Wednesday, May 11, will be the big day for Luis Peralta, the director of the establishment: “It’s a hell of a challenge. The brand is well known…
Wednesday, May 11, will be the big day for Luis Peralta, the director of the establishment: “It’s a hell of a challenge. The brand is very well known by students who are in Bordeaux, where the chain was born. The idea is to offer an equivalent product here, and that they invite their friends. »
It was Loïc Médard who took the initiative to develop the franchise in the Dordogne. Already at the head of nine restaurants – three Pitaya and several KFCs, including that of Trélissac -, the entrepreneur is targeting a clientele of students and young professionals, who are not necessarily found on the outskirts in the large commercial areas. “Pitaya is an urban product, it’s street food. We were looking for premises in the very center, between Montaigne, Saint-Silain and La Clautre. The sign will do good to the street. »
When the possibility of settling in the former Orange premises presented itself, the franchisee did not hesitate long and this, to the delight of the town center manager, Vincent Lhuillier: “It’s really complementary to what exists around, in particular Maison Birds and Firmin. It’s good that Pitaya is setting up, because it’s a national brand and a restaurant brand. This diversity makes it possible to revitalize Taillefer. »
“It’s nice to think that we are participating in the reorganization of the city center”
Same story for the first deputy mayor, Emeric Lavitola: “I am delighted. The historic center cannot only have ready-to-wear brands. Having a restaurant in the colors of the world is positive for the city, especially since we want to reconfigure this emblematic but very mineral street. We want to vegetate it to make it attractive. »
A challenge that motivates all the more Luis Peralta, originally from the Dominican Republic and living in the Dordogne for six years. The 25 year old man, passed by the Department of legal and economic studies of Périgueux (Dejep), will be at the head of a team of 10 people. “It’s nice to think that we are participating in the reorganization of the city centre. That’s why we only cook fresh, local products in front of our customers,” insists the manager.
A large window allows you to see the cooks working on the woks made with meat, fish and vegetables. “I developed fast-food brands. With Pitaya, it’s more what I call fast-good,” insists Loïc Médard. Olivier Gérardin, deputy director of the channel, was present for the inauguration: “It’s important to develop our network. After Brive, we are opening in Périgueux and soon in Limoges. Pitaya, a brand born in 2010, is more than 150 restaurants across Europe and 130 million euros in turnover. “And even more, from Wednesday, May 11 in the evening.