I would like to update you on our progress during the first four weeks of the new year. Thank you for your responses to the first newsletter! It’s great to see so much interest in our project.
Equipment and Preparations
Of course, a lot of equipment is needed for the operation of the restaurant: for storing the frozen empanadas imported from Barcelona, for heating them up, for serving excellent coffee, and, of course, for a cash register system. Together with Lukas, I visited the Horecabeurs at the RAI to select the right equipment.
Assortment and Menu
The composition of our empanada assortment is, of course, an important topic. For now, we will offer a selection of different empanadas. The menus are now ready, and I am pleased to announce that Marc Smeets (MVL cooking & consultancy) has helped translate the Spanish names into Dutch and English. It’s great to have such expertise on board!
Administration and Permits
The company must also be properly administered. Therefore, part of the administration is outsourced, and we are currently in the process of selecting the right partner. Additionally, we are working on the necessary energy supply, insurance, and – not unimportantly – the finalization of the permit process with the municipality for our non-alcoholic hospitality venue. We are also making progress in developing our social media channels so that you can follow everything soon.
BHV Certificate and Opening
And finally: Lukas and I have obtained our BHV (Emergency Response) certificate this month! This is, of course, an important step in ensuring that we create a safe working environment.
We are still planning to start trial operations in early March, followed by the official opening at a later date. I look forward to welcoming you soon!
That’s all for now,
Best regards,
Lisandro
EN 
NL