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
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’
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.
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.
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.
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….
Route to know theFinca and theLivestock farms own parenting. As well asSlaughterhouse YCutting room. Invitation to aFood-tasting in the restaurantScorching 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.
Tuesday 28 of January of 2020
Monday 3 February 2020 (Tasting cuts Scorching Scorching Corral de enTrujillo King)
Monday 10 February 2020
Monday 17 February 2020 (Scorching training days)
Tuesday 18 February 2020
Monday 24 February 2020
Tuesday 25 February 2020
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, firstname.lastname@example.org Oalvaro.email@example.com . Contact persons: Julio Ramirez OAlvaro Martin.
Monday the 11 February in El Meson de Fuencarral, Madrid
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.
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.
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
Do not miss out and book your place by calling 647 22 13 93 (Alvaro) o al 630 89 35 22 (July)