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 and

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

How to choose the point of meat

How to choose the point of meat

Grilled meat restaurants should recommend and advise the point according to the piece. And the customer must first choose the type of meat and the cut that he likes and then the appropriate point for that piece.

Often when we serve our grilled meats and grilled, we are presented with the dilemma of which is the right point of the meat. To the question of the customers who come to the Scorching restaurants, always we respond to them in the same way, "That the perfect point for meat depends on the cut you choose", although we like to advise which parts are recommended to eat in one way or another so that the juiciness and texture is the ideal. For example, a meat with little fat content and well done will never be tender or juicy., but we can find which parts serve a customer who likes to enjoy the meat well done

Grilled picana

Picaña of yearling grilled to the point

How to eat meat tastes are as varied as there, some people prefer undercooked meat, made or overcooked. And so on Scorching restaurants, as experts ember, we guide you on how these points and parts are recommended for each, so that you always make the right choice.

Ask for advice on what the piece is like and what type of meat and based on that choose the point

We can limit it to the generic preference of each, but this way we see many shades without. We tell you what are the other factors that influence and how to perfect the development of a grilled meat so that it is in the desired diner and ideal for meat that dot dot question.

Attention in room

Scorching Room Meters Contest

The meat will have different nuances depending on the type of issue which they arise (in our case Iberian pork and beef Anoja), In addition it will also depend on the piece which concerned, cut has been made and the conformation of their fats possessing. So, characteristics as fat, firmness, maturation and channel affect the proper point, which it will combine with consumer preference. The more tender meat less time is required in the preparation, considering that a quick seal will favor the juices kept indoors and this will be a contribution of essential flavor. Rapid sealing is achieved by working at high temperatures outside and inside which will make the difference depending on the desired point.


Visually it is brown on the outside, although still dominates the red in the center of the piece. Touch will be soft but elastic. Its interior temperature is around 55 ° C.

Example inside a piece of meat undercooked

Veal medallion honeyed, example of rare grilled meat.


Rare Honey Beef Hip Medallion

To the point:

This is usually the most common way to order meat ... they look brown on the outside and a brown interior with pink areas. When we eat should be something tough.. The interior temperature for this type of cooking is between 60and 70.

Interior meat made the point

Grilled Iberian entrecote to the point

Grilled Sirloin Iberian

Iberian entrecote with mountain aroma to the point


Both the interior and exterior have a brown appearance, varying tone, according to parts. Firm to the touch and with an internal temperature around 75 ° C, higher temperature, It would certainly be a symptom of "burning flesh".

Interior last piece of meat

Example of meat done or past the point in Scorching

Magret calf last point ember

Beef Magret or Marlin Fillet with the past or done point

How to know where the meat is when you are cooking it

But when you're cooking ... How to find out at what point is the meat? Obviously by a thermometer, which it is the most accurate way to find out, but experienced cooks make it through touch. If we are not experienced cooks or lack thermometer, we can always make a cut to the meat to find out at what point is. Within all this amalgam there are rules of thumb, Strong sealed for all, constant and elevated temperature to undercooked and alpunto, smoother for more last point and temperature. In each of the types we add one minute per side in its preparation, Brasa sealing and maintaining very close grill embers( 2 cm maximum distance)

Scorching grilled meat

How to choose and salt grilled meat

Now you know more about meat, and what they are their points and can also use a thermometer touch or make a cut to the workpiece so check point.

In the Scorching restaurants we try to adapt to your tastes, making the meat as you prefer, but remember to choose the point according to the piece and the cut. In our group of restaurants we collaborate ensuring homogeneity in cuts, quality and price throughout the year in our meats Anoja beef Y Iberian pig field are own parenting.

Or if you prefer to order the meat for home, you can place your order in our online store and we serve it in 24 hours.


Murcia's kitchen garden, a very healthy gastronomy

The gastronomy of Murcia has always been considered one of the best gardens in Spain since it combines land and sea, since two elements that define its gastronomy and that is why it is very healthy. Murcia's orchard has always been a source of pride, although the more traditional landscape is disappearing, but not so the richness of its products. The vegetables and fruits of the Murcia garden are the common denominator in many dishes and tapas of any restaurant menu located in the area. further, of hot spoon dishes, like stews. There is little beef in meat, but a great role of the pig, cordero, kid and rabbit, and the coast enriches the menus with good fish, without forgetting the rice dishes and very traditional desserts.

History of the garden

The richness of the gastronomy of the Murcian garden is due to the influences of the civilizations that have passed through the Region. For example, Thanks to the Muslims, the Murcian garden developed, whose products are basic in our gastronomy. During the 8th centuries, IX and X the confluence of the Segura with the Guadalentín was filling with farmhouses, forming the Huerta de Murcia around the new capital. The network of irrigation ditches in the garden dates back to the 11th century, and its full development ranges from this century to the 13th, coinciding with the rise of the city and its conversion into one of the main metropolises of Al-Andalus.

The origin of these farmsteads would be in settlements of clans and of certain Muslim lineages, as is the case of districts like Beniaján. The Arabs drained the lands flooded by the river and devised a complete irrigation system, building dams and weirs, canals and ditches, raising the water with wooden wheels and transforming the fertile lands of the orchard into irrigation. In such a way that in the thirteenth century the irrigation of the Huerta de Murcia appears structured as we know them today, although the masonry works are later.

The vegetable garden of Europe

For many, the garden of Murcia is considered a national and international benchmark for the quality of its products. The valley through which the Segura river passes and its surroundings, it's called the Huerta de Murcia. The characteristics of such a fertile land, along with the teachings in agriculture that we inherited from Muslims, make Huerta de Murcia a leading European region in the production of top quality agricultural products. For all this, It is also called the Huerta de Europa.

Sale of fruits and vegetables Description automatically generated
Murcian garden

The products of the Murcian garden are many and varied, but nevertheless, the most prominent are two: pepper and tomato. These products are essential in Murcian cuisine, although the zucchini also stake, eggplant, broad beans, lettuce, artichokes and cauliflowers. Regarding fruits, the most used in Murcian gastronomy are citrus (lemons and oranges). They are used in many dishes. For many people, The use that Murcians give to lemon is excessive.

Meat is also very important in Murcian gastronomy. The most prominent products are farm animals and among them, the pig and the lamb. Game animals are also widely used, like the rabbit or the hare.

From the pig many ingredients are obtained for traditional dishes, as well as typical Murcian sausages such as sausage, sausage, morcón, kid… In Murcia, the slaughter festival is still held, in which a pig is killed to eat and make sausages. Thanks to the two seas that bathe the Region of Murcia, its fish and shellfish are of great importance in gastronomy. There are own Murcian species such as the sea bream of the Mar Menor, mullet or prawns from the Mar Menor. further, salted fish are very typical in Murcia. The fish is covered with salt so that it is preserved for a long time and also has a different flavor. Roe and mojama are salted products widely used in Murcia. Then, We detail some of the most outstanding dishes of the Murcian garden.

Murciana Salad

One of the best-known dishes of the Murcian garden and spread throughout Spain. Although there are several ways to make this refreshing dish, the most common is artisan canned tomato, tuna, hard-boiled egg, black olives, spring onion, good olive oil and salt. To accompany the bread it is very important.

Photo Murcian salad
Murciana Salad


Served as a tapa or an ideal portion to share, is a dish that basically consists of zucchini, to be able to be seasonal, and scrambled egg, with onion and sometimes enriched with potato. It can be left to the point you like the most, although the ideal is that the vegetables are very honeyed and melted with the egg, ideal for dipping bread. Ingredients: 2 chives, 1 kilo of zucchini, 3 eggs, extra virgin olive oil, salt and ground black pepper.


murciano ratatouille

For residents of Murcia, it is a perfect lunch or a side to idyllic fish. Ingredients: 1 onion, 2 eggplant, 1 red bell pepper, 1 large green bell pepper, 800 g canned tomatoes, extra virgin olive oil, baking soda or sugar, will.

Murcian pisto


The sweet bite of Murcia is found in the paparajotes, a dessert made with lemon tree leaves battered with a donut dough and covered with sugar and cinnamon. But that the paparajotes are made with lemon leaves is no coincidence; Did you know that this tree is the most typical of Murcia?


Murcia's pastry heritage is very varied, but without any doubt, paparajotes have become the most popular and tasted dessert throughout the Region. A dessert that will make you finish any Murcian lunch or dinner with the best taste in your mouth. yes, to taste them at their perfect point, do not let them cool and, just before eating them, remove the leaf from the lemon tree. You will notice all its aromas in the mouth.

Where to find all these dishes?

In Restaurant Scorching Canovas We can find all kinds of dishes from the Murcian garden mentioned, in addition to the best grilled meat in Spain, since it is of first quality and own breeding such as the yearling veal and the Iberian field bait pig. A fantastic restaurant to find all the best typical dishes of the Murcian garden, the best in europe.

The gastronomy of Alcalá de Henares, a footprint of Don Quixote

The gastronomy of Alcalá de Henares is characterized by bringing back memories of culinary allusions of El Quijote. Dishes like garlic soups, Manchegas migas with chorizo ​​or fried eggs, and a variety of dishes prepared with fresh vegetables from the Vega del Henares, in addition to the tastiest roasts of lamb and kid, or baked fish such as sea bream or sea bass.

This kitchen in Alcalá de Henares is one of the most complete, rich and varied in the Community of Madrid. A wealth that has its roots in the Spain of the Golden Age, from the writer Miguel de Cervantes. There is no better place to enjoy an evocative and unique cuisine like the streets of Complutenses, full of history and places that have deserved to be recognized as a World Heritage Site.

Alcalaínos duels and losses

In place of the spot, whose name I don't want to remember, not long ago that a nobleman of the spears lived in the shipyard, Old widget, skinny nag and greyhound runner. A pot of something more cow than ram, splash the nights, duels and losses on Saturdays ... In this way, this well-known dish was mentioned as "Merced de Dios" because it was considered that it could not be absent in any house no matter how poor it was. Ingredients for four people: 3 eggs, 100 grams of pork belly, Ham and mince, Lamb brains, Olive oil, 1 tablespoon vinegar, will, pepper and a bay leaf.

Duels and losses

Oil and Gas

Rondeñas dish migas
Oil and Gas, the traditional dish of La Mancha

Elaboration of peasant origin that spread in such a way throughout the country that it ended up giving multiple variants according to the regions. In Alcalá it is prepared in the same way as in La Mancha, with settled bread, finely cut, bacon, paprika and garlic.

Bread has been a staple food for the population since time immemorial and wasting it a real crime. Hence, even being hard, they will always look for a way to take advantage of it in some of the meals. It began by gilding it with garlic and lamb fat. After the discovery of America, along with gold and other precious metals, many new products unknown to Europeans began to arrive on the Peninsula, including paprika.

In the time of Cervantes, this ingredient gave its personal touch to our foods such as chorizo ​​or loin., and it served to give personality and its characteristic coloring to our crumbs.

Some deeply rooted customs in Alcalá remain today, like the chocolate snack with crumbs and croutons. Regarding desserts and pastries, include the crusted, the convent sweets and the excellent caramelised almonds, the tiles of Alcalá, two specialties that you can enjoy.



The crust of Alcalá is a traditional dessert of Alcalá de Henares (Spain). It consists of several layers of puff pastry, custard cream, meringue and almond. It was created in the 19th century by the confectioners Salinas, former royal pastry chefs. It is an emblematic sweet of the city.

Donuts from Alcalá


On his way through Alcalá de Henares, It seems essential to try the Caramelised Almonds, the Rosquillas de Alcalá and the crusted cakes, invented by confectioners Salinas, former royal pastry chefs. Some of these recipes can be found daily in the main restaurants of the city, like the Scorching Casa Benito restaurant.

But nevertheless, is in its two annual gastronomic events, the Gastronomic Week and the Cervantine Gastronomic Days in October, when the visitor has more opportunities to try recipes such as 'the kid from the island', ‘Dorotea's stewed meat’, 'Quail in old wine' or 'the shepherd rabbit'. further, in this restaurant, you can taste products such as Iberian, sheep's cheeses, accompanied by a glass of wine.

Scorching Casa Benito, a reference restaurant in the city and the Community of Madrid, where you can make a stop and eat a top quality grilled meat and own breeding such as yearn beef, like the Entrecot; and the Iberian field bait pig, tenderloin. It is an idyllic restaurant also to visit the most outstanding monuments and curiosities of the city.

The gastronomy of the Community of Madrid, a potpourri of Madrilenian cultures

The gastronomy of Madrid is the set of traditional dishes of the Spanish capital. It has the culinary traditions of the initial population when Felipe II created the capital, and later from the towns of their own province that were contributing their food to the kitchen of the city of Madrid. Its gastronomy is made up of fresh regional products such as vegetables or meats for spoon dishes, stews or fried.

It should also be noted the importance of tapas in its bars, and is that gastronomy is one of the great attractions of the Community of Madrid. From among the many recipes or traditional food, We show you the most typical dishes of the Community of Madrid that you have to try if you visit the Community, both the capital and some of its towns.

Madrid stew

Madrid stew is, par excellence, the most typical and well-known dish. As usually happens with traditional food, everyone has their own way of cooking it, although the base is always the same. For its preparation they are put in a pot, with cold water covering the contents, various meats, like shank and beef brisket, hen or chicken, fresh bacon, blood sausage and chorizo, as well as different bones: of ham, calf knee, salty spine and white cane.

Madrid stew

Later, plenty of vegetables are added to the pot, like cabbage, carrots, leeks, potatoes, and chickpeas that will have been soaked the day before. Once everything is cooked, the broth is separated, that is put on the fire by adding a handful of noodles when it boils. The dish is served in three parts, starting with the broth with noodles, after which chickpeas and vegetables are served and, to end, the meats.

Madrid-style tripe

Food on a plate Description automatically generated
Madrid-style tripe

Tripe is also one of the dishes most closely linked to Madrid's gastronomy. The preparation of this typical recipe from Madrid differs from those of other corners of Spain.

A) Yes, its main difference regarding, for example, Galician tripe is that cooked chickpeas are included in the latter, O, compared to those made in Vizcaya, that do not have chorizo ​​pepper.

They are made by cooking various offal meats, usually corns, leg and nose, also adding bacon or ham to the pot, spices and bay leaf. One hour before the end of cooking, add chorizo ​​and blood sausage, so that the tripe has its characteristic spicy point, make a sauce with garlic, onion and chilli. Finished said sauce, the tripe and the blood sausage and chorizo ​​are added, these last chopped. Then the cooking water is added and everything is boiled 20 minutes.

Squid sandwich

Squid sandwich

The calamari sandwich is a very emblematic food of Madrid, and rare is the bar where they don't serve it. It is simply a sandwich whose content is squid a la romana.

Garlic Soups

Garlic soup

Garlic soups are one of the most traditional dishes of Madrid and Castilian gastronomy. It is a soup with very simple ingredients since it will be prepared with sliced ​​garlic, which are sautéed in a casserole with oil until golden brown, adding pieces of ham at this time. Once scrambled, a few slices of stale bread are added, who are given a few laps.

Once the casserole is removed from the heat, sprinkle with paprika, which can be sweet or spicy, to everyone's taste.

Asparagus from Aranjuez

Asparagus from Aranjuez

The asparagus of Aranjuez is one of the best known products of the Community of Madrid. They are characterized by their intense green color and great tenderness when eating them.. You can find this asparagus prepared both grilled and steamed and in dishes such as tortillas, scrambled or simply as a grilled garnish.

Churros with chocolate

Churros with chocolate

One of the most typical breakfasts in Madrid is chocolate with churros and that we can find in most coffee shops in Madrid, so it is one of the dishes you have to try if you come to Madrid.

Scorching The Abuelito, without a doubt a reference restaurant in the Community, for its specialty in scorching grilled meat of yearling veal and Iberian field bait pork. Definitely, El Abuelito is a perfect place to taste the best grilled meat in Spain.

A good restaurant near Alicante

Today we speak with the Zurita brothers, owners of the Abrasador Restaurante Graná, located in Campello (Alicante) and as they define themselves, "Some in love with the Mediterranean gastronomic culture".

The Zurita brothers
Jorge and Juanma Zurita from Restaurante Graná

They are Jorge and Juan Manuel, and they are in charge of running the family restaurant, who has already fulfilled the 50 years since its opening and that so many joys (also the occasional sleepless night) has given them.

A lifetime linked to the world of restoration, these two brothers have toured different hospitality establishments, although his head has always been on the family business; a restaurant that today has become a gastronomic reference in the town. Jorge and Juanma tell us how they have achieved success.

Grana Restaurant Lounge
Graná Restaurant Lounge

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

Graná Restaurant was created in the year 1970 for our great-uncle, years later it passed into the hands of our parents, and now we manage it, that is to say, it has passed from generation to generation to become what it is today, Burning Graná Restaurant.

Our establishment is characterized by being on the beach, we have a terrace with sea views, where our clients enjoy a meal with great harmony of flavors and personality, as they relax looking out to sea. Our kitchen, traditional, is marked by great quality.

Beef tenderloin
Grilled Beef Sirloin

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

We chose Burning Ten years ago, more or less, because the quality of the products was assured and, today we can say that everything remains the same, even the quality is even better if possible. The Ramírez family has cared for us from the first moment so that everything turns out perfect and that has made us achieve success.

Grilled meat in Graná
Presentation of grilled meats at Abrasador Restaurante Grana

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

The client comes, try our dishes and repeat; this can only be achieved with a good quality policy, without forgetting the room service, also very important for the experience to be perfect.

Appearance of grilled meat

What differentiates you from other restaurants in your area?

We would highlight the following elements: we are scorching, our location is very good and the personal treatment towards clients is exceptional, thanks to the experience of more 40 years working in this sector. The sum of all these elements is what makes us different.

Year-old Steak Tartar
The famous Steak Tartar of Restaurante Graná

Do you have any upcoming goals?

Today you could say that our goal is to get ahead, since we are currently in a difficult situation for the hospitality sector, but let's get out, We have to go out! Apart of this, our main and daily objective is to improve, improve in everything we can.

Burning Melani Grana
Mélani winner of the Meters Contest

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

How many years have you been associated with the brand ABRASADOR? 

Ten years, And it is said soon! (Laughs). Our experience with Abrasador is very good, they involve you in the project from minute one and it's a very nice process. I wish we could do the same or work half as well with other providers.

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

Deal with personalized customer, guaranteed product quality and 100% dedication, that is to say, for us it is not a job, It is a lifestyle.

Grana equipment
Restaurant equipment room Scorching Graná

Have you had a sales increase in recent years? 

Yes, at the time we embarked on the project with Abrasador, we begin to notice an increase in sales. I believe that if you embark on a project like this, in the short or long term you will always be successful, you are not wrong.

What values ​​would you highlight of this Group of Restaurants?

The Burning Group has a team that is very concerned, concern for improvement, both them and their product. They are people who constantly advance in what they intend.

Steak tartare dish Scorching Restaurant Graná in El Campello (Alicante), beachside MUCHAVISTA
Steak tartare Scorching Restaurant Graná in El Campello (Alicante)
Lobster dish Meloso
Lobster Restaurant honeyed Graná

In what position are you positioned in your city?

At Google we have a score of 4.2 on 5 and on Tripadvisor we are in the position 21 of 163 Restaurants in Campello.

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

Without a doubt today. Years ago we used radio spots or paper ads, but, All that has changed! Right now everything is moving on digital platforms and that is why it is very important to be on them.

Images of Graná Restaurant
Pictures of Abrasador Restaurante Graná

And to finish, do you think that in the world of restaurants a little more training is needed in the sector? Why?

Yes, learning is a constant path. Gastronomy and culture are two branches that are closely related and constantly change, Thus, training is always necessary.

Jorge and Juanma de Grana
Attendance at Training Days

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

Grilled meat restaurant to eat in Alcala de Henares

Interview with Ricardo Calvo Merino from Scorching Restaurant Casa Benito de Alcala de Henares, associated for 12 years with Scorching Group specialized in Grilled Meats.