About the Authors of articles.
Journalist because of Julio Ruiz and Disco Grande de RNE3. After passing through cultural programs in Onda Madrid and AS Journal, way to my first five years in the sector gastronomic communication, with a special eye on the use of social networks and gourmet restaurants. Rock & Goal as a lifestyle.13 Articles
Comer, Drink, Love and work. We love what we do. Food is not just food. Because, our expertise in hospitality is accompanied by professional proposals as suggestive as the Management Online Presence, reviews, Web development, Branding Gourmet, Training smile or Social Charter. We relate to you and your customers, caring and ensuring that the relationship is appropriate and according to your interests.9 Articles
Doctor of Economics and Director of the Graduate School of the European University of Valencia. With extensive experience in developing and implementing innovative projects in companies and organizations. Under a competitive and innovative prism he has worked on creating new products and services, and more efficient ways to manage a business and make it profitable.8 Articles
I was practically born behind the bar of a bar and I was behind her for many years (and even traffic as I can). lifelong learning from and to the office. Now I am dedicated to help hoteliers improve their profits by improving the management of its #restaurantes and innovating concepts. I specialize in restaurant chains that need to professionalize and look to the future8 Articles
Industrial Engineer, writer and translator. When your hands do not dance on the keyboard, wielding a butterfly net in some hidden valley. Owner Geometra Conservancy, Green initiative for nature conservation and biodiversity protection. Written contributions deal with technological innovations, digital marketing, gastronomy, sustainability and biodiversity.7 Articles
Socio Director de Ronda Mountain Think Tank y Director del Programa Hospitality Innovation Program. My passions are innovation, and development of projects in the field of gastronomy and tourism. Innovative and entrepreneurial by nature with a great business sense and analytical, in pursuit of continuous improvement.5 Articles