November 20, 2025 • 16 mins
Zack sits down with Pedro Uchôa, founder and CEO of TAP, the Brazilian fast casual bringing bold flavor and genuine hospitality to New York and Miami. They discuss TAP’s Perfect Pitch win, the importance of culture-driven leadership, and how small personal touches create big loyalty.
Zack and Pedro discuss:
- Authenticity that guests can feel
- Personalization at the counter and beyond
- Fast casual speed in a New York minute
- Feedback loops that level up managers
- Storytelling inside the four walls
Thanks, Pedro!
Links:
https://www.linkedin.com/in/uchoapedro/
https://www.instagram.com/uchoa__pedro/?hl=en
https://www.linkedin.com/company/eat-tap/
https://www.instagram.com/eat_tap/?hl=en
https://www.eattap.co/
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
SPEAKER_01 (00:00):
Welcome to another edition of Give Novation, the
Restaurant Guest ExperiencePodcast.
I'm your host, Zach Oates, andeach week I chat with industry
experts to uncover theirstrategies and tactics to help
you create a five-star guestexperience.
This podcast is powered byOvation, the feedback and
operations platform built formulti-unit restaurants.
(00:20):
Learn what is actually happeningin your restaurants and exactly
how to improve while drivingrevenue.
Learn more at ovationup.com.
And today I am so excited.
We have Mr.
Pedro Uchoa, and he is thefounder and CEO of Tapé, which
is based in New York City.
(00:41):
It is a Brazilian concept fullof flavors and energy.
If you aren't in New York Cityand you want to experience a
little bit, just follow them onsocial.
They've got a phenomenal social.
But Pedro, welcome to thepodcast, my friend.
SPEAKER_00 (00:55):
Thank you so much.
Love the energy, Zach.
Love to be here and share alittle bit more of Al Tapi and
what we're doing.
And let's chat.
SPEAKER_01 (01:04):
Now, I had known of you because you had been working
with one of our accountant repsfor ovation.
And so he had been talking aboutwhat a great brand you are.
So I already looked you guys up,but then you guys won the
perfect pitch competition aswell.
What did that mean to you to winthat from a room full of your
peers going through two roundsof voting, one round of
(01:27):
preliminary voting just to evenget in?
What did that mean to you guys?
SPEAKER_00 (01:31):
Oh man, for us, that's a big accomplishment.
As you said, like in a room withI don't know how much 100, 200
people from the industry allaround the US, and bringing our
concept, our Brazilian healthy,100% gluten-free concept to the
market.
For us, just being there wasalready like we're gonna be able
(01:53):
to share a little bit of whatwe're doing to everybody.
And we love to go to theseevents to learn.
And this time sharing and havingeverybody like, whoa, what is
this?
Because we're bringing to themarket something that's unique.
It's hard, it's challengingactually.
It's not a bagel or a pizza orany like normal, like tacos.
(02:16):
You have all of that all aroundthe US.
So when we bring like tapiocasandwiches, ponji queijo, that's
the Brazilian cheese bread, withaçaí and smoothies, it was such
a great vibe.
And at the end, winning it wasawesome.
And for us, since then, it'sbeen resonating, and especially
for our team, we were able tobring this victory to them and
(02:39):
being able to even empower themas well and keep on pushing, you
know.
SPEAKER_01 (02:44):
Well, it's amazing what you're doing, and the
concept is just so fresh, itlooks so good, so vibrant.
And you're obviously doingsomething that is resonating
with your customers.
And so your guest experience isso palpable online.
Talk to me about what do youthink are some of the most
important aspects of guestexperience nowadays?
SPEAKER_00 (03:06):
We talk about authenticity, right?
A lot.
And for us, that's something wepush because we're a Brazilian
concept.
So we have to bring authenticityto our stores and to our guest
experience.
And I think when we think aboutauthenticity and
personalization, that's what wecan build to the guest
experience.
You know, like we have to enableand understand that each guest
(03:29):
counts.
So we talk a lot about that withthe guests, with our team,
actually.
So everybody that walks throughthe door, everybody that's
ordering, we have to make that aspecial moment.
And with our Brazilianhospitality, I think that plays
a big role.
We are a warm country, we arewarm people.
We love to embrace, get to knowthe guests, you know.
(03:50):
Like we have our managerstalking by name, remembering the
name of the dogs that come in.
Last week we rolled out our newmenu and we had the opportunity
to create an event and bring ourmost loyalty guests to the event
from all three locations in NewYork.
First time we did it, we werevulnerable.
We didn't know what was gonnahappen.
(04:12):
And having people coming in andlike hugging us and saying,
like, you guys change our lives.
I had a lady, a 65-year-oldlady, like she was like almost
crying.
Uh you guys welcome me.
I come here every week, twotimes, three times, and I feel
embraced.
I never went to Brazil, but thisis already good for me.
(04:32):
So I think guest experienceswhen we understand and also
being able to personalize theexperience in some ways.
And ovation, for example, westarted this month actually
using you guys, and it's such apowerful tool, and we've been
receiving so many feedbacks, butit's exactly to that point when
my manager calls the guest byname, like shares his name and
(04:57):
response to the guest thatwasn't expecting to be responded
by back, you know, sometimes.
So that surprise also I thinkbuilds to the whole guest
experience.
SPEAKER_01 (05:09):
I love that because you know, I look at ovation just
like a restaurant in terms of wecan have a great product and we
could have a great service.
But at the end of the day, it'sthe people that are using it
that really matter.
It's because of the culture thatyou've created, Pedro, that
instills in your people theability to respond to that guest
and to make them to know thatyou're supposed to make them
(05:30):
feel the love and feel thehospitality.
That's really what makes it.
Because good food, if it'sdelivered with poor service,
isn't gonna make it's not reallygonna matter.
And ovation is just a tool foryou guys and for the culture
that you've created and and thepeople that you're bringing in.
So kudos to you that they areleveraging every opportunity
(05:50):
they can.
But and I love that story aboutthat woman coming in because
that feeling that's what createslifelong customers, and that's
what you need to succeed in anycity, especially New York.
SPEAKER_00 (06:04):
Especially New York.
We talk a lot about that becausewe have to be always on top of
our feet.
Of course, any city, you haveto, you're in the game, you're
in the market, you're bringingsomething to people.
We have to always be elevatingand being in New York, it brings
another level.
You have so many concepts thatopen and close in less than one
(06:25):
year, two years, especially inthe restaurant business in New
York.
And we're there eight years.
We survived the pandemic.
We we're growing.
We have three locations there,and we also have one in Miami
that just completed a year, andwe're really excited to what's
coming.
But it's always about having ourpeople, having our staff
understanding what we believeand putting the guest on the
(06:49):
next layer of what we have to doto make these people come in,
have a great time, and come backbecause it's experience and
convenience.
We're a fast casual concept, sowe're looking at the time of
preparation, and people areimagine New York, people are on
their pace.
They want to just come in, theywant to have a good time, and
(07:10):
they're leaving.
They're going to another spot,they're going to work and
everything.
So having that possibility andhaving tools, as you said, that
empowers us to go to that nextlevel that until last month we
didn't have it.
We're trying other ways to getthe feedback, to get the review
on Google.
(07:30):
We still have some tactics inplace to have our managers
getting to the tables.
Because, you know, a fastcasual, the challenge is we're
serving something different atthe first point.
The second point is people comein, they order in the counter,
and for us to ask for a reviewbefore they eat, it doesn't make
sense.
(07:51):
I can't have my cashier askingfor a review before they even
receive the order.
So we have some special treatsthat the managers can approach
the guests after they eat to getthe table cleaned and ask for
how was their experience.
But I think at the other point,having this open channel for
(08:13):
people to send their feedbackand we start a chatting.
And even with leadership level,I'll I'll share with you.
It's been such a greatpossibility for me to try to
teach also and have my managerseven more leveling up their game
and understanding abouthospitality.
(08:33):
Because having the conversationfrom the leader with the manager
with those internal chats insituations, I can't have that on
a daily basis before.
I couldn't.
And now I can talk with mymanager from the upper west
side.
That was a great response.
But next time, let's add thisand that and see how it works.
And that's at the same time, youhave the manager's learning
(08:56):
curve because a lot of peoplethey became like in our culture,
we love to promote people.
So every manager that we have inour stores, they're not, they
didn't study to be managers of arestaurant.
They have their background andthey're learning at the same
time.
So this exchange of backgrounds,I didn't come from the
restaurant business.
(09:16):
I came from the marketingbusiness.
Also, I worked 12 years in SaoPaulo in agencies and three
years now with my brotherlearning about the restaurant
business and bringing mybackground of customer
experience and having thesepossibilities and also I love
that.
SPEAKER_01 (09:32):
And so, in the things that you've been looking
at in the last three years, whatare some tactics that you would
recommend to improve the guestexperience?
What are some things that haveworked for you guys?
SPEAKER_00 (09:41):
Again, I'll touch on the authenticity.
When I joined Tapi with mybrother, I truly believe in
storytelling and bringing layersof connection.
So we brought a graffiti artistfrom the slums of Rio de
Janeiro.
It's not just any graffitiartists, it's a graffiti artist
that never traveled to the USthat we're able to bring to do
all the murals in all thestores.
(10:02):
We got a playlist that iscurated by a DJ in Brazil.
It's uh little details with theBrazilian flag that we actually
didn't have any Brazilian flagin the store.
And if we're bringing somethingunique, if listeners here, other
entrepreneurs, you I think wehave to understand what we're
bringing different in game on.
(10:22):
We have to try to level up inthat part because people are
going to understand even more.
The competition is hard.
If you get any other concept, ofcourse, our competition, because
we're bringing something that,oh, there's not a other tapioca
sandwich on the other corner,but you have other options.
So we have an educationchallenge, but other
(10:44):
entrepreneurs, for example, ifyou have a pizza place or a
chicken space, you have athousand of options that people
can go to.
So what does it bring to theguests?
What are you bringing differentand push on that and try to tell
that story not only on socialmedia, but inside the store as
well, having the staff knowabout the story.
(11:05):
For example, on our onboarding,we have to have people
understanding our story.
So the video that we shared inthe Fast Casual Summit, for
example, now it's already partof on our onboarding process,
having the managers trulyunderstand where we're going and
having people like, oh, becausewe had other days, like now in
New York, we went to do themenu.
(11:28):
We used the time also to get thestaff together and we passed it
through the message again.
And we saw employees that werethere, they didn't even realize
some of the aspects that we werebringing.
So also having your staffunderstanding that because at
the end of the day, they are atthe cashier at the store every
day.
They are doing the connection.
(11:49):
It's not me and Cleo, mybrother.
So I truly believe in that.
I think for you to level up onyour guest experience, you have
to have your staff on board andthe best way possible as well.
SPEAKER_01 (12:01):
I love that because I think that makes so much sense
when whatever you do, you got todo something that looks
different, right?
If somebody walks into yourrestaurant and they can't tell
where they are because it justlooks like everyone else, it's
not going to be the experience.
It's going to bring them back.
It doesn't have that memory.
But looking at your locationsonline, they pop, man.
(12:23):
And you look at other brandsthat are doing really well right
now, walk into a Dave's HotChickens and tell me that you're
in some other restaurant besidesDave's Hot Chicken.
You walk in and you know fromthe second you walk in where you
are.
And it has a vibe to it.
And I think that there's someother really awesome concepts
that do the same thing.
(12:44):
Otto over at Pincho.
I mean, you walk into a Pinchoand you're like, I'm in a
Pincho.
Like it's got a great vibe to itthat's super cool.
Now, obviously, you've been inthis industry now for a few
years, but you had a greatmarketing career before this.
When you look at the people thatyou follow, who is someone that
deserves an ovation?
Who is someone that we should befollowing?
SPEAKER_00 (13:05):
Oh man, you just touched on one that is Otto from
Pinchot.
I love his concept.
And we got to meet uh recently,actually.
There's so many people out therethat are doing a great job.
There's a concept here in Miamicalled Happies.
There are our neighbors next tous, Danny and Eduardo.
They're bringing a Mediterraneanreal concept learning curve,
(13:28):
also like two, three years here.
And I wanted to point out thembecause they're always trying to
bring the guests and havingtheir personalized experience,
and they're like door to doorwith us.
They're like wall to wall.
And that brings another pointthat partnerships, there's space
for everybody.
So we have like fourrestaurants, one line here in
(13:51):
Brickwin, Miami.
And we talk as owners, asrestaurateurs, all the time, you
know, because one day theperson's gonna eat a
Mediterrarian, and the other daythey're gonna eat a Brazilian,
and the other day they're gonnaeat like a Tit's Chicken.
That's another concept, achicken concept here.
What's it called?
It's called Tit's Chicken.
Oh, okay.
SPEAKER_01 (14:11):
I thought I misunderstood you.
SPEAKER_00 (14:13):
No, it's it's it's an Australian, it's an
Australian concept that just gothere in Miami.
It's a Miami vibe.
Okay, here we go.
Yeah.
They're looking for expansionalso in New York.
So these connections are, Ithink that's the beauty of the
industry when we can haveconversation, go to these events
and have entrepreneurs sharingand wanting the success of each
(14:36):
other.
So I think they're doing a greatjob at Hopies, looking and
trying to understand theirguests, listening to them.
Daniel's always at therestaurant, also getting the
feedback and putting in practicethings.
So I think that's a goodshout-out for them.
SPEAKER_01 (14:51):
I love that.
And Pedro, for those who want tofind and follow you and the
success journey of Tappy, wherecan they go?
SPEAKER_00 (14:59):
So on Instagram, you touched on Instagram.
So the handle is eat underscoretappi.
We're putting out a lot ofvideos, content backstage.
We're we're leveling up, alwaysthere.
And on LinkedIn, you guys canfollow me, Pedro Uchoa.
I love to post also on LinkedIneven more now.
We're sharing, we like toconnect, so please reach out and
(15:22):
let's network as well.
SPEAKER_01 (15:23):
Awesome.
Well, Pedro, for bringing us abig bite of Brazilian flavor and
hospitality to the U.S.
Today's ovation goes to you.
Thank you for joining us ingiving ovation.
Thank you so much, Zach.
It was a pleasure.
Obrigado.
SPEAKER_00 (15:38):
Obrigado, obrigado.
SPEAKER_01 (15:42):
Thanks for joining us today.
If you like this episode, leaveus a review on Apple Podcasts or
your favorite place to listen.
We're all about feedback here.
Again, this episode wassponsored by Ovation, a
two-question SMS-basedactionable guest feedback
platform built for multi-unitrestaurants.
If you'd like to learn how wecan help you measure and create
a better guest experience, visitus at ovationup.com.
Welcome to another edition of Give Novation, the
Restaurant Guest ExperiencePodcast.
I'm your host, Zach Oates, andeach week I chat with industry
experts to uncover theirstrategies and tactics to help
you create a five-star guestexperience.
This podcast is powered byOvation, the feedback and
operations platform built formulti-unit restaurants.
(00:20):
Learn what is actually happeningin your restaurants and exactly
how to improve while drivingrevenue.
Learn more at ovationup.com.
And today I am so excited.
We have Mr.
Pedro Uchoa, and he is thefounder and CEO of Tapé, which
is based in New York City.
(00:41):
It is a Brazilian concept fullof flavors and energy.
If you aren't in New York Cityand you want to experience a
little bit, just follow them onsocial.
They've got a phenomenal social.
But Pedro, welcome to thepodcast, my friend.
SPEAKER_00 (00:55):
Thank you so much.
Love the energy, Zach.
Love to be here and share alittle bit more of Al Tapi and
what we're doing.
And let's chat.
SPEAKER_01 (01:04):
Now, I had known of you because you had been working
with one of our accountant repsfor ovation.
And so he had been talking aboutwhat a great brand you are.
So I already looked you guys up,but then you guys won the
perfect pitch competition aswell.
What did that mean to you to winthat from a room full of your
peers going through two roundsof voting, one round of
(01:27):
preliminary voting just to evenget in?
What did that mean to you guys?
SPEAKER_00 (01:31):
Oh man, for us, that's a big accomplishment.
As you said, like in a room withI don't know how much 100, 200
people from the industry allaround the US, and bringing our
concept, our Brazilian healthy,100% gluten-free concept to the
market.
For us, just being there wasalready like we're gonna be able
(01:53):
to share a little bit of whatwe're doing to everybody.
And we love to go to theseevents to learn.
And this time sharing and havingeverybody like, whoa, what is
this?
Because we're bringing to themarket something that's unique.
It's hard, it's challengingactually.
It's not a bagel or a pizza orany like normal, like tacos.
(02:16):
You have all of that all aroundthe US.
So when we bring like tapiocasandwiches, ponji queijo, that's
the Brazilian cheese bread, withaçaí and smoothies, it was such
a great vibe.
And at the end, winning it wasawesome.
And for us, since then, it'sbeen resonating, and especially
for our team, we were able tobring this victory to them and
(02:39):
being able to even empower themas well and keep on pushing, you
know.
SPEAKER_01 (02:44):
Well, it's amazing what you're doing, and the
concept is just so fresh, itlooks so good, so vibrant.
And you're obviously doingsomething that is resonating
with your customers.
And so your guest experience isso palpable online.
Talk to me about what do youthink are some of the most
important aspects of guestexperience nowadays?
SPEAKER_00 (03:06):
We talk about authenticity, right?
A lot.
And for us, that's something wepush because we're a Brazilian
concept.
So we have to bring authenticityto our stores and to our guest
experience.
And I think when we think aboutauthenticity and
personalization, that's what wecan build to the guest
experience.
You know, like we have to enableand understand that each guest
(03:29):
counts.
So we talk a lot about that withthe guests, with our team,
actually.
So everybody that walks throughthe door, everybody that's
ordering, we have to make that aspecial moment.
And with our Brazilianhospitality, I think that plays
a big role.
We are a warm country, we arewarm people.
We love to embrace, get to knowthe guests, you know.
(03:50):
Like we have our managerstalking by name, remembering the
name of the dogs that come in.
Last week we rolled out our newmenu and we had the opportunity
to create an event and bring ourmost loyalty guests to the event
from all three locations in NewYork.
First time we did it, we werevulnerable.
We didn't know what was gonnahappen.
(04:12):
And having people coming in andlike hugging us and saying,
like, you guys change our lives.
I had a lady, a 65-year-oldlady, like she was like almost
crying.
Uh you guys welcome me.
I come here every week, twotimes, three times, and I feel
embraced.
I never went to Brazil, but thisis already good for me.
(04:32):
So I think guest experienceswhen we understand and also
being able to personalize theexperience in some ways.
And ovation, for example, westarted this month actually
using you guys, and it's such apowerful tool, and we've been
receiving so many feedbacks, butit's exactly to that point when
my manager calls the guest byname, like shares his name and
(04:57):
response to the guest thatwasn't expecting to be responded
by back, you know, sometimes.
So that surprise also I thinkbuilds to the whole guest
experience.
SPEAKER_01 (05:09):
I love that because you know, I look at ovation just
like a restaurant in terms of wecan have a great product and we
could have a great service.
But at the end of the day, it'sthe people that are using it
that really matter.
It's because of the culture thatyou've created, Pedro, that
instills in your people theability to respond to that guest
and to make them to know thatyou're supposed to make them
(05:30):
feel the love and feel thehospitality.
That's really what makes it.
Because good food, if it'sdelivered with poor service,
isn't gonna make it's not reallygonna matter.
And ovation is just a tool foryou guys and for the culture
that you've created and and thepeople that you're bringing in.
So kudos to you that they areleveraging every opportunity
(05:50):
they can.
But and I love that story aboutthat woman coming in because
that feeling that's what createslifelong customers, and that's
what you need to succeed in anycity, especially New York.
SPEAKER_00 (06:04):
Especially New York.
We talk a lot about that becausewe have to be always on top of
our feet.
Of course, any city, you haveto, you're in the game, you're
in the market, you're bringingsomething to people.
We have to always be elevatingand being in New York, it brings
another level.
You have so many concepts thatopen and close in less than one
(06:25):
year, two years, especially inthe restaurant business in New
York.
And we're there eight years.
We survived the pandemic.
We we're growing.
We have three locations there,and we also have one in Miami
that just completed a year, andwe're really excited to what's
coming.
But it's always about having ourpeople, having our staff
understanding what we believeand putting the guest on the
(06:49):
next layer of what we have to doto make these people come in,
have a great time, and come backbecause it's experience and
convenience.
We're a fast casual concept, sowe're looking at the time of
preparation, and people areimagine New York, people are on
their pace.
They want to just come in, theywant to have a good time, and
(07:10):
they're leaving.
They're going to another spot,they're going to work and
everything.
So having that possibility andhaving tools, as you said, that
empowers us to go to that nextlevel that until last month we
didn't have it.
We're trying other ways to getthe feedback, to get the review
on Google.
(07:30):
We still have some tactics inplace to have our managers
getting to the tables.
Because, you know, a fastcasual, the challenge is we're
serving something different atthe first point.
The second point is people comein, they order in the counter,
and for us to ask for a reviewbefore they eat, it doesn't make
sense.
(07:51):
I can't have my cashier askingfor a review before they even
receive the order.
So we have some special treatsthat the managers can approach
the guests after they eat to getthe table cleaned and ask for
how was their experience.
But I think at the other point,having this open channel for
(08:13):
people to send their feedbackand we start a chatting.
And even with leadership level,I'll I'll share with you.
It's been such a greatpossibility for me to try to
teach also and have my managerseven more leveling up their game
and understanding abouthospitality.
(08:33):
Because having the conversationfrom the leader with the manager
with those internal chats insituations, I can't have that on
a daily basis before.
I couldn't.
And now I can talk with mymanager from the upper west
side.
That was a great response.
But next time, let's add thisand that and see how it works.
And that's at the same time, youhave the manager's learning
(08:56):
curve because a lot of peoplethey became like in our culture,
we love to promote people.
So every manager that we have inour stores, they're not, they
didn't study to be managers of arestaurant.
They have their background andthey're learning at the same
time.
So this exchange of backgrounds,I didn't come from the
restaurant business.
(09:16):
I came from the marketingbusiness.
Also, I worked 12 years in SaoPaulo in agencies and three
years now with my brotherlearning about the restaurant
business and bringing mybackground of customer
experience and having thesepossibilities and also I love
that.
SPEAKER_01 (09:32):
And so, in the things that you've been looking
at in the last three years, whatare some tactics that you would
recommend to improve the guestexperience?
What are some things that haveworked for you guys?
SPEAKER_00 (09:41):
Again, I'll touch on the authenticity.
When I joined Tapi with mybrother, I truly believe in
storytelling and bringing layersof connection.
So we brought a graffiti artistfrom the slums of Rio de
Janeiro.
It's not just any graffitiartists, it's a graffiti artist
that never traveled to the USthat we're able to bring to do
all the murals in all thestores.
(10:02):
We got a playlist that iscurated by a DJ in Brazil.
It's uh little details with theBrazilian flag that we actually
didn't have any Brazilian flagin the store.
And if we're bringing somethingunique, if listeners here, other
entrepreneurs, you I think wehave to understand what we're
bringing different in game on.
(10:22):
We have to try to level up inthat part because people are
going to understand even more.
The competition is hard.
If you get any other concept, ofcourse, our competition, because
we're bringing something that,oh, there's not a other tapioca
sandwich on the other corner,but you have other options.
So we have an educationchallenge, but other
(10:44):
entrepreneurs, for example, ifyou have a pizza place or a
chicken space, you have athousand of options that people
can go to.
So what does it bring to theguests?
What are you bringing differentand push on that and try to tell
that story not only on socialmedia, but inside the store as
well, having the staff knowabout the story.
(11:05):
For example, on our onboarding,we have to have people
understanding our story.
So the video that we shared inthe Fast Casual Summit, for
example, now it's already partof on our onboarding process,
having the managers trulyunderstand where we're going and
having people like, oh, becausewe had other days, like now in
New York, we went to do themenu.
(11:28):
We used the time also to get thestaff together and we passed it
through the message again.
And we saw employees that werethere, they didn't even realize
some of the aspects that we werebringing.
So also having your staffunderstanding that because at
the end of the day, they are atthe cashier at the store every
day.
They are doing the connection.
(11:49):
It's not me and Cleo, mybrother.
So I truly believe in that.
I think for you to level up onyour guest experience, you have
to have your staff on board andthe best way possible as well.
SPEAKER_01 (12:01):
I love that because I think that makes so much sense
when whatever you do, you got todo something that looks
different, right?
If somebody walks into yourrestaurant and they can't tell
where they are because it justlooks like everyone else, it's
not going to be the experience.
It's going to bring them back.
It doesn't have that memory.
But looking at your locationsonline, they pop, man.
(12:23):
And you look at other brandsthat are doing really well right
now, walk into a Dave's HotChickens and tell me that you're
in some other restaurant besidesDave's Hot Chicken.
You walk in and you know fromthe second you walk in where you
are.
And it has a vibe to it.
And I think that there's someother really awesome concepts
that do the same thing.
(12:44):
Otto over at Pincho.
I mean, you walk into a Pinchoand you're like, I'm in a
Pincho.
Like it's got a great vibe to itthat's super cool.
Now, obviously, you've been inthis industry now for a few
years, but you had a greatmarketing career before this.
When you look at the people thatyou follow, who is someone that
deserves an ovation?
Who is someone that we should befollowing?
SPEAKER_00 (13:05):
Oh man, you just touched on one that is Otto from
Pinchot.
I love his concept.
And we got to meet uh recently,actually.
There's so many people out therethat are doing a great job.
There's a concept here in Miamicalled Happies.
There are our neighbors next tous, Danny and Eduardo.
They're bringing a Mediterraneanreal concept learning curve,
(13:28):
also like two, three years here.
And I wanted to point out thembecause they're always trying to
bring the guests and havingtheir personalized experience,
and they're like door to doorwith us.
They're like wall to wall.
And that brings another pointthat partnerships, there's space
for everybody.
So we have like fourrestaurants, one line here in
(13:51):
Brickwin, Miami.
And we talk as owners, asrestaurateurs, all the time, you
know, because one day theperson's gonna eat a
Mediterrarian, and the other daythey're gonna eat a Brazilian,
and the other day they're gonnaeat like a Tit's Chicken.
That's another concept, achicken concept here.
What's it called?
It's called Tit's Chicken.
Oh, okay.
SPEAKER_01 (14:11):
I thought I misunderstood you.
SPEAKER_00 (14:13):
No, it's it's it's an Australian, it's an
Australian concept that just gothere in Miami.
It's a Miami vibe.
Okay, here we go.
Yeah.
They're looking for expansionalso in New York.
So these connections are, Ithink that's the beauty of the
industry when we can haveconversation, go to these events
and have entrepreneurs sharingand wanting the success of each
(14:36):
other.
So I think they're doing a greatjob at Hopies, looking and
trying to understand theirguests, listening to them.
Daniel's always at therestaurant, also getting the
feedback and putting in practicethings.
So I think that's a goodshout-out for them.
SPEAKER_01 (14:51):
I love that.
And Pedro, for those who want tofind and follow you and the
success journey of Tappy, wherecan they go?
SPEAKER_00 (14:59):
So on Instagram, you touched on Instagram.
So the handle is eat underscoretappi.
We're putting out a lot ofvideos, content backstage.
We're we're leveling up, alwaysthere.
And on LinkedIn, you guys canfollow me, Pedro Uchoa.
I love to post also on LinkedIneven more now.
We're sharing, we like toconnect, so please reach out and
(15:22):
let's network as well.
SPEAKER_01 (15:23):
Awesome.
Well, Pedro, for bringing us abig bite of Brazilian flavor and
hospitality to the U.S.
Today's ovation goes to you.
Thank you for joining us ingiving ovation.
Thank you so much, Zach.
It was a pleasure.
Obrigado.
SPEAKER_00 (15:38):
Obrigado, obrigado.
SPEAKER_01 (15:42):
Thanks for joining us today.
If you like this episode, leaveus a review on Apple Podcasts or
your favorite place to listen.
We're all about feedback here.
Again, this episode wassponsored by Ovation, a
two-question SMS-basedactionable guest feedback
platform built for multi-unitrestaurants.
If you'd like to learn how wecan help you measure and create
a better guest experience, visitus at ovationup.com.
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