Taking the Leap: How Brekker Was Born from a Career in Hospitality

For Miquel Rox, the Co-founder of Brekker, the move into entrepreneurship wasn’t driven by a sudden ambition to start something, but by a deeper purpose to return to what hospitality is meant to be, according to Miquel. After more than a decade in the industry, the gap between financial performance and genuine guest experience became harder to ignore and inspired the launch of a business rooted in values, family, and a different definition of success.

What inspired you to take the leap and start your business?

The decision came from a gradual but very clear realization: hospitality, in many places, has become overly driven by financial metrics rather than genuine service. It's increasingly difficult to find spaces that prioritise quality, authenticity, and meaningful guest experiences without constantly optimising for maximum revenue and minimum cost.

After more than 13 years in the industry, including six years of formal hospitality education, I knew I hadn't chosen this path simply to focus on margins. For me, hospitality is fundamentally about people. If you deliver a product with care, integrity, and consistency, financial success should follow as a natural outcome, not the starting point.

A defining personal moment was the birth of my daughter. It made me reflect deeply on the example I wanted to set. Setting a vision that fully aligned with my values inspired me to build something that genuinely represents what hospitality should be.

Tell us more about Brekker.

At its core, Brekker is a family project built on shared values, experience, and a genuine love for hospitality.

The concept was inspired by something simple but meaningful, brunch. It's something my wife and I have always enjoyed together, and over time, it became a shared passion within our family. My father and I often discussed how difficult it was to find a brunch experience that truly prioritised quality over aesthetics.

With over 50 years of combined experience in the hospitality industry within our family, we decided to create something that truly reflects what we value most: fresh ingredients, homemade recipes, and authentic, attentive service.

Located in El Campello (Alicante), Brekker was designed to feel like an extension of our home. Every detail - from the menu to the atmosphere - is intentionally crafted to create a space where guests can disconnect, slow down, and feel genuinely welcomed.

We don't aim to simply serve food; we aim to create an experience where people feel they've been invited to sit at our table. That sense of warmth and familiarity is at the heart of everything we do.

What have been the biggest challenges so far, and how are you navigating them?

One of the most significant challenges has been relocation. After 15 years living in the UK, moving to Spain required a major personal and professional adjustment. While I am Spanish, my wife is not and doesn't speak the language, which added an extra layer of complexity,  from navigating legal frameworks to integrating into a new environment.

Building a business as a family,  particularly with my parents, also brings its own dynamics. We are all experienced, opinionated, and deeply invested, which makes alignment critical. Establishing clear expectations, maintaining open communication, and building a strong foundation of trust and respect have been essential to making it work.

From a market perspective, introducing a brunch-focused concept into a culture that is deeply rooted in its traditions has been another challenge. However, we approached this with confidence in our product and experience. We understood that if we could deliver something genuinely high-quality, word of mouth would follow.

That has proven to be the case. In less than two months, we are close to reaching 100 five-star Google reviews, all organic and driven by real customer experiences. The feedback, through local communities and platforms, has been incredibly encouraging and reinforces that there is space for what we are building.

What does a typical day look like for you right now as a new founder?

Our approach is entirely hands-on, so my day-to-day is deeply involved in every aspect of the operation.

Mornings start early, often working alongside my father, preparing our homemade pastries and setting up for the day ahead. From there, the focus shifts to service, being present on the floor, engaging with guests, and ensuring every detail aligns with our standards.

We are meticulous about not compromising on quality. Whether it's the food, the atmosphere, or the service, consistency is key.

Having previously worked in more structured corporate environments, this phase feels very different. There is less hierarchy and more purpose. Our priority is not only to deliver excellence but also to genuinely enjoy the process of building something meaningful together as a family.

What does having a "mindset for success" mean to you at this stage of your journey?

Success is highly personal, and its definition varies for everyone.

For some, it's financial achievement; for others, recognition or growth. For me, success is rooted in happiness and alignment.

It means building something I truly believe in, having the freedom to spend quality time with my family, and feeling proud of the work we are doing every day. It also means stepping away from environments that prioritise rigid structures and policies over people and purpose.

At this stage, success is not about scale; it's about building something authentic, sustainable, and meaningful. If we can maintain that, everything else will follow.

What advice would you give to other aspiring Hospitality founders who are on the fence about starting but haven't taken that first step yet?

The first and most important thing is clarity of purpose. Enter hospitality for the right reasons,  not purely for financial gain, but for the desire to serve, create experiences, and positively impact people's days.

It's an industry that demands a lot. It's time-intensive, operationally challenging, and not always immediately financially rewarding. But if your focus is on delivering genuine value and quality, that will ultimately differentiate you.

Of course, preparation matters; understanding your market, your customer, your costs, and your legal requirements is also essential.

However, one of the biggest realities is that you will never feel completely ready.

At some point, you have to trust your instincts, believe in your capabilities, and take that step. If your values are clear and your intentions are genuine, you will find your way.