Vicente Nicolau, owner of the Steak House embers, reveals what kind of restaurants give more economic benefits
Winning a hole in the hospitality sector is complicated. There are many more restaurants And, therefore, launching a new and innovative idea is not easy. But not just that. Anyone who will open a business has to face a series of bills such as food, rent or salaries of employees.
For this reason, before embarking on this world it is essential to carry out an exhaustive study of the market to know where the opportunities are and, above all, to detect What kind of premises give a greater amount of benefits.
This is something he has done Vicente Nicolauowner of the embers Steak House, located in Mallorca. The man has come to Adrián G. Martín Podcast To tell your experience and talk about the difficulties of having a restaurant in Spain. In addition, in the interview he has revealed what the Restoration model that is currently more profitable.
The type of restoration business that is more profitable, according to a hotelier
The hotelier Vicente Nicolau has answered the question about which restoration model (pizza, hamburgers, Michelin stars …) is currently the most profitable in Spain. The professionals are clear: «That I know, the hamburgeries. The ‘fast food’ has a lot of margin, 45% easily, ”he says.
The man explains that in 2013 he owned a hamburger and the margin was “brutal.” Vicente has given data: «3,000 to 4,000 euros clean permissions each partnerWe were two.
The owner of the embers Steak House affirms that to obtain these benefits It is not necessary to reduce product quality. «You put 30% of entrails, 30% of picaña and then 30% hip or against, which is even cheaper, and we are talking about it staying at 7.50 euros per kilo. If you put 100 grams, the meat is 0.75 euros. You put the cheese ship, a leaflet of lettuce, a slice of tomato and you look Hamburger for three euros and you sell it for 14 euros», He declares.
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