In this episode of La Sobremesa, we speak with Miguel Puchol, head of Mantequerías Pirenaicas and one of the key figures behind the growth of a group that now boasts 10 locations and over 100 employees in Barcelona.

We discuss the history and growth of Mantequerías Pirenaicas, how they've managed to maintain quality while opening new locations, and why word of mouth has been a major factor in their success. We also talk about what it really means to open a restaurant, profit margins in the hospitality industry, team management, and some of the mistakes that can lead to a business closing.

In addition, Miguel tells us why Mantequerías rarely collaborates with influencers, we discuss reservations and no-shows, homemade versus ready-made meals, some of his best and worst dining experiences, and the financial realities of managing a restaurant group.

A candid conversation about Mantequerías Pirenaicas, gastronomy, restaurants, entrepreneurship, and everything behind building and growing one of Barcelona's most well-known restaurant names.

Chapters
00:00 Intro
00:53 Miguel Puchol and the story of MANTEQUERÍAS
02:00 From 4 to 10 locations: the group's growth
03:32 Mantequerías, Pasterías, and the group
06:20 What's the secret?

08:34 How to maintain quality
11:38 Growing without influencers: word of mouth
14:34 Why do so many restaurants fail?

21:49 Europe, Regulation, and Politics
25:23 Retaining Your Employees
26:34 Gastronomic Red Flags
31:20 Homemade, Ready-to-Eat, and Frozen Foods
34:18 Best and Worst Dining Experiences
36:15 How Much Does MANTEQUERÍAS Revenue?

38:27 The Group's Plans
39:30 What Would You Rather? with Miguel Puchol
43:17 Which is His Favorite Restaurant in the Group?

44:29 Battle of Catalan Dishes
45:35 Miguel's Favorite Restaurants in Barcelona
48:39 Top Restaurants: Good, Nice, and Cheap
51:25 The Guest's Question for the Host
52:50 Gift and Farewell

Guest's Social Media:
@mantequeriaspirenaicas (Instagram)

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