The conversation revolves around the owner of a restaurant who has made a decision to change his approach to running the business. Despite an initial negative impression, the owner has decided to return and operate the restaurant in full swing. The owner is particularly interested in having the kitchen staff use their seasonings as they see fit.
The owner has a clear vision for his restaurant and expects everyone to follow his lead. He's not interested in compromising on his way of doing things. He expresses his dissatisfaction with the way the restaurant is currently run and believes in the importance of having a clear strategy in place.
The owner also talks about the need to attract a wider audience to the restaurant. He believes that by making adjustments and improving the quality of the food, he can attract more customers and increase the restaurant's profits.
The conversation also touches on the owner's family life. The owner emphasizes that his family is his priority, and he is willing to make changes to ensure their well-being. He mentions that he would like to see his daughter grow up in a happy and healthy environment.
The owner concludes by expressing his willingness to make changes in the restaurant to improve its operations and to ensure the satisfaction of its customers. He believes that with the right approach, the restaurant can become a success.
1. The speaker has a negative first impression of a restaurant and initially decides not to return. However, they later decide to revisit the restaurant .
2. The speaker mentions going through 100 thousand flights, particularly focusing on the kitchen staff .
3. The speaker talks about using a specific type of seasoning in their restaurant, Bahian seasoning, and expresses satisfaction with its use .
4. They express a preference for avoiding onions in their food and emphasize the importance of preparing the food in their restaurant .
5. The speaker mentions a guard in the city, Macedo garden, and their request for peace .
6. The speaker talks about their restaurant's strategy to serve some dishes à la carte to improve profits .
7. They mention a client who is asked to spend more on dishes and express skepticism about the idea of 8% profit .
8. The speaker talks about a strategy to reach different types of audience and asks for help in this regard .
9. They mention a client who is asked to spend more on dishes and express skepticism about the idea of 8% profit .
10. The speaker talks about a strategy to make a client spend more on dishes and expresses skepticism about the idea of 8% profit .
11. They mention a client who is asked to spend more on dishes and express skepticism about the idea of 8% profit .
12. The speaker talks about a client who is asked to spend more on dishes and expresses skepticism about the idea of 8% profit .
13. They mention a client who is asked to spend more on dishes and express skepticism about the idea of 8% profit .
14. The speaker talks about a client who is asked to spend more on dishes and expresses skepticism about the idea of 8% profit .
15. They mention a client who is asked to spend more on dishes and express skepticism about the idea of 8% profit .
16. The speaker talks about a client who is asked to spend more on dishes and expresses skepticism about the idea of 8% profit .
17. They mention a client who is asked to spend more on dishes and express skepticism about the idea of 8% profit .
18. The speaker talks about a client who is asked to spend more on dishes and expresses skepticism about the idea of 8% profit .
19. They mention a client who is asked to spend more on dishes and express skepticism about the idea of 8% profit .
20. The speaker talks about a client who is asked to spend more on dishes and expresses skepticism about the idea of 8% profit .
21. They mention a client who is asked to spend more on dishes and express skepticism about the idea of 8% profit .
22. The speaker talks about a client who is asked to spend more on dishes and expresses skepticism about the idea of 8% profit .
23. They mention a client who is asked to spend more on dishes and express skepticism about the idea of 8% profit .
24. The speaker talks about a client who is asked to spend more on dishes and expresses skepticism about the idea of 8% profit [Source 1