Modelo de negocio y plan financiero de la start up Point Kitchen

Abstract

El sector hostelero se ha visto gravemente afectado debido a la pandemia. El confinamiento, el cierre de la restauración y las restricciones han provocado el aumento del reparto de la comida a domicilio. Así nace una nueva cultura hostelera llamada cocina fantasma que se complementa con la comida a domicilio. Consisten en locales cerrados al público que se especializan en entregas a particulares. Estos tienen posiciones estratégicas en grandes ciudades (pequeños locales situados en barrios baratos), que les permiten ahorrar costes aprovechando el Delivery. En este contexto, tras varios meses de trabajo, cinco alumnos estudiantes de ADE internacional (E4) de la Universidad Pontificia de Comillas deciden presentarse al concurso Comillas Emprende para aprovechar este crecimiento, ayudando al sector hostelero, con el desarrollo de la start up Point Kitchen.

The hospitality sector has been severely affected due to the current pandemic, The confinement, the closure of the restoration and the restrivtions have caused an increase in the Delivery of food at home, This is how a new hospitality culture called “Ghost kitchens” has born, which is complemented by home-delivered food. They consist of premises closed to the public that specialize in deliveries to individuals. These have strategic positions in large cities (small stores located in cheap neighborhoods), which allow them to sabe costs by taking advantage of delivery. In this context, after several months of work, five Internacional Business Administration students (E4) from the Universidad Pontificia de Comillas decided to tke part in the Comillas Emprende competition to take advantage of this growth, helping the hospitality sector, with the development of the start up Point Kitchen.