業之經營知識技術，並獲得品牌知名度的優勢；另一方面則可善用集團內部的資源。相較於自行發展品牌進入不熟悉的領域，此種做法能減少風險並增加效率。然而，由於合資的原故，新事業的發展必然也會受到國外企業的牽制與規範，從初期技術轉移、經營模式到未來的策略選擇方面，可能都會面臨一些困難與挑戰。 　　本研究以本地企業和國際品牌企業合資引進國外品牌，並建立新事業之過程做為主軸，以組織學習的觀點探究其新事業營運模式之建立過程。本研究主要獲得以下結論： 1. 台灣企業以國際合資方式引進國外品牌建之新事業，初期團隊的經營幹部大部分由台灣母公司指派，且組織扁平化。 2. 以合資方式引進國外品牌的新事業享有當地與海外母公司的雙重資源，在品牌理念方面深受外資企業的影響，但在經營管理方面則會融合兩方的特色。 3. 國際合資新事業的初期籌備著重於向品牌方學習相關的知識技術，是以模仿學習為主，之後則會從經驗中學習，配合環境做出調整。 4. 在新事業建立初期，若國外品牌方能夠提供教育訓練或提供人力於營運當地協助，將有助於合資新事業快速學習知識並建立營運模式。而長期經營則有賴良好的溝通機制使得雙方的知識交流能持續不斷。 5. 國際合資新事業由於引進品牌在當地經營，在不違背國外品牌企業的限制下，會做適度的在地化，也因產生創新。以相關多角化發展合資新事業的企業，由於集團內部的互補資源較多，將有助於合資新事業創新的產生。 / With the improving standard of living in Taiwan, the chain-store industry has become more delicate and more diverse. The number of local chain-store brands has increased, and more and more multinational chain services companies have entered Taiwan market with the forms of joint ventures, licensing or setting up branches. Many multinational companies have successfully brought the food cultures and the food management technology into Taiwan, such as McDonald's, Kentucky Fried Chicken, TGI Friday's, Mos Burger, Afternoon Tea, Cold Stone, Burger King, etc. These foreign brands have successful adapted the Taiwanese culture and have been developing stably in Taiwan. They also have inspired Taiwan's restaurants to pay more attention to the feelings of consumers and the service quality. However, due to the differences of market natures, foreign enterprises face some challenges as they enter the Taiwan market. For the reason, many international brands set up joint ventures with local enterprises to expand their business territory. Some domestic enterprises also develop their new businesses through international joint ventures. In this way, they not only can learn knowledge and skills from the foreign brands, but also can utilize their intra-group resources. By establishing international joint ventures reduce risk and increase efficiency, the domestic enterprises want to enter an unfamiliar area. New business development, however, will necessarily be restricted by the foreign enterprises, from the initial transfer of technology, operational strategy, and the future choice, and this development may face some difficulties and challenges. The study focuses on the process of the domestic enterprises when they build new business with international joint ventures. The main literature in this study includes international new business venture, organizational learning, and creative value. There are several conclusions from the study: 1. The organization of the initial team of the Taiwanese enterprises which builds the brand new business through international joint venture is flat. Most of the management cadres of the initial team come from the Taiwan’s parent company.   2. The new business which introduces foreign brand with international joint ventures enjoys the dual resources, the brand concept will influence deeply by foreign company, but the management will be integrated in the operating characteristics of the two sides. 3. International new business venture learn knowledge from the brand company at early stage, focusing on learning from imitation, but later would learn from experience, and adapt to the environment. 4. If the foreign brands are able to provide education, training or providing manpower to assistant in Taiwan, the new business venture will learn quickly and easy to establish the business model. The long-term business relies on good communication mechanism to allow the exchange of knowledge of both sides continuously. 5. International joint venture will localize, but not violate the constraints of foreign brands, so it produces innovation. The companies which develop joint new business ventures with related diversification are easy to produce innovation because there are more complementary resources in the companies.

荷塘月色餐廳商業計畫書 / Lotus Pond Vegetarian Restaurant Business Plan

В выпускной квалификационной работе проанализирована динамика развития ресторанной культуры, а также рынок общепита г. Екатеринбурга. Выявлены модели потребительского поведения жителей города, а также факторы, влияющие на их выбор. Работа совмещает классический подход психографического анализа потребительского поведения с изучением существующих на рынке общественного питания трендов, что формирует определённую новизну исследования. / In the final qualifying work, the dynamics of the development of restaurant culture, as well as the catering market of Yekaterinburg, are analyzed. The models of consumer behavior of city residents, as well as factors affecting their choice, are identified. The work combines the classical approach of psychographic analysis of consumer behavior with the study of trends existing in the catering market, which forms a certain novelty of the study.