Executive Chair, Banco Santander, S.A.
Banco Santander I Ana Botín visita 'El Qüenco de Pepa'
Nuestra Presidenta, Ana Botín, visita 'El Qüenco' para charlar con Pepa Muñoz sobre cómo las PYMES han afrontado y colaborado durante la crisis del COVID-19 y qué futuro se espera del sector de la hostelería en esta 'nueva normalidad'.
En Banco Santander estamos al lado de las empresas aportando el asesoramiento de negocio que ayude al progreso de las empresas y la sociedad.
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Transcript (16 segments)
R
Restaurant Owner0:06
Hello, hello, how are you? Can you take off your mask? I can't see you. We're maintaining the safety distance, so there's no problem. OK then.
A
Ana de Sotelo y O'Shea0:14
Delighted, likewise.
R
Restaurant Owner0:29
We have potatoes from our garden. She gives a lot of importance to how things are cut — it has to be irregular, because that way you commit more to one part and less to another. If you don't do everything the same way...
A
Ana de Sotelo y O'Shea0:41
Tell me a little about how you decided to start your own business. I see you already have 33 people working, which is incredible — that's a lot, paying 33 salaries every month.
R
Restaurant Owner0:49
I come from a family business. We're six siblings. What I wanted was to cook. I have a person by my side who is my partner — she's everything in my life — and she was the one who encouraged me. The truth is I already had the idea that I wanted to become an entrepreneur.
A
Ana de Sotelo y O'Shea1:10
And these months, what have they meant for a company like yours? You're a medium-sized company, and closing for even a month is extremely hard. For you, what has it been like — these two months, the 70 days we've been through?
R
Restaurant Owner1:23
The managers, the cooks — we have two families: your family and partner, and my daughters. Then I step back and start with you. We talked with the bank, we talked to the landlord, to everyone we owed. We've advanced money to them. At first I was more worried individually, but now I'm much more worried about the entire sector. This is going to last a very long time.
It can't go on any longer. I'm collaborating with World Central Kitchen, with the magic of José Andrés. We're producing 2,800 meals every day. When you're so close to this, you see the need and the poverty. I know entire families who live off the hospitality industry.
A
Ana de Sotelo y O'Shea2:03
And in terms of the help — that part of what you're doing — apart from trying to get back to business, which is what you were saying before: you help guide people, give them orientation about their businesses, connect them with advisors, deal with creditors, and how to manage the business. Because, you know, I've been talking about this with my team: we can help not just with liquidity but also with advisory. If you have a certain level of debt, how much more can you take on, how to manage it, how to manage the team and the business.
Well, today is wonderful. The proof is right here — the good life. Everything comes out beautifully. It's showing little by little.
R
Restaurant Owner2:48
Look at this... it's to die for, really. More than twenty-something years of our partnership. From the traditional business life, the constants — I insist, we do argue a bit over a different vision of the business, yet we maintain a lot of respect for each other's areas. I think one thing that validates we're not doing things wrong is that our staff turnover is zero. In how many years? Twelve, fourteen years... it's very solid. That's why we're so worried about the team. What worries us most is not knowing when we'll be able to start again or how. What especially concerns us is everything that doesn't depend on us, and in this case there are many things. What depends on us, we know we can handle — to reduce uncertainty, to have clarity.
How things will be, what rules there will be, so we can plan — because otherwise it's very difficult. It's about following the rules and protecting ourselves. We've been very responsible staying at home, and very responsible when going out, needing the solidarity of neighbors. Because a premises can't open with people on the street.
They asked me whether it's about the worker or the company, but the company and the worker — in the end we have to be very united, working in the same direction. It's true these are very difficult times, but we need a lot of energy. We can't spend that energy on negativity — we have to use it for the current situation.
A
Ana de Sotelo y O'Shea4:32
I'm absolutely delighted to meet both of you, and congratulations.
R
Restaurant Owner4:35
I really want to thank you for having come here, for getting into the kitchen with us.
A
Ana de Sotelo y O'Shea4:43
The best part of my work — what I enjoyed most — was knowing how to attract clients, seeing people, seeing businesses. This is the Spanish economy today. So I think we have to make sure it's visible. By next week, when you open — I'm coming!