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FastCeviche Final Presentation Patricia Silva Javier Verme November 2006 BAEN 580B
The Project Restaurant Chain Peru Specialized in Ceviche Fast Food concept
Ceviche 1 of the 3 favourite dishes In the same way Americans eat hamburgers, Peruvians eat Ceviche (Acurio, 2006) Characteristics Cold fish salad Effect of key lime on fish
The Problem Top priorities of potential customer Cleanliness & Freshness Price (S/.)
The Problem Available options Price (S/.) Cleanliness & Freshness Opportunity A B 15 C D
The Problem Why? Business Model of traditional cevicherias Food SuppliersKitchen RestaurantCustomers Food SuppliersKitchen RestaurantCustomers
The Solution FastCeviches Business model Opportunity Food SuppliersKitchenRestaurant Customers Delivery Food SuppliersKitchen RestaurantCustomers Food SuppliersKitchen RestaurantCustomers
Serving Area Small Kitchen Customer Area The Restaurant
Cold / Raw area Warm / cooked area Working table Pans The Kitchen Centralized KitchenSmall Kitchen
The Market DistrictRestaurantsCevicheriasFast Food La Molina3584 Surco San Isidro10110 Miraflores TOTAL
The Market Demand estimated by experts Capacity 15 seats / ½ hr x 5 hrs = 150 / day TARGET PER RESTAURANT 50 customers / day achieved in the 6 th month Rapid expansion
Financials - Income
Cash Flow Analysis Investment in 3 New Restaurants Total Investment US$ 75,587
Conclusions New business model achieving economies of scale Good price-cleanliness relationship Recover investment: 2.5 years Potential for expansion
Q & A If you visit Peru, try ceviche at FastCeviche…
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