CaixaBank and elBullifoundation are the promoters of a practical guide for entrepreneurs in the hospitality sector, providing advice to start the restaurant activity with the maximum guarantees of success.
The guide is named Mise en Place and it is a fantastic detailed journey of how to start a restaurant business from the beginning of the idea, the development of a business plan, the analysis of the competition and the resources that we will need to hire and implement the commercial strategy .
In the Presentation of the guide, was present Ferran Adrià as the highest representative of the el Bulli Foundation, which has collaborated with CaixaBank to draft and prepare a manual for SMEs and the self-employed, which will help them to face the start-up of a restaurant business with guarantees, minimizing the risk of the investment made.
“It is a totally alive project in which we must know how to understand the needs of entrepreneurs in order to reach them and help them improve their projects, being aware of how complicated it is.”
This manual collects all the experience and knowledge acquired by the el Bullifoundation team throughout their professional career, and is part of a joint development agreement between the two entities, for the creation of mixed work teams in different projects, such as the one who is also about to see the light, called Bullipedia, a project in which elBullifoundation is preparing a scientific and historical study in support of the agricultural sector and other productive sectors.
The Mise en Place Guide Recipes
Available in two different formats, each one represents a reality of the current entrepreneur, but clearly focused on development over time. Its digital version will bring improvements to the content, not the paper version, which will be unique.
In the printed edition of the Mise en Place guide we can see the summarized content of the project, all with a clear vision and motivational aspect,
In the digital Edition of the Mise en Place guide, much more developed and with extensive theoretical and practical content, the templates and other practical materials to apply in business management stand out. Your biggest difference will be regular update.
As a summary of its content, we can highlight the most relevant aspects in terms of the need for management knowledge to start the culinary adventure. It also details how the business idea should be considered and above all not to escape from the lifestyle theory, where all business with difficulty requires patience and ambition in its highest doses.
The business plan, the investment required and even the choice of the name of the premises details, will be essential for the future viability of the restaurant.