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Michel Falcon He didn’t at all times cover his Peruvian roots. As a child in Canada, he embarrassed, bringing home meals to highschool. “I was the only Peruvian child,” he recalls. “I brought Arroza Con Pollo to Tupperware, and the kid next to me with a sandwich with ham and cheese would make fun of it. I wanted to match.”
This feeling got stuck in it – until it turned into fuel. Now, as a founder Peruvian KitchenFalcon has a mission to position Peruvian cuisine on a fast map.
“I will solve my career that Peruvian food will have time under the sun,” he says Shawn Walchefhost REstauranous influence Podcast.
But for Falcon, this journey concerns something greater than just food. This is personal.
The combination of Falcon and hospitality works deeply. His father, an experienced restaurant operator, once took over the restaurant in Vancouver, unknowingly inheriting the debt of the previous owner. The financial burden forced him to submit a bankruptcy application.
“It was the first time I saw my father’s crying,” recalls Falcon. “At the age of 16 I didn’t quite understand. But now I can only imagine a failure he had to feel.”
Instead of turning it away from the industry, the experience lit fire under Falcon. “I know that my father always wanted to bring Peruvian cuisine to North America. I do it.”
Bras Peruvian Kitchen is a traditional Peruvian restaurant-is a modern, fast concept built for the public in North America. But Falcon just doesn’t want people to try Peruvian food – he wants them to experience culture itself.
Why the restaurant introduced the helpline
Call the number 1-844-go-brush, and you will not hear a typical voicemail in a restaurant. Instead, a real person answers, able to discuss anything about Peru.
“We want to present millions of people to the flavors of Peru,” says Falcon, “but also to culture, tourism, art and history. You can call Texas, where we don’t have any restaurants, and ask where the best Peruvian restaurant is. If in some cases you go to Peru, call us. Reservations.”
Zappos, known for legendary customer support, inspired this concept. Many years before launching Bras Falcon visited the company’s headquarters to look at the client’s approach. What he saw got stuck with him.
“Zappos told people to ask where they could buy a pizza in their city,” he recalls. “Great, legendary customer service is free marketing and free PR.”
In the case of Falcon, restaurants are not only serving food; It’s about telling stories. It starts with the experience of the guest, but it starts with his team.
Many restaurant owners are struggling to stop employees. Falcon approach? Pay more.
Netflix “Talent Density” model inspired this tactic – hiring fewer people, but paying them higher. “I wanted to check if it could work in restaurants,” he says. “And yes.
Everything is part of a larger mission of bras: “To build a company whose world needs more – one in which on a regular basis people are entitled to earn great money, achieving profession growth and help in reducing the gap in the scope of income equality.”
This mission applies to each people and food. And for Falcon, it is about honoring his past while shaping the future.
“I used to be ashamed of my Peruvian origin,” he says. “Now I want to share it with the world.”
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