De hobby no fim-de-semana a fonte de rendimento, a Grelha do Chil é sucesso

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Emerson Chiloveque é o proprietário da ‘Grelha do Chil’, uma empresa especializada em rodízios que nasceu de um passatempo de fins-de-semana: assar carne na grelha. Hoje, cerca de dois anos depois, o hábito se tornou a sua fonte de renda, não obstante os desafios impostos pela Covid-19.

“Em todos os finais de semana é costume em minha casa ter alguma coisa na grelha a assar, como carnes e mariscos”, conta o empreendedor, revelando o papel da sua esposa na criação do negócio: “Tivemos os dois uma ideia quase que em simultâneo de começarmos a assar carne e fazer rodízio. Foi assim que nasceu a Grelha do Chil”.

O início titubeante

Normalmente, uma ideia de negócio leva o seu tempo até atingir a fase de maturação. Não fugindo a regra, a “Grelha do Chil” teve de passar por um período titubeante caracterizado, entre outros aspectos, por fraca aderência do público. “Ficamos cerca de sete meses só a mandar cotações sem que surgisse algum cliente”, recorda Emerson. Depois de muita insistência, a “Grelha de Chil” foi contratada para servir num evento no bairro do Triunfo com 40 convidados. “Foi um grande sucesso”, explica, garantindo que “desde então o trabalho foi crescendo apesar das dificuldades”.

Outra dificuldade enfrentada pelo empreendimento do Emerson tem que ver com o encerramento da fronteira entre a África da Sul e Moçambique, a qual facilitava a importação da carne usada no rodízio. Para ultrapassar a situação, segunda conta, teve que recorrer ao mercado nacional, apesar do preço relativamente alto.

“Não tinha como”, justifica, lamentando a baixa qualidade da carne comercializada no país e o alto preço praticado. “Nós queremos servir qualidade. Quando os criadores nacionais de gado começarem a produzir carne de qualidade, passaremos a adquiri-la neles”. Como nem tudo é mau em Moçambique, “no caso do frango apostamos no nacional pois tem bastante qualidade”, acrescenta.

 

Adaptação ao novo normal

À guisa da tão propalada adaptação ao novo normal, a Grelha do Chil criou um produto inovador que reduz a intervenção do homem, ao permitir que a carne seja assada no local à escolha do cliente.

O jovem cozinheiro explica que houve a necessidade de criar um pacote familiar, de modo que muitas pessoas possam, ao mesmo tempo, desfrutar dos seus serviços. “Criamos um pacote família onde mandamos um cozinheiro/churrasqueiro que prepara o churrasco, serve a família e controlamos através do telefone, para saber se tudo está no ponto. Por vezes mandamos ao cliente o churrasco já pronto”.

Emerson sabe que para se manter no mercado é preciso inovar constantemente. “Vimos na casa de um cliente um ‘barco de sushi’, resolvemos criar um ‘barco de carnes’ para um agregado de cerca de oito pessoas”, exemplifica, garantindo que “é algo que nunca havia sido feito aqui”.

O empreendedor e a sua esposa definem-se como pessoas perfeccionistas, razão por que nunca estão plenamente satisfeitos com os seus trabalhos. “Podemos nos alegrar hoje, mas amanhã estaremos a ver defeitos e vamos procurar resolver”, conta.

 

“Os jovens gostam de lucros imediatos”

“O empreendedorismo e o imediatismo podem até rimarar, mas não combinam”. É assim que Emerson vê o negócio. Para ele “as pessoas, sobretudo os jovens, gostam de resultados imediatos”, acabando por desistir numa fase prematura. “O caminho para alcançar o sucesso é árduo, cheio de batalhas, e não conjuga com resultados imediatos”, defende, explicando que “às vezes é preciso perder para ganhar”. É nessa lógica que no início do seu negócio teve de investir na visibilidade da marca. “Fizemos um evento em que convidamos alguns amigos, para darmos a conhecer os nossos produtos e serviços, mas percebemos que ainda não tínhamos atingido muita gente”, conta. “Quando completamos o terceiro aniversário de casados, fizemos outro evento em que eu fiz o serviço de rodízio e a minha esposa fez a parte da decoração”, acrescenta, explicando que deram “um grande salto no que concerne ao crescimento da Grelha do Chil”.

 

 

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