Barcelona: They are from Tucumანიn, the recipe has been changed and they make four million empanadas a year

Barcelona: They are from Tucumანიn, the recipe has been changed and they make four million empanadas a year

Barcelona: They are from Tucumანიn, the recipe has been changed and they make four million empanadas a year

They started their business in Barcelona nine years ago; Prepare colored doughs and branded fillings; They have 26 stores and land outside Spain

Diego, Nicholas and Mariano, partners of Las Muns.
Diego, Nicholas and Mariano, partners of Las Muns.

They destroyed traditional Argentine empanades Transforming them into a broader concept and thus expanding the consumer market. Muns They were born nine years ago in Spain and will make it this year 4 million units; Counting 26 locations (Another half dozen will be added in a few months), half of which are franchises. They have already started access Andorra And everything is ready to go Portugal.

Masses of colors and author fill.
Masses of colors and author fill.

Its founders are Of the three Tucumans, Mariano Najles, Diego Rojas and Nicolas Mekozi And they have a Investment partner in Argentina. Najles, a psychologist by profession, was the first to arrive in Barcelona 17 years ago for a business administration course, and his then-girlfriend – now his wife – a residency doctor. “What was a year ago turned into four and was bitten by an entrepreneurial bug,” he said. ᲔᲠᲘ-. I opened an ethnic food store, which I later sold. “

Rojas, the chef, came later and brought up the idea of ​​empanades. They talked about it, but Najles I did not see the business opportunity “very clearly”: “They were Argentines, but not as many as they are now; There are many varieties in the country and it seemed to me that it was a mess for a small market. We have seen this The main thing was to open the concept and the market. “

Thus began the deconstruction: Replace enclosures, masses and fillings. In 2013, they opened a restaurant, but quickly found that it was “not going” because people did not repeat the consumption of empanas as much as the locals needed, and preferred to go shopping; In 2014, they were promoted to local Take it A place where a lot of people pass by and more touristy. This coincided with the expansion of the food ordering platform applications.

They continue to add their own stores and franchises.
They continue to add their own stores and franchises.

In the first store – between savings and a loan – an investment was made 70,000 euros. “We were changing; We added rings to select varieties, thought of packaging that is lovely, easy to use, and We are focused on fast food and not cheap – says Najlesi. fast food It does not have to be “useless”. The The stuffing is gourmet recipes And Masses of colors“.

Las Muns’s fixed menu (named after a marketer who plays with the idea of ​​a half moon because of the shape of the product) includes 16 flavors; Whoever sells the most has a 10% share. Plus, they always rotate Four innovations. Rojas left the kitchen and is responsible for R&D (research, development and quality).

Suggestions include, for example, mushrooms with camber; Caramelized onions; Dried tomatoes with provolone; Olives and mozzarella; Soft veal; Thai chicken; Elemental Spinach. For example, chicken is cooked for eight hours, the meat is certified from Angus, the provolone is from Italy.

We get the surname from the empansPortrays a businessman-. We did not beat the Argentines; Our goal is to move to a more general category. Sushi stopped eating Japanese food, he joined a larger list. We want the empana to be recognized as a pizza, to be repeated weekly. “

To access the Las Muns franchise, the investment amounts to 80,000 to 90,000 euros in total, with a “key” estimated payout in three years. Najles argues: “Business in Europe is long-term, with a horizon of at least five years.”

He is not worried about expanding his empanada business in Spain. “You can segment the market; We go for quality and medium-high price. We can all live; Mc Donalds does not worry every time he opens a burger king, we all set ourselves up. ”

Source: La Nacion

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