El Charrua Restaurant: Sourcing Ingredients With Simplicity and Efficiency

Assignment Task

This real-life case study related to a restaurant in the city of A Coruña (Spain) is dramatized through discussion with two of the founders. The main objective of this case study is to analyze, through critical and global reflection, the main features of the restaurant industry and the essential characteristics of the business model proposed by restaurant, El Charrua. The case focuses on the initial stage of defining the business model and the first few years of activity, even though the restaurant has continued its activity and expansion over time. This is why the case presents a dynamic perspective, providing both analytical and decision-making insights. The different decisions made by the business partners since the initial business idea were collected. From this starting point, we have composed an itinerary rich in nuances, and with a dynamic approach, which makes the case study particularly suitable for understanding the challenges arising in the current ever-changing environment.

The case deals with the seed money and start-up of a catering business located in the Spanish city of A Coruña specifically El Charrua Restaurant. This business project was born in the context of the international economic crisis unleashed in 2008 and in particular the major real estate crisis that occurred in Spain at the same time.

1. This case summarizes many years of work and dedication. The business partners have faced reality by making their own decisions.

2. Would you have made the same decisions?

3. Do you consider that the key to success has been the partners’ approach or it is the result of chance?

4. Would you change any of the decisions made since the project emerged?

5. What effect do you think these decisions would have had on the development of the business?

6. What decisions would you make for the future of this business?

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