still remember when in 1994 during the first year of the empty kitchen I attended in the CDT of Alicante, as a student I met with Norberto Navarro, current director rice mills chain "Tapelia." By then for most of those attending this course, the theme of the kitchen was an absolute vacuum novelty and we were left puzzled to the wide range of possibilities that lay before us with this technique. However, to Norberto this was nothing new. At that time he owned a famous rice dishes in Elda and she has been forming and using this technique, so much so that in view of the success it achieved in its restaurant was an advanced project to franchise its signature. Their challenge was to get in any branch which opened for signature at any point of Spain could eat rice quality with the correct doneness and flavor even. To do manage to focus the bottom of the rice to make a paste to which it is joined as just water when making rice. In this way solved the problem posed by the sheer volume that would occupy the bottom in a liquid state when it comes to transport it to different outlets.
To complement your culinary used to empty the kitchen to prepare their starters and entrees. From its headquarters in Elda kitchens would leave the dishes cooked and packaged in such a way that the outlets only have to regenerate and emplatado following the instructions of the plant. Thus everything is reduced to a simple regeneration and assembly.
Following this, born in 2000 the restaurant chain "Tapelia." The company began a process of rapid expansion, so much so that in 2006, came to have 37 restaurants spread throughout the English territory and planned to make the leap beyond our borders.
But however the arrival of the economic downturn has not only slowed their expansion projects but it also has been on the ropes to the firm that has been forced to close several of its facilities and has ERE has submitted a affected many of its employees. The latest news about it suggests that the franchise has released to address its financial difficulties.
appears that the crisis has caught a foot against Tapelia, and I wonder whether to ascribe the blame for the situation of the franchise only to the recession and the drop in consumption or may have influenced are other secondary reasons.
Tapelia offers its franchisees a return of 20%. No doubt an excellent figure. control in procurement and production costs is absolute and virtually guaranteed by the system vacuum cooking. The labor costs are optimized to the maximum as the premises do not need highly skilled chefs. Achieving that benchmark of profitability feasible provided that the pension accounts of income are made in a few scenarios line with the difficult times, but if the income forecast is not strictly a high percentage of potential that the numbers no longer add up.
Furthermore Tapelia prices are framed in a high average, their average ticket is between 35 and 40 €, and establishments are suffering more the rigors of the recession are precisely those . When a customer pays this amount for a meal or a dinner requires that the service is professional and in consonance with the amount you pay for your bill. Serve a good rice or a good steak is not like serving a hamburger and therefore the professional training required is much greater. This makes me think that the various complaints I read on different forums about Tapelia service can be something more than a coincidence.
During the last economic boom years of the restaurants were filled daily and details like these might not have a significant impact, but customers can now go less to the restaurant and when they go to local high average demand much more than before.
addition to this I guess there will be some other unknown reason and that adds to the above to cause a chain restaurant with more projection in recent times is suffering a setback of this magnitude.
Other restaurant chains as Lizarran are holding the tug in an exemplary manner despite the difficult times we have continued to go through an ascending line.
One thing is Clearly the crisis is leaving no margin for error, and both large and small end up paying a heavy price if they do their homework very well.
0 comments:
Post a Comment