Lolo Román graduated in business management and studied gastronomic sciences at the Basque Culinary Center. Owner of the hospitality project consultancy Brutal Coolinary, he wanted to combine his passion for brand creation with that of his brother Pablo Román, who trained in cooking.
From there, the restaurant Brutal Burger was born on Alicante Street in Arrecife. In an interview with the radio program Más de Uno Gourmet, its owners explain their business model and how surprised they are by the reception in its launch.
- How did the Brutal Burger project come about?
Lolo R. I have been in the sector for many years and have advised many projects. I had always had that grain of setting up something of my own. Carlos is a burger freak and I am a freak of setting up brands, so together with our father, we said, let's set up a family project in which we do something very simple.
- In fact, they propose only one type of hamburger...
Lolo R: I have realized that the business models that are most successful today are those that are dedicated to a single product. It happens a lot in Madrid.
First, because it is easier to have control of the raw material. Second, because it is something very scalable. Third to homogenize the product. Imagine what happens with a menu of 40 or 50 dishes when there are changes of cook, staff, etc. Our philosophy is less is more.
- But with five sauce options...
Lolo R: I wanted to bring my experience in Michelin-starred restaurants to the product, that point of haute cuisine. We took a spectacular meat and proposed sauces that we would put on a sirloin steak such as green pepper; mushrooms and truffles; goat cheese; bearnesa. We have also taken a risk with a carbonara.
- How have the first days since the opening been?
Pablo R: The reception we have been given has been crazy. We had prepared ourselves for something very familiar. To start little by little and, since we make only one product, work on being the best at making that product.
Lolo R: The reception has been brutal, and not only do they come, they also repeat.
- You have a dessert option, don't you?
Yes, we are working with Adelia. Since the hamburger, in principle, is always going to be the same, we want to play with the dessert and the starter. To accommodate several suppliers, powerful people in the sector.
- Where are you and what are your hours?
Pablo R. We are at Calle Alicante number 7, in Arrecife. You can find us from Tuesday to Sunday from 7:00 p.m. to 11:00 p.m.