In the world of gastronomy, the commitment to sustainability is becoming more and more important, but it is rarely seen as a value so integrated into the company.
We spoke with Ángel Pérez, Commercial Director and Sustainability Manager of the group of El Pòsit restaurants, a reference in the province of Tarragona that is expanding its presence with a new establishment in La Pineda, Vilaseca.
With a bar and two restaurants already consolidated in different parts of Tarragona, the opening of a third restaurant represents a challenge for Ángel and his team. He tells us how finding the right location is key to guaranteeing business success. Having to take into account the proximity to fresh food suppliers and loyal customers so that the restaurant functions as expected.
For El Pòsit, sustainability is not just a trend, but a commitment rooted in its business philosophy. Ángel shares how the need to integrate a sustainability manager into their operations arose and how this value has become a pillar.
A fundamental lesson that Ángel shares is the importance of listening to customers. He tells us how transforming diners' needs and desires into essential elements of the restaurant's structure is key to staying relevant and competitive in a market. In their case, many celiac and vegetarian clients arrived, and they decided to transform their menu so that most of the dishes could be consumed by them.
As advice for those who dream of opening their own restaurant, Ángel highlights the importance of being aware of costs. In a sector where margins are tight and competition is fierce, maintaining control over expenses is essential to ensure the long-term viability of the business.
In summary, the history of El Pòsit and the vision of Ángel Pérez remind us that gastronomic excellence goes beyond cooking. It implies a commitment to sustainability, innovation and, above all, customer satisfaction.
