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Life & Work with Pedro Viggiano

Today we’d like to introduce you to Pedro Viggiano.  

Hi Pedro, so excited to have you with us today. What can you tell us about your story?
Our story: With nearly twenty years of experience in the hospitality business combined with a fierce passion for great drinks and unforgettable food, The Loop Cafe is a must-try in the central Florida area. 

Pedro’s hospitality career began in 2004 and flourished in the heart of New York City, a mecca and trendsetting scene for hospitality and entertainment. His entrepreneurial pursuits led him to launch a NY-based concept internationally in his home country of Brazil for three years before returning stateside and joining the management team of one of Miami’s premier fine dining restaurants. 

With a degree and background in Tourism, Francini’s international endeavors and unique experiences in the gastronomy world include one of the largest cafés in Dublin, Ireland in 2006. Following her arrival in the United States, she continued building her experience in hospitality and various cuisines. One of her most notable experiences includes learning about the beauty of French cuisine with renowned Chef Alain Ducasse. 

After relocating their young family from Miami to Orlando in 2020, both Pedro and Francini recognized an opportunity to launch a business within the area. The idea first came about to create a dining experience that married a unique feel of sophistication with all the comforts of a local coffee shop. Loop Cafe offers a relaxing environment for people to sit, work, connect, and enjoy the satisfaction of delicious food and drinks without compromise. 

Loop Story. 

After we moved to Orlando for different projects, we saw the space available for rent and decided to take a chance and bring to Orlando a concept of European Cafes that can be enjoyed all day long. 

Opening in the middle of 2021, when covid was getting better, but with a lot of doubts about how life would be going forward, was very challenging. After a year opened, looking back on our young journey shows some changes over the path to make Loop even better for our patrons. 

We are very happy with the feedback from our regulars and our first visitors. 

The restaurant business is very tough, a daily battle to make sure we are on the right path to success! Today our plans are to make this location more successful and open new locations under our operations before moving to a franchise model. 

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
The first year of a business we were in a hidden location, the transition from hybrid to back to the office, CoVid and other diseases, labor issues, and other factors made the road bumpy. We’ve since learned how to improve and keep moving forward.

Opening in the middle of 2021, when CoVid was getting better, but with a lot of doubts about how life would be going forward, was very challenging for us. We’ve seen improvement and implemented changes to make the Loop Cafe even better for our patrons.

The restaurant business is very tough. It’s a daily battle to make sure we are on the right path to success! Today our plans are to make this location more successful and open new locations under and eventually move to a franchise model.

Staying open for over a year now has been very, very challenging and difficult, but we are sure that will be rewarded greatly in the years to come passing this initial stage of the cafe.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
My hospitality career began in 2004 and flourished in the heart of New York City, a mecca and trendsetting scene for hospitality and entertainment. Starting as a busser and going over every position possible, I tried to learn from every single step on my way to ownership. After a few months of working in the industry,I started thinking about “how would the owner like me to do this” to make sure I was always giving my best wherever I’ve worked. I was challenging myself to be better and better so I could grow and gain respect from everyone above and next to me. I have a mindset of if I am at work, I won’t be there just to get my paycheck; I want to be there to make difference in my life and at the place.

My entrepreneurial pursuits led me to launch a NY-based concept internationally in his home country of Brazil for three years before returning stateside and joining the management team of one of Miami’s premier fine dining restaurants. After 5 years in Miami, the family decided to move to Orlando.

Can you tell us more about what you were like growing up?
We have to grow in every single way in our lives! That’s what I have set as a goal for my life.

Making tomorrow better than today, working hard to be a better person, a better leader, a better father, and a better husband. As humans we forget this, even when we are trying to do the right thing.

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