Today we speak with the Zurita brothers, owners of the Abrasador Restaurante Graná, located in Campello (Alicante) and as they define themselves, "Some in love with the Mediterranean gastronomic culture".
They are Jorge and Juan Manuel, and they are in charge of running the family restaurant, who has already fulfilled the 50 years since its opening and that so many joys (also the occasional sleepless night) has given them.
A lifetime linked to the world of restoration, these two brothers have toured different hospitality establishments, although his head has always been on the family business; a restaurant that today has become a gastronomic reference in the town. Jorge and Juanma tell us how they have achieved success.
Let's talk about your restaurant. When was it created and what characteristics does it have?
Graná Restaurant was created in the year 1970 for our great-uncle, years later it passed into the hands of our parents, and now we manage it, that is to say, it has passed from generation to generation to become what it is today, Burning Graná Restaurant.
Our establishment is characterized by being on the beach, we have a terrace with sea views, where our clients enjoy a meal with great harmony of flavors and personality, as they relax looking out to sea. Our kitchen, traditional, is marked by great quality.
Your restaurant has become a success story of the Scorching Group, What can you tell me about it?
We chose Burning Ten years ago, more or less, because the quality of the products was assured and, today we can say that everything remains the same, even the quality is even better if possible. The Ramírez family has cared for us from the first moment so that everything turns out perfect and that has made us achieve success.
Why is it important to have a good quality policy in the catering sector?
The client comes, try our dishes and repeat; this can only be achieved with a good quality policy, without forgetting the room service, also very important for the experience to be perfect.
What differentiates you from other restaurants in your area?
We would highlight the following elements: we are scorching, our location is very good and the personal treatment towards clients is exceptional, thanks to the experience of more 40 years working in this sector. The sum of all these elements is what makes us different.
Do you have any upcoming goals?
Today you could say that our goal is to get ahead, since we are currently in a difficult situation for the hospitality sector, but let's get out, We have to go out! Apart of this, our main and daily objective is to improve, improve in everything we can.
Now let's talk about your relationship with the Burning Group
How many years have you been associated with the brand ABRASADOR?
Ten years, And it is said soon! (Laughs). Our experience with Abrasador is very good, they involve you in the project from minute one and it's a very nice process. I wish we could do the same or work half as well with other providers.
What do you think are the keys to success of your restaurant?
Deal with personalized customer, guaranteed product quality and 100% dedication, that is to say, for us it is not a job, It is a lifestyle.
Have you had a sales increase in recent years?
Yes, at the time we embarked on the project with Abrasador, we begin to notice an increase in sales. I believe that if you embark on a project like this, in the short or long term you will always be successful, you are not wrong.
What values would you highlight of this Group of Restaurants?
The Burning Group has a team that is very concerned, concern for improvement, both them and their product. They are people who constantly advance in what they intend.
In what position are you positioned in your city?
At Google we have a score of 4.2 on 5 and on Tripadvisor we are in the position 21 of 163 Restaurants in Campello.
¿It is important for a restaurant your online reputation and digitization? Why?
Without a doubt today. Years ago we used radio spots or paper ads, but, All that has changed! Right now everything is moving on digital platforms and that is why it is very important to be on them.
And to finish, do you think that in the world of restaurants a little more training is needed in the sector? Why?
Yes, learning is a constant path. Gastronomy and culture are two branches that are closely related and constantly change, Thus, training is always necessary.