Interview Julio Ramirez. CEO Abrasador

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We focus on formationfromn and branding as valuesñAdidos the associated Abrasador.

Already more than 30 años de andadura los que llevamos como marca en el mercado. Always providing value to the hotel with our own beef breeding and expertise in grilled meat. But all this comes from a long tradition of cattle in the "Montes de Toledo".

Ahora queremos ir más allá e implicarnos con todos nuestros clientes y asociados, in areas such as training and R + D. To improve their professional experience and excellence to their clients.

All this and more we explains Julio Ramirez Camino, CEO Abrasador.

¿Cfrommo defineinas Abrasador?

As a quality brand of restaurants with grilled meats own breeding beef and Iberian

¿Quis Scorching brings to the market?

bring security, with the highest quality of the meat market and own parenting. In addition no price fluctuations, damos a nuestros clientes y asociados los mismos precios durante todo el año. También proporcionamos al mercado nuestro Know How en sistemas de brasa ecológica más avanzados.

¿Quis type of meat is marketed?

The meat we sell is Anoja beef 15-16 Certificate months and Iberian Cebo de Campo. And when we say it's beef own parenting, It is true, both beef and Iberian pork come from our family farms in Menasalbas, in full Montes de Toledo.

Having a fixed price ¿it is an advantage?

And, and our customers tell us. Because this way they know at all times that cost must be attributed to each dish of your letter. The restaurant grilled meat prices fixed in his letters usually twice a year, as much, so it is very advantageous to have this price stipulated annually.

¿Whoseisn is directed this business idea?

To restaurants that want to specialize in your area with the best grilled meats.

Since it is not a franchise ¿It can be said that the essence of each property is respected?

And, We respect the best restaurant and bring our "know how" in grilled meats with own parenting. Restaurants maintain their specialties and their own identity.

¿Withonl is the advantage of a restaurant linked to Abrasador?

The main advantage we can say that is an increase of more than one 20% of its turnover. El motor de reservas Abrasador como marca genera más de 20 weekly bookings by integrating a restaurant in the network Abrasador. Furthermore we focus on training and brand image as added values ​​to the associated Abrasador.

¿Cfrommo is the process of integrationfromn a restaurant?

First we have to know both sides, so the restaurant is of 6 months to a year being Scorching client meat, and once both parties are clear and decided, ember put this system approved and 15 Scorching dishes references or more, training is performed and 15 days the restaurant opens as a selling point of the network Abrasador.

¿Quis new are planned for the future?

The future poses with good expectations. We want to be present in all major cities of Spain and begin expansion in Europe.

El año ison to completion ¿Con quis will beinthose of this 2016?

With each year the friends and clients who joined us more confidence in our home and help us grow faster and faster.

 

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