Business plan for a crêpe bistro in Finland
Hodosi, Pal (2018)
Saimaan ammattikorkeakoulu
2018
Creative Commons Attribution-NonCommercial-ShareAlike 1.0 Finland
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2018121120867
https://urn.fi/URN:NBN:fi:amk-2018121120867
Tiivistelmä
The purpose of the thesis report was to carry out a desk research on how to write a business plan and to apply the acquired knowledge by preparing a business plan for a small crêperie in Finland. A business plan summarizes the entrepreneur’s goals along with the methods how s/he intends to get there. It also serves as a supporting document when it comes to raising capital for a new enterprise.
The information to build the theoretical framework of the report was collected from books published in the subject of entrepreneurship, small business management, and food operation management as well as from a handful of reliable websites from the Internet.
The result of the study shows the amount of capital needed in order to safely start a small crêperie in Finland as well as presents – among other financial projections and calculations – a pro-forma profit and loss statement for different location scenarios.
The information to build the theoretical framework of the report was collected from books published in the subject of entrepreneurship, small business management, and food operation management as well as from a handful of reliable websites from the Internet.
The result of the study shows the amount of capital needed in order to safely start a small crêperie in Finland as well as presents – among other financial projections and calculations – a pro-forma profit and loss statement for different location scenarios.