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Grilled meat restaurant to eat in Alcala de Henares

Interview with Ricardo Calvo Merino, of the Scorching Restaurant Casa Benito

Ricardo from Casa Benito

Ricardo Calvo Merino from Scorching Casa Benito

Born in Madrid in the year 1967, businessman Ricardo Calvo, "Hotelier from the cradle", as he himself says, tells us about his experience in front of his restaurant Casa Benito, located in Alcalá de Henares. Calvo has devoted practically his entire professional life to the hospitality industry, although he has also worked as a rancher for many years. It was after a serious illness that this hotelier considered selling his cattle and starting his new establishment, Scorching Casa Benito.

Scorching Casa Benito

Ricardo and Marivi with their mother and the Living Room and Kitchen Team of Scorching Casa Benito

When was Abrasador Casa Benito? My sister and I started Scorching Casa Benito ago 12 years or so, and to this day I can say that that decision was a total success. We were looking for a company that would guarantee the quality of our products and it was at that moment when the Scorching Group appeared. With them the quality of the meat is assured from the first moment and that allows us to achieve success in our day to day.

He Iberian pork tournedos

Iberian tournedo, one of Scorching's star dishes

Your restaurant has become a success story of the Scorching Group, What can you tell me about it? We fight and work every day to be the best, we also follow the advice, the Group's gastronomic training and advice, which is another important part of the success of our restaurant. Why is it important for a restaurant to also have a good quality policy? If you go to a restaurant one day and they serve you a good dish, and the following week you repeat and find the same quality again, that is only possible thanks to a good quality policy, that in this case, Inter alia, It is the own raised meat, whose product is one hundred percent guaranteed.

Scorching Restaurante Casa Benito

Scorching Restaurant Casa Benito de Alcalá de Henares

Now let's talk about your relationship with the Burning Group. How many years have you been associated with the Abrasador brand? As i mentioned above, They are already 12 years or so, and both my sister and I are very satisfied with the decision. We go to all the Training Days and attend the Workshops and the annual Convention and we feel part of this great family of restaurants. What do you think are the keys to success of your restaurant? At Scorching Casa Benito we never let our guard down, and with humility we always try to learn and be up to date in all aspects: new technologies, social networks, training ... and of course Quality in our dishes.

Scorching Casa Benito

Facade of the Restaurant in Alcalá de Henares, Madrid

Have you had a sales increase in recent years? Yes, although crises are always difficult for everyone, in Scorching Casa Benito la we have overcome in large part thanks to being united to this project and now we have the last 4 years increasing sales year by year. What values ​​you highlight this Restaurant Group? Constancy, the job, effort and tireless dedication. If something doesn't go right, from the Group they continue to innovate until they manage to "hit the right key".

Scorching Equipment

Part of the Abrasador Casa Benito Team collaborating in events with Grupo Abrasador

What you are positioned as in your city? On the one hand, Scorching Casa Benito is positioned by Tripadvisor as the restaurant number 1 of 9 steakhouses (grilled meat) what's in Alcalá de Henares. On the other hand, and Google, As we also have a more informal terrace and a bar, we have a score from a more massive public of 4.1 on 5. ¿It is important for a restaurant your online reputation and digitization? Why? Yes, both factors are very important. At first we did not pay attention to these questions, but with the passage of time and thanks to the advice of the Scorching Group, we realized the need for new technologies in a sector like ours. For example, if I visit a city that I don't know, The first thing I do is search my mobile for recommendations on social networks to eat well.

Scorching Casa Benito

Scorching Restaurant Casa Benito de Alcala de Henares

And to end,Do you think that in the world of restoration we need a little more training / professionalization of the sector? Why? Training is increasingly necessary, since for example if you do not offer a good service in the room, It is useless to have high quality products, Well, you must be prepared to give an unforgettable experience and always pursue excellence so that they choose you.

Scorching training

Attendance at the Scorching Group Training Days

Ricardo Calvo Merino

Ricardo Calvo Merino from Scorching Restaurant Casa Benito

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