Restaurante en un Lugar de la Mancha, Villacañas

Todos los establecimientos que formamos parte del Grupo somos una familia, la familia Abrasador

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

Carlos Torres, chef del restaurante Abrasador El Capricho de Los Torres, situado en el municipio toledano de Villacañas y asesor gastronómico del Grupo Abrasador, nos cuenta en esta entrevista cuáles son las claves para conseguir el éxito en un restaurante.

Natural de Villacañas, Carlos Torres ha dedicado toda su vida al sector de la restauración: “Mi trayectoria profesional comenzó en la empresa familiar, creada por mi padre hace 37 years, que en la actualidad ofrece servicios de hostelería, catering, organización de bodas, events, etc. Todo empezó con un negocio de “bar tradicional”, que con el paso del tiempo fue evolucionando hasta convertirnos en un grupo hostelero de referencia en la zona, tras apostar por la alta calidad y la cocina de vanguardia” destaca Torres.

Formado en Escuela de Hostelería de Toledo, este chef ha trabajado en diferentes restaurantes y esto le ha permitido “aprender de los mejores hosteleros”, tal y como él mismo manifiesta. Actualmente dirige la cocina del restaurante Abrasador El Capricho de Los Torres y también es miembro de la Asociación Eurotoques Castilla- La Mancha, y forma parte de la Junta Directiva de la Provincial Association of Hotel and Tourism Toledo.

Cocineros y Chefs de Castilla la Mancha
Carlos Torres con sus compañeros Chefs y colaboradores de Eurotoques de Castilla la Mancha

Toda una vida dedicada al sector de la restauración, Carlos nos cuenta sus secretos mejores guardados, porque como subraya este empresario, “la hostelería es su forma de vida, su talento, su pasión…”

“Sin duda, lo que más me gusta en el mundo es hacer felices a los demás y esto lo consigo gracias a la gastronomía. No necesito nada más”

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

Carlos, hablemos de tu restaurante. ¿Cuándo se creó y qué características tiene?

Abrasador El Capricho de las Torres, antes llamado Restaurante Torres, se construyó con el objetivo de dar, especially, el servicio de comida para las empresas, siempre orientado hacia una hostelería de alta calidad.

Tras la crisis del 2008, mis hermanos y yo decidimos reconvertir el restaurante hacia un nuevo formato de hostelería que, en esos momentos estaba triunfando en Madrid, y fue entonces cuando introducimos el concepto de gastrobar, con el objetivo de conseguir un espacio de cocina moderna más dedicado a la gastronomía en sí.

On the other hand, en esos momentos comenzó a llevarse el concepto de brasa, cada vez eran más las grandes recetas que se hacían mediante este tipo técnica. Fue ahí cuando conocimos al Grupo Abrasador, a la familia Ramírez. Primero, probamos su producto, y a partir de ese instante, nos dimos cuenta de que el cliente nos exigía cada vez más ese género, ese buen producto que nos ofrecía el Grupo Abrasador, y tras unos meses decidimos asociarnos a ellos.

Restaurante El Capricho
Carlos Torres durante una de sus cenas benéficas

At present, nuestra cocina se podría describir como una cocina moderna con ciertos toques de vanguardia y brasa. Y qué te voy a decir, la verdad es que estamos contentísimos con la decisión que tomamos con la familia Ramírez.

En Abrasador El Capricho de Los Torres podemos llegar a los 350 comensales en la zona del restaurante, además contamos con otros espacios como, for example, la zona de “tapería”, que podríamos describirlo como el “espacio bar de siempre” y, por último, tenemos la zona “gastro”, donde nuestros clientes pueden disfrutar de raciones al centro para compartir.

That is to say, hemos adaptado nuestros espacios para que nuestros clientes no vengan a nuestro restaurante exclusivamente para comer, sino que puedan disfrutar de nuestro establecimiento siempre que quieran porque para eso “somos multiespacio”. (Risas).

Barra El Capricho
Servicio de Barra y Coctel en Abrasador El Capricho

Tu restaurante se ha convertido en un caso de éxito del Grupo Abrasador, What can you tell me about it?

Yo diría que esto es posible gracias a la dedicación y a la pasión que ponemos en todo lo que hacemos. También creo que es muy importante nuestra gestión del personal, no hay nada peor que no saber lo que estás haciendo, por mucha motivación que tengas. Se podría decir que nosotros combinamos la pasión con la gestión.

¿Por qué es importante contar con una buena política de calidad en sector de la restauración?

Actualmente ya no salimos a comer, comer lo hemos dejado para el día a día. Ahora lo que buscamos en un restaurante es la experiencia que nos ofrece pero, Of course, si a la hora de la verdad no tienes un producto de calidad que te respalde, los clientes no volverán.

Con el Grupo Abrasador yo sé que la calidad está garantizada y a mí eso me da tranquilidad, antes iba a la carnicería y me vendían lo que querían, pero ahora gracias al producto, que siempre es el mismo, conseguimos fidelizar a nuestro cliente.

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

¿Qué diferencia a tu restaurante del resto de establecimientos de la zona?

Yo diría que nuestra identidad nos hace diferentes. Gracias a esto nosotros podemos servir experiencias. Tenemos claro un objetivo y ese es nuestro cliente. Hoy en día la hostelería tradicional ha cambiado y hay dos opciones: o tienes identidad, o eres uno más y, ¡ya es muy difícil ser el mejor!

Sinceramente, yo creo que no hay que intentar ser el mejor, hay que intentar ser diferente para que no te comparen. Cuando nosotros ponemos nuestro producto en la mesa, nadie puede compararnos con los demás, porque nuestros clientes se marchan con una experiencia.

¿Tienes algún objetivo próximo?

En estos momentos tan complicados es difícil hablar de objetivos o retos próximos. En nuestra empresa teníamos en mente poner en marcha un nuevo proyecto “agricultura para procesar el pistacho” pero esto a día de hoy ha cambiado.

Ahora mismo nuestro principal objetivo es salvar el año, atender a la gente lo mejor posible y, especially, cuidar a nuestro personal. En estos momentos los empresarios tenemos que dar lo mejor de nosotros mismos porque al final el equipo es el 80 por ciento del trabajo. Creo que los números este año no van a ser buenos y por eso hay que pensar en nosotros y cuidar de nuestro equipo. Sin duda nuestro objetivo es a día de hoy más personal que profesional.

Ahora hablemos de vuestra relación con el Grupo Abrasador

How many years have you been associated with scorching brand? 

Conocimos a la familia Ramírez en el año 2015. Y fue en el año 2016 cuando nos asociamos al grupo. He de afirmar que esta decisión nos ha cambiado la vida, nos ha cambiado el concepto de pensar, gracias en parte a las formaciones que se imparten desde la cadena. Somos una family Y juntos hemos aprendido a gestionar el trabajo en equipo para todo salga bien, independientemente del producto, que también es muy importante y, como ya he dicho anteriormente, los comensales salen encantados (risas); junto a Abrasador hemos crecido de la mano tanto a nivel personal como profesional.

Photo in Abrasador El Capricho
Foto de Familia en una de las Jornadas de formación Abrasador

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

Pasión: trabajar con pasión es la clave del éxito laboral.

Constancia: Pablo Picasso dijo que somos un 10 por ciento inspiración y un 90 por ciento trabajo, entonces creo que la constancia forma parte de las claves para conseguir ese éxito.

Humildad: la verdad absoluta no la tiene nadie y gracias a la humildad podemos seguir aprendiendo. Creo que todos aportamos conocimientos e ideas y sin la humildad no podemos aprender.

Pasión y entusiasmo por el trabajo
Carlos Torres sirviendo uno de sus platos en Abrasador

Have you had a sales increase in recent years? 

Sí y no, nosotros desde el primer día que abrimos el restaurante como gastrobar en 2014 siempre hemos funcionado muy bien, si bien es cierto que cuando cambiamos de la cocina molecular a la cocina Abrasador sí que notamos que la gente repetía más.

Nosotros desde hace unos años tenemos un público muy de fin de semana, personas que vienen desde Madrid, que están acostumbradas a este tipo de cocina, y por eso le gusta nuestro restaurante, pero ahora también tenemos a las familias que vienen a celebrar cualquier tipo de evento, o simplemente un grupo de personas que busca reunirse y nos elige.

What values ​​you highlight this Restaurant Group?

Pasión, constancia, humildad, capacidad para crear equipo y, especially, yo les definiría como family, familia es la que palabra que mejor les describe. Todos los establecimientos que formamos parte del grupo somos familia Abrasador y esto lo entendemos así porque todos tenemos una cosa en común: no trabajamos solo por el dinero y esa es la base para conseguir el éxito. El tema económico es una consecuencia que viene, que está ahí, y que por supuesto es necesario, pero no es la clave principal.

Corner de Ostras en Restaurante
Pilar Torres en el Corner de Ostras de Abrasador El Capricho

La hostelería es una forma de vida y a todos nosotros nos encanta lo que hacemos

What you are positioned as in your city?

En Tripadvisor y Google estamos posicionados como el restaurante número 2, y nuestra puntuación es del 4.6.

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

Como persona a la que le gusta aprender, yo siempre he tenido un debate interno con este tema. Yo al principio no apostaba por este tipo de herramientas, prefería la comunicación offline, el boca a boca de toda la vida, pero con el paso del tiempo nos hemos dado cuenta de que el cliente ha cambiado y esto significa que ya no solo tenemos clientes de Villacañas, sino que también tenemos clientes externos de otros pueblos.

Por lo tanto, tanto yo como el resto del equipo hemos aprendido que contar con una buena reputación online es algo básico y que la puerta de nuestro restaurante no es de cristal, it's digital. Cuando te pones a analizar detenidamente lo que hace uno mismo en su vida diaria, es cuando te das cuenta de que si sales a comer a algún sitio, lo primero que haces es llamar a un conocido y, en segundo lugar, buscar en internet, leer los comentarios y también leer las respuestas del propietario.

A día de hoy yo entiendo que es tan importante la reputación digital, como encender la cafetera por las mañanas, en ese orden, porque si no tienes una buena reputación digital seguirás siendo uno más, tendrás clientes fijos, que con el tiempo se irán cansando, porque las personas demandan cambios. Definitely, las críticas buenas nos pueden ayudar mucho, pero las malas nos pueden ayudar todavía más… y, , la reputación online es importantísima.

Cover Manager con el libro de reservas electrónico
Cover Manager, una de las herramientas digitales de Abrasador con el libro de reservas electrónico

And to end, como chef asesor del Grupo ¿crees que en el mundo de la restauración hace falta un poco más de formación en el sector? Why?

Of course, en nuestro caso un 10% de nuestro presupuesto anual, sea el que sea, lo destinamos a la formación, ya sean libros, cursos, seminarios, escapadas gastronómicas que nos sirvan de aprendizaje… 

Hay que tener en cuenta que la formación es básica, no hay vida sin formación, llevo siendo cocinero desde los 13 años y no he parado de formarme nunca, porque cocinar es fácil, lo difícil es poder combinar todas las emociones y gestionarlas dentro de una empresa. Sin formación no podríamos hacer eso. Tanto para la cocina, como para la gestión de un equipo, de un restaurante, o incluso para la gestión digital… la formación es básica.

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

Grilled meat restaurant to eat in Alcala de Henares

Entrevista con Ricardo Calvo Merino de Restaurante Abrasador Casa Benito de Alcala de Henares, asociado desde hace 12 años con Grupo Abrasador especializado en Carnes a la Brasa.

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

The best restaurant in Almagro

Scorching dining restaurant Almagro

Interview with Placido Nuñez. Success stories of the group of scorching restaurants

I wanted a specialty restaurant, I liked the idea of ​​grilled meats own parenting, I bet for it and, 20 years later, I'm still here next to the Abrasador Group”

Placido Nuñez Prieto

Placido Núñez, Scorching Restaurant Owner Almagro, He saw an opportunity to start their own catering establishment and makes 20 years. Natural de Almagro (Real city), this entrepreneur has spent virtually his entire professional life to the hospitality industry, working in bars and restaurants from very different points of the Spanish geography.

Was in the year 2000 When Nunez decided to try launching his own restaurant. From the outset this entrepreneur was clear that his restaurant had to be different; that idea was what led him to meet the Ramirez family and,  later, Scorching engage with the Group "in this great adventure", as he himself says.

Team Almagro
Scorching Team Almagro

Placid, let's talk about the restaurant Scorching Almagro. What features does this establishment, which in turn it is a success of the Scorching Group?

My restaurant is located in the historic center of Almagro next to the Municipal Theater and the Museum of Contemporary Art, in a typical house of the late nineteenth century, I personally decorated, giving priority to art, to the theater, light and plants.

Manchego cuisine rich offer our products with designation of origin, but with emphasis on our own breeding meat Abrasador Group.

Our advantage is that Almagro is a town with the declaration of a Historical and receives many tourists. His heritage is an irresistible lure for tourists who want to end a good visit with a rewarding meal ... And here we come, with quality gastronomy, local and seasonal products, and specialty grilled meat, together with the experience of more than 20 years attending a public demanding.

Plaza de Almagro
Plaza Mayor de Almagro

What sets it apart from other restaurants?

Restaurant Scorching born with the purpose of offering a careful traditional cuisine but at different time, with certain touches of avant-garde and originality. further, my restaurant is recommended by the Guide Micheliín, recognition we have earned with hard work and enthusiasm. We also recommend you Tripadvisor (We are currently positioned as the first restaurant in Almagro thanks to the good feedbacks from our customers), and the popular French guidebook Routard We also recommend.

Image Network
Image Capture Advisor

How many years have you been associated with scorching brand?

Scorching work with the Group for more than 20 years and our experience is very positive. We have grown together, since we started working with them in the year 2000, we have shared experiences with great professionals, who are committed to this business and that's a sign that something we are doing well.

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

The key to success? Our offer grilled meats, with the added value that are own parenting, I think it was our guarantee for success. But if we join the professionalization of the sector, through training offered by the Group, more perseverance and good work ... There is in this business to struggle and work hard. But success is linked, definitely, a team of highly professional and motivated, who believes in the quality offered, and giving a service to meet the expectations of the customer who enters our Abrasador in Almagro.

Grilled ribeye
Beef Ribeye Anoja Abrasador

What values ​​you highlight this Restaurant Group?

Scorching group is a chain with great professionals, who believe in what they do and bet on it, That it makes them different, in addition to its constancy in work and dedication. Passion and pride for the family business is your personal brand.

Photo Restaurants group Abrasdor
Scorching Training Days

What you are positioned as in your city?

On the one hand, Scorching Almagro is positioned as the restaurant Tripadvisor number 1 of the 37 there in Almagro. On the other hand, at Google we have a rating of 4.4 on 5.

For me these scores are very important, we must use all tools available. In my case, many people book in my restaurant thanks to these recommendations.

Scorching Almagro Restaurant Equipment
Facade and Restaurant Equipment

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

Of course, It must take into account that people who come to Almagro are mainly tourists, which in turn use these tools when picking a restaurant or other, therefore for us reputation it is fundamental.

maybe, If my business was located in a municipality or a neighborhood with fixed clientele, therefore would not consider this…, but it is true that right now if you're not on new technologies, do not exist.

Scorching Tapas Restaurant Almagro
Scorching Tapas area Almagro

You think the world of restoration takes a little more training / professionalization of the sector? Why?

Of course, Customers are increasingly demanding. Things are not like before, Unlike, the concept of restoration has changed a lot. I remember that before people went out to eat a large quantity demanded. Then it changed and what was important was not only the amount, but also the price. Later, what was primarily it took into account the quality and price, but a little more quality. Today and for the last time, diners looking for good quality and good service, the price has moved to the background; as long as you eat well, the price is the least look.

Given all these factors we see people demand good service and, for it, training is needed, because the demands are greater every day. From Scorching Almagro committed to training, we have to be the day when all developments to provide the best possible service to our customers.

Delivery of the Certificate of Attendance at the training days Abrasador
Training Assistance

For us to be number one on TripAdvisor, thanks to the score of our clients, and have a 4.4 in Google is an achievement to which we have come thanks to the work of our team of cooks, waitresses and waiters, and careful attention to the customer that starts on digital platforms, generating content and reporting of our cuisine. All this was subsequently embodied in our restaurant with excellent service, without forgetting that the process continues when the client is gone and shares his views on social networks.

Sellers of Happiness

Por Julio Ramirez Camino

Momento en los que disfrutamos de una agradable experiencia Gastronómica

Cuando hablamos del servicio de Sala en un restaurante, siempre hemos de tener en cuenta que vamos a ser partícipes de un momento muy importante en la vida de ese cliente. Vamos a contribuir en dos aspectos muy importantes:

Por un lado participamos en su proceso de alimentación a través de la comida y por tanto en su salud y a la vez participamos también de la satisfacción que el comensal experimenta al compaginar el disfrute de saborear frente a una mesa, con la necesidad de alimentarse y si es junto a una buena compañía aún mejor. Todo el proceso acabará resultando una agradable experiencia gastronómica si hacemos que se desarrolle de forma adecuada

Pasión y entusiasmo por el trabajo
Carlos Torres sirviendo uno de sus platos en Abrasador

Desde el momento que el cliente nos llama al restaurante o cuando contemplamos una reserva a través del libro electrónico, lo ideal es pensar cómo piensa cualquier otro profesional enfocado en la satisfacción final del cliente al elaborar un presupuesto que le han solicitado o al registrar una reserva para ofrecer cualquier otro servicio. Estos momentos forman parte de la atención al cliente y han de estar regidos por el principal objetivo de la consecución de un cliente contento. Es fundamental llamarles o escribirles para confirmar que todo está preparado para que puedan disfrutar de una grata experiencia en el momento elegido, así como plantearles desde el inicio, nuestra predisposición para ayudarles a mejorar esa experiencia en la que formaremos parte activa.

La Cocina es la que hace que te guste un restaurante y la Atención excelente es la que hace que vuelvas

Por Carlos Torres Chef

Cuando como profesionales descubrimos lo importante que es la interacción y la aportación al cliente y que gracias a ello va a ser posible que el cliente disfrute de esos momentos felices frente a la mesa, es cuando descubrimos que realmente esta profesión apasiona y ya no querremos dejar de hacerlo por lo gratificante que resulta.

Atendiendo a clientes en restaurante
Momento de Despedida después de un servicio Excelente

Lejos de la percepción de estatus que puede suponer trabajar en unas grandes oficinas con una u otra indumentaria que además se ven afectadas por las modas, el ser camarero, metre, sumiller o personal de sala en un restaurante, es ser vendedor de felicidad, y de disfrute y a la vez responsabilizarse de todo el proceso y poder disfrutar de la interacción con el cliente y de ese camino que recorrerán durante la experiencia.

Cuando tienes a una persona delante de ti y vas a participar en hacerle feliz durante momentos de su vida, es una bonita e importante misión y uno de los trabajos más gratificantes que se pueden tener (si no te está costando mucho trabajo hacerlo, es que vas por buen camino y seguramente lo estés haciendo bien).

Locos y Apasionados por su trabajo
Un poco locos pero muy Apasionados por nuestro trabajo, Scorching Convention

Tal y como cuento en nuestro libro de valores, Tu Tesoro, mucha gente no entendía que yo con 30 years, en lo mejor de mi vida profesional, dejase mi trabajo en un banco (Caja Rural), habiendo trabajado en Marketing y Finanzas, para irme de camarero a un restaurante con mis hermanas. As well, dando de comer comida de calidad y descubriendo que teníamos un producto extraordinario que ofrecer a los clientes, me enganchó a fondo y por eso tomé esa decisión. Quizás si que por el salario, por la comodidad de horario o por la opinión de mucha gente, hubiese decidido quedarme allí, y en ese caso, no me hubiese dado la oportunidad de ver cumplidos algunos de mis sueños.

Hemos descubierto un nuevo Continente donde se encuentra Tu Tesoro. Aquí todos los jóvenes deciden tirar del carro y saben hacer las cosas bien, con responsabilidad y compromiso

Tu Tesoro, Julio Ramirez Camino
Contraportada Libro Tu Tesoro
Contraportada del Libro Tu Tesoro

Descarga el libro haciendo clic here

Scorching Gastronomic Festival 2019

V national contest of cuts and Abrasador recipes

Food and genetic selection, challenges in the livestock sector.

livestock interview by the magazine Extremadura flow to Abrasador Group

HEALTHY FOOD FOR LIVESTOCK AND ARE GREAT genetic selection SECTOR CHALLENGES.

  1. How arose Searing project, what objectives and volume has been reached regarding marketing of meat and nOmero restaurants?

When still we had my sisters 21 Y 19 years respectively, and me 23 years, My father sold a small farm in Herrera del Duque and with that money bought a store in Toledo, in one of the areas of further trade.

Padre Julio and Julio Son in Abrasador farm
Padre Julio, founder of livestock and Julio son, Scorching cofounder.

We decided to mount a café-restaurant with my mother and my sister Olivia, While we studied, creating a S.A.L (labor corporation with five partners). And we began to ask my father that we will select the best that he had to offer our customers in the menus of the day.

Following there began testing systems and testing ember which were the best cooked and 4 years later we set up a second restaurant specializing in grilled and, Asador Europe Young. And after the tremendous success we had, we decided two years creating the Scorching brand with an initial franchise project.

Cows in the field
Scorching cattle breeding own

As the franchise project did not work with inexperienced entrepreneurs hostelry. We saw that the project only worked with restaurants success They are incorporating our own parenting meat. And we created a business model of corner franchise brand to incorporate meat into successful restaurants and brand.

Currently we already 32 partner restaurants throughout Spain and other 114 Restaurants are customers and when carrying over a year value together, the possibility to incorporate them into the network of restaurants Abrasador. This year there are signed other 8 Restaurants are incorporated into the brand Burning. Which has its own application, your web, APP, its central reserves and is already more than 1.000.000 of loyal customers seeking Scorching meat restaurants to go eat a good grilled meat.

Billing 2018 as group restaurants is about 9.600.000,00 € more 1.520.000,00 € billing meat and products of own upbringing.

2. What Unlike the beef and That you furnish the Iberian frenyou to other?

Security have always selected the same quality without fluctuation prices throughout the year.

3. You have several ranches in CAceres and Badajoz. What kind of cattle is the that young in them, what number you have actualmente and how It has been vuestra experience in the field extremeño?

Primarily in cattle we breed cross Charolais and Limousin race, and Iberian crossing pure Iberian with Duroc Yersey. Currently our brothers number about 950 Life cows and a 2200 heads kept feeding.

Scorching cows at Finca de Caceres Torrejon del Rubio
Cows on the farm of Torrejon del Rubio (Cáceres)

Undoubtedly one of the best land in order to have gained extensive is Extremadura. His field is especially good for food and space for cows belly. Since we had 4 years, we were with our father in the truck, a Avia 3000 Extremadura in search of good cattle. Then we feed my people based on good grain and more nutrients to make a special meat that is what we serve in our restaurants.

And now we on the farms themselves with spaces to look carefully those selected cattle, we feed very carefully for one year, with shelter from rain and bad weather, with shadow without passing cold and stress. So we only need them to music and give them beer as they did once say Japanese.

Rearing farm Scorching Own Group
José María Ramírez road riding

4. From your point of view, ¿which are the main challenges raised the extensive livestock sector today?

We could say that the main challenges are:

1.- Feeding healthy cattle: For as they say, of what you eat are raised. Healthy eating is transmitted directly to the then we eat meat. To do this we must ensure that the lands do not chemical fertilizers used. We use only fertilizers natural and organic.

2.- Combating climate: Another challenge is the care of the planet to maintain an optimal climate in our lands, the spring and fall seasons again become large. Well now much are cut and there is further feed the cows for many months.

3.- Another important challenge is the selection genetics, to do a good choice for very prolific mothers, very dairy, rearing calves with high conversion rate, selection also ideal stallions, for good calves with high rate conversion and their meat marbling, marbled, with good texture, good flavor and good color.

4.- Another great challenge is get all the cows each livestock they can give birth so that they are primables and thus must be well groomed. Thus more competitive and productive beef space is achieved in the European Economic Community, It is giving us aid prductiva cow breeding to make this sustainable and profitable livestock profession in our country and in particular in this community.

5.- And finally the biggest challenge coil is to fight tuberculosis.Hunting habitat shares with cattle. And the hunt is carrying the bacteria Mycobacterium bovis that causes tuberculosis. It is a disease notifiable is a zoonosis and therefore are required to meet minimum health program in which annual tests are done or semester by province, and is a great struggle, because they leave many positive due to contact with hunting. Getting eradicate this disease we could say that would be the biggest challenge.

This question has been answered by my little brother, Alfonso Ramirez Camino, Veterinary and Livestock the group Abrasador.

Alfonso Ramirez with cattle
Alfonso, brand veterinarian and rancher in the same

5. The meat of extremeña beef It is of exceptional quality, thanks todo a la Dehesa, but maybe It is less known that the Galician name or the Ávila what le for lack mons known by the consumer?

The first thing you need is to have and inform the final consumer about the product. And the second is to establish methods to ensure customer homogeneity and price stability.

And we know that today in a market global, we have to be competitive crossings select the best genetics to achieve The best meat, sticking to the best of our traditions and improving everything in which we are not competitive.

Scorching cows on the farm in Badajoz
Scorching cows on the farm in Badajoz

But anyway I think to date, in Spain at least, we know that Dehesa de Extremadura is one of the best places in the world to have won in extensive.

6. In the latest yeathe, fresh meat of Iberian They have become very fashionable ¿Have you noticed it too you in demand for property hasecimiencough Hospitality?

In the year 1994 when we started our first restaurant, my sisters, my sister in law, my mother and I, my father came start raising Iberian pigs, Besides beef and learned from Extremadura, Guijuelo and Huelva. As of today we have an extraordinary quality, with which they are very happy all the associated restaurants Scorching brand and therefore those millions of customers throughout Spain that at some point have visited over 30 Scorching restaurants and more 115 Restaurants are also clients and our meats own parenting, although some of the latter have not yet grilled and so are customers but they are not associated with brand Abrasador.

From my point of view, the Iberian pig is not a fad but a tendenhere. Eat Healthy, Healthy food, fits perfectly with the Iberian pig, which has more than one 75% or put in place of the poly-unsaturated fats and that It makes it beneficial for food.

Our mission as a group is "Feeding Improve human being through through hospitality with meats own upbringing ", and why we choose to produce these two types of meats, beef and Iberian, they are for us and our customers the best for all we know. But we remain open to know, making and improve everything our partner restaurants will offer suing us the best grilled meat market.