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Author
Camps Paradell, Gemma
Pagés Poudevida, Andrea
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Abstract
Cooking King is a company that connects the city of Barcelona with the creation of food consumption at home, following the trend of creating ghost cuisine.
The existing establishments that offer this type of business focus on offering a wide variety of types of food and focus their resources on producing large quantities. Prioritizing the volume of commands and deixant enrere an excellent quality in the products and the elaboration of the dishes.
Our Cuina Fosca is created to satisfy a booming market influenced by the Covid19 pandemic, focusing mainly on offering a quality product and service, differentiating us from the great majority of our competition.
€215,000 is needed for the creation of the company and the inn in Marxa, with sufficient liquidity to be able to face possible losses. The capital is contributed entirely by the founders in equal parts, 107,500 euros each.
Although we benefit from our profits, the company expects to exceed the yield limit in the month of May of the third year, which is to say, 2024. We believe in an exponential forecast, with a turnover of €208,897 for some sales in the first year totals of €299,533 on the second year and finally, a total of €408,080 on the third year, that is, an increase of 48.8% from the first year to the third. Sales forecasts are positive due to the short-term impact that is expected to affect the company. In terms of net profit, we expect to have a positive result from the third year onwards, with a total expected profit of €24,791.2 at the end of the day.
The founding members of the project are; Ramón Vilá Bel and Guillermo Albarrán Díaz, all two students of Business Administration and Management (ADE) at the Sarria Chemical Institute of the Ramon Llull University. All two, as ministers, will form part of the Board of Directors of the company and will be in charge of making decisions related to business activity.
We are convinced that this project is profitable, attesting to the growing trend of this type of cuisine and the great demand for food at home, to which is added the lack of quality product in the elaboration of dishes per part of a large part of the competition.
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