After many businesses closed due to the pandemic, access to a location in one of these coveted areas became easier due to the crisis. Lainz moved to the island from the Peninsula in January, to find an alternative where to open his restaurant and in March of this year La Casona Bar Grill opened its doors, on Juan Reverón Sierra de Los Cristianos street.
For both Lainz and his partner, the possibility of entrepreneurship began to take shape after seeing how the economic crisis squandered job offers in the sector. “Things were pretty bad and that motivated us to launch out on our own,” he explains.
The business began its journey in Los Cristianos in March after a month of paperwork
They decided to contact the Chamber of Commerce of Santa Cruz de Tenerife to get advice on all the procedures that they should carry out. “The process took about a month, but they made things much easier for us,” he emphasizes. Lainz points out that he does not believe that the bureaucracy has become excessively complicated and assures that what delayed the deadlines the most “was reaching an agreement for the premises”, since the approval of the necessary licenses “did not take too long”, so He insists that “I do not know the experience that others have had, but in our case it was all very fast.”
Although he assures that “starts are never easy”, he maintains that they cannot complain, although there is something that they have been waiting for months and that does not finish forging: the return of international tourism. “It is being delayed more than we expected,” he regrets, but trusts that in September the tourist reactivation will finish taking off. Even so, he clarifies that due to the type of business, many local customers visit the restaurant, something that is also complemented by the peninsular people who come to the island on vacation. “It is true that there are not as many tourists as years ago,” he values, although he clarifies that he cannot compare the volume of business, since they opened just a few months ago. For this reason, he emphasizes that what has to be done now is to “hold on” until the tourists start coming again. “We are already supporting ourselves, but we are still waiting for them.”