Javier Donaire, Chef of the restaurant El Mirador de la Mancha

"If there is not a good quality policy, there is no route and failure is assured "

Javier Donaire, Scorching El Mirador de la Mancha
Javier Donaire
Javier Donaire Chef of Restaurant El Mirador de la Mancha

We speak with Javier Donaire, chef of the Scorching Restaurant El Mirador de la Mancha, located in Villarubia de los Ojos (Real city), to tell us about your experience in the world of restoration, after thirty years dedicated to this wonderful sector.

Javier started very young in the world of restoration, your first experience, that today remembers with great pride, It was in a hotel establishment in his municipality, The Casino of Malagón. With the passage of time and a little more experience, Donaire left his town to continue dedicating himself to the hospitality industry, a sector that, as he describes himself, “is passionate about”. After working in different restaurants in our country, Javier decided to return to his municipality, It was at that moment when the opportunity arose to be the chef of the one he is today, 15 years after his arrival, the Scorching Restaurant El Mirador de la Mancha, of which Javier is also the manager and manager.

Photo El Mirador de la Mancha
Patio of the Restaurant imitating the Corral de Comedias de Almagro

Javier, let's talk about your restaurant. When was it created and what characteristics does it have?

El Mirador de la Mancha Restaurant was built in March 2003, and two years later I arrived. I can proudly say about this restaurant that it is a spectacular place. The reason? Our restaurant is located on top of a high mountain range and is built in wood. Likewise, our cuisine is characterized by being traditional, with typical Manchego dishes, roasts and of course something that can not be missing, Grill!

Tasting with Javier Donaire
Click this photo to see the news about the Training Days in El mirador de la Mancha

In addition to the hotel establishment, we also have a complex dedicated to rural tourism; cabins built on top of olive trees for those who want to spend a few days unwinding. And on the other hand, we are dedicated to the world of events. A bit of everything! (Laughs).

Your restaurant has become a success story of the Scorching Group, What can you tell me about it?

Scorching El Mirador de la Mancha I would say it is a very picturesque place, a place where customers in addition to enjoying a very pleasant environment, they also do a high quality gastronomy.

Rincon de Brasa
Rincon de Brasa in El Mirador de la Mancha Restaurant

Why is it important to have a good quality policy in the catering sector?

Having a good quality policy is essential for a hotel establishment. If there is no good quality policy, there is no route and failure is assured.

This was one of the reasons we decided to go for Scorching. We met the Group ago 4 years and we found that we liked their work policy a lot: same quality in the product always, great concern to improve day by day, commitment to continuous training ... in short, it was what we were looking for. After trying them, we became scorching, and since 3 years we worked hand in hand.

Javier on the Visit to Toledo
Javier Donaire on his visit to the Self-Breeding Farm

What sets you apart from the rest of the restaurant in your area?

The difference is the uniqueness of the site, not an easy establishment to find, there are few places as peculiar as ours and this differentiates us from the rest. Of course, without forgetting the team that we are part of this great family and that we fight every day so that everything goes well.

Do you have any upcoming goals?

Ours is a continuous development, every year we do some work to expand or improve the facilities. At present we are immersed in the work of a new area for access to the place where we hold the events. Apart of this, I would say that our main objective is that the people who pass by the establishment leave happy and want to return.

Now let's talk about your relationship with the Burning Group

Event Hall
Catering at El Mirador de la Mancha Restaurant

How many years have you been associated with scorching brand?

We carry 3 years and a half associated and our experience is being very good, we are very satisfied, not only for the quality of the product as I have said before, but also for its variety, for continuous training and communication with us. From Scorching they do things very well!

Events in the Halls
Scorching Group Training Days at El Mirador de la Mancha

What do you think are the keys to success of your restaurant?

Consistency and maintaining a firm quality line, and a very unique space; that's what makes us fill up every weekend.

Have you had a sales increase in recent years?

Yes, At the restaurant level, we have noticed an increase in the number of sales around the 10% every year, both on the weekend and on a daily basis.

Scorching Event
Catering during the training of Grupo Abrasador in El Mirador de la Mancha

What values ​​you highlight this Restaurant Group?

His humanity, your familiarity, continuous training, the desire for improvement, Y, definitely, the way of being they have to, for example, it is a value that matters a lot to us, because if you have a good product but you are not a plain person, close, that you take into account what a client can tell you, it's no use.

Luz and Javier in El Mirador
Luz María and Javier collecting Scorching recognition

What you are positioned as in your city?

In Google we have an average score of 4.3 on 5 and on TripAdvisor a score of 4 on 5.

¿It is important for a restaurant your online reputation and digitization? Why?

Every day more because people who are not from the area, that is to say, who are passing through, they are guided a lot by these digital tools, that today give you the possibility to know the scores and read the comments and responses of the establishment, a bit of everything. Thus, both digitization and online reputation are very important.

Javier Donaire
Javier Donaire in Scorching Training Days with Diego Coquillat

And finally, do you think that in the world of catering, a little more training is needed in the sector?? Why?

Training is always important. Although it is true that I believe that in recent years both employers and workers invest more in training than before; there is no doubt that there are still many people reluctant to spend money on taking courses or attending conferences, but I think that they are increasingly aware that if there is no continuous training, fall behind.

Family Photo Scorching Group
Family photo of Restaurant Group Partners associated with the brand

First National Award for Scorching Recipes 2019

First prize
See Video of the First Prize of the National Scorching Recipe Contest

Here is another video from Televerás where they share the news of Javier Donaire's First Prize in the Scorching National Recipe Contest 2019

Restaurant in a Place of La Mancha, Villacañas

“All the establishments that are part of the Group are a family, the Burning family”

Scorching consultant chef Carlos Torres Group
Carlos Torres from El Capricho de los Torres and Advisory Chef Grupo Abrasador

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.

Cooks and Chefs of Castilla la Mancha
Carlos Torres with his fellow Chefs and collaborators of Eurotoques de Castilla la Mancha

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"

show cooking Carlos Torres
Show Cooking Carlos Torres and Mari Carmen Ramírez

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.

Restaurante El Capricho
Carlos Torres during one of his charity dinners

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).

El Capricho Bar
Bar and Cocktail Service in Abrasador El Capricho

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.

Grilled meat of the Iberian pig breeding own scorching
Grilled meats, My grilled Iberian

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.

Photo in Abrasador El Capricho
Family Photo in one of the Burning Training Days

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.

Passion and enthusiasm for work
Carlos Torres serving one of his dishes at Abrasador

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.

Oyster Corner in Restaurant
Pilar Torres in the Oyster Corner at Abrasador El Capricho

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.

Cover Manager with electronic booking book
Cover Manager, one of Abrasador's digital tools with the electronic booking book

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.

Carlos Torres chef speaker at the second technical time scorching 2019
Chef Carlos Torres paper