COORDINATION AS THE KEYSTONE

di Louis Merchandise

21 May 2024

TAILOR-MADE CONCEPT: ARTISANAL APPROACH AND INDUSTRIAL KNOW-HOW

It is not a matter of scale but of value. Among the projects on Starching’s tables in recent months, still within the hospitality sector, there is one for the enhancement of a tuna fishery in Sicily. ‘A project that is truly close to home, launched back in 2012 when my parents first saw the Secco tuna fishery,’ explains Louis Marchandise, who, together with his family, owns the fishery, detailing the restoration of a historic tuna fishery a few kilometers from San Vito Lo Capo, one of Italy’s most fascinating locations. ‘Our family operates in the real estate sector in Belgium, although we haven’t had any active operations in the hospitality sector specifically. Nevertheless, we had never invested in Italy up to this point. To start, we identified highly competent professionals in Sicily: an architect responsible for the project, an installations specialist, and a designer. However, at a certain point – Marchandise recounts – aware of the dynamics of a development project, we needed professional coordination and someone with the necessary experience to steer the project in the right direction, thanks to their expertise in project management.

“Starching was recommended to us by one of our contacts, an investor originally from Belgium who lives in Tuscany and had already worked with the Italian design firm. This feedback proved to be concrete because he knows the construction sector, actively engages with the real estate industry, and has specific experience in the hospitality world. The value of this alliance – Marchandise explains – lies undoubtedly in coordination and years of experience, which allow us to be supported remotely.

On the design side, everything has been completed, and we are awaiting approval for construction. The plan is to start construction no later than June 2024: the work will last for 2 years and will result in the creation of a hotel complex with 36 suites (the smallest starting from 35 square meters), 2 restaurants (one for dinner and the other directly on the beach for lunch), a museum space, and a meeting room. Overall, it will be a project spanning 6,000 square meters of surface area.”

An operation meticulously planned, considering the entire lifecycle of the project, especially considering that the investors will also be involved in management. ‘We will be assisted by industry experts who are already supporting us,’ Marchandise explains, ‘and who will help us launch the business once the project is ready. The contribution of Starching should not be underestimated, especially regarding their understanding of the Italian culture within the sector, a true key to the success of this project.'”

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