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Felipe Martins left the financial market for the grills and created, in Belo Horizonte, a burger joint that sells about 2,400 sandwiches per week.
A professional change transformed Felipe Martins’ passion for cooking into a nationally recognized business.
The entrepreneur worked for ten years in the financial market before leaving his banking career to open a burger joint in Belo Horizonte.
The passion for cooking began in childhood and gained strength during Friday dinners prepared alongside his wife.
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The family habit, over time, became the foundation of a business focused on local flavors, original recipes, and unconventional combinations.
Specialized course helped turn the idea into a business
Felipe sought knowledge before opening the establishment.
The former banker took a course on burgers in São Paulo and returned to Minas Gerais determined to develop his own menu.
The proposal was to break away from traditional recipes and highlight ingredients linked to Minas Gerais cuisine.
The first tests took place while Felipe was still working at the bank.
The entrepreneur prepared burgers on weekends for friends and acquaintances, who evaluated the combinations.
The gatherings helped to refine the recipes and identify which flavors had greater acceptance.
About 90% of the current menu was born during this experimentation phase.
Investment of R$ 120,000 made the burger joint possible
The positive reception encouraged Felipe to turn the homemade production into a permanent business.
The former banker invested R$ 120,000 in opening the burger joint.
The amount allowed him to structure a space dedicated to preparing and selling the recipes developed over the weekends.
The change marked the end of a ten-year trajectory in the financial market.
The new business began to prioritize regional ingredients, in-person service, and the constant creation of new flavors.
Canastra Cheese and guava paste make the best-selling burger
One of the first creations became the main product of the burger joint.
The sandwich combines charcoal-grilled meat, Canastra cheese, and guava paste with pepper cream.
The recipe was developed by Felipe and his wife, Raquel de Marco, after several tests conducted together.
The balance between the salty flavor of the cheese and the sweet touch of the guava paste helped define the identity of the place.
The combination became the best-selling item on the menu and gained recognition in a specialized ranking.
The burger was voted the best in Minas Gerais and the fifth best in Brazil.
Jackfruit, avocado, and watercress appear in monthly novelties
Innovation remains one of the main differentiators of the burger joint.
A new burger is added to the menu every month.
The recipes have already used ingredients like jackfruit, avocado, watercress, shrimp, and pork.
Each launch is developed to create a balanced combination, without using different ingredients just to attract attention.
The strategy stimulates the creativity of the team and keeps the interest of regular customers.
Consumers from other cities also visit the establishment to try the novelty presented each month.
House rules enhance the proposed experience
The burger joint adopts some rules related to the consumption of the products.
The establishment does not offer ketchup on the tables.
The customer also cannot choose the doneness of the meat.
The place considers that each sandwich should be consumed exactly as it was developed.
The preparation, ingredients, and texture of the meat are planned to work together.
Patrons receive the policy with good humor and highlight the care of the team during preparation.
Dining Room Service Accounts for 75% of Revenue
The establishment sells, on average, 2,400 burgers per week.
About 75% of the revenue comes from dining room service.
The company prioritizes on-site consumption to offer a closer experience to customers.
Direct contact allows for better presentation of recipes, explanation of ingredients, and preservation of the serving style proposed by the team.
The dining room remains the main space for interaction between the burger joint and the public.
Award-Winning Business Started at Home
The history of the burger joint began with tests conducted in a home kitchen.
The journey included gatherings with friends, specialized training, financial investment, and constant recipe development.
The business maintains Canastra cheese and guava paste with pepper as symbols of its identity.
Combinations with jackfruit, avocado, and watercress show how creativity has also become an essential part of the business.
Would you try a burger made with jackfruit, avocado, or watercress, or do you prefer more traditional flavors?
