The current economic crisis has had a great effect on "traditional" sectors, hence the need to reinvent themselves to survive. The case that we are going to present is a clear example, Iago Cerqueiro Pazos and Mark opened the December 31, 2009 dining space called Abastos 2.0. Is an original place because it has few precedents in this sector nationally and internationally and is located in a number of houses located in the Market Abastos of Santiago de Compostela.
The main key in this business are originality, quality of products and an unlimited imagination to exploit the limited resources and surprise every day to customers. Let's talk Pazos Iago to explain to us what it is, what it claims and what are the keys to the success of this innovative space.
Abastos What is 2.0?
Miuda I called cuisine and is prepared to live and now, with the client as a spectator
Abastos 2.0 born as a dining room located in the Market of Santiago Compostela and based on a range of kitchen Miuda (tasting). In a small space (26 square meters) can only have a bar that serves as a bar or table only as needed.
Our format is cooking without refrigerators, feeds products offered by the market each day, with a pantry and cellar 100% Galicia. An institution without a letter, with a daily changing cuisine based on products of Market Square and is announced each day in a traditional slate and other electronics.
Miuda I called cuisine and is prepared to live and now, with the client as a spectator.
How does the facility?
We have a flexible local reinvented every day its ephemeral bar (With a maximum capacity of only twelve people) depending on time of day and customer requests. We combine the service-session vermouth aperitif, dinner and snack menu from the market (market do menu) on weekdays.
On weekends we have a service portal pechada (camera) on a table by reservation only, previously traded price for lunch and dinner slide chest, usually based on a blind menu with which Abastos 2.0 aims to surprise the diner.
All this is nourished by the products of the day we provides the food market, no coolers or storage, or if you want to see any other way we have the largest possible storage because we have the whole market.
also are always in touch with customers through new technology right?
understand it is a very effective way to get in touch with our audience
do have a profile on Facebook, a twitter account and a blog, through which it is reported daily supply of this establishment projects.
We can never anticipate what ingredients we have for each daily menu until "we make the purchase" so that when we advertise it that information through social networks. We also understand that it is a very effective way to get in touch with our "public."
How to start a catering business at a time of crisis?
Our key has been the insistence, be true to our idea, and we like what we do
From the first moment we bet to do something different. Both had considerable experience in the sector and was clear that something works, especially in these times, people need to offer something different than usual.
Then comes the problem of money, go a lot of banks for financing, despair because they give you nothing, and finally, almost miraculously, there is someone you trust what you can offer and you can get to work. Our emphasis has been key, be true to our idea, and we like what we do.
And what is your balance as entrepreneurs after one year?
is this time the balance is very positive, especially because we have realized a dream and we can live it. We are not rich but we maintain the illusion for what we do and economically we are right, but not excessive.
addition you have already received several awards for your work
We received the Activa Compostela, awarded by the City Council of Santiago given the innovative nature of the project and our "space " reviewed appeared in the Michelin Guide. To have less than a year old I think we can not complain.
Do you have any immediate plans?
Having participated in the exhibition "Ao pé do lar", organized under the Gourmet Forum of Santiago, we will inaugurate Abastos 2.0 the tin, a small store of canned fruit of an alliance Ramon Pena with the company.
We will also launch a new type of service a portal pechada with music and wine pairings.
Iago Thank you for your time and explain how the innovation, originality and effort can serve to succeed even in difficult times like these and that the secret of a business that is run to find a model that allows you to achieve success, regardless of the sector in which you develop.
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