Análisis para la creación de un producto sostenible elaborado a partir de desechos orgánicos de un restaurante de parrillada de Guayaquil.

Abstract

The following project seeks to determine the feasibility of establishing a line of sustainable artisanal sauces made from organic waste at a grill restaurant located in Guayaquil. "The study is framed within a circular economy approach, optimizing resources to achieve waste reduction and the creation of economic and environmental value." The research will employ a descriptive and analytical approach, utilizing strategic management tools such as SWOT analysis, EFI and EFE matrices, strategic cross-cutting matrix, and value chain analysis. Furthermore, market acceptance will be measured using market research tools, determining consumer opinion, purchase frequency, and the market potential of the artisanal sauces in 300 ml containers. The results show that this product line helps make the restaurant more competitive, expand its menu, improve its positioning in the local market, and simultaneously promote sustainable practices that benefit the environment. Finally, it is determined that the proposal is feasible and an alternative solution for the gastronomic sector, by incorporating sustainability as a core element of business development.