Estudio de prefactibilidad para la instalación de una barra de té al paso en Lima

• Autores: Bartolo Matos, Miriam, Chan Kam, Jasmine Josselyn
• Formato: tesis de grado
• Fecha de Publicación: 2023
• Institución: Universidad de Lima
• Repositorio: ULIMA-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.ulima.edu.pe:20.500.12724/18058
• Enlace del recurso: https://hdl.handle.net/20.500.12724/18058
• Nivel de acceso: acceso abierto
• Materia: Bubble tea; Te trade; Prefeasibility studies; Té de burbuja; Comercio de té; Estudios de prefactibilidad; https://purl.org/pe-repo/ocde/ford#2.11.04

Since 1980, Taiwan has been consuming a different kind of beverage, which contains tea combined with fruit juice or milk and a special addition, tapioca pearls. This drink is called bubble tea, and has become very popular globally, being offered in multiple tea shops. For this reason, we believe it is convenient to install a tea shop on the go in the city of Lima, which offers this unique beverage. Our project will be characterized by having quality inputs and a "fusion" variety. For this research, we used surveys to know the preferences of the market and also interviews to learn a little about the experience of the main venues that offer this drink. Finding that by 2026 the demand for bubble tea will be 369,719 cups. In addition, as a strategy, we will have a commercial premises in a shopping mall to take advantage of its influx of people, being selected the Jockey Plaza. For the layout, we chose a distribution per process, so that it adapts to the different options that we will have to personalize the drink, allowing a capacity of 5 employees and a service capacity of 130,712 cups per year.