Today we speak with Esperanza Ramirez, Head of Production and co-founder of Grupo Scorching, to see first-hand how consumer demand has changed when making purchases, a daily activity that is not as we knew it a few months ago, since since the state of alarm was decreed, online sales have multiplied, Also of meat!
“Customers were initially reluctant to order perishable goods online but, in our case, once they receive it and see for themselves its quality, repeat "
How has this situation affected the Group?
The COVID-19 crisis has had important consequences in the restaurant sector, the closure of the establishments brought with it an almost total decrease in our Group's turnover. Due to these circumstances we began to "move" a little more our meat delivery service., an online service that Scorching started up three years ago already, but it has not been until now that we have noticed a great rebound in the number of sales.
In your case, Could it be said that the confinement has triggered the online sale of meat at home? Why?
Yes, many people were not aware of this service and orders accounted for a very small percentage of our billing, but everything has changed and, yes, Confinement has triggered the online sale of meat at home. From a few weeks after the alarm state was decreed, you could say that we have tripled online sales of meat.
Anyway if our billing is 100, when closing all restaurants, we have passed a billing of 5 O 6 but it has helped us to maintain the illusion, see an open door, and above all to know that the client who has tried it has already repeated, so it's a very good sign. The customer has lost fear and has seen how easy it is to order online to enjoy a good meat at home.
What could you tell me about this new way of shopping? Have you come to stay?
I believe that this new way of shopping, that already existed in Scorching but had not been maximized, has come to stay. This is how our clients show us with each of their comments on social networks (Facebook and Instagram) or with your direct messages, in all of them they congratulate us for the quality of our product and also for the service.
further, keep in mind that it is a very comfortable way to buy, you ask and in a maximum of 48 hours you have the order at home.
Today, Is transportation for this service free?
From Scorching Group, aware of the current situation, From the beginning of this crisis we decided to put free transport for the distribution of our orders, that is to say, we eliminate shipping costs.
Have you had to adapt your work system regarding the sale of meat online?
Yes, we have had to readjust our work system to the demand of our clients, since orders have increased a lot and these distribution formats require more work for their preparation. The market has changed in recent weeks and we have adapted quickly to the circumstances.
On the other hand, due to the total closure of the hotel establishments, we were forced to do an ERTE, of which thanks to the growth in sales of meat at home and also to the gradual reopening of the catering sector, We have already started to raise the ERTE for some workers and we hope to rejoin our entire team soon.
What hygiene and safety measures have you adopted to carry out this service against COVID-19?
There are many measures we take to protect our product and, also to our employees, but we don't do this now, if not forever: use of mask and protective gloves, hydroalcoholic gels, disinfection of common areas several times a day, work and rest shifts ...
All these measures we had previously implemented in the Group and, Thus, we could say that we were prepared and with sufficient protective material. So much so that during the first weeks from Scorching we voluntarily offered this protection material to health services.
Why choose Scorching Group? What differentiates you from the rest?
The quality of our product is guaranteed since we have an R&D system that allows us to carry out an exhaustive control. further, It must be borne in mind that we are the producers and also those who are in charge of selecting the pieces, hence we always achieve that homogeneity, something that has always made us different. Every day restaurants ask us in surprise how we always achieve the same quality. Now this also happens to us with consumers.
To this we must add that thanks to the R&D system we offer products that are not on the market and that are not found in any butcher shop., They are exclusive products that are very popular with our customers.
How do you see the future from Scorching?
The future is uncertain but from the Scorching Group we are optimistic. We are experiencing difficult times and the economy has been greatly affected but, as I said above, we are convinced that the online meat sales service has come to stay. further, we have a high quality product with very important properties for our body.
At the restoration level, From Scorching we know that it is time to help our associates and we are not going to disappoint them because, Let's get out of this and we have to get out together!
https://abrasador.com/wp-content/uploads/2020/05/Portada-tienda-online-de-carnes.png6991392Burninghttps://abrasador.com/wp-content/uploads/2017/12/logoENFOLD_V2-300x100.jpgBurning2020-05-16 12:47:412020-05-16 15:57:22The sale of meat for home is here to stay
“All the establishments that are part of the Group are a family, the Burning family”
Carlos Torres, chef of the restaurant Abrasador El Capricho de Los Torres, located in the Toledo municipality of Villacañas and gastronomic advisor to the Abrasador Group, tells us in this interview what are the keys to success in a restaurant.
Villacañas Natural, Carlos Torres has dedicated his entire life to the restaurant sector: "My professional career began in the family business, created by my father does 37 years, which currently offers hospitality services, catering, wedding organization, events, etc. It all started with a “traditional bar” business, that over time evolved to become a leading hospitality group in the area, after betting on high quality and avant-garde cuisine ”Torres points out.
Trained in Toledo School of Hospitality, this chef has worked in different restaurants and this has allowed him to “learn from the best hoteliers”, as he himself says. He currently runs the kitchen of the Abrasador El Capricho de Los Torres restaurant and is also a member of the Association Eurotoques Castilla- La Mancha, and is part of the Board of Directors of the Provincial Association of Hotel and Tourism Toledo.
A lifetime dedicated to the catering sector, Carlos tells us his best kept secrets, because as this businessman emphasizes, "Hospitality is their way of life, his talent, his passion… ”
"Definitely, what I like the most in the world is to make others happy and I achieve this thanks to gastronomy. I do not need anything else"
Carlos, let's talk about your restaurant When was it created and what characteristics does it have?
Burning El Capricho de las Torres, formerly called Torres Restaurant, was built with the aim of giving, especially, food service for companies, always oriented towards high quality hospitality.
After the crisis of 2008, my brothers and I decided to convert the restaurant to a new format of hospitality that, at those moments I was succeeding in Madrid, and that's when we introduced the concept of gastrobar, with the aim of achieving a modern kitchen space more dedicated to gastronomy itself.
On the other hand, in those moments the concept of ember began to take, more and more great recipes were made using this type of technique. It was there when we met the Burning Group, to the Ramírez family. First, we test your product, and from that moment, we realized that the client increasingly demanded that gender, that good product that the Burning Group offered us, and after a few months we decided to associate with them.
At present, our kitchen could be described as a modern kitchen with certain avant-garde touches and charcoal. And what am I going to tell you, the truth is that we are very happy with the decision we made with the Ramírez family.
In Abrasador El Capricho de Los Torres we can reach the 350 diners in the restaurant area, we also have other spaces such as, for example, the “tapería” area, that we could describe it as the “usual bar space” and, by last, we have the "gastro" zone, where our clients can enjoy rations downtown to share.
That is to say, We have adapted our spaces so that our clients do not come to our restaurant exclusively to eat, but they can enjoy our establishment whenever they want because for that "we are multi-space". (Laughs).
Your restaurant has become a success story for Grupo Abrasador, What can you tell me about it?
I would say that this is possible thanks to the dedication and passion that we put into everything we do.. I also think that our personnel management is very important, there is nothing worse than not knowing what you are doing, no matter how motivated you are. You could say that we combine passion with management.
Why is it important to have a good quality policy in the catering sector?
Currently we don't go out to eat, to eat we have left it for the day to day. Now what we are looking for in a restaurant is the experience it offers us but, Of course, if at the moment of truth you don't have a quality product to back you up, customers will not return.
With Grupo Abrasador I know that quality is guaranteed and that gives me peace of mind, I used to go to the butcher shop and they would sell me what they wanted, but now thanks to the product, which is always the same, we managed to build customer loyalty.
What differentiates your restaurant from other establishments in the area?
I would say that our identity makes us different. Thanks to this we can serve experiences. We have a clear objective and that is our client. Today traditional hospitality has changed and there are two options: or do you have identity, or you are one more and, It is already very difficult to be the best!
Sincerely, I think you shouldn't try to be the best, you have to try to be different so they don't compare you. When we put our product on the table, no one can compare us to others, because our clients leave with an experience.
Do you have any upcoming goals?
In these difficult times it is difficult to talk about upcoming goals or challenges. In our company we had in mind to launch a new project "agriculture to process pistachio" but this has changed today.
Right now our main objective is to save the year, serve people as best as possible and, especially, take care of our staff. At this time, businessmen have to give the best of ourselves because in the end the team is the 80 percent of work. I think the numbers this year are not going to be good and that's why you have to think about us and take care of our team. Without a doubt, our goal today is more personal than professional..
Now let's talk about your relationship with the Burning Group
How many years have you been associated with scorching brand?
We met the Ramírez family in the year 2015. And it was in the year 2016 when we join the group. I have to say that this decision has changed our lives, we have changed the concept of thinking, thanks in part to the training provided by the chain. We are a family Y together We have learned to manage teamwork so that everything works out, regardless of the product, which is also very important and, As I said before, diners are delighted (laughs); together with Abrasador we have grown hand in hand both personally and professionally.
What do you think are the keys to success of your restaurant?
Passion: working with passion is the key to job success.
Constancy: Pablo Picasso said that we are a 10 percent inspiration and a 90 percent work, So I believe that consistency is one of the keys to achieving that success..
Humility: Absolute truth has no one and thanks to humility we can continue learning. I think we all contribute knowledge and ideas and without humility we cannot learn.
Have you had a sales increase in recent years?
Yes and no, we from the first day we opened the restaurant as a gastrobar in 2014 we have always worked very well, although it is true that when we changed from molecular cuisine to scorching cuisine we did notice that people repeated more.
We have had a very weekend public for a few years, people coming from Madrid, who are used to this type of cuisine, and that's why he likes our restaurant, but now we also have families that come to celebrate any type of event, or simply a group of people looking to meet and choose us.
What values you highlight this Restaurant Group?
Passion, constancy, humility, ability to team up and, especially, I would define them as family, family is the word that best describes them. All the establishments that are part of the group are Burning family and we understand this as well because we all have one thing in common: we don't work just for the money and that's the basis for success. The economic issue is a consequence that comes, that is there, and of course it is necessary, but it is not the primary key.
Hospitality is a way of life and we all love what we do
What you are positioned as in your city?
In Tripadvisor and Google we are positioned as the number one restaurant 2, and our score is 4.6.
¿It is important for a restaurant your online reputation and digitization? Why?
As a person who likes to learn, I have always had an internal debate on this topic. At first I did not bet on this type of tools, preferred offline communication, the word of mouth of a lifetime, but with the passage of time we have realized that the client has changed and this means that we no longer only have clients from Villacañas, We also have external clients from other towns.
Thus, Both me and the rest of the team have learned that having a good online reputation is basic and that the door of our restaurant is not glass, it's digital. When you carefully analyze what you do in your daily life, is when you realize that if you go out to eat somewhere, the first thing you do is call an acquaintance and, Secondly, search the Internet, Read the comments and also read the owner's responses.
Today I understand that digital reputation is so important, how to turn on the coffee maker in the morning, in that order, because if you don't have a good digital reputation you will still be one more, you will have fixed clients, that over time they will get tired, because people demand changes. Definitely, good reviews can help us a lot, but the bad ones can help us even more ... and, yes, online reputation is very important.
And to end, As an advisory chef to the Group, do you think that in the world of restaurants a little more training is needed in the sector? Why?
Of course, in our case a 10% of our annual budget, whatever it is, we dedicate it to training, either books, courses, seminars, gastronomic escapades that serve us as learning…
Keep in mind that training is basic, there is no life without training, I've been a cook since 13 years and I have never stopped training, because cooking is easy, the difficult thing is to be able to combine all the emotions and manage them within a company. Without training we couldn't do that. So much for the kitchen, as for team management, from a restaurant, or even for digital management ... training is basic.
https://abrasador.com/wp-content/uploads/el-capricho-de-los-torres-3.jpg640852Burninghttps://abrasador.com/wp-content/uploads/2017/12/logoENFOLD_V2-300x100.jpgBurning2020-04-25 05:03:112020-04-25 05:51:45Restaurant in a Place of La Mancha, Villacañas
On Saturday 15 Feber waited on the restaurant Scorching Sancho's saddlebag in Campo de Criptana, we encourage you to spend a nice evening with us, the spectacle of the group “Maestronis” and with the support of our menu made with love for this beautiful day.
Keep an eye on the menu, we assure you fall in love with him:
STARTERS TO THE CENTER TO SHARE
Iberian ham with cheese rosemary Iberian ham Galician House salad with teriyaki sauce lardones
https://abrasador.com/wp-content/uploads/2018/02/Menú-San-Valentín-en-Abrasador-La-Alforja-de-Sancho.jpg6281200Burninghttps://abrasador.com/wp-content/uploads/2017/12/logoENFOLD_V2-300x100.jpgBurning2020-01-17 10:42:292020-01-17 11:35:47Dinner menu for Valentine's Day
A draft sustainable restaurants to look over our planet
we care the most of the environment, we know that a planet
sustainable can get a better quality of life.
Love for the field causes we care every detail that directly or indirectly affect natural resources, For this reason today we come to speak of ecological coconut charcoal ago we met 15 years.
Being a project meats
Grilled our farmer and rancher of the Scorching Family Julio Ramirez
(father) and he warned his children that the oak is a natural product very
valuable and your pruning can draw some wood but looked like something
sustainable for the field that coal companies do all the coal
Holm oak. Besides it was a very dirty product to manage our
stores and our kitchens.
And as if by magic, He appeared this coconut shell charcoal in the hands of Julio Ramirez (son) He presented to its members and sisters M Carmen y Esperanza and did not hesitate to launch in the kitchens of restaurants own Abrasador. Later they would show and transmit the benefits to all partners and gradually restaurants all have been adding this product in your cooking system.
Most will wonder how this coal, What advantages does it have, or
simply, Why change, If we are accustomed to
Normal coal, which it has been used throughout life. As well, change
people and professional cooks and chefs who use this system ember,
is very large. By not releasing soot and dirt it is much healthier for the
cooking with this grill and helps maintain hygiene and cleanliness of the kitchen
Legacy and mission of Scorching Group is to improve the supply of people with the best quality meats own upbringing through the hotel so it is very important to us that everything goes according to improve the quality of life of customers and fellow of the restaurants that join this project.
Now let's focus on the advantages of this charcoal and this Brasa:
more accurate definition we can give is that it is a type of
carbon, ecological, made with coconut shell, which should not be confused
with charcoal comes from firewood from trees. This coal it
We obtain from coconut shell, instead of discarding, It is reused
For this end, which makes it a material 100% natural and ecological.
If we focus on its advantages, we find
a huge improvement in the normal coal:
Avoid cutting trees to make charcoal
It has a high calorific power, making with
less product heat get more space than we
It allows heating ordinary carbon.
heat is distributed equally, since this charcoal lights so
uniform and at the same time, which makes the heat is well distributed.
lights 7 minutes and therefore it is agile and quick and effective.
One of the most significant is the lack of smoke, this coal reduces the emission of fumes and odors considerably, which makes cooking with it much more comfortable and healthier.
Do not you has passed,
when some wind rises, moves the ash caused by the
coal and fills the meat residue? Coconut coal also puts you
solution to this, reducing, almost to a minimum, ash caused by its
You can forget
The sparks, is just light a barbecue and sparks fly them to us
cause a burn.
Avoids the risk of fire it does not produce flames. The flames produced is due to fat that may fall from the grill but that mitigated using coal to furnaces closed to control the flames with shots by the absence of oxygen.
The most important,
ECOLOGICAL, It is all natural, As we said before, with the
advantages would find why everything was so related, Y
is that, thanks to being a very sustainable product, does it reduce the
care to detail, so we use sustainable materials or
a very low pollution, we know that in a healthy world and care, the quality
products will be better, which will make the quality of life
people also is.
We started with charcoal and now we are with this type of coal organic coconut and the truth that the difference was noticeable, not only for cleaning and work with carbon, but also for performance, although at first seems a bit expensive but when you realize that it is profitable notes, recommendable 100%.
It's just a matter of starting, when you do not want to change the typical traditional charcoal, summarize gain in functionality, costs, versatility, cleaning, stress in service and endless improvements. Do not limit, Test it! And then you reflect and decide.
The choice of coconut shell charcoal is an option more than successful, because besides easy storage and on is a great product because it has a high calorific power, It does not generate smoke and also is environmentally friendly, which makes the meat gets cooking and texture unmatched.
In the environment customers have congratulated us over the years, because since we do grilled with this charcoal, hardly clear odors and does not smoke as did the oak charcoal we used before. And finally my point of view, It brings a special flavor to meats enhancing its natural flavor being made grilled .
The guys on the team are delighted kitchen for when we have quiet times and do not know if there will be reservations with grilled meats, They can light the charcoal coconut directly when requesting a barbecue dish or other grilled and 7 minutes, while preparing the drink and a recess, you are ready to make grilled meat.
Only the knowledge we do not need cutting down trees to make an exceptional grilled love. With this I think we have taken a very important step forward. And on top is coal that provides better tasting and more calorific than coal furnaces our control we can not spend excessive heat in our kitchens.
Also note that the pieces to make this coconut charcoal has much calorific sealed before and a part that takes 12 minute open grill in our system of closed furnaces with this coal takes 4 minutes made.
I love preparing grilled and last us more than two hours each charging hard and very powerful calorific. And especially to do service in the middle of another half load if I need it and add all the glowing embers without you come down the oven grill.
https://abrasador.com/wp-content/uploads/2019/07/brasa.jpeg15683255Burninghttps://abrasador.com/wp-content/uploads/2017/12/logoENFOLD_V2-300x100.jpgBurning2019-07-12 11:08:562019-08-21 08:55:47The Scorching restaurants use eco coconut shell charcoal.
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