We continue with Mainho in test, the section where we see our equipment in action at different venues and restaurants. This time we talk with Eric, founder of La Tóxica, about the growth of his project and how having the right equipment has been key along the way.
From 19 years old to competing at the Champions
Eric founded La Tóxica at just 19 years old. Today, that project has become his dream come true: being part of The Champions Burger, one of the most important food events in the country.
It all started in a tiny venue in Cubelles. The success of that first step allowed them to open a second location in El Vendrell. As Eric himself tells it, what’s brought him this far has been a lot of hard work, effort, and the strong support of his family.
At the same time, the most important thing for everything to run smoothly, according to Eric, is having really good organization, and that’s where equipment becomes essential: when the venue or food truck is packed with people, you can’t afford to get caught out at any moment.
View this post on Instagram
Two 120 cm fry-tops, the backbone of his kitchen
In his venue, Eric has a Mainho fry-top set up, and for the Champions food truck he chose to bring in two 120 cm fry-tops. The decision to have two, rather than one, is a direct response to the demands of his work pace:
- They maintain temperature better throughout the entire service.
- They help save on propane consumption.
- They allow smash burgers, a technique that’s tricky to execute, to always turn out the same, burger after burger.
What La Tóxica values most about their fry-tops is exactly that: how they keep the temperature stable across the entire surface of the plate, something essential when you can’t afford variations in a product that’s made hundreds of times per service.
Reima, a trusted distributor
For the installation and servicing of his equipment, Eric works with Reima Hostelería, distributors whose attentiveness stands out to him: always ready to help and offer solutions whenever needed.
Eric and La Tóxica’s story is a great example of how a project that starts out in a small venue can grow to compete at the highest level, as long as the foundation is solid: hard work, good organization, and equipment capable of keeping up with the pace of a demanding service.