1. FastCeviche Final Presentation Patricia Silva Javier Verme November 2006 BAEN 580B

2. The Project Restaurant Chain Peru Specialized in Ceviche Fast Food concept

3. 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

4. The Problem Top priorities of potential customer Cleanliness & Freshness Price (S/.) 2519 15 10

5. The Problem Available options Price (S/.) Cleanliness & Freshness 2519 10 Opportunity A B 15 C D

6. The Problem Why? Business Model of traditional cevicherias Food SuppliersKitchen RestaurantCustomers Food SuppliersKitchen RestaurantCustomers

7. The Solution FastCeviches Business model Opportunity Food SuppliersKitchenRestaurant Customers Delivery Food SuppliersKitchen RestaurantCustomers Food SuppliersKitchen RestaurantCustomers

9. Serving Area Small Kitchen Customer Area The Restaurant

10. Cold / Raw area Warm / cooked area Working table Pans The Kitchen Centralized KitchenSmall Kitchen

11. The Market DistrictRestaurantsCevicheriasFast Food La Molina3584 Surco831412 San Isidro10110 Miraflores1561812 TOTAL3755038

12. The Market Demand estimated by experts 40-250 Capacity 15 seats / ½ hr x 5 hrs = 150 / day TARGET PER RESTAURANT 50 customers / day achieved in the 6 th month Rapid expansion

13. Financials - Income

14. Sensitivity Analysis

19. Cash Flow Analysis Investment in 3 New Restaurants Total Investment US$ 75,587

20. Conclusions New business model achieving economies of scale Good price-cleanliness relationship Recover investment: 2.5 years Potential for expansion

21. Q & A If you visit Peru, try ceviche at FastCeviche…