Bad news transformed Marcelo Manoel Moreira’s life and made him a great entrepreneur: after thirteen years working at a seafood restaurant, he received news of his dismissal.
What was a difficult moment led to a decision that would be a turning point in his career.
With eighteen years of experience in the foodservice industry, Marcelo decided to open his own restaurant.
Following a friend’s recommendation
The negotiated the use of a commercial space in his email list hometown of Aparecida de Goiânia and launched his kebab service in 2013.
Having worked primarily as a waiter, he had to juggle purchasing supplies, preparing skewers, cooking on the grill, and collecting payments from customers. After six months of a demanding work schedule, he hired the first of two waiters.
Of his employees and began making deliveries effective mobile lead nurturing strategies for business growth when a customer requested them.
After a year of operation, he received coverage in a local newspaper, and this visibility marked the conquest of a new audience and increased revenue.
A trajectory marked by challenges
The intense, busy schedule and the workload didn’t stop the restaurant from continuing to grow. Marcelo struck a new deal and was able to build his own establishment on a lot near the spot where his story began. Picanha da Esquina steakhouse opened in 2017.
The entrepreneur says the entire process was funded by the restaurant’s resources.
He maintained good financial organization and b2b reviews managed to balance expenses well, planning for the following year.
During the pandemic, the steakhouse had
A reserve and continued operating as a delivery service. However, the adversities of this period reached the restaurant, which took out its first and only loan.
Marcelo says it was a difficult time in the business’s history, with declining sales and the struggle to retain all employees.
Today, since reopening to the public, the restaurant is back to normal operations and has been attracting more and more customers.