Journeys, Conventions, Workshops and Masterclass

Online Training Week for Restaurants

Online training week for restaurants organized by Grupo Scorching

Of the 25 al 29 of January of 2021

This Scorching year begins the year with force, celebrating its Convention and Annual Training Days 2021 online for more than 250 restaurants from all over Spain.

Monday 25 of January of 10:00 a 12:00 h

VI National Scorching Recipe Contest

Live connection with restaurants, the 5 finalists cook and present their recipe to the four members of the Jury, with the corresponding security measures. Connection with Zoom platform for interaction with all invited restaurants attending the contest and broadcast live on different digital TV channels. Live broadcast on Scorching YouTube channel click here to see the contest and the tribute to Placido Nuñez.

Presented to the Jury by M. Carmen Ramirez Camino, founding partner of Abrasador and director of R&D and Quality of the Group. And coordinated in the kitchen by Carlos Torres, Advisory chef of the Scorching Group in their Scorching restaurant El Capricho de los Torres, Villacañas, Toledo.

Recipe contest

VI Scorching Recipe Contest

To view the Contest Click here

If you have not seen or connected live, You can subscribe to the Scorching Channel and see each of the training presentations they have made throughout the week Scorching Youtube channel and here you have them hanging.

We are pleased to have Dani Sousa, as Technical Director of the event, for the live connection of the Contest, so we will also broadcast live through your canal de Twitch

Daniel Sousa

Dani Sousa Content Creator for television, internet and digital platforms

Monday 25 of January of 12,30 a 13,30

Love and Passion for Hospitality

Presentation by Enrique Perez, Chef and owner of the Hotel Restaurante El Doncel in Sigüenza (Guadalajara) a Michelin Star.

To see the presentation click here

Enrique Perez Michelin Star of Sigüenza

Enrique Perez in Scorching Training Days

 

Tuesday 26 of January of 10:00 a 12:00 h

Marketing for you Restaurants: Digital Objectives

By Diego Coquillat, Teacher, consultant and international speaker and owner of the digital newspaper diegocoquillat.com and schoolladiegocoquillat.com

To be able to see the presentation click here

Time of formation of Diego Coquillat

Training Diego Coquillat

Wednesday 27 of January of 10:00 a 12:00 h

Hospitality Management. Dashboard to review and manage your restaurant with data

By Nico Ayela, General Director of APS Hostelería, Restoration professor and speaker.

To see the presentation click here

Nico Ayela in Scorching

Nico Ayela in a presentation organized by Gastrouni

Thursday 28 of January of 10:00 a 12:00 h

“Be the owner of your life” Motivational presentation for the hospitality industry

By Carlos Torres Santos, Executive chef and owner of Scorching Restaurant El Capricho de los Torres and Los Jardines de Palacio, Advisory Chef and trainer of the Scorching Group, Master in Personal Development of the Institute of Positive Thought and Member of the executive committee of the Spanish Professional Cuisine Selection.

To see this presentation click here

Carlos Torres chef speaker at the second technical time scorching 2019

Chef Carlos Torres paper

Friday 29 of January of 10:00 a 12:00 h

“Success stories related to Spanish Gastronomy”

Directed and Moderated by Julio Ramirez with ten successful Restaurants.

To see this presentation click here

Julio Ramirez presenting the conference

Julio Ramirez presenting the Scorching Day

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 recommended in Tordesillas, Valladolid

"Quality in hospitality and restoration are basic elements for the business to yield to the maximum and Create loyal customers correctly"

Eduardo de Scorching The Astral
Eduardo Gutierrez Restaurant Abrasador El Astral

Today we spoke with Eduardo Gutiérrez, responsible of Restaurant Abrasador El Astral Tordesillas, Diploma in Tourism at the School of Tourism Valladolid, his career has always been linked to the tourism sector. Was in the year 1982 when his family decided to open Camping El Astral, located in Tordesillas (Castilla y León); a campsite that today directs Eduardo Gutiérrez and part of the Group of Restaurants Abrasador.

His extensive professional experience in other sectors such as travel agencies and tour operators, he has served this entrepreneur to implement various projects, today are success stories. Gutierrez is also a founding partner of the Campingred group, and president and CEO of the company management and sale of camping Q10 Management.

Eduardo, Campingred talk about Astral. What features does?

The services offered by the site are now virtually the same as when it opened back in 1982, logically with modifications and improvements that have been incorporated along the nearly 40 years at operation.

Astral has the amenities of a campground 4 stars: large plots, beautiful bungalows, maintained sports facilities, two pools beautiful, almost a hectare of landscaped parkland and leisure, bar, restaurant, supermarket, etc. Y, all, attended by an extraordinary and very friendly team, our main asset.

Bungalows
Campingred bungalows Astral

Let's talk about the food court of the camping. Your restaurant has become a success story of the Scorching Group, What can you tell me about it?

A few years ago my family and I were looking to change our restoration model for improving our food service, at that time I met the Ramirez family and that was when I felt a huge wave of sympathy, commitment, quality and professionalism to them.

Those 4 legs are also the ensigns of our family business, We understood from the start, and support has been critical to our project has been a success and is almost consolidated.

Scorching Salon Astral
Scorching Lounge Restaurant Astral

Why is it important for a camping also have a good quality policy regarding restoration?

The camping sector is the great unknown for Spanish tourism, although we are the European avant-garde and our technology and our business model have little to envy to many domestic hotels. Not forgetting the millions of overnight stays generated by our establishments.

Our service needs to customers are, As minimum, same as those of a hotel, but with more complexity, because the service must be prepared for an average number of people much more elevated than a hotel. It should be borne in mind that, for example, The Astral is a small camping when compared with other accommodation of its kind in Spain, and in one day weekend of August you can have inside nearly a thousand people from all services.

Hence, quality hotels and restaurants are basic for the business to render the maximum and Create loyal customer correctly. These production centers can assume the 50% of total turnover and also its contribution to the image of the camping it is paramount.

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

Now let's talk about your relationship with Scorching group: How many years have you been associated with scorching brand?

Scorching took the Group since March 2015, five years right now.

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

The key is the pursuit of excellence in everything we do, from the excellent product of the Scorching Group every detail of the service. To this, we will add a touch of informality and friendliness that highlights us.

Scorching team Astral
Assistance Team Abrasador The Astral to Training

Have you had a sales increase in recent years? 

Since 2015 the progression has been spectacular, with annual increases above the 30%. Specific, billing 2019 He was a 45% increase over the previous year. And when compared with that of 2015, the increase is the 400%.

What values ​​you highlight this Restaurant Group?

I would emphasize above all, humility and desire to learn showing. If you add to that excitement, work capacity and growing professionalism at all levels, the result is amazing and varied we are getting from all.

party group photo Abrasador
Family photo of the Scorching Group at the Annual Convention

What you are positioned as in your city?

Our restaurant is on TripAdvisor the number 2 of 30 restaurants. See the profile of the Tripadvisor

And Google have an assessment of a 4,5 on 5 it is also helping us a lot. View Google profile

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

It is vital. Long ago that the client has in his hands the reputation of the establishment. What once were specialized guides, Now all we do when we eat anywhere. We look for online references and then we put our own for others to see.

If you are not visible in that world, literally do not exist and it costs much more to build your business. And our companies need a strong initial investment, We can not wait long to get benefits.

Scorching reputation on Line
Tripadvisor valuation of the restaurant Abrasador El Astral

And to end, as a professional in this sector, Do you think that in the world of restoration takes a little more training sector? Why?

Training and professionalism are essential in any sector that is alive and wants to remain so. You have to keep you on trend, technologies, business approaches, advantages and clouds. And your team each must go through the same at their level.

It is also important to share and exchange knowledge and experiences with other professional colleagues and seek synergies with various suppliers who want to find new ways you. This latter is one of the biggest attractions of the Scorching Group, the amount of talent shared one finds rowing in the same direction is amazing and me tremendously motivating.

Clicking on the image below we show a video of Eduardo Gutierrez and his teams attending the last days Scorching Training Group

Julio Eduardo and Esperanza
Eduardo Gutierrez with Hope and the Central Scorching July

Sellers of Happiness

By Julio Ramirez Camino

Moment in which we enjoy a pleasant Gastronomic experience

When we talk about room service in a restaurant, We must always bear in mind that we are going to be participants in a very important moment in the life of that client. We are going to contribute in two very important aspects:

On the one hand, we participate in their eating process through food and therefore in their health and at the same time we also participate in the satisfaction that the diner experiences when combining the enjoyment of savoring in front of a table., with the need to feed and if it is with a good company even better. The whole process will end up being a pleasant gastronomic experience if we make it develop properly

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

From the moment the client calls us to the restaurant or when we contemplate a reservation through the electronic book, The ideal is to think how any other professional focused on the final satisfaction of the client thinks when preparing a budget that they have requested or when registering a reservation to offer any other service. These moments are part of customer service and must be governed by the main objective of achieving a happy customer. It is essential to call or write to them to confirm that everything is ready so that they can enjoy a pleasant experience at the chosen moment., as well as raise them from the beginning, our willingness to help them improve that experience in which we will be an active part.

“The kitchen is what makes you like a restaurant and the excellent service is what makes you come back”

By Carlos Torres Chef

When as professionals we discover how important interaction and contribution to the client is and that thanks to this it will be possible for the client to enjoy those happy moments in front of the table, It is when we discover that this profession is really passionate and we will no longer want to stop doing it because of how rewarding it is.

Serving customers in restaurant
Farewell moment after excellent service

Far from the perception of status that working in large offices can entail with one or another clothing that is also affected by fashions, being a waiter, meter, sommelier or room staff in a restaurant, is to be a seller of happiness, and enjoyment and at the same time take responsibility for the entire process and be able to enjoy the interaction with the client and the path that they will travel during the experience.

When you have a person in front of you and you are going to participate in making him happy during moments of his life, It is a beautiful and important mission and one of the most rewarding jobs you can have. (if it's not taking a lot of work to do it, is that you are on the right track and surely you are doing well).

Crazy and passionate about their work
A little crazy but very Passionate about our work, Scorching Convention

As I tell in our book of values, Your treasure, many people did not understand that I with 30 years, in the best of my professional life, leave my job in a bank (Rural Box), having worked in Marketing and Finance, to go waiter to a restaurant with my sisters. As well, feeding quality food and discovering that we had an extraordinary product to offer customers, I was deeply hooked and that's why I made that decision. Maybe because of the salary, due to the convenience of hours or the opinion of many people, I would have decided to stay there, and in that case, He would not have given me the opportunity to see some of my dreams come true.

“We have discovered a new Continent where Your Treasure is found. Here all the young people decide to pull the car and know how to do things well, with responsibility and commitment”

Your treasure, Julio Ramirez Camino
Back Cover Book Your Treasure
Back cover of the Book Your Treasure

Download the book by clicking here

Scorching Gastronomic Festival 2019