Maestría en Ingeniería de Procesos · 2025

Plan de negocios y análisis de viabilidad para la creación de un café literario sostenible en la ciudad de Bogotá, bajo un modelo de reducción de desperdicios

Resumen

This study develops a business plan and a feasibility analysis for the creation of a sustainable literary café in Bogotá, based on waste reduction and maximum food utilization. The proposal responds to the growing demand for gastronomic spaces that integrate sustainability and culture by offering an alternative and innovative space. According to the literature, the gastronomic sector in Bogotá faces challenges related to food waste, which reaches 1.2 million tons annually. In this regard, this project proposes strategies such as menu planning, efficient input management, and a circular economy to minimize waste and maximize input use. To this end, a mixed methodology was used, adopting tools such as PESTEL analysis, Porter's Five Forces, and SWOT analysis, in addition to conducting consumer surveys. The results show that 95.6% of respondents are interested in visiting a café with a sustainable and literary focus, and 99.6% would be willing to pay a premium for environmentally responsible products. Furthermore, the financial analysis shows an Internal Rate of Return (IRR) of 24.33% and a payback period of 3.73 years, confirming the profitability of the proposed business. Finally, it is concluded that maximizing food utilization combined with a literary offering represents a differentiating and competitive strategy in the Bogotá market.

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