Organisation Design
Astrid & Gaston: The Peruvian Cuisine Restaurant
Introduction:
“Brand that has developed internally with everything that makes a great little idea, a great little sleep which translates into a powerful philosophy that gradually grows into a model to study, imitates, admires, and encourages investment. For our organization we have been developing culinary concepts whose aspiration, from the beginning, was not only their internationalization , but also their segmentation, as understood from the beginning that the restaurants are not generic scenarios but spaces for different audiences, for different times, for different economies . When we started the restaurant " Astrid and Gastón "twelve years ago, we did it with a capital of $ 45.000, provided by family and friends without much faith, but with a great love for us. After 5 years, and after have finally found our philosophy, after having defined conceptually as Peruvian gourmet restaurant, which allowed us to position ourselves at the top of the pyramid of culinary market segmentation, made our first foray abroad in Chile, where the cuisine already had a great recognition. Prizes soon arrived, and then came Colombia, Ecuador, and now, Venezuela, Panama and Mexico. Today each of the premises located in these countries is not only profitable, but also, is recognized as a leader and benchmark for haute cuisine in each place. That's right: Peruvian haute cuisine closely with the French, Spanish, Italian, etc”- Gastón Acurio.
An Approach to creativity:
The creative process:
• Preparation: The think tank behind the company was Acurio. Peruvian cuisine stems mainly from the combination of Spanish cuisine with traditional native Peruvian ingredients, with later influences from other cuisines, particularly from China, Italy, West Africa and Japan. The three traditional staples of Peruvian cuisine are corn, potatoes and beans. These ingredients have been combined with a number of staples brought by the Spanish,
Introduction:
“Brand that has developed internally with everything that makes a great little idea, a great little sleep which translates into a powerful philosophy that gradually grows into a model to study, imitates, admires, and encourages investment. For our organization we have been developing culinary concepts whose aspiration, from the beginning, was not only their internationalization , but also their segmentation, as understood from the beginning that the restaurants are not generic scenarios but spaces for different audiences, for different times, for different economies . When we started the restaurant " Astrid and Gastón "twelve years ago, we did it with a capital of $ 45.000, provided by family and friends without much faith, but with a great love for us. After 5 years, and after have finally found our philosophy, after having defined conceptually as Peruvian gourmet restaurant, which allowed us to position ourselves at the top of the pyramid of culinary market segmentation, made our first foray abroad in Chile, where the cuisine already had a great recognition. Prizes soon arrived, and then came Colombia, Ecuador, and now, Venezuela, Panama and Mexico. Today each of the premises located in these countries is not only profitable, but also, is recognized as a leader and benchmark for haute cuisine in each place. That's right: Peruvian haute cuisine closely with the French, Spanish, Italian, etc”- Gastón Acurio.
An Approach to creativity:
The creative process:
• Preparation: The think tank behind the company was Acurio. Peruvian cuisine stems mainly from the combination of Spanish cuisine with traditional native Peruvian ingredients, with later influences from other cuisines, particularly from China, Italy, West Africa and Japan. The three traditional staples of Peruvian cuisine are corn, potatoes and beans. These ingredients have been combined with a number of staples brought by the Spanish,