Restaurante de hábitos saludables

Abstract

The degree project sought to evaluate the feasibility of creating a restaurant specialized in healthy menus in a physical location in the Kennedy district in the city of Bogotá D.C. The study focused on analyzing the demand for healthy food options, identifying the main market trends and designing a business model aimed at promoting balanced and sustainable eating habits. To this end, an analysis was developed that included market, technical, administrative and financial studies. This approach made it possible to determine the feasibility of the project, considering key aspects such as existing supply, demand behavior, competition, operating costs and projected profitability. The analysis of the environment showed a favorable context for the project, highlighting a population interested in consuming quality products, despite facing challenges such as inflation in the gastronomic sector. The proposed restaurant differentiated itself by offering nutritious menus, prepared with fresh and quality ingredients, aimed at promoting a balanced and conscious diet. The results obtained showed the existence of a growing market interested in healthy alternatives, which supports the viability of the project and its potential to consolidate itself as a reference in the healthy food sector in the locality of Kennedy.