The hospitality industry prepares, whoever can, to weather the second wave of this perfect storm. Those who survived the first in the province of Cádiz have been able to provide funds thanks to a good summer, but many lack that mattress that allows them to reach the shore alive. All are debated in a sea of doubts due to the changing situation, to the perimeter closure in the cities and concerned about the rebound of infections in the area.
Listen to an Interview with Fernando Bigote, from Casa Bigote on Play SER
The truth is that those who reinvested themselves eight months ago do so again. Promoting home delivery, changing your cards, lowering prices or diversifying your offer. But how do galactics adapt to this war economy? How are the transatlantic liners of our gastronomy reinventing themselves?
This Thursday We have talked in “Abocallena” with Fernando Bigote, from Casa Bigote. On the first line of Bajo Guía, this emblem of local, provincial, regional, national and international gastronomy has just closed its doors. They have nothing to do with the limitations to the hospitality industry or the rebound in cases. It is customary at home to stop for a month and take advantage of a third of the fall to recharge and return with enthusiasm, ideas and a renewed offer in December.
Views of the mouth of the Guadalquivir from one of the rooms of Casa Bigote / Cedida
At Casa Bigote, the summer closed with 30% less business compared to the previous year. There they stopped for three months as a result of the confinement. A particularly intense time, with Easter, the Fair and the Rocío, passed by as well as for everyone. Despite everything, in July they reopened with their staff of 32 people at full capacity and with all of them they arrived after the usual fall of the fall to this month of rest. With all of them, they form a true family well avenged, they will rejoin in December and they will tighten their belts if possible to overcome this journey through the desert together.
The limitation for a galactic when it comes to being able to reinvent himself lies in the importance of keeping the image and the brand intact. At Casa Bigote they cannot jump on the home delivery bandwagon, drop prices at cost, or start making sandwiches or tortillas to go. Hold on with the same philosophy and quality is not a half point down the line.
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