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Bodega Ancestral: Projeto de um bar-mercearia com a Kimchi como produto diferenciador
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O presente trabalho de dissertação de mestrado apresenta a construção de um projeto para
implementação da Bodega Ancestral, uma empresa que combinará as atividades de bar e mercearia
em um único ambiente e terá como atividade principal a produção e comercialização de produtos
em conserva e fermentados artesanais, sendo a Kimchi o produto analisado.
Com a intenção de explorar potenciais tendências no mercado da restauração que sinalizam um
aumento no consumo de produtos saudáveis e de fabrico próprio, além da crescente procura por
estabelecimentos com propostas inovadoras e diferenciadas, este documento busca apresentar
conceitos, estratégias, análise SWOT, estratégias de marketing e público-alvo. Discorre, ainda, acerca
da história, legislações vigentes, formas de elaboração e preparação dos produtos em conservas e
fermentados, com destaque para a Kimchi, tradicional fermentado de origem coreana.
Por fim, explana sobre as características organolépticas e as propriedades nutricionais da Kimchi,
apresentando uma análise laboratorial no que diz respeito ao tempo de vida útil, bem como suas
funções e benefícios relacionados à saúde do consumidor.
The present work of master's thesis presents the construction of a project for the implementation of Bodega Ancestral, a company that will combine the activities of bar and grocery in a single environment and will have as main activity the production and commercialization of preserved and artisanal fermented products, Kimchi being the analyzed product. With the intention of exploring the potential trends in the catering market that signal an increase in the consumption of healthy products and its own manufacture, in addition to the growing demand for establishments with innovative and differentiated proposals, this document seeks to present concepts, strategies, SWOT analysis, marketing strategy and target audience. It also discusses the history, current legislation, ways of preparing and preparing canned and fermented products, with emphasis on Kimchi, a traditional fermented product of Korean origin. Finally, explain about the organoleptic characteristics and nutritional properties of Kimchi, presenting a laboratory analysis with regard to its useful life, as well as its functions and benefits related to consumer health.
The present work of master's thesis presents the construction of a project for the implementation of Bodega Ancestral, a company that will combine the activities of bar and grocery in a single environment and will have as main activity the production and commercialization of preserved and artisanal fermented products, Kimchi being the analyzed product. With the intention of exploring the potential trends in the catering market that signal an increase in the consumption of healthy products and its own manufacture, in addition to the growing demand for establishments with innovative and differentiated proposals, this document seeks to present concepts, strategies, SWOT analysis, marketing strategy and target audience. It also discusses the history, current legislation, ways of preparing and preparing canned and fermented products, with emphasis on Kimchi, a traditional fermented product of Korean origin. Finally, explain about the organoleptic characteristics and nutritional properties of Kimchi, presenting a laboratory analysis with regard to its useful life, as well as its functions and benefits related to consumer health.
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marketing restauração conserva fermentação Kimchi