Diego Vergara and Alejandro Figueroa met when they were studying at the USIL university. They both worked on different projects and one day they met to create a project where they can summarize their passion for ceviche. ‘Fishing Terminal’ is a concept that grew very quickly in the market. They have five stores and two franchises and they are packing their bags to take their brand abroad. Diego tells us more about his proposal.
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They have grown fast in a few years, what do you think are the reasons for their success?
We have made good decisions at important moments and that has led us to lead the company well. One of the most important decisions was in the pandemic where we created our own delivery system, which we did in less than 30 days.
Why do you think the customer returns to your premises?
We start with an interesting concept, Terminal Pesquero is the midpoint between the sea and the end customer. Among our pillars is a good product, quality and good service.
During the pandemic, the owners of Terminarl Pesquero decided to have their own delivery system, which was a success and allowed them to grow. Photo: Intagram Fishing Terminal.
In the pandemic they did very well with their own delivery service, what do they salvage from that experience?
Resilience, the ability to quickly convert ourselves into delivery. We made our own delivery system: taking, managing and dispatching orders with which we managed to make a profit. There were few cevicherías that served through this channel. We had good delivery times, a good product and other things with which we grew in sales.
In the field of food, the competition is strong, how do you make a difference?
The concept and the service. We have a good product and we care about every detail so that the customer leaves satisfied.
Diego Vergara and Alejandro Figueroa always visited huariques to try ceviches, which is why they decided to start with a gastronomic proposal. Photo: Lenin Thaddeus.
FISHING TERMINAL ANALYZES INTERNATIONALIZING THE BRAND
Where have you received proposals to carry the brand?
We have been contacted from Ecuador, Panama, Madrid and Barcelona. We are evaluating the possibility of migrating to Chile or Miami; In this country we know the market, we have a lot of demand there, because we have participated in a Peruvian fair.
You have received proposals to take Terminar Pesquero abroad, what must be analyzed before jumping into the pool?
We have trapped ourselves in the capital, but the people who have approached abroad to date have not been the ideal partners, because apart from the economic issue, we evaluate the profile of the person or the company and that it fits a bit to our organizational culture to make a perfect match.
Who is your reference in the kitchen?
The benchmark for us is Palmiro Ocampo.
How did the name Terminal Pesquero come about?
Together with Alejandro we said many names, but one day, in a dream I had, I saw a white background where I was eating in a place similar to a market, with majolica walls. I felt that I was in the fishing terminal and I called my partner to tell him the name.
Now you have launched El Provinciano, how do you realize that it can be consolidated in the market?
We have a large production plant and betting on El Provinciano was to venture into that somewhat abandoned area of Creole food and lift it up and extol it. The dishes are very good and are made by chef Palmiro Ocampo.
Diego is an administrator and Alejandro is a hotel administrator, why do you opt for a cevichería?
Each one had different work experiences, then we got together because what united us was our passion for eating ceviche in any huarique, we believe that we have a good palate, that’s why we got into this business.
quickies
Mistakes they made along the way that left them a teaching
Cost management, we had to adapt to the theme. At the beginning we bought very expensive fish, now we have a large supplier.
What should you keep in mind in a food business?
Worry more about your client. You can win or lose, but getting a customer back is super difficult, it’s better to have a loyal customer.
One of the pillars of this business is customer service, it is quite an experience to go to their premises. Photo: Instagram Fishing Terminal.
How have you used digital tools to expand the brand?
As we are young entrepreneurs, we rely a lot on the digital issue, we have an agency that manages the brand’s networks. Terminal Pesquero has its own language, I think we are the cevichería with the most followers in the market with around 90,000 followers.
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