This is a question that gets asked a lot within the foreign community as financial stability usually claims the nr. 1 spot.
And to be honest, I’ve heard both success stories and fail stories, where a foreigner came and opened or started a café/restaurant from scratch.
The successful cases usually have one thing that stands them out from the rest: quality.
And here’s why:
With an ever-growing Brazilian middle class, they are looking for good alternatives to salgadinhos (little finger snacks on the street) and typical Brazilian restaurants. This usually means that they want good quality, differentiated foods that make them say “que chick!”.
Today, you will hear from a man who has been über successful within the hospitality industry, not only has Josh Stevens opened a successful café/bistro chain in the tropical paradise of Florianópolis, but he has recently acquired a Brazilian “pousada” style hotel – he’s moving up in the Brazilian business world.
There is a lot of wisdom and advice to be had in his words, so listen carefully and take notes.
In this Session You Will Discover
- What it’s like to open and run a business in Brazil.
- How to study and research about starting something locally.
- Why you should focus on the locals.
- How he’s still running strong after 9 years instead of the under 1 year average life span of the area.
- What you need to know if you are considering buying an existing business…
- Why if you do something professional, you will do well in Brazil.
- How Josh made the transition from running everything to getting employees to carry the burden.
Items Mentioned in This Episode
- in Lagoa da Conceição
I hope you enjoyed this episode of the Live in Brazil podcast and there is plenty more like this to come, make sure you to get the latest episodes delivered to you as they are released!
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Questions or Feedback: Leave a Comment
If you have any questions or feedback, please leave a comment below and I’ll see to addressing it on a future episode! Thanks for checking episode 6 out and look forward to plenty of more in the near future.
Cheers – valeu!