Alicante welcomes the arrival of El Salseo, a startup that comes to revolutionize the world of delivery, thanks to a new business model based on R&Ddenominated “white kitchen” or “clean kitchens.” This model solves the inconveniences of those known as dark kitchens, which generate odors and noise, as well as inconvenience the neighbours, with deliverymen at the doors of the establishments waiting for many minutes.
After three years of development work, since the project began at the hands of ramces gonzalezawarded with a Michelin star, Salseo has based its products on techniques used by the most renowned chefs from around the world.
Thanks to these techniques, food “are carefully selected always from local producers, they are cooked and subsequently crushed with different standardized processes -in facilities that have IFS certification- and, once finished, they are packaged in protected atmospheres, guaranteeing all their properties without the need to add preservatives or additional additives”. From the kitchen they go to the white kitchen which is used as a distribution point when they are going to be served, regenerating, without the need for traditional cooking, therefore they do not generate smoke or odors.
[Probamos en Alicante las hamburguesas que quieren ser las mejores de Europa]
In high-end development, the category in which these products are found, “traditional preservatives are avoided of the food industry, seeking cooking processes with much lower losses, without contamination and without errors. It is a much more efficient, cleaner and sustainable model.”
Thanks to this model, the relationship with the environment of the delivery premises is improvedwhich become regeneration stations, which do not generate smoke or noise, and allow the rapid collection of riders, without waiting or crowds at the doors of the premises.
El Salseo has made a significant initial investment and opens delivery establishments in 24 Spanish cities, with a total of 29 stores in Valencia (2 establishments), Alicante, Murcia, Móstoles, Madrid (with 4 establishments), Vitoria, Bilbao, Barakaldo, San Sebastián, Gijón, Oviedo, Vigo, A Coruña, Santander, Salamanca, León, Valladolid, Zaragoza (2 establishments), Pamplona, Barcelona, Sabadell, L’Hospitalet, Badalona and Sant Cugat.
The company, which has a very ambitious expansion plan, will open new stores in the south in the near future of Spain, specifically in Seville, Cordoba, Granada and Malaga. The firm thus begins its journey, positioning itself from its start in more cities than Vice, Fitzgerald or TGB, its direct competition.
El Salseo bases its menu on hamburgers created by the chef ramces gonzalezawarded a Michelin star, and which are based on local products and the highest quality.
The Salsa team
The Salsa team is made up of 45 peopleled by a management team made up of 3 young people around the age of 25, with Alvaro Mateo leading the way as CEO, Sergio Otin as head of Marketing, and Maria Sanchez, Operations manager. This team, with the support of a group of Spanish investors, has managed, before the opening of its premises, to close its first round of financing for a valuation of more than 8 million euros.
It is thus a startup that has made its idea of revolutionizing traditional delivery come true with a disruptive business modelbased on criteria of efficiency and scalability hand in hand with a Michelin star.
“We have a revolutionary business model, a quality product and a very marked positioning: we sell hamburgers as a fashion brand would for a target that is demanding it and this cocktail is going to break the market, we are sure”, he affirms Alvaro Mateo as CEO of El Salseo.
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