My name night is bn is in the last two
I am better known as a partner in the
paola does not have a proper name anymore but
I had a day, it’s usually when I say
us much I talk about
entrepreneurship about challenges of
growth on business
but talking to the
organization and seeing the line up a bit
of this event we finally decided
take another path another approach
talk a little r just impacts
restoration can have in society
I really like this word restoration
but what the gastronomy finally because
account also of the origin of the
neh nah restaurant in the 18th century when
the yards had the taboos that the
person paid to sleep to leave the
horse and those places made a few broths
also in well-stocked broths with
enough vegetable or only for meat and
these calculations served as a toast to
she paid to stay home and earned up
this broth that was a restorative broth
at some point it is these places
begin to offer the broth and sell
this broth as a product and there arose
the first restaurants and from there comes the
word restoration that very little
We use the market uses
gastronomy is before me much of
come in a little, I finally like to talk
a bit that is a restaurant at the end
of the accounts nor to simplify the
which is a restaurant in the background if the people
For thinking is a place that takes a lot
of ingredients and vegetables vegetables meat
salt flour and jelly milk
mushroom, and then get those
ingredients finishes gas light water
people utensils and leaves the other side
a dish in a very simple way
this happens in a restaurant is not
as simple as you could see
here in the crepe operation is not so
easy as it seems
but simplifying is the line is a bit
this is not it
it is obvious that the challenges are many
nowadays much more than offering
one dish is the restaurants or whatever
kind of environment, I have a
restaurant in a cafe has to deliver
an experience, right?
and to make it happen will achieve
deliver the dish with quality and
able to deliver an experience
cool
at the moment that we are with
all the problems of all affirm that
all entrepreneurs of all
branches end up having something very complex
It’s good and it’s actually not that easy.
can not reach the end of the month and
paying the bills is already a huge challenge
of any entrepreneur even more in the
branch of restoration where we have
thousands of competitors is is a lot of
new people a lot of things opening
and the difficulty in jail
and then simple act as transform
the ingredients in a dish
if we can think how many people
will be impacted in this
So we have the so-called
stakeholders
We have all our suppliers.
how much are 16 to take a simple pound
beef chicken pork and lamb the people
everything separate fish and seafood
fish and seafood are separated from
people have at least a couple of three
suppliers of dry and wet egg
alcoholic beverage
then the beverage and
Then we’ll get there in 10 12 9
small if we consider that
have ten people working indicated
one of these companies is 127 was
consider having 45 people in the family
there are already 600 people in each
suppliers but our customers
average will be expected to average
of a place since 2000 three thousand people
per month
there we will
the concessionaires, all of them
are already more of a group of people than
are involved in this process
our female restaurant very much
very very very very very small kind
kilo of the corner must have eight people
working times four times five is
40 more
management of professional associations
waste in the environment, people are
talking about more or less queuing some 50 60
70 thousand people a year who are
impacted
in a way in this chain of
restoration and is very interesting as
if we went with can
if we do a strong exercise like
we can impact each of these
points in this chain positively
I will give a very simple example of what
was made one of our restaurants is
among the suppliers one fine day she
It was one of my two years and it was
said I wanted there in the afflicted had
only a red ball actually
problem only products only
organic products is not primarily
organic products
When we talk about organic, it’s in the
The whole of Brazil has two big
challenges are of the price that is another
should be as expensive as that.
this is justifiable to be so much more
expensive access and what I say
access is not to have access to organic
it existed but was the market has
enought very simple hours
the problem is very small.
you have access
even when observing seasonality because
in which organic ingredients are
for example is impossible
the tomato of January so far 11 saio
without pesticides epe volume to serve
In the restaurant, no point talking to me.
I have to listen when 75 kilograms
five dishes and six dishes and
need to be at least 50 then
if volume delivery is a
very big challenge very well to us
there was the anti established that was
stealing is working, everything was
right the suppliers would deliver everything
roundabout left profitability in the
end of the month employees were paid
we paid tax was good then
Let’s buy this fight at this time.
there was a guy
here in são paulo doing and getting
handing over is not cool is not a cool guy
to this day it is on the market and people
decided to go after other options
then people knew the
Greenpeace and we called him to
do a field expedition and the people
I wonder if there’s nobody in the
Sao Paulo city doing both
Organic and When I Speak Organic Wetland
I do not go very far in certification and
but the simple fact of putting some
thing a seed on the ground does is only
grow without playing the top 5 which is already very
complex and there with them we
identified two faces
the first is a sensational project in
on the east side called the city without hunger
Hans is a very cool project in the
Indeed he takes he gets is where
pass electric wire up or tajra in
down in the east has a lot because it is the
that rises from the mountains
he takes the concession of these lands
because you can not build anything
organic gardens teaches community
to plant and care for these gardens and
own community replenishes itself with
these products and obviously have a
very large enough that we could
take advantage of the second project that
met the staff of parelheiros also
within the city of São Paulo is that it has
I do not know if you know but if you go
there in the below the theoton the business
fantastic so have thousands and thousands
and thousands of people planting and
harvesting amazing things with clean water
is a cooperative called cooperative that
leads by the harp that he does precisely
this collection among all these families and
assists in the sale of these products and
people went there and meet these guys
obviously very disorganized and
We started talking and had a chat and then
We made the decision, it was beauty. Let’s go.
replace dof inside the
restaurant let’s organize a little
our restaurant work with these
faces
for a year we were structuring
I ended up spending lots of money.
far beyond what we should have walked
than usual greatly increasing the cost
restaurant the course of people to
to receive visits organized in
Spoiled and begged easy and beetroot
asked for beet line that the water would not
asked that the little ball that the water asked for
that I listened to live 69 reais a kilo
they would send the non-invoice of the
The system had to call him to talk.
such that the market was a year that
but after a year with all the
learned the guy got himself
structure what is very legal to achieve
structure today serves others
restaurants it has a productivity
the greater he understands more than the
need restaurants is and teaches
farmers there the people who are here
I was planting on time no plant
I do not know zucchini because staff do not
really likes zucchini with
planted zucchini for being
beautiful is cooler and everything is too
That’s right, and we can sell more
look at the tomato planting now that the tomato
It’s good, so we were able to create
a new production chain in the city of
Sao Paulo
through this work is intense
Cooper developed the personal minutes
another cool example that we made is
of trash 1
do not know if you know but the trash
proof in place, right?
there is our friend who also helps
with this is the show it is divided into three
categories and cycling waste and organic
usually a commercial establishment
should because many many
many do not pay a company
to collect this waste in the
restaurants not always this co
the junk then I know there 30 bags that the
people produce a day at 45
recycled and we kept a
cooperative and remove the other 25 and
problem until we met a
girl called Fernanda who has a
institute called situando that began to
do a job of picking up the trash
organic betting
then it is this garbage came she
separating compostable trash and recorded br
it gave a voted pre mites and
People did a really nice job.
embraced this by a few trainings
in the restaurant putting the special garbage
invested in jail and if we have to
change the deposit a little because
differently from that of the other undertaking
collect the garbage where it is able to collect
all day and for three months the time
We could do this project.
to function
of the 30 garbage bags five years
recyclables were
Only three organic turned the way it is
a very impressive amount is
unfortunately, legislation that was already
bad now with the entry of management or
not working them
she was notified she had to stop
do this because you can not collect
in a truck that is compressing and is
to behave can not compress has
a scene a selection stage so she
had to stop but we are ready
to come back waiting for her to get
organize and new management also move
a little about it and there it has
others say that we do not manage
every human being we have
130 employees all of them very well
treated very well with the plan
career
we use a solar panel in some
of restaurants that in technology in the
case of restaurants difficult to have a
return
unlike the led in the last few
three years g20 concentrate a return
better thanks to dilma also that I
so the light bill becomes easier
is the part of water resources management
the fight ten years ago we had a
very serious problem of water in the city
de são paulo and re-educate all of us
officials there how to use better
water and in a way we end up
also affecting the way and used in the
His house is very nice but what I
I want to arrive is like this because we
do it
we do this because it is part of my
ideology and biology of paula and I came
the third sector and started to work
then in the third sector of return
a way to society is something that
it is part of my ideology whether
person but I understand the gift is that the
the vast majority of entrepreneurs
surviving at the end of the month is very
complicated very complex
I got a little money there at the end of
important month is never important
without profit has no business or impact
to be a profit in order to sustain
This is the society that was and is a lot.
difficult to raise his head to
to be able to think about it and this reality more
has a very strong agent of
change that can pull all and this
it’s very important
This is what I want to get to
we can talk
I do not want to talk about the others I am.
nice but on the contrary has
one has a part of that head and
can pull all this and all this
change that this change begins to be
more valued and begins to transform
the whole market that you are, right?
It’s a simple question within a year.
before how many of you were a
restaurant in the last ten days
now imagine if you enter if
necessary that you were in the hour of
sit down at the table if they talked like legal
this or put no kaka is an example
They are happy today illegal to sheet
Alfaro is cool is this potato where
she comes she comes from the ciesp attack but the
Ceagesp’s face buy where she’s here
in brazil it comes from argentina from vietnam
Cambodia and what do you do with it?
won the wash with what you
It makes for after the cell you play
out
I do not know if there is running water to be washed in
a sink and peel the potatoes with peel
out there and where it goes
garbage is then are very simple questions
which promises the guy does not want to
respond very likely and that
it’s not his fault either, because the guy
never thought he would have to answer
This has to answer where the
Meat everyone answers this pen
But these are very questions.
simple that change
is a dynamic because these
questions began to be made with
more volume, right?
The only bitch channel I need to start yet
answer
and then start to answer things that are not
Are you okay, just try it now.
I make a profit and I will have to
make these things work then
inverts an entire chain, I think the
time was over with question of the
microphone but what I wanted to talk about is
two points
a very simple thing like restaurant
can have a very large impact on the
society and the city that we live and
You as customers are the people of this
change with very simple things with
questions that are very easy to
made
So ask a question and find out.
value those who do and also help those who
does not make it a little better
looking indicating that you need
Okay, this is it, everybody.
[Applause]
”
Be First to Comment