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Feasibility Study

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دراسة جدوى محل تجاري
أولاً: السعر:
1. نوع العقد فروغ بمقدار / /$ وأجار شهري / /$.
2. مدة العقد لمدة / / سنة
3. سبق أن أشترى المطعم بـ / /$ قبل / / سنة ولمدة / / سنة
4. الاسم التجاري سينتقل مع العقد.
5. هل يوجد أي شركاء بالمحل.
6. هل يوجد أي التزامات أو ديون على المحل.
ثانياً: النفقات السنوية:
1. التأمين: / /$
2. الضرائب: / /$
3. الصرف الصحي: / /$
4. الإعلانات: / / $
المجموع: / / $ سنوياً
ثالثاً: النفقات الشهرية:
1. الأجار الشهري: / /$
2. الكهرباء: / /$
3. التلفون والانترنت: / /$
4. الغاز: / / $
5. الزبالة: / /$
6. الماء: / /$
7. التلفزيون: / /$
8. أجور العمال: / /$
المجموع: / /$ شهرياً
رابعاً: التشغيل:
1. فترة التشغيل اليومي / / ساعة.
خامساً: عدد العمال:
الفترة الصباحية / /عامل + رب العمل
الفترة المسائية / / عامل+ رب العمل

سادساً: التجهيزات:
1. التجهيزات مشمّلة بالعقد.
2. مدخنة، فرن بيتزا، طاولات عدد / / و كرسي عدد / /.
3. نظام إطفاء بودرة أو ماء.
سابعاً:
1. يقع المطعم في
2. مساحته / /SF
3. الملحقات القبو (المستودع + المكتب) مساحة كل منهم
4. Parking يتسع / / سيارة
5. هل يوجد Merchandise, lotto, Cigarette, Alcohols
6. مستوى الزبائن المالي والاجتماعي متوسط / فقير/ غني.
7. مستوى الأسعار متوسط/ رخيص /غالي.
8. عدد سكان المدينة / / مواطن عدد الجامعات والمدارس وبعدها عن المطعم.
9. المبيعات تتراجع أو تزداد من / /$ أسبوعياً قبل سنة إلى / /$ حالياً.
10. الاعتماد على توصيل الطلبات بنسبة / /% مما يرتب تكاليف إضافية.
11. ما هو مقدار المبيعات اليومي / /$.
12. هل من الممكن أن نحول جزء من المحل أو parking إلى Café وأراكيل.
13. ماهي كلفة الحصول على رخصة دخان.
14. ماهي كلفة الحصول على رخصة بيرة ونبيذ.
15. ماهي أسعار المحلات المجاورة.
16. أسعار العقارات في المدينة منذ عام وحتى الان تنخفض /ترتفع /ثابتة.
17. أسعار الطعام في المحل منذ عام وحتى الان تنخفض /ترتفع /ثابتة.
18. Menue المطعم منذ عام وحتى الان ثابتة / متغيرة وماهي الأسباب.
19. ما هي الحالة الاقتصادية في المدينة (نمو أو ركود)
20. ما هو وضع المطاعم في المدينة (رابحة أو خاسرة) وخصوصاً المطاعم الجديدة.

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