Fatores chaves para viabilidade econômica de um processo de franqueamento de empresa alimentícia do tipo restaurante

Abstract

This work aims to identify key factors for the economic and financial viability of a food franchise business. Observing the growth of the franchising system, and its advantages in relation to know-how and stability in the market, as well as the use of a single brand, many investors opt for this alternative due to its facilities and mainly to the fact that the system offers options for business expansion using, in most cases, a low investment value. The advantages are also for the franchisor, as it manages to reach faster a larger share of the market and with less investment. For this study, the perspective of the franchisor was adopted, in order to calculate the initial viability of the process of opening a unit in a franchise model. This study was carried out in an existing company, located in the city of Ponta Grossa-PR. The key factors are the most sensitive variables in the project in question, so knowing which variables can make the project unfeasible is of great importance in decision making for its execution. To assist in this decision making economic engineering methods were used such as: NPV (Net Present Value), IRR (Internal Rate of Return) and payback. After applying these methods, a sensitivity analysis was carried out, varying the base scenario, and then scenario analysis was carried out, using five distinct scenarios: two pessimistic, one realistic and two optimistic With the results obtained through the economic and financial indicators and the interpretation of the results of the sensitivity analyzes and scenarios, the key factors were listed for the viability of the franchise process of the food company of the restaurant type in question, these factors are: total monthly revenue, raw material cost, cost of employees and rent.