A restaurant’s pre-opening brand strategy requires four things: knowing who you are speaking to, defining the atmosphere of the space, identifying what sets you apart from the competition, and determining what people will remember when they leave. This is the approach I took with La Barquette, the "meat bar" that just opened in Malasaña. If you are about to open, your mind is likely occupied with renovations, the menu, and licenses. But the decisions you make before opening
