ACADEMIA DE STUDII ECONOMICE DIN BUCUREȘTI

FACULTATEA DE BUSINESS ȘI TURISM

Foto credit: Damian Florentina

RAPORT FINAL DE CONSULTANȚĂ GENERICĂ GRATUITĂ OFERITĂ

ÎNTREPRINDERII BISTROU PINAR 63

Cadru didactic coordonator:

Prof. Mariana DRAGUSIN, Ph.D.

Studenți:
Cobirjea Elena
Cojocaru Catalina
Cristea Adina
Damian Catalina
Celikyurek Egemen
Grupa 351 seria D, anul II

București
2018
 ACADEMIA DE STUDII ECONOMICE DIN BUCUREŞTI
Facultatea de Business şi Turism
Departamentul
Business, Ştiinţele Consumatorului şi Managementul Calităţii
Bd. Dacia nr. 41, sector 1, Bucureşti, cod poştal 010404
http://bt.ase.ro/

ANGAJAMENT DE CONFIDENȚIALITATE

Pe toată durata derulării proiectului FRESHconsult și după încheierea acestuia, echipa de

studenți (Academia de Studii Economice din București, Facultatea de Business și Turism, anul II/
seria ...../ gr.......) formată din:

- NUME1......
- NUME 2.....
- NUME 3.....
- NUME 4.....
- NUME 5.....

se obligă să folosească doar în scopuri educaționale și să NU transmită public (în afara cadrului
educațional), date sau informaţii confidenţiale, de care a luat cunoştinţă pe cale directă sau incidentală
în timpul colaborării cu întreprinzătorul-beneficiar și a căror divulgare poate conduce la prejudicierea
firmei.
(de exemplu: informații privitoare la: situaţia financiară a unităţii beneficiare, la proiectele de afaceri ale
acesteia, la clienţii actuali şi potenţiali, la procedeele de fabricaţie folosite, la proiectele de marketing şi
promovare a produselor etc.).

Semnătura (tuturor membrilor echipei de studenți)

Data
 Cuprinsul raportului de consultanta

FIȘA ÎNTREPRINZĂTORULUI/FIRMEI BENEFICIARE ................ pag 3

Story of the entrepreneur .........................................................................pag 4
CANVAS Model ......................................................................................pag 5
SWOT Analysis ........................................................................................pag 13
Solutions/ Suggestions ..............................................................................pag 14
Photos ........................................................................................................pag 27
 FIȘA 1

FIȘA ÎNTREPRINZĂTORULUI/FIRMEI BENEFICIARE

de consultanță generică gratuită, în cadrul proiectului FRESHconsult

NUME .............................................................. PRENUME ...................................................................

Date de contact: E-mail.................................................................Telefon................................................
Vârstă: 15-25 ani □; 26-35 ani □; 36-49 ani □; 50-65 ani □; ˃66 ani □.
Gen: masculin □; feminin □;
Educație: medie □; superioară □;
Experiență anterioară de business: DA □; NU□.

DENUMIRE FIRMĂ Beneficiară SC...................................................................................................SRL

Adresă........................................................................................................................................................
WebSite.................................................................................................... Telefon ...................................
Număr de angajați (după caz) ................
Domeniul de activitate .................................................
 Story of the entrepreneur

Kadir Tas was born in Turkey. When he came to Romania after graduating from high
school, he was looking for some opportunities to create his own enterprise. Because he desired to
have his own business since the last year of high school. He noticed the demand in Bucharest
but for him, there were so many things to do.
He had only one job before becoming an entrepreneur. He does not think he is affected
about entrepreneurship by other people around because in his family, his parents and the rest of
his relatives work at different companies or for the state. He was the first who started his own
business. He was feeling himself as an independent person; consequently, he did not see himself
at all receiving orders from someone all his life like his last 7 years. At the time, he did not even
know exactly what business he would do, but it is known it was only a matter of time until it
happened. He studied at Marketing Faculty. Then, also at the Bucharest University of Economic
Studies, he completed his studies with a master. He gained the knowledge that he needed to think
more comprehensive and sensible but he would learn a lot of information while he decided to
open his business. At that time, he was very undecided about the type of business however he
had to choose an area that will always be profitable, although the competition is high. Moreover,
he was interested in foods, gastronomy and cooking. He has always had interesting ideas about a
new kind of food, and now he is glad to share his recipes with other people, future customers.
While he was encountering some difficulties for opening a business, all the procedures such as
researching, receiving the required permissions, searching for a space, renovating the area,
adjusting suppliers and hiring staff lasted for about 1 year. But, it is worth it.
As an entrepreneur of the restaurant, he knows the weaknesses and strengths of the
enterprise. He defines their weak points as location, although they are near to the park, it is not
located in a central area; the marketing strategy, because they did not make too much
advertising, they just shared flyers with neighbors and have only Facebook page; and size,
because it is not big enough. He also defines their strong points as passion, trust and
perseverance. He is planning to expand the enterprise next year. His advice is that any young
man who has in mind an idea, a plan, a dream to follow this path; because always, where there is
passion for what you do, the work will be rewarded and you will enjoy the success.
 Canvas model

 Value proposition
“La noi mananci ca sultanul”

 Targeted Segments
Pinar Restaurant is a Turkish specific restaurant which intends to cater to a wide group of
people. Everyone has to feel welcome and relaxed in a cozy atmosphere with a wide and varied
menu. It is the main goal to have "something for everyone" everyday on the menu. The targeted
market segment is the Romanian public, especially the residents of Bucharest, more precisely in
Berceni, but also the segment of tourists visiting the city which occupies an equally important
place. The size of the population of Berceni is about 325.000 people. It is expected that in the
next 2-3 years the economic crisis will affect the potential clients.
Generally, the restaurant is targeted to anyone from 14 to 50, both men and women, with
low-income or medium-income (the products offered by the restaurant are in a wide range,
ensuring that everyone can purchase the desired product), but mostly to families, couples,
tourists and Turkish people. Nevertheless the business aims to propose customers who are
genuinely interested in Turkish food and who are willing to pay more for traditional experiences.
We did a research and found more about the customers, when they like to come and eat
there, and also what amounts they spent on food:

Time Number of people

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

08:00- >5 < 10 ~10 < 10 > 10 < 15 < 15

11:30
12:00- > 10 > 10 > 15 > 15 > 15 > 15 > 15
15:30
16:00- < 15 < 15 < 15 > 20 > 30 > 30 > 30
19:30
20:00- < 15 < 15 < 20 >30 >30 40 40
23:00
● Couples: The restaurant has an welcoming atmosphere that encourages people to bring dates
and to have couples arrive. The restaurant wants to be a place where people meet each other and
develop a bond.
● Families: The perfect place for a family dinner. Families will come for the accommodative
menu and friendly service. The excellent value in their meals will keep the restaurant in favor.
They also have a baby chair.
● Tourists: Bucharest is a city that attracts many tourists during the summer months of August
through September. The restaurant will be a destination with its attractive atmosphere and turkish
specific menu.
● Turkish people: The owners said that they are the most frequent clients, there are a living in
that area and they love the traditional dishes and that the prices are lower than in their own
country. The Turkish population in Romania is 2% out of 19.64 million (2017)
We focus on these specific groups because these are the types of people who frequent
other restaurants and bars in the area. They are the ones that are willing to spend their money on
good dining and service at a value price.

We asked about the amounts spent/customer

and the differences between these days and I
found out that they have certain soups/desserts
from day to day.

For example, on Monday they have

baklava and sutlac (rice milk) and on Tuesday
they have șekerpare and kunefe.

Time Amounts spent/ customer

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

08:00- ~20 lei ~20lei ~25lei ~20lei ~30lei ~30lei ~20lei

11:30
12:00- ~30 lei ~30lei ~30lei ~35lei ~35lei ~35lei ~30lei
15:30
Athos Pizza

16:00- ~50lei ~40lei ~50lei ~40lei >50lei >50lei <50lei

19:30
20:00- ~60 lei ~50lei ~40lei ~35lei <50lei >50lei <50lei
23:00
Alaadin Kebab

The amounts
spent for food
are mainly
influenced by
the salaries and
minimum
wage:

Pizza Expert
Date Wage
st
1 January 2018 1900 lei
1st February 2017 1450 lei
1st of May 2016 1250 lei
1st July 2015 1050 lei
1st January 2015 975 lei
1st July 2014 900 lei
1st January 2014 850 lei
1st July 2013 800 lei

Mc Donald’s
The main
competitors:

Sun Plaza Mall

 Ki 0.28 0.28 0.10 0.06 0.28
Quality Price Delivery time Location Impact on consumers’
health
Pinar 10 8 9 6 9
Athos Pizza 8 9 7 6 8
Alaadin 7 9 10 8 6
Kebab
Pizza Expert 8 7 7 9 8
Mc Donald’s 2 8 10 10 3

We decided to do a competition analysis, with these five main criteria. Because not all of them
are “that important”, we included a coefficient of importance.
Pinar Restaurant: 0.28 x 10 + 0.28 x 8 + 0.10 x 9 +0.06 x 6 + 0.28 x 9 = 8.82
Athos Pizza: 0.28 x 8 + 0.28 x 9 + 0.10 x 7 + 0.06 x 6 + 0.28 x 8 = 8.06
Alaadin Kebab: 0.28 x 7 + 0.28 x 9 + 0.10 x 10 + 0.06 x 8 + 0.28 x 6 = 7.64
Pizza Expert: 0.28 x 8 + 0.28 x 7 + 0.10 x 7 + 0.06 x 9 + 0.28 x 8 = 7.68
Mc Donald’s: 0.28 x 2 + 0.28 x 8 + 0.10 x 10 + 0.06 x 10 + 0.28 x 3 = 5.24
Comparing all the analyzed restaurants, Pinar is highlighted by low prices, high quality products
and their impact on consumers’ health.

 Distribution Channel
A distribution channel in marketing refers to the path or route through which goods and
services travel to get from the place of production or manufacture to the final users. It has at its
center transportation and logistical considerations.
In the case of Pinar restaurant, it is realized a Business-to-customer distribution, which occurs
between the producer and the customer. Thus, the customer can enjoy the freshness of the
products, that are cooked directly in the restaurant. Also, the restaurant uses a direct distribution
channel, because the products goes directly to the customer with no middlemen involved.
 Telephone reservations give the restaurant more control over the way they take bookings and
allow them to have a personal connection with their customers. During busy times, it may be
difficult to take reservations because of other demands on restaurant staff. From a customer
perspective, telephone reservations may be seen as problematic because of restricted hours,
difficulty in calling the restaurant during busy periods and sometimes inconsistent service.
Telephone reservations can be handled by either having customers call the restaurant directly or
by having them call a dedicated reservation call center.
Food supplier is another important channel distribution, because the quality of food has a
major impact on whether customers will return to restaurant. The restaurant benefits from
products of Turkish origin, and a main supplier is Uludag limonata, a very delicious Turkish
lemonade.
 Key resources
No business can ever exist unless it has certain resources to support it. The most important assets
for the business to work are:
Physical : -the building of the restaurant, which is the first step which must be assured for the
business to start working;
-the kitchen equipment and furniture, because without them, the food could not have been
prepared.
Human : -one of the other resources required to run a business are employees, staff, even if they
are a few. eg: the cook, the waitress.
Financial : -cash, lines of credit, bank deposits, and of course money for personell salaries.
Everyone needs financial resources which are very important to carry out the business.

 Key partners
As a restaurant, the partners are very important to be able to operate efficiently. Pinar does have
a few partners including :
•Meat suppliers. This would be the biggest partnership, as they want to have the best food
suppliers for their needs, so that a certain quality for food will be maintained. The meat is
provided by a farm in Urziceni owned by some of their friends. Sometimes they are buying
animals for the farm, giving the fact that the owner is also a butcher and he is able to prepare the
meat properly.
•Vegetables suppliers. Being almost as important as the meat, the vegetables are carefully chosen
from the suppliers located in Dragonul Roșu.
•Drinks suppliers. Their turkish specific juices are provided by a turkish company named
“Uludağ”.
For drinks like Coca Cola, Pepsi, lemonade and others, their partners are 2 romanians companies
located in Bucharest.
•Interior design suppliers. For the interior of the restaurant, they received help for their friends
who are good at what they are doing.
We suggest them to establish a larger number of partners, since a company rarely owns all the
resources needed to perform every activity by itself, it enters into partnerships with companies
who can supply at optimal cost.

 Suggestions
For many people, the website will be the first point of contact with your restaurant and your
brand. As such, it needs to show them what you've got to offer and give them a taste of the
atmosphere they can expect. It needs to convince them to visit the restaurant. Here is what should
be included on your website:
 About Us – here should be provided a brief history of your restaurant, what inspired you
to open a restaurant.
 Contact information – email, phone, owner or/and manager name, location and the
opening hours.
 Menu -  This is what people are looking for when they visit your restaurant website. So
this page should be clean and easy to read.
 Photo Gallery - Good quality photos will help your website succeed. For this you can hire
a photographer. Add some pictures of your customers, dining area and outside dining
area.
 Events – Keeping your upcoming events updated is a great way to promote your
restaurant.
 Link your social media sites – such as Facebook, which offers opportunities for your
restaurant.
 Quick link to the restaurant location
 The website should have a neutral background if possible, accessible and easy to read. People
like looking at websites and reading things on a light colour such as white, cream or light grey.
Some modern restaurant templates can be found easily on the internet.
You should avoid uploading photos of your menu because the contents will be harder to read
on a smart phone or a tablet. When it’s good the photos tend to compliment the whole
composition. When it’s bad the site looks unprofessional, off-putting, and just downright
unappetizing.
Also, as there are a lot of schools in the area, a good idea would be to make a partnership
with them in order to serve food for the children. For example, there are a lot of step-by-step
classes, where children spend time after school, doing homework and, most of the time, a meal
should be included. This partnership can be also used for teaching children about turkish culture,
festivals, special holidays. We think that children should be encouraged to learn about foreign
cultures from young ages.
Another good promotion for the restaurant would be to use platforms such as UberEats,
FoodPanda, HipMenu, Glovo because people these days prefer to order food online rather than
go to the restaurant itself. The restaurant is pretty small and it’s not easily seen from the street,
but the food tastes delicious. So, with some good photos and the right platform, they can double
their income really fast.

SWOT Analysis
 THE INTERNAL ENVIRONMENT

STRENGHTS WEAKNESSES

- excellent location - poor advertised location

- highly experience professionals - undersized bathrooms
- traditional Turkish food using fresh - lack of fire safety authorization
ingredients - lack of own parking spaces
- free component included (bread, tea, etc.)
- accesible prices (30-40 lei)
- low average waiting time (max 15
minutes/ order)
- online presence (Facebook)
- well maintaining serving space

THE EXTERNAL ENVIRONMENT

OPPORTUNITIES THREATHS

- growing targeted segments, due to - a change in consumers preferences

increasing population - the untidy public space offers a bad look
- the increase of online opportunities to the restaurant
- the only Turkish restaurant in the area

GENERAL PRESENTATION OF PITA BREAD

 Pita bread is an even better invention than sliced bread. It is no wonder that this round pocket
bread has been a staple of the Middle East for 4,000 years. In fact, pitas have been both a bread
and a utensil throughout the Middle East and Eastern Mediterranean serving the function of
loaves of bread in wheat centric areas of Europe, Africa and Asia.

From what archeologists can determine, the pita originated with peoples west of the
Mediterranean. It is not perfectly clear if it was the Amorites or the Bedouins were the inventors.
Both the farming and desert society respectively adopted pitas as their own. Soon, its popularity
spread as the Bedouin peoples traded and travel across the Arabian and Sahara desert.
Originally, the pita was a combination of dough that was let to sit and collect yeast and fresh
dough until the discovery that brewers yeast works. In the Middle East, It is still often made in a
backyard stove compared to the store-bought pitas that have spread all over the globe.
But the history of pitas can only really be appreciated through the taste. The pita though has to
be tasted with all the different foods that thrive in or enwrapped by pita.
Dangers of Pita:

 High in Carbohydrates - If your diet does not include a lot of carbohydrates, you may
be better off avoiding pita bread. Pita is notoriously high in carbohydrates, with each
serving of pita bread providing a whopping 33 grams. So, if you are on one of the
many restrictive low-carb diets such as Keto or Paleo, pita might be better off avoided
altogether.
 Contains Gluten - Gluten appears to be a real concern these days as the awareness of
celiac’s and gluten sensitivity is on the rise. Anyone with a gluten sensitivity may
find pita bread to be aggravating to their digestive system as it is made with wheat
flour. Wheat flour is a major source of gluten so most traditional pitas are not gluten-
free.
 High in Sodium - If sodium is a concern, one serving of pita contains 322 milligrams
of sodium. That is 20% of the recommended daily intake. So, you will need to be
cautious of your pita consumption if you are watching your sodium intake.

Benefits of Pita:
 It Is Lower in Calories - If you are counting your calories, you may say pita bread is
an ideal option. A traditional pita bread tends to be around 165 calories compared to
two slices of bread averaging at 200. Therefore, if you are looking to cut calories, pita
may be a reasonable option.
 High in Nutrients - One piece of pita bread contains more than 10 percent of the
recommended daily intake of the B vitamins thiamin, riboflavin, niacin and folate.
These vitamins are shown to increase energy, boost blood circulation, prevent
 disease, and protect your nervous system. These nutrients prove to increase your
overall health.
 Low in Fat - Pita contains less than 1 gram of fat per serving. And, following a low-
fat diet has been said to prevent weight gain and lower the risk for obesity.


ANALISYS OF PITA BREAD’s LABELLING

2.1. Choosing two brands of Product X and presenting the most representative data
Product 1 is an usual Pita Bread from market.
Product 2 is represented by Pita Bread from Pinar Restaurant, a Turkish restaurant. This pita
bread is made according to a unique recipe, identical to the Turkish one.
2.2. Analisys of mandatory specifications on food labels in case of each brand of
Product X

Mandatory specifications on food labels Pita Bread Pita Bread

(according to the Regulation 1169/2011 on from from Pinar
the provision of food information to market Restaurant
consumers)
1. The name under which the food product 365 Lipie Pide
is sold Ekmek
2. The list of ingredients white flour white flour,
650(gluten), salt, water,
salt, water, butter,
sugar, yeast sesame
seeds
3. Any ingredient or substance that may - -
cause allergies or intolerance
4. The quantity of certain ingredients or White flour -
category of ingredients emphasised on the 650 (gluten)
label through drawings, words* (or that 84%
are included in the food’s name) (if
necessary)
*they are specified through percentage
expression in the list of ingredients
 5. The net quantity for prepacked foods 500g 500g
6. The minimum durability date 5 days 3 days
7. The storage and/or the usage special It has to be It has not
conditions kept at +2, special
+6 degrees. usage
After conditions
opening,
keep in the
refrigerator
8. The name or the commercial name and Producer- Producer-
the headquarters of the S.C. PINAR
producer/packer/distributor or the name PANIFICA Restaurant
and the headquarters of the importer S.R.L. 63
Importer-
S.C.
MEGA
IMAGE
S.R.L.
9. The origin or the provenance place of the Romania, Romania
food product loc Buftea
10. The instructions of usage (if necessary) - -
11. The alcoholic concentration (if necessary) - -

Feedback:
In what concerns the Pita Bread from market, the labell is specific to the Regulation
1169/2011 on the provision of food information to consumers, presenting all the information
needed for consumers, with a clear and simple message. The product has not any ingredients
that may cause allergies. Also, it is presented the usage special conditions, as the product can be
refrigerated.
Regarding the Pita Bread from Restaurant, it has not a label, because it is served directly at
the restaurant.

2.3. Identifying the food additives on the ingredients list

Pita Bread from market has gluten, a protein found in wheat, barley, oat and rye. It is not
classified as an additive, but consumed in large quantities, can have negative effects on the body.
For this reason, many people avoid eating bread.
Pita Bread from Restaurant has no additives.
2.4. Presentation of the mandatory nutritional information on the labels (according to the
sRegulation 1169/2011 on the provision of food information to consumers; fill in the table
below)

Nutritional information Pita Bread Pita Bread

from market from Pinar
(100 g)
Restaurant
Energy value (kJ/kcal) 291 kcal 241 kcal
Fat (g) 0,21g 3,8g
of which Saturated (g) 0,21g 1,27g
Carbohydrates (g) 58,34g 12g
of which Sugars (g) 2,9g 0,00g
Protein (g) 8,8g 7,59g
Sodium (g) 1,32g 0,324g
Fiber (g) 2,4g 3,8g
Vitamins (mg) (if exist in the - 38 mg
product)
calcium
Minerals (mg) (if exist in the - -
product)
........................
 THE EVALUATION OF THE NUTRITIONAL PROFILE
THROUGH SAIN-LIM METHOD
3.1. The calculation of the SAIN and LIM indicators for each of the two brands of Pita Bread
 Pita Bread from market

Positive: - fibre= 2,4g

- proteins= 8,8g
Negative: - sugar= 2,9g
- salt= 1,32g
- saturated Fats= 0,21g

8.8 2.4

SAIN=
( 80 30 )
+ ⋅100
= 3,63 < 5
2
⋅100
261

2.9 1.32 0.21

+ +
LIM= 50 8 22
⋅100 = 7,75 > 7,5
3
  Pita Bread from Pinar Restaurant

Positive: - fibre= 3,8g

- proteins= 7,59g
Negative: - sugar= 0,00g
- sodium= 324mg= 0,324g
- saturated fats= 1,27g
- energetic value= 241

SAIN=
( 7,59 +
3,8
80 30 )
⋅100
= 4,35 < 5
2
⋅100
241

0,324 1,27
0+ +
LIM= 3,15 22
⋅100 = 5,35 > 5
3
3.2 Establishing the category of which each brand of the product Pita Bread belongs to
(according to SAIN and LIM values)
SAIN1= 3,63 < 5
SAIN2= 4,35 < 5
LIM1= 7,75 > 7,5
LIM2= 5,35 < 7,5
According to values obtained, Pita Bread from market belongs to category 4, which means that
the product is very … Pita Bread from Pinar Restaurant belongs to category 2, which means that
the product is neuter.
 FIȘA 3
FIȘA MEMBRULUI ECHIPEI

Damian Catalina

Nr. Activitate desfășurată Data Ore/minute

alocate activității
1 Searching and finding the entrepreneur, collecting 10 oct. 2018 1h
. general information
2 Collecting information about the company’s market, 29 oct. 2018 1h
. customers, staff
3 Collecting information about the targeted segment 29 oct 2018 30 min
.
4 Realizing the value proposition 5 nov 2018 20 min

Cojocaru Catalina
Nr. Activitate desfășurată Data Ore/minute
alocate activității
1 Searching and finding the entrepreneur, collecting 10 oct. 2018 1h
. general information
2 Collecting information about the company’s market, 29 oct. 2018 1h
. customers, staff
3 Realizing the SWOT analyses 29 oct 2018 45 min
.
4 Realizing the value proposition 5 nov 2018 20 min

Celikyurek Egemen
Nr. Activitate desfășurată Data Ore/minute
alocate activității
1 Collecting information about the company’s market, 29 oct 2018 1h
. customers, staff
2 Writing the story of the entrepreneur 5 nov 2018 1h40’
.
3
.
4
Cobirjea Elena
Nr. Activitate desfășurată Data Ore/minute
alocate activității
1 Collecting information about the company’s market, 10 oct 2018 1h
. customers, staff
2 Searching information for SWOT analyses 29 oct 2018 20 min
.
3 Realizing the targeted segments 5 nov 2018 40 min
.

Cristea Adina
Nr. Activitate desfășurată Data Ore/minute
alocate activității
1 Collecting information about the restaurant and the 15 oct 2018 1h
. oweners, by doing an interview
2 Collecting information about the company’s market, 29 oct 2018 1h
. customers, staff & taking pictures
3 Collecting information and realizing the targeted 3 nov 2018 45 min
. segment
4 Searching the main competitors 5 nov 2018 20 min

Damian Catalina
Nr. Activitate desfășurată Data Ore/minute
alocate activității
1 Realizing the distribution channel 20 nov 2018 40 min
.
2 Realizing ki tabel 28 nov 2018 20 min
.
3 Analisys of Pita Bread labelling 4 dec 2018 30 min
.
 4 The evaluation of the nutritional profile through 15 dec 2018 1h
. SAIN-LIM method
5 Feedback 7 ian 2019 1h
.

Cojocaru Catalina
Nr. Activitate desfășurată Data Ore/minute
alocate activității
1 Customers 20 nov 2018 40 min
.
2 Realizing ki tabel 27 nov 2018 20 min
.
3 Information about pita bread 4 dec 2018 1h30’
.
4 Feedback 7 ian 2019 1h
.

Cobirjea Elena
Nr. Activitate desfășurată Data Ore/minute
alocate activității
1 Key Partners 20 nov 2018 30 min
.
2 Key Resources 29 nov 2018 30 min
.
3 Suggestions for the website 4 dec 2018 20 min
.
4 Feedback of the entrepreneur 7 ian 2019 1h
.
5 Backlava project 4 dec 2018 1h30’
.

Cristea Adina
Nr. Activitate desfășurată Data Ore/minute
alocate activității
1 Targeted customers 20 nov 2018 40 min
 .
2 Search and realize the table for competitors 27 nov 2018 40 min
.
3 Feedback 7 ian 2019 1h
.
4 Backlava project 4 dec 2018 1h30’
.

Celikyurek Egemen
Nr. Activitate desfășurată Data Ore/minute
alocate activității
1 Meet with the entrepreneur 20 nov 2018 1h
.
2 Collecting information about customers, costs and 29 nov 2018 30min
. income
3 Suggestions 4 dec 2018 20 min
.
4 Feedback 7 ian 2019 1h

FIȘA 4
FISĂ SINTETICĂ/ECHIPĂ

Nr. Nume membru al echipei TOTAL ore.minute alocate de echipă/ săptămână:

9-15 16-22 23-29 30 TOTAL

oct oct oct oct-5
nov
1. Cobirjea Elena 1h 20 min 40 2h
min
2. Cojocaru Catalina 1h 1h45’ 20 3h05’
min
3. Cristea Adina 1h 1h 1h05’ 3h05’
4. Damian Catalina 1h 1h30’ 20 2h50’
min
5. Celikyurek Egemen 1h 1h40’ 2h40’
GENERAL TOTAL 4h 5h35’ 4h 14h

Nr. Nume membru al TOTAL ore.minute alocate de echipă/ săptămână:

echipei

19-25 26 3-9 10-16 7-13 TOTAL

nov nov-2 dec dec ian
dec
1. Cobirjea Elena 30 min 30 min 1h50’ 1h 3h50’
2. Cojocaru Catalina 40min 20min 1h30’ 1h 3h30’
3. Cristea Adina 40min 40min 1h30’ 1h 3h50’
4. Damian Catalina 40min 20min 30min 1h 1h 3h30’
5. Celikyurek Egemen 1h 30min 20min 1h 2h50’
GENERAL TOTAL 3h30’ 2h20’ 4h30’ 1h 5h 10h10’

Nr Nume TOTAL ore.minute alocate de

. membru al echipă/ săptămână:
echipei

9oct-7 Researc TOTA

ian h during L
seminars
1. Cobirjea 5h50’ 15h 20h50’
Elena
2. Cojocaru 6h35’ 15h 21h35’
Catalina
3. Cristea 7h 15h 22h
Adina
4. Damian 6h40’ 15h 21h40’
Catalina
5. Celikyurek 5h30’ 15h 20h30’
Egemen
GENERA 31h45 75h 106h45’
L TOTAL ’
 FIȘA 5
FORMULAR DE EVALUARE RECIPROCĂ

Formularul de evaluarea reciprocă (pe o scală 1-10) a efortului/ implicării fiecăruia dintre ceilalți
membrii ai echipei:

Cobirjea Elena Cojocaru Cristea Adina Damian Celikyurek

Catalina Catalina Egemen
Cobirjea Elena - 9 8 9 7

Cojocaru 9 - 8 9 9
Catalina
Cristea Adina 9 8 - 8 7

Damian 8 9 9 - 8
Catalina
Celikyurek 8 8 9 8 -
Egemen

FIȘA 6
FIȘĂ DE SINTEZĂ A ACTIVITĂȚII ÎN CADRUL PROIECTULUI FRESHconsult

Se completează de liderul echipei !

Numele întreprinzătorului_________________________________________(<50 ani; ˃50 ani; M/F)

Denumirea firmei S.C. _____________________________________________________________SRL
Domeniul de activitate al firmei _________________________________________________________
Oraș______________________________________Județ______________________________________
Nr. de angajați: 0-9; 10-49.
Aria în care s-a oferit consultanța generică gratuită întreprinzătorului-beneficiar (bifați una/ mai
multe, după caz):

 Inițierea afacerii/ Achiziții

 Surse de finanțare

 Marketing

 Vânzări

 Contabilitate

 Analiza Financiară/ Cost Control

 Controlul Inventarului

 Personal

 Sisteme informatice

Număr de PROPUNERI/ SOLUȚII/ SUGESTII/ RECOMANDARI din partea echipei:.....................

NUMELE MEMBRILOR ECHIPEI DE STUDENȚI/ anul II/ gr. ..............: ............................... (se
scriu numele tuturor membrilor)

Entrepreneur’s Feedback
We visited the restaurant and presented the fresh consult project to the entrepreneur.
We focused particularly on the SWOT Analysis and Suggestions. The entrepreneur noticed some
ideas of which he never thought about in the past. He was very grateful for our help, and
appreciated our devotion and involvement. Also, he thanked us for choosing his restaurant, being
the first time he was asked to be part of such a project.
Our suggestions were very well received, and taken into consideration. Given the
fact that other clients complained for the undersized bathroom, the lack of parking spaces and
poor advertisement online and in the area, starting next month, they will try to figure out a way
to improve those weak points.
The entrepreneur also concluded that they need to find other ways to expand, like
creating a website for the company, come to an agreement with businesses to have meals
delivered at lunch, and maybe extend the business location, given that the floor above the
restaurant it’s been empty for a long time.

*Pictures taken in the restaurant