Reinventing always has its crumb.
Even if it is done voluntarily and even if it is clear where you want to go, the decision requires putting many pieces back together and that takes time and a lot of patience.
Juana Reinoso has done it a couple of times and always out of personal concern.
She studied Business at the Complutense University of Madrid and did a master's degree at IESE.
"Shortly after finishing
I started at Banco de Santander
, in the accounts and commercial department."
They were six years of good experiences, but where she noticed that she did not quite fit in.
He was never afraid of taking on changes and he was never afraid of taking risks.
"At that time I worked 24/7", a rhythm that had an expiration date.
"He was available at any time and that has brutal wear and tear."
From there she jumped to renewable energies.
"
I love management and I focused on it
."
She even invested in photovoltaic installations.
At the bank they tried to change her mind, but the decision was made.
Just as she was clear about closing the stage with renewables to open... a restaurant.
"My father was a wonderful cook. We used to spend Saturdays and Sundays preparing dishes. Besides ,
I've always really enjoyed eating
," he says with a huge smile.
The dinners that he usually organized (and enjoyed) at his house, now he wanted to extend it to his own place.
11 years ago she opened Juanyta kills me!, with the hand of Nacho García de Vinuesa in the decoration.
"I focused on finding the best suppliers, I wanted a restaurant with a soul and with the best product," he explains.
That people were "super comfortable", but not only that.
"I wanted
the waiters to believe their role and the importance they have when giving a service"
.
Located near the Hospital de La Princesa, it soon gained a loyal clientele and launched to expand the proposal with a catering.
"They told me that there was a symposium of doctors, I spoke with the hospital management and that's how I started."
Now many hospitals in Madrid swell their portfolio of regular customers.
It was the year 2013 and since then he has built a
great fame among doctors, businessmen, judges and prosecutors
.
"The CEOE is very close to the restaurant and that facilitates contact."
Also the National Court, the State Attorney General's Office - Dolores Delgado is among its clients - or entities such as Ibercaja have fallen into their networks.
"We always give an informal and cheerful touch to meetings. The contrast between our staging and the seriousness of the ties and suits always creates a good atmosphere."
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Returning to the essence of the project, Juana selects the product in detail.
The fish comes from
Pescaderías Coruñesas
, a national benchmark, and the meat from
Discarlux
, José Portas' meat company.
"We offer all the guarantees of traceability and security of everything we offer to our clients", she clarifies.
In addition, it has already steeped itself in the
culture of exploitation
and tries to optimize the resources it consumes as much as possible.
"An almost finished palette can become croquettes of ten, and some ripe fruit, in very fine jams.
Savings and sustainability go hand in hand
», asserts this entrepreneur who now wants to give a boost to her catering. The cheeses - all pasteurized - come from Galicia, Murcia and Cádiz, the sausages from Guijuelo and the pastries bear the seal of the French company Polesud.
The
preparations come out of their kitchens
.
The salmorejo, the mini tortillas, the piparra mousse, the coulis, the tacos and the fajitas are some of the most requested snacks on their menu.
"We are changing the proposal regularly."
She supervises each event, "I love dealing with the client", and has made the personalization of each one of them her letter of introduction.
"
Working so that people have a good time is the best thing
".
The only thing that she does not spend until today is to organize weddings, baptisms or communions.
"It's too much trouble, a lot of people giving their opinions, a lot of last-minute changes... It doesn't make up for me," she openly confesses.
Address
: Diego de León, 60. Telephone: 91 219 21 65 / 696 53 32 95. Contact email: juana@juanytamemata.com
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