Business Idea
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Buongiorno Cais is a proposed new restaurant concept that would offer breakfast 24/7 with a variety of international breakfast options, providing a unique dining experience different from what customers have experienced previously. The restaurant would serve several types of international breakfast foods throughout the day and night to offer customers a new experience focused only on breakfast options.
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Canvas Model
This document provides information about an entrepreneurship and business plan project for a cafe called Buongiorno Cais. It lists key aspects of the cafe's target customers including young people, tourists, families and foodies. It also outlines some of the cafe's offerings such as being open 24 hours and providing an international selection of food. Finally, it lists various expenses involved in running the cafe like meals, fees, rents, salaries, suppliers, marketing, and banking.
Top 10 lessons learned buongiorno
This document outlines lessons learned from a business plan project for Boungiorno Cais, an Italian breakfast and brunch restaurant. Key lessons include: obtaining initial external funding, developing strong supplier relationships, validating the customer concept, catering to demand for new food experiences, attracting a young nighttime customer base, relying on word-of-mouth advertising, adapting the business model, offering breakfast foods at dinner time, competing at different times of day, and expanding revenue sources like home delivery.
CV Francis Dumesnil word
Francis Dumesnil has 9 years of experience in the catering industry in London, including roles as Assistant General Manager and Restaurant Manager. He has excellent knowledge of food, wine, sales, budgets, and staff management. He is reliable, hard-working, and able to adapt to new challenges. He holds a personal license and first aid certification.
Creative mice 2016
Creative Mice is the team of enthusiastic and passionate events people, who believes that every client and business deserves good ideas to create the symbiotic relationship between you and your target audience. On our end, we consistently research and seek for new knowledge to provide good ideas to make every project unique, approaching the market in different ways.
Chantelle Hardenburg C.V
Chantelle Margaret Hardenburg has over 25 years of experience in customer service roles in the pharmacy industry. She has held various roles such as a front shop sales assistant, receptionist, office clerk, and childminder. Her experience includes responsibilities like handling medical aid queries, sales, stock management, data entry, and personal assistance. She lists references from her various employers. Hardenburg completed grade 11 at Western High School and is hardworking, organized, and adapts well to new environments.
Sean C.V 2
Sean Lawrence has over 15 years of experience in various care roles supporting individuals with disabilities and mental health needs. He has strong communication skills, can work independently or as part of a team, and is capable of working under pressure to meet deadlines. Currently he works at My Choice Children's Home supporting young people with daily living skills and is studying for his QCF Level 3 qualification.
Personas and Empathy Map
This document contains profiles for four different customer segments: Young People, Tourists, Families, and Foodies.
For each segment, it provides personal and professional objectives, a description of a typical day, and a profile description. It also includes empathy maps that describe what is important to each segment from their perspective in terms of wants, needs, and experiences related to dining out.
The customer segments are: Young People (Joana Teixeira), Tourists (Susan Collins), Families (Teixeira Family), and Foodies (Jane Sullivan). Each profile provides insights for better understanding these groups and their priorities when choosing restaurants.
SWOT and TAM, SAM, SOM
This document contains information about an entrepreneurship and business plan project for Boungiorno Cais. It includes a ranking of hypotheses for the business model based on impact and probability of invalidity. There are also SWOT analyses for three concepts: Boungiorno Cais, an Italian Restaurant in Lisbon, and a Traditional Bakery. Market size calculations are provided for Boungiorno Cais targeting tourists and residents in Lisbon.
Recommended
Canvas Model
This document provides information about an entrepreneurship and business plan project for a cafe called Buongiorno Cais. It lists key aspects of the cafe's target customers including young people, tourists, families and foodies. It also outlines some of the cafe's offerings such as being open 24 hours and providing an international selection of food. Finally, it lists various expenses involved in running the cafe like meals, fees, rents, salaries, suppliers, marketing, and banking.
Top 10 lessons learned buongiorno
This document outlines lessons learned from a business plan project for Boungiorno Cais, an Italian breakfast and brunch restaurant. Key lessons include: obtaining initial external funding, developing strong supplier relationships, validating the customer concept, catering to demand for new food experiences, attracting a young nighttime customer base, relying on word-of-mouth advertising, adapting the business model, offering breakfast foods at dinner time, competing at different times of day, and expanding revenue sources like home delivery.
CV Francis Dumesnil word
Francis Dumesnil has 9 years of experience in the catering industry in London, including roles as Assistant General Manager and Restaurant Manager. He has excellent knowledge of food, wine, sales, budgets, and staff management. He is reliable, hard-working, and able to adapt to new challenges. He holds a personal license and first aid certification.
Creative mice 2016
Creative Mice is the team of enthusiastic and passionate events people, who believes that every client and business deserves good ideas to create the symbiotic relationship between you and your target audience. On our end, we consistently research and seek for new knowledge to provide good ideas to make every project unique, approaching the market in different ways.
Chantelle Hardenburg C.V
Chantelle Margaret Hardenburg has over 25 years of experience in customer service roles in the pharmacy industry. She has held various roles such as a front shop sales assistant, receptionist, office clerk, and childminder. Her experience includes responsibilities like handling medical aid queries, sales, stock management, data entry, and personal assistance. She lists references from her various employers. Hardenburg completed grade 11 at Western High School and is hardworking, organized, and adapts well to new environments.
Sean C.V 2
Sean Lawrence has over 15 years of experience in various care roles supporting individuals with disabilities and mental health needs. He has strong communication skills, can work independently or as part of a team, and is capable of working under pressure to meet deadlines. Currently he works at My Choice Children's Home supporting young people with daily living skills and is studying for his QCF Level 3 qualification.
Personas and Empathy Map
This document contains profiles for four different customer segments: Young People, Tourists, Families, and Foodies.
For each segment, it provides personal and professional objectives, a description of a typical day, and a profile description. It also includes empathy maps that describe what is important to each segment from their perspective in terms of wants, needs, and experiences related to dining out.
The customer segments are: Young People (Joana Teixeira), Tourists (Susan Collins), Families (Teixeira Family), and Foodies (Jane Sullivan). Each profile provides insights for better understanding these groups and their priorities when choosing restaurants.
SWOT and TAM, SAM, SOM
This document contains information about an entrepreneurship and business plan project for Boungiorno Cais. It includes a ranking of hypotheses for the business model based on impact and probability of invalidity. There are also SWOT analyses for three concepts: Boungiorno Cais, an Italian Restaurant in Lisbon, and a Traditional Bakery. Market size calculations are provided for Boungiorno Cais targeting tourists and residents in Lisbon.
Apresentação hipóteses
This document outlines hypotheses for Buongiorno Cais, a proposed 24-hour breakfast restaurant in Cais do Sodré, Lisbon. It describes 10 hypotheses that will be tested through customer interviews to validate key aspects of the business model, including: determining customer interest in a 24-hour breakfast concept; identifying preferred locations, menu items, and pricing; and assessing willingness to use payment passes or daily specials. Testing will involve interviewing 40 people for each hypothesis and analyzing their responses to establish validity.
Briefings
The document summarizes interviews conducted with 33 people regarding their opinions on a proposed new restaurant concept. Key aspects of the concept mentioned are that it would serve breakfast all day, be open 24 hours, and focus on healthy food options. Many interviewees expressed interest in the 24/7 availability and healthy options. Some also valued amenities like Wi-Fi, parking, and TVs. Location preferences included Cais do Sodré and Saldanha.
Inquérito
This survey is collecting feedback about a proposed restaurant concept that would serve breakfast foods all day long. It asks respondents about their gender, age, interest in a breakfast-focused restaurant, preference for a 24-hour restaurant location, how much they are willing to pay, how often they eat out, and their reasons for visiting this restaurant. The survey aims to determine customer interest and preferences to help decide if opening this unique breakfast restaurant is viable.
Apresentação final
This document presents a business plan for Buongiorno Cais, a breakfast-only restaurant concept. The team developing the concept includes students from Católica-Lisbon School of Business and Economics. The plan outlines the concept, target customer segments of families, foodies, tourists and youngsters. It discusses the marketing and financial plan, including projected sales, costs, cash flows and break even points for the first three years of operation under positive, baseline and negative scenarios. The document concludes with an alternative sales scenarios analysis and a thank you.
Cost Structure
This document discusses an entrepreneurship and business plan class taught in spring 2013/2014 by professors João Trigo da Roza and António Lucena de Faria. It contains a model canvas version 3, information about the class' Facebook page, and the financial business model.
Value Chain and Processes
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Apresentação mvp
This document discusses the business plan and revenue model for Buongiorno, an Italian restaurant. It outlines four potential revenue streams: 1) Take-away service, 2) Pre-paid cards, 3) Referrals from gyms and hotels, and 4) Advertising in Time Out magazine. For each stream, it proposes validating customer interest through surveys or meetings with partners to determine feasibility of incorporating that stream. The overall goal is to test different aspects of the business model to refine the startup's revenue model canvas.
Channels and Relationships
This document outlines the communication and sales channels for a startup restaurant called Buongiorno Cais. It details several free channels like social media and word-of-mouth advertising as well as paid channels like Google AdWords. Specific targets are outlined for each channel, such as gaining 50 Facebook likes in the first month and getting 5 clicks per day from AdWords. Partnerships with local gyms, hotels, and tourist sites are also discussed to promote Buongiorno Cais. The document concludes with some initial customer segmentation and metrics like a 35% conversion rate from visitors to customers.
Interview
This document summarizes an interview conducted as market research for a proposed 24-hour restaurant called Buongiorno Cais in Portugal. The interview is divided into three parts: an introduction and presentation about the restaurant concept, questions to assess if the interviewee fits the target demographic and habits, and hypothetical scenarios to understand preferences. Key details gathered include demographic information, dining out frequency and preferences, as well as rankings of potential restaurant locations and usefulness of a 24-hour dining option. The interviewee is also given the opportunity to provide additional feedback or stay informed on the project's development.
Value Curve and Landing page
The document summarizes research conducted for a business plan project. It includes a value curve chart showing customer ratings of different food businesses and an interview breakdown. Fifteen interviews were conducted with customers of varying ages and gender. Key findings from the interviews showed that customers wanted Wi-Fi, online menus, healthy food options, allergen information, and preferred riverside locations.
Hypothesis Testing
This document outlines hypotheses for Buongiorno Cais, a proposed 24-hour breakfast restaurant in Cais do Sodré, Lisbon. It describes 10 hypotheses that will be tested through customer interviews to validate key aspects of the business model, including:
1) Determining customer interest in a 24-hour breakfast restaurant through interviews.
2) Assessing customer preferences for breakfast foods over other meals through menu choices.
3) Validating the proposed Cais do Sodré location through ranked location preferences.
The document provides a framework for testing the hypotheses through planned customer interviews.
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Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
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Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
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This document outlines hypotheses for Buongiorno Cais, a proposed 24-hour breakfast restaurant in Cais do Sodré, Lisbon. It describes 10 hypotheses that will be tested through customer interviews to validate key aspects of the business model, including: determining customer interest in a 24-hour breakfast concept; identifying preferred locations, menu items, and pricing; and assessing willingness to use payment passes or daily specials. Testing will involve interviewing 40 people for each hypothesis and analyzing their responses to establish validity.
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The document summarizes interviews conducted with 33 people regarding their opinions on a proposed new restaurant concept. Key aspects of the concept mentioned are that it would serve breakfast all day, be open 24 hours, and focus on healthy food options. Many interviewees expressed interest in the 24/7 availability and healthy options. Some also valued amenities like Wi-Fi, parking, and TVs. Location preferences included Cais do Sodré and Saldanha.
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This survey is collecting feedback about a proposed restaurant concept that would serve breakfast foods all day long. It asks respondents about their gender, age, interest in a breakfast-focused restaurant, preference for a 24-hour restaurant location, how much they are willing to pay, how often they eat out, and their reasons for visiting this restaurant. The survey aims to determine customer interest and preferences to help decide if opening this unique breakfast restaurant is viable.
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This document presents a business plan for Buongiorno Cais, a breakfast-only restaurant concept. The team developing the concept includes students from Católica-Lisbon School of Business and Economics. The plan outlines the concept, target customer segments of families, foodies, tourists and youngsters. It discusses the marketing and financial plan, including projected sales, costs, cash flows and break even points for the first three years of operation under positive, baseline and negative scenarios. The document concludes with an alternative sales scenarios analysis and a thank you.
Cost Structure
This document discusses an entrepreneurship and business plan class taught in spring 2013/2014 by professors João Trigo da Roza and António Lucena de Faria. It contains a model canvas version 3, information about the class' Facebook page, and the financial business model.
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Channels and Relationships
This document outlines the communication and sales channels for a startup restaurant called Buongiorno Cais. It details several free channels like social media and word-of-mouth advertising as well as paid channels like Google AdWords. Specific targets are outlined for each channel, such as gaining 50 Facebook likes in the first month and getting 5 clicks per day from AdWords. Partnerships with local gyms, hotels, and tourist sites are also discussed to promote Buongiorno Cais. The document concludes with some initial customer segmentation and metrics like a 35% conversion rate from visitors to customers.
Interview
This document summarizes an interview conducted as market research for a proposed 24-hour restaurant called Buongiorno Cais in Portugal. The interview is divided into three parts: an introduction and presentation about the restaurant concept, questions to assess if the interviewee fits the target demographic and habits, and hypothetical scenarios to understand preferences. Key details gathered include demographic information, dining out frequency and preferences, as well as rankings of potential restaurant locations and usefulness of a 24-hour dining option. The interviewee is also given the opportunity to provide additional feedback or stay informed on the project's development.
Value Curve and Landing page
The document summarizes research conducted for a business plan project. It includes a value curve chart showing customer ratings of different food businesses and an interview breakdown. Fifteen interviews were conducted with customers of varying ages and gender. Key findings from the interviews showed that customers wanted Wi-Fi, online menus, healthy food options, allergen information, and preferred riverside locations.
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This document outlines hypotheses for Buongiorno Cais, a proposed 24-hour breakfast restaurant in Cais do Sodré, Lisbon. It describes 10 hypotheses that will be tested through customer interviews to validate key aspects of the business model, including:
1) Determining customer interest in a 24-hour breakfast restaurant through interviews.
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Business Idea
- 1. Buongiorno Cais Entrepreneurship and Business plan Spring 2013/2014 Professors: João Trigo da Roza & António Lucena de Faria Claudia Seidenstricker 152113370 Gonçalo Carreteiro 152113342 Liat Schliesser 152113318 Pedro Guerreiro 152113317
- 2. Top 10 ideas • Breakfast 24/7 • Taxi Bus • Chocolate Lovers • Home deliveries • Sports Restaurant • Electric Bikes • Food Wall • Stationery take away • New Helmet • Cooler pillow for drivers
- 3. New experience (only breakfast); Different from what you have experienced until now; Unique vision (several international breakfasts). The idea! • Buongiorno cais – new restaurant, • new concept.
- 4. What you can expect from Buongiorno: