Case

Ondernemingsplan lunchroom

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Course
FBM Food And Beverage Management (FBM)

Institution
Hogeschool Tio (Tio)

Gedurende het vak FBM heb ik, Lotte Spindler, hard gewerkt aan dit ondernemingsplan. Voor het vak Food & Beverage Manegement aan de Hogeschool Tio Rotterdam kreeg ik de opdracht om een vernieuwend ondernemingsplan te schrijven. Hieruit vormde zich een goed concept; Boutique Lot. Een concept dat ...

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Uploaded on February 4, 2021
Number of pages 76
Written in 2020/2021
Type Case
Professor(s) R. de jong
Grade 7-8

kerngebieden
ondernemen
concept beschrijving
bestemmingsplan
handelsnaam en logo
ondernemersvorm
menukaart
exploitatiebegroting
kostenprijsberekening
gerechten
dranken
kvk
verzekeringen
wet en regelge

Institution
Hogeschool Tio (Tio)
Education
Hotel- En Eventmanagement
Course
FBM Food And Beverage Management (FBM)

lottespindler

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Lot Boutique
Lotte Spindler
HEM2
Ron De Jong

, Lotte Spindler

Inhoudsopgave

VOORWOORD......................................................................................................................................... 4

KERNGEBIED 1: ONDERNEMEN ....................................................................................................... 5

1.1 MOTIVATIE ONDERNEMER ................................................................................................................... 5
1.1 PERSOONLIJKE INFORMATIE .................................................................................................................. 5
1.2 CONCEPTBESCHRIJVING ONDERNEMING ........................................................................................... 5
1.2 CONCEPT BESCHRIJVING ....................................................................................................................... 5
1.3 VESTIGINGSPLAATS EN BESTEMMINGSPLAN ........................................................................................ 7
1.4 HANDELSNAAM EN LOGO ..................................................................................................................... 8
1.5 ONDERNEMERSVORM ............................................................................................................................ 8
...................................................................................................................................................................... 9
1.6 MENUKAART.......................................................................................................................................... 9
1.7 VOORLOPIGE EXPLOITATIEBEGROTING ............................................................................................. 9
1.7.1 KOSTENPRIJSBEREKENING .................................................................................................................. 9
GERECHTEN ................................................................................................................................................. 9
DRANKEN .................................................................................................................................................. 10
1.7.2 VOORLOPIGE EXPLOITATIEBEGROTING ........................................................................................... 12
1.8 ADMINISTRATIEVE HANDELINGEN .................................................................................................. 12
1.81 INSCHRIJVING KVK ............................................................................................................................ 12
1.82 VERZEKERINGEN ................................................................................................................................ 12
1.9 WET-EN REGELGEVING ....................................................................................................................... 13
1.9.1 DRANK-EN HORECAWET .................................................................................................................. 13
1.9.2 WET BIBOB ....................................................................................................................................... 14
1.9.3 ALGEMEEN PLAATSELIJKE VERORDENING ....................................................................................... 14

KERNGEBIED 2: MARKETINGPLAN .............................................................................................. 15

2.1 BRANCHE ONDERZOEK ...................................................................................................................... 15
2.2 DEPEST-ANALYSE ............................................................................................................................. 16
2.3 DOELGROEP- EN SEGMENTATIE ANALYSE ........................................................................................ 20
2.4 CONCURRENTIE ANALYSE .................................................................................................................. 24
2.5 DE SWOT ANALYSE............................................................................................................................ 27
2.6 CONFRONTATIE MATRIX.................................................................................................................... 29
2.7 MISSIE EN VISIE .................................................................................................................................. 31
2.8 MARKETINGMIX .................................................................................................................................. 32
PLAATS ....................................................................................................................................................... 32
PRODUCT ................................................................................................................................................... 33
PRIJS............................................................................................................................................................ 33
PROMOTIE .................................................................................................................................................. 33
PERSONEEL ................................................................................................................................................ 34

2

, Lotte Spindler

PHYSICAL EVIDENCE ................................................................................................................................. 35
PROCES ....................................................................................................................................................... 37
2.9 MARKETING PROMOTIEPLAN EN BEGROTING ................................................................................ 38

KERNGEBIED 3: OPERATIONEEL ................................................................................................... 40

3.1 MENUKAART ................................................................................................................................... 40
3.2 WIJN- EN DRANKENKAART ............................................................................................................ 41
3.3 KOST- EN VERKOOPPRIJSBEPALING .................................................................................................. 42
3.4 INRICHTINGSPLAN ............................................................................................................................. 43
3.4.1 INRICHTINGSPLAN ............................................................................................................................ 43
3.4.2 INVENTARIS....................................................................................................................................... 46
3.5 H.A.C.C.P............................................................................................................................................ 48
3.6 PERSONEELSVOORZIENING ............................................................................................................... 53
3.6.1. KWALITATIEVE- EN KWANTITATIEVE PERSONEELSBEHOEFTE ...................................................... 53
3.6.2 ORGANIGRAM ................................................................................................................................... 56
3.7 SERVICE NIVEAU ................................................................................................................................. 57
3.8 ACTIVITEITENPLANNING OPENING .................................................................................................. 59

KERNGEBIED 4: FINANCIEEL........................................................................................................... 65

4.1 INVESTERINGSBEGROTING ............................................................................................................ 65
4.2 FINANCIERINGSBEGROTING .......................................................................................................... 65
4.3 EXPLOITATIEBEGROTING ............................................................................................................... 66
4.4 LIQUIDITEITSBEGROTING .............................................................................................................. 67
4.5 OPENINGSBALANS .......................................................................................................................... 67
4.6 FINANCIËLE KENGETALLEN EN ANALYSE ..................................................................................... 68
4.6.1 SOLVABILITEIT .................................................................................................................................. 68
4.6.2 LIQUIDITEIT ....................................................................................................................................... 69
4.6.3 RENTABILITEIT .................................................................................................................................. 70
4.6.4 BREAK-EVEN ..................................................................................................................................... 71
4.7 FINANCIËLE HAALBAARHEID ONDERNEMING ............................................................................. 72
4.8 ZELFREFLECTIE ONDERNEMERSPLAN............................................................................................ 73

NAWOORD ............................................................................................................................................. 75

BIBLIOGRAFIE ...................................................................................................................................... 76

3

, Lotte Spindler

Voorwoord

Gedurende het vak FBM heb ik, Lotte Spindler, hard gewerkt aan dit
ondernemingsplan. Voor het vak Food & Beverage Manegement aan de Hogeschool Tio
Rotterdam kreeg ik de opdracht om een vernieuwend ondernemingsplan te schrijven.

Hieruit vormde zich een goed concept; Boutique Lot. Een concept dat aandacht heeft
voor de vegetarische wereld gecombineerd met een gezellige, informele huisstijl. Een
onderscheidend concept dat inspeelt op de huidige trends.

Ik wil graag meneer De Jong bedanken voor de hulp, steun en begeleiding die ik
gedurende deze periode heb gehad.

Lotte Spindler

4

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