We spoke to Pedro Capão, founder of TOOBRAA, during a picnic, one of the many activities organised by this tourist entertainment company.
This company has been a partner of the Franciscan Pantry since day one, reiterating that good partnerships are excellent sources of sharing and help for all parties involved.
DF: Pedro, how did it all start and where did the idea of creating a tourist entertainment company in the Alto Alentejo come from?
PCHello everyone! First of all, a special thank you to Despensa Franciscana for inviting me to do this interview, giving more people a chance to get to know our work. Well, to answer your question, in October 2019 I decided to return to Alto Alentejo after 10 years working in Évora and Lisbon. The idea was to create my own job, using all the know-how I'd acquired over the years in favour of the region and tourism, my great professional passions. I thought about various businesses: local accommodation, a small restaurant and, finally, a tourist entertainment company. After an exhaustive market study, tourist entertainment prevailed and that's when I went ahead with everything (we're talking December 2019/January 2020). The Alto Alentejo is still a "diamond in the rough" when it comes to tourism, and the opportunities are vast for anyone who decides to take a chance and invest in a differentiated product in this area. With the right support and the right mentality, TOOBRAA is born to serve the whole of Alto Alentejo.
DFAnd what steps did you take to get here or your life's journey?
PC: I've been involved in tourism and catering since 2002, when I started my training at the Lisbon Hotel and Tourism School. I've worked in various national restaurants and hotels (Altis Grand Hotel, Hotel Mundial, CS São Rafael, Convento do Espinheiro, Convento d'Alter, Myriad by SANA, Chiado16, Santiago de Alfama, among others) where I've had the opportunity to learn from the best in the business. At Convento do Espinheiro I had the great opportunity to start guided tours inside the hotel and also to provide tourist information to clients as Guest Relations, which strengthened my contact with clients. I'm a born talker and storyteller and, above all, I love my roots and what I do. Every day I learn something new from my partners, locals and clients, and that keeps this project going and constantly evolving.
DFAs an entrepreneur, did you find it difficult to establish yourself in the countryside?
PC: Setting up a business always requires some risk and also a small dose of madness on our part. Establishing it in Alto Alentejo was easy, but I still feel some apprehension on the part of some public and even private organisations about supporting something (tourism) that will be the future of this region. There was also an initial impact with our modus operandi, because it was very different from what everyone was used to... our pace, ideas and desire to do something for the region (and for tourist entertainment) clashed with some mentalities that I believe have now been converted and that today believe in our project. We have done, and are still doing, a lot of groundwork with all the tourist agents and businesspeople with whom we collaborate so that we are all aligned on the same goal: the joint success of our businesses, the growth of quality tourism in the region and the satisfaction of the end customer.
DFWhat kind of experiences do you have to offer customers?
PCWe always try to get to know our customers first (when possible) so that we can build an experience that always exceeds their expectations. However, as a company linked to the rural world, nature and traditions, we have activities that allow the client to literally get their hands dirty, such as our Traditional Pottery workshop, picking wild and mycological products (such as tulip, the inspiration for our brand name), Alentejo Bread workshop in a wood-fired oven or a natural soap workshop. We also go on various themed tours in our 4×4, the most popular of which are those to the São Mamede Waterfalls, the Castelo de Vide Jewish Quarter or our megalithic or medieval immersion in different municipalities. As for gastronomic and wine activities, our picnics, in partnership with the Franciscan Pantry, are a regional favourite and visits to wineries indispensable. We also have some mountain bike rides for families or groups, hot air balloon rides, various hikes and various activities with regional partners that will keep the region's tourists entertained during their stay.
DF: How do you define your company?
PC: With the intention of not just being a pure business, our company also has a social, promotional and educational responsibility and vision that is very much in its DNA, with the aim of not letting some of the region's centuries-old traditions fall by the wayside, such as the pottery of Flor da Rosa, the harvesting of túbera or the production of traditional Alentejo bread in a wood-fired oven. We are a company that wants to leave its mark on the Alto Alentejo, helping the gradual growth of quality tourism and proximity to the region's true heritage, the people.
DFIs establishing partnerships, as was the case with the Franciscan Pantry, important for your type of business?
PCAs I've said before, we learn from our partners every day and, as such, creating these partnerships is a key factor in the success of our business. Fortunately, mentalities are changing and partnerships are becoming more dynamic and real, providing the end customer with a more comprehensive and high quality experience. With Despensa Franciscana we have done fantastic work with the gastronomic offers and picnics we organise in the region, a successful bet that we hope to maintain and improve.
DFAnd what can we expect from TOOBRAA in the future?
PC: Given the current circumstances, the future is still uncertain worldwide. However, we will maintain the same line of sustainable thinking and focus on local people and traditions with a view to regional tourism development. As for our objectives, we want to be the biggest and best tourist entertainment company in Alto Alentejo within the next five years.
