I started the work of Local Guide to join the passion for gastronomy with a passion for sales and service and for this experience to be right, restaurants in general would be the best places to have all this experience in one place.
The beginning was timid and without much resourcefulness but within those experiences that one assumes to do and is done alone, certainly was one of the most rewarding.
The more I photographed, analyzed and perceived the environments in which I was inserted and having an experience, the more I understood how I could help other people, tourists, travelers and curious people to find the right or better places prepared to represent us before the visit of other peoples .
By having a sales orientation company, I began to analyze the behaviors of all the teams involved in serving customers, not only mine but also tables next to mine. I began to realize this in restaurants, snack bars, hotels where I was in tourism and more importantly I added in the evaluations of the places.
In the state where I am from Brazil, Rio Grande do Sul, we are very close to the Argentines and Uruguayans, having a cuisine very close to those countries with some cultural and typical adaptations. The meat is one of the icons of this gastronomic culture and Peppo Cucina was one of the restaurants where I had one of the best meat experiences. The evaluation of the place, structure and staff were great as were the dishes on the menu. A place that was worth to evaluate and that showed to represent very well the gaucho cuisine of the South of Brazil.
Evaluations today are of great conceptual importance to me because when well written and detailed they can be very inviting and decisive in deciding on a place. I understand that the well-informed evaluations and an experience that validates the report will bring a great concept to many gastronomic entrepreneurs who are as interested in serving a quality dish as they provide excellent cultural experiences and friendly and hospitable service that emphasize local cultures .
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