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Burning Mission, by Mª Carmen Ramírez

Mission: Mejorar la alimentación con productos de crianza propia a través de la hostelería

M. Carmen Ramirez, socia fundadora de Grupo Abrasador y responsable de I+D y Calidad, nos cuenta que, escribir y reflejar en un papel o documento cual es The mission y los valores que definen a una empresa es la parte más difícil de desarrollar en un negocio, bajo su punto de vista.

Después de 10 años de experiencia como emprendedores, y habiendo creado la marca Abrasador y más de 15 restaurantes en formato franquicia a nivel nacional, M Carmen nos detalla como junto a sus hermanos Julio y Esperanza, decidieron hacer un alto en el camino para formarse y poder superar con éxito ese difícil punto de inflexión que tienen todas las pequeñas empresas al empezar. Y fue en ese periodo, durante el desarrollo del proyecto del máster MBA que realizaron juntos Julio y Mari Carmen y el de Control y Gestión financiera que desarrolló Esperanza, como responsable de administración, donde viendo la hoja de ruta obligada para cualquier negocio de éxitose dieron cuenta, que tenían algo sin definir, They had set up a company, but the most important thing was clear, la Misión de dicha empresa.

Se reunieron los tres socios junto a su familia y analizaron detenidamente qué sabían hacer bien y con ello qué podían aportar a la Sociedad cómo empresa, and from there Scorching Mission: Mejorar la alimentación de las personas con carnes de crianza propia a través de la hostelería y de la tienda online.

Y con esta Misión clara, Mari Carmen se propone aumentar sus conocimientos estudiando Nutrición, para así poder aportar más profesionalidad a su área y la empresa. A día de hoy Directora de I+D y nutricionistacon esta versatilidad profesional no puedo saltar por alto hacerle algunas preguntas para saciar mi curiosidad:

The first thing I wonder is, Empresaria, Nutricionistadirigiendo el restaurante en todos sus niveles durante añthe, ¿Con quis te sientes mons identificada?

Considero que soy una privilegiada de contribuir a la gastronomía con una visión de experta en nutriciónhaber asesorando a clientes de las mejores opciones para comer según su estilo de vida y haberlo aplicado a los productos que desarrollamos, esto poder compatibilizarlo con mis responsabilidades diarias cómo empresaria, principalmente en el desarrollo de productos en nuestro centro de transformación exclusivo de Abrasador.

Despuiss de tantos añthe, ¿de quis te sientes mons afortunada?

Me siento agradecida de haber encontrado la fórmula para aportar innovación en un producto tan tradicional y común como la carne. Getting introduce cuts and new textures each year.

Y actualmente tenemos la gran suerte de haber incorporado para el desarrollo de producto, a Carlos Torres, nuestro chef asesor, artífice de muchas de las elaboraciones y recetas novedosas que la marca está aportando a la gastronomía a través de los restaurantes complementado con la venta online. Siendo una de las cosas más ventajosas de los últimos añospoder contar con la colaboración de nuestros compañeros de viaje, los grandes chef asociados y unidos a nuestro grupo, que trabajan con nuestra marca en sus propios restaurantes aportando novedades a nuestras carnes de crianza propia a la brasa.

Y por otro lado contar con nuestro hermano pequeño Alfonso como Veterinario y Ganadero para poder mejorar día a día la Crianza Propia desde el Campo.

Luego os cuento nuestra especialidad y algunas de nuestras nuevas piezas , cortes y recetasademás recordaremos alguno de nuestros clásicos

Y con este perfil en tu carrera profesional, ¿cfrommo te ves en los prfromximos añthe?

Strengthening and supporting our brand in such a rigorous quality process that we have developed over the years for our products.

Desarrollando de la mano de Carlos Torres nuestro chef asociadolos nuevos productos de quinta gama, listos para regenerar y servir. El ha dado un impulso muy importante para poder desarrollar productos con un poco más de elaboración utilizando la tecnología del vacío y los asados a baja temperatura.

You having before me a nutrition expert I will not miss the chance to give me some tips ¿Cfrommo cuidar mi alimentacifromn comiendo dentro y fuera de casa?:

-Elegir bien el lugar en el que realizar las compras de alimentos y los consumos en restaurantes, teniendo en cuenta que trabaje con una good raw material to make sure your diet provide the necessary nutrients and quality.

-Preguntar a los asesores, comerciales y camareros sobre la elaboración de los productos y el plato del que vas a disfrutar, esto influye tanto en las calorías cómo en el nutritional value of the dish.

-always try to Your menu is balanced as follows: at each meal includes a 50% HC slow absorption (present in whole grains, quinoa, vegetables, fruits, nuts, vegetables )20 % protein ( in pulses, albumen, meat and fish ) Y 30% fat, mostly cardiosaludables ( present in Iberian pork, blue fish, olive oil, avocado, nuts). Daily physical activity helps achieve a balance between Kcal you eat and burn.

¿Cfrommo se consigue cumplir con la Misifromn en el Restaurante?

El objetivo es mantener el equilibrio nutricional de los platos en su elaboración a través de la materia prima y la utilización de grasas cardiosaludables en los cocinados y en los productos fabricados, so we fulfill our mission as a brand.

I will highlight keys to get this in the kitchen:

-Using the least amount of oils and fats. Destaco lo difícil que resulta conseguir un equipo de cocina que comparta estos valores. Por ejemplo una pieza de ternera de 100 gr que contiene entre 5 y 18 gr de grasa en función de la procedencia del corte, de las cuales una parte son también saturadas pero su contenido en ácidos monosaturados y poliinsaturados está yendo en aumento gracias a la mejora en la alimentación y el modo de vida de las terneras. En el caso del cerdo ibérico más del 75% de sus grasas son cardiosaludables.

-watch much firings for each piece, and differentiate between roasts, griddle, ember, etc… en función de las características de corte y por supuesto huir siempre que se pueda de los fritossalvo en aquellas elaboraciones para las que freír es la mejor opción para el paladar del cliente.

Una de nuestras apuestas más seguras es la de cocinar la carne a la brasa de carbfromn de cáscara de coco prensada, además de que aporta mucho sabor y rapidez en el cocinado without losing nutritional properties product y conserva la jugosidad del producto original.

Using this carbon and no other, we contribute to environmental sustainability, In addition to obtaining greater health in the workplace, because it gives off less waste.

Our side dishes with baked potato and vegetables They help maintain a balance between macro and micro nutrients.

-Reduce as much as possible in stews using flour and refined sugars, preferably using brown sugar cane and natural sweeteners ( as Stevia leaf). This improves digestion and promotes, thus improving customer satisfaction.

¿En quis momento Abrasador apuesta por el Cerdo Ibisrico?

Make 25 años se decide incorporar en el campo la crianza propia de el Cerdo Ibérico, todo un acierto porque esto nos da la posibilidad de ofrecer en nuestra carta carne más sabrosa, tierna y con un alto porcentaje de grasas saludables. Siempre avanzando hacia la Misión de Mejorar la alimentación a través de la crianza Propia.

Before you left me with honey on the lips talking about some of the most innovative brand cuts Abrasador, I could talk about any of them:

Yes of course,

Tournedó de lomo ibérico y cabecero de ibérico: Con adobos naturales sin aditivos, ni conservantes. Un producto que habitualmente se considera procesado por el proceso de elaboración en el mercado, en Abrasador lo convertimos para que no se encuadre dentro de los procesados gracias a la incorporación, solamente, de especias naturales y aceite de oliva virgen extra y vinagre de arroz

He Iberian pork tournedos
Tournedo ibérico, uno de los platos estrella de Abrasador

Tataki de ternera Añoja: con un corte muy depurado de un rectángulo de 150 g de carne muy tierna y baja en grasa, Carlos incorpora los ingredientes para macerar esta carne y utilizar un clásico de la cocina japonesa con uno de nuestros más preciados cortes

Tataki de ternera Añoja

Orza de ternera: rescatamos la típica orza tradicional y lo preparamos con carne de ternera y especias naturales y aceite de oliva virgen. Aplicamos cocciones lentas al vacío y laminamos muy fino. Servido con un ali oli de pistacho es el entrante más apetecible de la carta de restaurantes Abrasador para 2020

Orza de ternera con alioli de pistacho

Ternera escabechada: Escabechamos la ternera y aplicamos cocciones lentas al vacío. Lo utilizamos en esta ensalada tan especial.

Magret de ternera  Juicy cut following the last ribeye and only obtained in each half calf 5 pieces of 0,300 gr. It is a very lean meat cut with some collagen and a little fat marbling, elaborating on charcoal grilled organic coconut shell, a little more than point you get a unique taste of beef.

Magret de ternera
Magret de ternera

Veal medallion amielado. It is a desired part, its value is exceptional, el toque de miel, mostaza y curry con más cosas…, enhances its flavor and tender.

Veal medallion amielado

Iberian pork sirloin flavored Mount (soft traditional adobo) This is a loin cut bone, with 285 gr meat, cutting and perfecting his form, It presents to 3 cm thick. Its flavor and make their presence always want to repeat.

Sirloin Iberian flavor Monte
Scorching Sirloin Iberian pork flavored with mountain

Y por supuesto contamos con los cortes nacionales e internacionales muy demandados y más tradicionales como son el ribeye, el Tomahowk, el T-Bone, Costillar de Ibérico, Presa de Ibérico, etc y cortes específicos para las ya famosas Parrilladas de carne a la brasa.

Tips for reopening restaurants through confinement de-escalation phases

The hospitality sector has been one of the most punished after the coronavirus crisis, COVID-19, and that is why trends, changes in customer consumption and new work tools are key to minimizing the economic impact that restaurants and hotel establishments have suffered. Being one of the last businesses to start, bars and restaurants they must prepare to face an uncertain future. The four phases of de-escalation for the hospitality industry to return to normality are the following, as long as the conditions are met to move to the next phase.

De-escalation phases for the hospitality industry

Phase 0: The phase 0, which extends from 4 al 10 of May, is the “preparation for de-escalation”. It allows the opening of restaurants and cafes with delivery to go, but without consumption in the premises. In fact, at Abrasador we have made this possible, taking our products to your location. You can see the letter and request the product you want to have it in 24 hours.

Phase 1: 11 al 24 of May. As long as the conditions are in place to move to this de-escalation phase;, the opening of terraces is allowed, limiting to 50% of tables allowed in previous years, according to your municipal license, and ensuring social distancing.

If the city council of each community and municipality allowed the expansion of the space, the bars, restaurants and cafes could have more tables, respecting the tables / facade ratio of the 50% and with a proportional increase in the pedestrian space on the same stretch of public road. Likewise, meetings are authorized on the terraces of the hotel and restaurant establishments of up to a maximum of ten people per table or group of tables. In this phase, the influx of customers into the premises is totally prohibited.

PHASE 2: 25 May to 7 of June. In the intermediate phase, the hospitality industry will be able to start serving both indoor and outdoor tables, as long as the separation between clients is respected. The capacity will be limited to one third inside and one 50% on the terraces. Consumption should be done sitting. The takeaway service will continue to be active.

PHASE 3: 8 al 21 of June. It is the last phase, prior to total deconfusion, if coronavirus cases continue to decline. In the hospitality industry, locals may extend their capacity to a 50% of your ability, both indoors and on the terraces, guaranteeing the separation between customers. The bars begin to take shape and customers are allowed to stand while keeping the minimum separation of 2 meters.

The terraces will be limited to one 50% the number of tables allowed in previous years, depending on your municipal license. The increase of tables will be possible, with prior authorization from each council and always respecting the proportion of the 50 percent.

Tips for reopening your restaurant after Covid-19
Tips for reopening your restaurant after Covid-19

Tips to consider

These are some of the tips to follow and new trends so that your restaurant adapts in the best possible way to the future after the coronavirus crisis, and reduce the times of economic crisis in your business until you reach the expected numbers.

Demanding customers. This crisis has caused people to have a high and normal demand for food safety. That is why we must give total confidence and transparency to customers by restaurateurs.. We have transformed our mentality from seeing the West strangely to everyday. Masks and gloves have become necessary material. Food security will be one of the most important factors to work and take care of, since it will be one of the main examinations of our clients.

Cleaning the property is essential to maintain the disinfection of the restaurant
Cleaning the property is essential to maintain the disinfection of the restaurant

Disinfection of your premises. Make it very clear to customers both in person and on social networks that your location is free from any possible infection or contagion. further, your employees should be the first to lead by example with sanitary masks and gloves. Offer cutlery to your sterilized customers, as it happens in dental clinics, is another of the measures adopted by your business.

Adapt to new needs and social context. The reopening of our business, which will be one of the last to open given its social environment, it seems complicated, but also for our clients who will also have suffered this economic paralysis. A) Yes, we must adjust our menu and optimize our gastronomic proposal, for example, to reach the unemployed or retirees who will continue to have the same economic status. You can order from our App and pay, also, to increase prevention measures.

From our application, you can pay to increase prevention measures against Covid-19
From our application you can pay and place orders to increase prevention measures against Covid-19

Help our favorite restaurant. There are many and varied hotel actions that restaurants are launching. But how can I help my favorite restaurant? Covermanager, company dedicated to creating, sell and manage digital reservations for catering, has launched a successful campaign with the hashtag yoregalocuarencena. This movement consists in giving or buying gift cards to support them in this state of alarm and so motivated workers come out to give you the best possible and economic dinner at the reopening of your favorite place.

One of the Abrasador Group initiatives for its restaurants and customers
One of the Abrasador Group initiatives for its restaurants and customers

Business profitability. Controlling the stock of our warehouse is always one of the key points for taking accounts. It's time to do a detailed inventory, to know in detail how many products we have in order to carry out targeted and suggested sales actions for these possible surpluses. Information with tools such as POS terminals can greatly help us to place orders and avoid unnecessary accumulation and replace more profitable alternatives.

Bet more on social networks. Internet and social media consumption has grown exponentially during these months. Customer service in networks has become one more service of the restaurant to give confidence and repercussion to your restaurant. Give quality content, possibility of digital reservations or changes to new menus has become information of interest to the client. Offering the possibility of choosing your menu or the dishes to offer is always to the client's taste. further, the customer increasingly adopts pre-booking attitudes such as viewing digital reviews and comments from customer experiences. Work to increase your image and reputation on networks.

That your business is visible on social networks is an increasingly powerful trend in the hospitality sector
That your business is visible on social networks is an increasingly powerful trend in the hospitality sector

Possibility of adding delivery in your business. Online orders have grown abysmally thanks to e-commerce. Delivery to the place of consumption can be an interesting alternative to add cheap injections to your business. Consider which dishes on your menu may be susceptible to it to give a safe return while maintaining the traditional model structure of our restaurant.

The delivery service (takeaway) becomes an interesting tool to reach customers
The delivery service (takeaway) becomes an interesting tool to reach customers

Maintain the essence of your business. If yours has always been to offer quality paellas or grilled meat, keep doing it. People visit you to return to offer the same quality. Fashions and trends come and go, evolve and change, but the client always looks for a place where honesty is transmitted in the kitchen, truth in the room and warmth in the space.

Listen to our team and get stronger. It has always been said that four eyes see more than two. It is very important to hear ideas and opinions from our employees who want to contribute. It is a way of giving the importance that our employees require and feeling an important part of the business. Internal communication must be an important ally in your business. Now more than ever.

Scorching II Technical Conference 2019

Scorching group brings together more than one hundred restaurants in the II Technical Conference 2019 held in Córdoba, and in which the formation and the kitchen were the stars.

The day began with a welcome and breakfast for attendees, before beginning training day, and the stage were chosen facilities CZECH (Confederation of Employers of Córdoba).

The first presentation was given by Eva Ballarín international speaker Horeca sector, and director of HIP, with his paper AGAINST (Moment Of Truth). With three strategic points of Marketing for restaurants:

Living Marketing: The sweet story of Rosa, pastry

Charter Marketing: 109 second chance

Marketing Team: Example Paco, the seller waiter

Eva Ballarín speaker in II Technical Conference Abrasador
Eva papers Ballarín

Then we had the presentation of Diego Coquillat, one of the highest regard internationally Digital Marketing for restaurants. He told us where the most relevant data for decades so far of digital development at restaurants, and where we provided an analysis of how the group gets thousands of reservations Scorching restaurants through its digital platforms… 'Scorching at the forefront of digital’

Diego Coquillat rapporteur of the scorching II Technical Conference 2019
Presentation by Diego Coquillat

The last presentation gave our chef advisor Carlos Torres. A paper made from the heart, on 'How to Cook Your Interior’. Giving all attendees the recipe for happiness and ingredients needed to cook.

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

After a break in which attendees could enjoy our corner of Iberian ham hand cut, and drink wine 86400 or one Captain craft beer, We had a round table spoke of the need for a solid foundation legs in a restaurant: Management, Heart and Technology. And finally the veterinarian and rancher family, He spoke of the major challenges for livestock and the keys to a good care of the planet by farmers. He also spoke ember system approved by the group Scorching restaurants eco-grilled coconut shell charcoal, to avoid the need to cut down trees and thus contribute to the sustainability of the planet.

Scorching corner of Iberian ham
Iberian ham corner and tasting ales and wine
Roundtable second technical conference Abrasador
Round table

And at the end, It took place Scorching recognitions Awards and delivery of a certificate of attendance for all restaurants present.

The day passed later in the Restaurant Celia Jimenez, where cordobesa chef prepared as host for all attendees two exquisite caps: "Melon with Iberian ham secret" Y "Spicy beef stew with pineapple, mango and orange ". With three other caps prepared by chefs in restaurants associated group Abrasador:

• Mariola Hervas of Scorching restaurant El Raco de Mama Lola Elche, with the cap "Cochinita Pibil Ibérica".

• Pepa Canovas del Restaurant Scorching Canovas of Murcia, a cap "Ferrero Rocher Trampantojo own parenting"

• And finally Mamen Gálvez Restaurant Scorching cinnamon and lemon Consuegra (Toledo) a cap "Lardones Iberian, foie and apple in three textures ".

And as, the food could not end otherwise…With tasting 4 Anoja cuts of beef and Iberian pork made in the corner of the Scorching grilled group.

Scorching melon with Iberian pork ham
Melon with Iberian ham secret
Scorching beef stew
Spiced beef stew with pineapple, orange and mango.
Scorching Iberian roasted suckling pig
Iberian roasted suckling pig
Lardones Iberian, foie and apple in three textures Abrasador
Lardones Iberian, foie and apple in three textures
Cuts of meat grilled Abrasador
Scorching corner of ember

We thank all attendees participating in this II Technical Conference Abrasador 2019. We leave you with a video that summarizes what lived in this day….

https://youtu.be/87Gt9aR4fOA


Invitation to Open Days Abrasador

Restaurants grilled meat

Route to know the Finca and the Livestock farms own parenting. As well as Slaughterhouse Y Cutting room. Invitation to a Food-tasting in the restaurant Scorching Toledo to meet the supply and quality of the brand.guests: all candidates hospitality, interested in meats Scorching Group who have previously received the Information Dossier Abrasador.Documentation to be submitted to attendees: Price lists, Rates and escandallos, catalogs, Informative Dossier conditions, Order forms, Business Cards, etc. to begin marketing meats Country Grill Scorching group.Schedule: of 10:00 h a 17,30 hours.

Wednesday 23 de septiembre

Thursday 24 de septiembre

Saturday 27 of September

Sunday 28 de septiembre

Thursday 1 October

Monday 5 October

Meeting point or Teeing: In Scorching of Avda. Europe, 8 Toledo to 10 hours

Note: it is essential to contact the Central, to reserve seats on phones 647 22 13 93 O 630 89 35 22 or via e-mail, julio.ramirez@abrasador.com Oalvaro.martin@abrasador.com . Contact persons: Julio Ramirez OAlvaro Martin.

First Technical Day 2019

Monday the 11 February in El Meson de Fuencarral, Madrid

Photo last Scorching Technical Conference in Villacañas, Toledo
Scorching Technical Conference on the whim of Torres Villacañas, Toledo

The next day 11 February the Scorching group I will celebrate its Technical Training day for the restaurant are attached to this chain. This time they will in the Meson de Fuencarral Restaurant, of which he is CEO Ramon God, one of his advisers and trainers group in the management area restaurants, Besides being one of the best meats customers own breeding herds that the Group has in Extremadura and Toledo.

In the Technical Seminars conducted by the Scorching group, have different speakers first national and international level as Ramón God, as well as advisers and collaborators Chef chain as Carlos Torres which in turn is associated and has one of its family restaurants associated with the chain Abrasador.

Ramón time of presentation at Fiesta Scorching God 2018
Ramón God during his speech for Restaurants chain associated with Abrasador

At this conference they are invited 30 restaurants associated with the network at present and other 114 Scorching restaurants Group customers. Of which, some of them who have been at least six months as customers Scorching meat, Once both sides are well known and consolidated its good relationship as companions, They have decided to join the network and have exclusivity in your town or city with these meats own parenting and those who choose innovative cuts or propose.

Searing party group photo 2018
Scorching Party group photo 2018

They enjoy a day full of learning, where among other speakers with:

Chef Carlos Torres will offer a workshop on and Embers tasting of the latest cuts, Ramón God who will give the closing of a six-month training with the group on the management and control of your restaurant, and finally will count with the participation of 3 Chefs fellow big success different restaurants, we will talk about how to achieve the perfect balance in our Restaurant: Celia Jimenez, Chef and owner of Celia Jimenez and Avio Restaurants Cordoba, Antonio Sanchez of Restaurante El Corral del Rey Trujillo, Cáceres, Pepe Restaurant Romany Pont Sec Denia, Alicante. And for food have a kitchen 8 hands, with Chef Jose Manuel Godoy and his kitchen team Meson de Fuencarral Ramon God, Humberto García (1º Prize contest Cortes 2018), Carlos Torres Chef restaurant El Capricho de los Torres and Javier Donaire, Chef of the restaurant El Mirador de la Mancha.

To give you an idea of ​​how these days we leave a video

https://youtu.be/4w-12KD4A6w
Scorching Video Technical Conference in June 2018

Do not miss out and book your place by calling 647 22 13 93 (Alvaro) o al 630 89 35 22 (July)

Scorching party 2018