PLANO DE NEGÓCIO DE UMA MARMITARIA FUNCIONAL NA CIDADE DE CAMPO GRANDE

Abstract

Taking time to prepare meals for the week is not an easy act. It is common that during this process, the concern with the quality of food is put aside, so that one more tiring task of the week makes room for an extra period of leisure or rest. Aware of this, Brazilians are resorting to food services via delivery, so that meals such as lunch and dinner, the basic foods and nutrients for the human body, do not make room for snacks, fried foods, or extremely industrialized foods. In addition, with the ease of access to the internet, and the wide dissemination of content related to health care, the importance given to this aspect is becoming ever greater, and the investment made by the population for such care, too. These factors make the search for and production of nutritionally balanced meals, which are far from the common “made dish” found in most restaurants, to be increasing, opening a sector in the food market with plenty of opportunity for growth. This field is already being well explored, with dozens of new establishments following this trend of serving nutritionally balanced lunchboxes. However, to facilitate production, the most common is that the options for quantities and varieties are limited. With the aim of taking this supply of healthy and affordable meals to the consumer, the idea of carrying out a business plan for a personalized functional lunchbox, called “ESP Marmitaria Funcional” arose. In order to meet several different goals related to healthy eating, whether they are related to aesthetics, health or even performance (by athletes, amateurs or professionals), "ESP" thinks of differentiating itself from the others by investing in a basic principle of science regarding food and the human body, that each individual is unique, therefore, their food must be thought of for each aspect of the daily life of this being, thus differing from the others. This work aims to analyze the scenario of implementation of this company in the city of Campo Grande, Mato Grosso do Sul, through a survey of consumption intention and economic-financial feasibility, through the preparation of a business plan. The results obtained were satisfactory, despite raising questions about the financial factor and the suitability of the project.