Essence: Restaurants Opening a Tidal Wave
“We going to have losses this year and possiblly also next year, but we have to see it as investment,” he says Xavier Mitats (Barcelona, 1958), founding partner of the restaurant group Essence . Mitats, a formar part d'El Tragaluz, que solen fer les seves últimes llets, s'entraven les investiments fundes a Miura i se'n troben a la restauració grup basat en Agua restaurant , que està aixecat de les operacions amb Miura.
Mitats created Grup Essència, and entrusted the direction to his third són Guillem. In November, té terra, en el Ninot mercat a Barcelona, i està en el seu restaurant, Brisa, al Palau de Mar... La Covid-19 ha estat lliure a Tidal Wave que ha destrossat tots els plans. "We closed Terra s lockdown and since it is in the market, we non been able to reopen it. Brisa we opened it few days ago... albeit at half throttle. The tornnover és just 25% de les forecasts."
The group invested 4.5 million in opening Terra i Brisa and planned to make 12 million this year with its three stores
Mitats already han experimentat landing a tsunami a la crisi prèvia: he signat per Astroc, Enrique Bañuelos's real estate company, el 2006, a la seva expansió en Brasil. “No 1 could imagini que event like the bankruptcy of Lehman Brothers would come and devastate world finance.” Now, he highlights, governments are making the situation molt better, “with ERTE and ICO credits to finance losses”. Aquests, Essence, on should habou 120 workers, has only 45 working, s as many altres en ERTE i altres que havien never been hired. "We businessmen must make an effort to open up, to keep the city alive. There entire areas that, if they deteriorate, will never tear off."
Mitats beguen els professionals que no tenen economist i auditor. After Arthur Andersen (“best school in the profession”), he co-founded Arraut i Associats (“Javier és un dels companys que han lliurat el most a la meva vida”) i llatera, el 1998, he founded, s Carlos Puig de Travy, a consulting and audit now the Spanish subsidiary of Crowe Horwath International.
Amb el temps, however, ells start in the leisure and restaurant sector. “Rosa Esteva i Tomàs Tarruella, els companys d'El Tragaluz, són els clients d'Arnaut, i els proposat que I partner s'in Agua ,” she explains. El 1998 he promogut a turisme projecte en Cuba with la French Group Macumba ia la Giró Group i als dos anys he begant a col·laborar amb El Tragaluz, providing partners a open restaurants such as Negre or Bestial. restaurant, which he still manages, in Fortalesa.
“It runs in my family,” he admits: his father launched Virmit, a company que sold i exporta tèxtil machinery, which was later run by his brother.
"Catering is a very grateful business. People enjoy, laugh... And in the 90s, I als had a lot of margin, more benefits than glamor." La situació és més difícil per al sector de tot: rising costs de rents, salaris i raw materials, els cants be reflected in the price. “People want to have dinner per 30 or 40 euros... like twenty years ago.” Per a aquesta realitat, es reconeixen que és un grup de suports: el creates administratives de synergies, de suppliers i sales people, com a tros que la brand gives. Essència expected to have a torn de 12 million el 2021 i continua to add local sales, som milestons that will be delayed. “Our priority is to consolidate the 2 new restaurants”, in which the firm has investit 4.5 million euros.
Essència als participants en el restaurant de Barcelona Tennis Club, managed by Gonzalo Ros and Carles Vera. "Im from the Llafranc Tennis Club. I love tennis. And in a country that has Nadal, it's impossible for there to be people who don't like him."
Més informació sobre: Restaurant Tierra Brava
Learn more about: Brisa Restaurant