The picture was not the best in the iconic restaurant El Bolivariano in Pueblo Libre. The reopening of dining options, after strict quarantine between March and July 2020, was excellent news. However, the curfew prevented critical hours work in this sector: the night, a time of great affluence.
Armando Calderon, chef of the restaurant, and Angelo Barbieri, general manager, saw it as a challenge. The solution: If you can not open in the evenings, why not take advantage of the early hours of the morning?
So, this duo threw himself at breakfast and gone are the days when local opened at noon. Today, the doors let enter the first rays of sun at 7:30 am, and with them, diners hungry for bread with cracklings, a native tamal a Huachana sausage or any of its desirable combinations.
The result has been auspicious not only for the supply of the letter, but "psychological" level, as Angelo points out : "The fact arrive in the morning and listen to the coffee machine making noise has also helped."
"Breakfast is here to stay , " concludes Armando, with the aim butt and positively looking at what's next for the business that is already 30 years behind.
So he decided to listen to also Angelo, founder of the local next to the famous Santiago Queirolo in the early 90s Indeed, El Bolivariano was born in an old house near the famous Queirolo bar.
The perfect ally
The idea was perfect and customers respond satisfactorily. But there was an ally for optimal production, said better, that is exactly what is needed to meet demand.
We were able to support them through the program grow together . Although we had already been working together for several years, advisories since the last months of 2020 have been key to overcoming the pandemic with good results.
"It 's fabulous. Now we do not buy more or less, horneamos we need, we always hot bread and good quality , "says Armando.
Bolivariano can now ensure diners freshly baked bread every hour of the day all week.
A perfect condiment for different customer habits. As they say Armando and Angelo, in this restaurant you can have breakfast and lunch at any time of the day. A lomo saltado at 8:00 am? No problem. A tamal green as lunch or 1:00 pm? To the table.
"I think it was a matter of survival. We had to fill empty tables and we had to cover fixed costs , "says Angelo. Definitely, they are an excellent example of the moments of crisis can be a great opportunity for reinvention.
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