Feasibility study for the El Buen Gusto pastry shop, Bilwi, North Caribbean Coast of Nicaragua

Abstract

The city of Bilwi, in the North Caribbean Coast Autonomous Region of Nicaragua, shows a growing demand for pastry products, associated with population growth, changes in consumption habits, and the limited response capacity of the local supply. The study aimed to evaluate the technical, economic, financial, and social feasibility of establishing El Buen Gusto bakery, focused on the production of traditional and customized cakes for social events. The research was conducted using a mixed-methods approach, with a non-experimental, descriptive, and cross-sectional design. Surveys were administered to 240 potential consumers, and semi-structured interviews were conducted with six business owners in the sector, which made it possible to analyze market behavior, production capacity, operational requirements, and the financial viability of the project. The results show unmet demand, product acceptance, and favorable conditions for the company’s entry into the local market. From a financial perspective, the project presented positive indicators: a Net Present Value (NPV) of C$57,699.23, an Internal Rate of Return (IRR) of 28%, a benefit-cost ratio of 2.23, and an approximate simple payback period of 2.92 years, equivalent to 2 years and 11 months. It is concluded that the establishment of the bakery is viable from the technical, economic, financial, and social dimensions, constituting a relevant alternative for local economic development, job creation, and the strengthening of entrepreneurship in multicultural contexts.