Scaling my
own restaurant with CIB

David is the creator of a chain of coffee shops that revolutionized the Ecuadorian. With three stores, he needed to face the challenges that the future brought, with a greater chance of success. .

When he had the opportunity to open two stores in another city, he identified the need to organize and control the key areas, functions and operations of his business to make them efficient.

At that time David decided to train in Executive Restaurant Management, to grow the profitability of his business with a powerful and differentiated value proposition.

To this day, and after finishing his studies at the CIB, David tells us everything he learned and what he would have liked to know before setting up Prot Inn.

Where did the idea for your business come from?

How was the beginning of your entrepreneurship experience?

What was the hardest thing to start with?

What mistakes did you make that you could have controlled better?

At what point did you decide to train in restaurant management?

What expectations did you have when you started studying the postgraduate?

What have been the learnings that have generated the most value for your business?

What would you have changed if you had had the knowledge you have now?

What would you say to someone who is thinking of studying this postgraduate?

Innovation is what lets you go ahead in the market. If you do not innovate, you'll go behind those who do

Postgraduate in Restaurants' Executive Management

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Scaling myown restaurant with CIB