Stage 2

One of the successes of Andres Carne de Res, is creativity and joy of their environment, this has been achieved, the degree of observation about the need of the customer and finding how to meet those needs, Andres Jaramillo Throughout his career, he has learned to observe people's tastes, their passions and thus adapts the atmosphere of the restaurant, creating a unique atmosphere for each person, this event began to emerge from 1982 with the opening of Restaurant and today this innovation is still happening every day.

In 2012 the project of opening a franchise Andres Beef tapeworm, but this went down, because as the project progressed, the obstacles in the design of infrastructure, determined largely by the extensive menu restaurant, were appearing. Food Andres Carne de Res is prepared mostly on the grill, which requires large tanks, hoods, acoustic insulation, fire control and other tools to ensure both product quality and safety of the guests, but because it is a conservation building declared a national monument, and why they could not make reforms, his constant clashes with the architect Franco led to the cancellation of the project.