Pérgola
An open-air events operation run on a supply chain built for heat, humidity and volume.
The place
A terrace facing the Guayas river. Wind, humidity and three hundred covers on a Saturday.
The challenge
Waste above 9% and no visibility on margins per dish.
The approach
A cold chain mapped end to end, renegotiated suppliers and a menu engineered from cost data.
The operation
Two deliveries a day, temperature logs at every handover, monthly P&L per concept.
Fresh fish at sunset, every day, at the same standard.
Bodega Tierra