from Piura, located in Lima, is one of the restaurants with more projection. Now has two locations, one in the district of San Isidro and the other in Lince. It's made of new technologies an important ally. In the following lines, its owner, Daniel Kianman, recounts his beginnings, the use of Facebook, the current selling season of "Malarrabia" which has been a success and has even been published in several newspapers in the capital but also tells us about what we like: the kitchen Piura.
The early step by step
come the first questions: How did the idea of \u200b\u200bopening the cookhouse Piurans in Lima?
Piurans The restaurant opened its doors January 1, 2001 in the block 5 Schell Avenue in Miraflores, Lima, in a small friendly local 12 tables. We believe they have been two basic elements that made the business prosper: The flavor of our food and service amical largely fueled by its owner, Daniel Kianman. For the former it was essential since the beginning of the restaurant offer various dishes piuranos faithful to the original recipes the warm Piura. Therefore, a team of chefs originally from the area under the command of Daniel was the first start.
Interacting with each client, asking that he thought his food, what suggestions and talk a bit about life, says Daniel, was his other big secret, hence today There are diners who call upon and directly to make reservations and tell them they want to be cared for. The demand was immediate and gradually increasing Restaurant was hosting a larger number of people which soon overflowed the capacity of the premises. "We started giving tickets but equal care, I felt bad to wait for my clients in the field, "he recalls.
So one February 14, 2009 Piurans local chose this time to move from the district of Lince ( 2682 Orchid, 2 parallel behind Javier Prado Clinic) Gradually the restaurant was hosting more and larger numbers of people, which soon overflowed the capacity of the premises. At first I felt a little scared by the However, in fact there was a local who was around or blocks from the Shell. "Indeed, it was another district, but great was our joy that my first customers in Lince customers were my life ", ie, barely heard of the change, do not hesitate to look for and be glad for the change: in fact it is a bigger and like a progress," says Kianman.
The second location is
In the months and life chances of some employers offer Daniel a local in the heart of San Isidro, in the street Chinchón 883, 100% area executive, and so with more aplomb and safer to change, Piurans open their second. The discerning diners in the area do not spare the short time of refreshment to surrender to the green tamales dry juice, or the delicious dry to the touch chavelo special chicha.
Thus today Piurans manage their two locations serving diners from discriminating tastes best Piurana food. Proceeds from the new scenarios, Piurans had to adapt to new market demands. In 2009 they released their catering service, offering another alternative to cover family and business events outside of its locations, which move with all the kitchen equipment, waiters, bartenders, bands, etc..
One strategy today is to use social networks, specifically Facebook. Piurans and have more than 800 supporters who are or were real customers. What benefits has brought this social network?
In fact, the facebook is a very good and with remarkable results, it gives us the opportunity to interact with our customers, announce new products, promotions, congratulate them on their birthdays. And of course, your comments, criticisms, and suggestions. we serve a lot to share with all our staff. Our communication policy has always been "word of mouth, but we believe that facebook closely follows this because people have the opportunity to speak his mind and respect for others.
Just one of the latest promotions and developments recently was promoted in your facebook malarrabia season, which also appeared in local newspapers, tell us how was the experience of selling this dish disseminate traditional after by these means
malarrabia The issue of eg the first communicated by the facebook and near real time, we had about 20 local reserves that we even had to say that thanks to the reception we were going to offer on Saturdays and Sundays, because as you know this dish traditionally only offered on Fridays. But due to the overwhelming response of our extensive contacts throughout the weekend to offer malarrabia.
What are the specialties of the cookhouse and what are the dishes coming out more and they miss the Piura?
most out dishes are served with green tamales dry juice, the round has dry northern chabelo, mashed cassava and plantain chips seasoned meat. Also the kid dry in its mate served with rice beans and green tamalito and wooden spoon. Not forgetting based ceviche of grouper, the sweat, the boiled, etc.
The malarrabia also serve to mate with a wooden spoon as used in the same Catacaos. By the way, respecting these traditions, it makes people feel like they are in their land, their city and already is an intimate feeling that addresses before lunch dishes. Once that end, round the idea as if they had a dream for a few minutes that have been transported to their beloved Piura.
Why do we like to have such a variety of companions in the dishes?
A general Piurans not only like to eat well, but "know how to eat well" and I say this because no one can recognize Piurans a good fish: grouper, grape eye, cabrillón, a tasty food based natural seasonings such as cilantro, aji limo, dressing made with chicha, a good beans etc. Therefore we strive to provide the best inputs, for example, are very honest with the fish we use, "if you say your ceviche is simple, because it is simple and no other fish." If that day simply because we do not get today has been scarce and even more expensive fish I tell you I got: Eye of grapes, cabrillón, sole, etc. I believe that all my customers deserve respect and I am sure that honesty is the best beginning of all restaurateur ...
"Cooks are Piura. They get used to live in Lima? Do inputs such as beef jerky, banana chips, chicha also bring of Piura?
We now have vendors that supply such as banana chips, cheese for malarrabia, home furnishings that bring the same Catacaos, the gourds and wooden spoons, chicha bring us also improves. The teams are made up of chefs Piura, and have been working with us, now are like the heads that train, but always present in both kitchens doing quality control, flavor of each of the dishes. At first it was a bit tricky to get used to because all Piura Lima loves his city, is very close to the traditions, customs, but over the years, now they are highly adapted and they themselves have grown professionally because as I said now is the head of the area and have people in charge.
"What is the future of Piura after moving to the heart of San Isidro and Lynx? How to attract the office?
Our customers like to recognize them, in fact we feel at home and they are the ones who return more and more customers. Overall I think that our clients will really like to have close contact, amical to an establishment and in the category of restaurant I think is very important even is a sign that we care about the comments of the people, when we come to each table ask how the food was, what suggestions, recipes ask us, we ask for information, explain the contents of the dishes etc., this creates a link anyway.
When people not eating at home and eat somewhere else, anyway will always want to feel like home, so that this concept works from the personal style of greeting. It is common to first ask the green tamales, ceviche snack then, and that if every diner always asks for your main course to not share with anyone. Here we ask the kid dry, rice duck, the sweat, the dry chavelo etc. Then comes the desktop and then warm farewell. I like to leave you with a firm handshake of my clients, telling a true "thanks for coming, hopefully come soon."
Do you think those traditional dishes piuranos will evolve in some way?
With the boom of the food in general around the item currently has a favorable context. Regional food in particular is now spreading more than before. For example, today we all know what a John, a tacacho, a stuffed hot pepper, a marinade, etc.. Regional restaurants in general have taken a step forward with your kitchen and this is good, but we also covered with a strong commitment to providing the best service and attention not only referred to but also infrastructure, complementary services, to diversify its letter, etc.. It is a great challenge for everyone and I think the preference of the diners in general we are on track to perfection.
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