Meetings suppliers hosteltur innovation to a change of era

On this occasion, participating firms of equipment and services to niche as a contract: decoration, textiles, air conditioning, computer, energy efficiency, lighting, cleaning and security; and food & beverage: bakery and bakery, frozen, imported products, meat, juices and canned, coffee, spirits and cocktails, ’face to face’ matches have been developed in the midst of a lively atmosphere throughout the morning in a space of 1,400 square metres of the hotel. Retailers and specifiers have interacted, interested by the offer of the others, who in turn sought to meet the needs of your potential customers. As a result, agreements have been closed and further negotiations are still in progress. The morning was devoted to the workshop and the interaction between companies. 14 hours this first part of the workshop was closed to make way for the meal, which served as a backdrop for an intensification of contacts. And, from the 16 h., in the second part of the day, began discussions. See today’s program here Wednesday. DISCUSSION Innovacionestuvo moderated by the President of Artiem Hotels, José Díaz Montañés, and it was attended by the director of strategy of tourism of El Corte English Informatics (IECISA), Pedro Antón; the Chief Operations Officer of Carttec, David Martin; the Key Account Manager Hospitality Sector of Samsung, Matías Weisskapp; director sales and Marketing for Room Mate Hotels, Pablo Gago, director of r & d of Eulen, Ricardo Gabarró, and the CEO of Orbis hygiene, Francisco Munoz.jose Diaz mountain opened the debate explaining that innovation is something that is needed in the sector with a phrase Leonardo da Vincci, “We don’t live in a time of change, but a change of time”. “This translates in a continuous technological change and how to operate with customers”. The moderator also stressed the importance of revolutionizing the industry, since the main current concern is to live day to day without investing time in new models. Mountain threw a question to Pablo Gago of the Room Mate Hotels on did the innovative model of this hotel chain. Gago here he stressed, above all, that the importance is in the people. “We need people implying is, above all the direction and the Presidency, if there is the push of support there is no way to have a backup, and in the case of Room Mates we have it”. He also noted that “you must be willing to reinvent the company processes and integrate innovation as much as possible, should have an idea, think of it, design it, and implement it” in reference to innovation. AS in house or MEJORPor his part, Samsung’s Matias Weisskapp also stressed that the relationship of the company with the hospitality industry is eliminated by the needs of the customers. “Our technologies for Hospitality have been inherited from the consumer sector, as expected of a hotel customer always find what you have in your home, and if to this we add a differential value better”. Discussions complement the contents of the day afternoon. With regard to the tourism industry Peter Anton of the Court English Informatics (IECISA) stressed that “many years have been talking about the connected traveler, that help organizations modernize processes.” Not only you have to sell more, but it should be more efficient, since everything changes very quickly and are those which require changes”. Since the public also launched interesting questions as what level is actually Spain in innovation and if is committed to it. This issue, Ricardo Gabarró of Eulen stressed that “the problem in Spain is that innovation in services is not measured. When we travel to Middle East there they want Spanish quality services even knowing those of other countries. “This says we have one of the best services in the world but is not computed by the meters and not is correctly reported”. Opinion that supported, José Díaz Montañés who finished the first Board concluding that our country stands among the top in the world in innovation. DEBATE about A & BTras a pause began the second debate of the encounters suppliers Hosteltur 2018. In this case, he repeated as moderator director Compras de Abba Hotels, Enric Almiñana; and, as participants, was attended by responsible for food safety and quality of AECOC, Xavier Pera; the sales director of Campofrio, Juan López de Sagredo; the regional director of A & B North and Barcelona Barcelo Hotel Group, Olivier Ramos, the President of Grupo Greco, Joao Baldaia; and the director of A & B NH Hotel Group, Manuel Lopez.el second debate held with the recent controversy around pig farms as a backdrop, which perhaps provoked that he meets in a special way in the RSC aspect of the food industry even reaching the commitment of the hotel companies with the power of the host. However, began talking about innovation in the field of A & B. the event here takes place at the hotel Marriot Auditorium of Madrid.A, Sagredo Lopez proclaimed that “in power as disruptive is to give good quality”. Since, as he cited by way of example, “people back to what your grandparents ate”. This idea directly connected with another important point in the debate: the irruption of the food ’healthy’, which increasingly opens a hole in the hospitality industry. Precisely because of that the consumer seeks “food less processed, less treated chemically and more natural”, concluded the representative of Campofrio.ante a client Dinamicosobre this issue, second Lopez Manuel cited that, in the case of NH Hotel, the innovation in gastronomy “almost always goes to a client that is not static in terms of power”. Meanwhile, Olivier Ramos explained that Barcelo based its renewal in the formation of the chefs, in such a way that they offer healthy and quality products. Both chains offer more than 200 references in their buffets, reaching the 250 in the case of the breakfast. Then the discussion turned towards food security, another aspect of interest that extends to the food fraud and consumption of foods considered healthy: low in fat, sugar and salt. On this subject, Xavier Pera recommended “to distinguish between real and perceived safety” by the final customer. Even food changes as the consumption of five meals throughout the day, which generated a certain diversity of views were addressed. The progression of vegetarianism and of similar habits, as well as the adaptation of supply hospitality to the allergies and hypersensitivities are contrasted with the need to offer adequate products but, at the same time, to ensure a good experience of client, which, in the opinion of João Baldaia, “depends on the quality and diversity of product”. He also recalled that differences according to the nationalities of guests occur. RISKS of the PASADODesde the public came different questions and also claims, many of them corroborating what was said at the podium. They recalled episodes of real risk for food security, such as BSE or Belgian chickens; In addition to the food waste and conviction who suffer certain products by the consumer, such as palm oil. In the end, it turned out to be a long debate, which lasted beyond expected by your interest and intense monitoring raised. And it was the prelude to the two that will take place today, Wednesday, dedicated to hotel rehabilitation and energy efficiency. Jesus Luis, Coordinator of Proveedores Hosteltur online.

Posted by on Feb 14 2018. Filed under General. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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