Viabilidad de restaurante buffet en Juliaca: análisis multivariado y pronóstico económico Feasibility of a buffet restaurant in Juliaca: multivariate analysis and economic forecast
Barra lateral del artículo
Contenido principal del artículo
La viabilidad comercial evalúa si un negocio puede ser exitoso analizando mercado, competencia y demanda. Por otro lado, el pronóstico económico proyecta financieramente sus resultados futuros, como ventas y rentabilidad. En consecuencia, el objetivo de la presente investigación fue evaluar la viabilidad comercial y el pronóstico económico para implementar un restaurante buffet en Juliaca, Perú. Se aplicó una metodología cuantitativa con diseño no experimental, descriptivo y predictivo. El análisis factorial explicó 78.7% de varianza con calidad-precio (39.6%) como principal componente. La regresión logística mostró que calidad (OR=1.97), demanda (OR=1.68) y factibilidad técnica (OR=1.63) aumentan significativamente la viabilidad, mientras precio (OR=0.64) y competencia (OR=0.73) la reducen. El modelo predictivo de ventas alcanzó R²=0.79, identifi-cando a la calidad (coef.=4.7) como principal driver de ingresos. Se concluyó que existe una alta viabilidad de mercado y un entorno favorable para la creación del restaurante buffet.
Commercial viability assesses whether a business can succeed by analyzing market conditions, competition, and demand, while economic forecasting projects future financial outcomes such as sales and profitability. Accordingly, this study aimed to evaluate the commercial feasibility and economic forecast for establishing a buffet restaurant in Juliaca, Peru. A quantitative methodology with a non-experimental, descriptive, and predictive design was applied. Factor analysis explained 78.7% of the variance, with quality–price (39.6%) emerging as the main component. Logistic regression revealed that quality (OR = 1.97), demand (OR = 1.68), and technical feasibility (OR = 1.63) significantly increased viability, whereas price (OR = 0.64) and competition (OR = 0.73) decreased it. The predic-tive sales model achieved an R² = 0.79, identifying quality (coef. = 4.7) as the primary driver of revenue. The study concludes that there is strong market feasibility and a favorable economic environment for establishing a buffet restaurant in Juliaca.
Detalles del artículo
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.
Referencias
Adel, A. M., Dai, X., and Roshdy, R. S. (2023). Investigating the factors influencing food waste behavior in the Egyptian society. Journal of Humanities and Applied Social Sciences, 6(3), 222-239. https://doi.org/10.1108/JHASS-06-2023-0067
Aguirre, J. S., Dextre, M. L., Lozada, M., and Vargas, J. A. M. (2023). Background of Peruvian gastronomy and its perspectives: An assessment of its current growth. Journal of Ethnic Foods, 10(1), 50. https://doi.org/10.1186/s42779-023-00212-4
Allirot, X., Saulais, L., Disse, E., Roth, H., Cazal, C., and Laville, M. (2012). Validation of a buffet meal design in an experimental restaurant. Appetite, 58(3), 889-897. https://www.sciencedirect.com/science/article/pii/S0195666312000530
Backhaus, K., Erichson, B., Gensler, S., Weiber, R., and Weiber, T. (2021). Multivariate Analysis: An Application-Oriented Introduction. Springer Fachmedien Wiesbaden. https://doi.org/10.1007/978-3-658-32589-3
Camargo, B. A., Chávez, M. L., and del Carmen, M. G. (2020). Tourism in Latin America: An overview and new experiences in city tourism. Routledge handbook of tourism cities, 446-461. https://www.taylorfrancis.com/chapters/edit/10.4324/9780429244605-31/tourism-latin-america-blanca-camargo-mar%C3%ADa-ch%C3%A1vez-mar%C3%ADa-del-carmen-ginocchio
Castán, M. A. L., Jiménez, P. H., Troncoso, A., and Asencio, G. C. (2022). A new hybrid method for predicting univariate and multivariate time series based on pattern forecasting. Information Sciences, 586, 611-627. https://www.sciencedirect.com/science/article/pii/S0020025521012226
Cavalli, S., and Amoretti, M. (2021). CNN-based multivariate data analysis for bitcoin trend prediction. Applied Soft Computing, 101, 107065. https://www.sciencedirect.com/science/article/pii/S1568494620310036
Chang, Y. Y.-C. (2022). All you can eat or all you can waste? Effects of alternate serving styles and inducements on food waste in buffet restaurants. Current Issues in Tourism, 25(5), 727-744. https://doi.org/10.1080/13683500.2020.1870939
Chang, Y. Y.C., Lin, J.H., and Hsiao, C.-H. (2022). Examining effective means to reduce food waste behaviour in buffet restaurants. International Journal of Gastronomy and Food Science, 29, 100554. https://www.sciencedirect.com/science/article/pii/S1878450X22000890
Chinelato, F. B., and Hoyos, C. A. V. (2024). Beyond convenience: Understanding the nexus of food biosafety, service quality, and brand image in online food delivery services. Journal of Foodservice Business Research, 1-24. https://doi.org/10.1080/15378020.2024.2377426
Fogolari, N., de Oliveira, R. C., Bernardo, G. L., Uggioni, P. L., Geraldo, A. P. G., da Costa Proença, R. P., and Fernandes, A. C. (2024). Influence of qualitative menu labeling on diners’ food choices: A controlled quasi-experiment in self-service buffet restaurants. Appetite, 203, 107698. https://www.sciencedirect.com/science/article/pii/S0195666324005014
Guzmán, M. de los Á. V., Arbulú, M. A. B., Guzmán, C. A. V., Montes, J. C. N., Pantaleón, A. L. S. M., Ruiz, S. V., Lamadrid, M. A., and Castro, W. T. M. (2024). Potential Impact of Sustainable Business Practices: Brand Equity in Fast Food and Millennials’ Purchase Intentions. Sustainability, 16(9), 3768. https://www.mdpi.com/2071-1050/16/9/3768
Hana, F., and Afgani, K. F. (2024). Feasibility Study of A New Concept “Warung Mie” Store of XYZ Restaurant in Amsterdam. Mandalika Journal of Business and Management Studies, 2(2), 240-260. https://journal.institutemandalika.com/index.php/mjbms/article/view/139
Hodari, D. (2024). Feasibility Study. En Encyclopedia of Tourism (pp. 389-390). Springer, Cham. https://doi.org/10.1007/978-3-030-74923-1_475
Jiménez, J. R., and Barrera, D. F. (2024). Foodificación en Madrid. Transformaciones urbanísticas, turísticas y patrimoniales. European Public y Social Innovation Review, 9, 1-21. https://epsir.net/index.php/epsir/article/view/361
Kuschner, E. S., Morton, H. E., Maddox, B. B., De Marchena, A., Anthony, L. G., and Reaven, J. (2017). The BUFFET Program: Development of a Cognitive Behavioral Treatment for Selective Eating in Youth with Autism Spectrum Disorder. Clinical Child and Family Psychology Review, 20(4), 403-421. https://doi.org/10.1007/s10567-017-0236-3
Leverenz, D., Moussawel, S., Hafner, G., and Kranert, M. (2020). What influences buffet leftovers at event caterings? A German case study. Waste Management, 116, 100-111. https://www.sciencedirect.com/science/article/pii/S0956053X20304074
Luong, T. K. A., and Hussey, J. (2022). Customer satisfaction with food quality in buffet restaurants in Vietnam. Events and Tourism Review, 5(1), 1-15. https://journals-test.library.indianapolis.iu.edu/index.php/etr/article/view/26117
Raab, C., Mayer, K., Shoemaker, S., and Ng, S. (2009). Activity-based pricing: Can it be applied in restaurants? International Journal of Contemporary Hospitality Management, 21(4), 393-410. https://www.emerald.com/insight/content/doi/10.1108/09596110910955668/full/html
Yang, S. S. (2021). China Coast: A Case on Multi-Unit Restaurant Feasibility. Journal of Hospitality y Tourism Cases, 9(1), 54-62. https://doi.org/10.1177/216499872100900112