FastCeviche

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/.)
5
The Problem

• Available options

Cleanliness Freshness
Opportunity
A
B
C
Price (S/.)
25
19
10
15
D
6
The Problem

• Why?
• Business Model of traditional cevicherias

Food Suppliers
Kitchen
Restaurant
Customers
Food Suppliers
Kitchen
Restaurant
Customers
7
The Solution

• FastCeviches Business model

Opportunity
8
(No Transcript)
9
The Restaurant
10
The Kitchen
Centralized Kitchen
Small Kitchen
Cold / Raw area
Pans
Working table
Warm / cooked area
11
The Market
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 6th month
• Rapid expansion

13
Financials - Income
14
Sensitivity Analysis
15
Sensitivity Analysis
16
Sensitivity Analysis
17
Sensitivity Analysis
18
Sensitivity Analysis
19
Cash Flow Analysis
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