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much more ergonomic and one-step opening, much more ergonomic and one-step opening

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  • Within the framework of HIP, the talk-debate "Don't leave for tomorrow what is business today", Within the framework of HIP, the talk-debate "Don't leave for tomorrow what is business today", Within the framework of HIP, the talk-debate "Don't leave for tomorrow what is business today".
  • Within the framework of HIP, the talk-debate "Don't leave for tomorrow what is business today", Within the framework of HIP, the talk-debate "Don't leave for tomorrow what is business today", “The key is to bet on a hybrid model where face-to-face and experiential activities continue to have an important weight within the sector. For it, “The key is to bet on a hybrid model where face-to-face and experiential activities continue to have an important weight within the sector, “The key is to bet on a hybrid model where face-to-face and experiential activities continue to have an important weight within the sector.

“The key is to bet on a hybrid model where face-to-face and experiential activities continue to have an important weight within the sector, “The key is to bet on a hybrid model where face-to-face and experiential activities continue to have an important weight within the sector, “The key is to bet on a hybrid model where face-to-face and experiential activities continue to have an important weight within the sector, “The key is to bet on a hybrid model where face-to-face and experiential activities continue to have an important weight within the sector“The key is to bet on a hybrid model where face-to-face and experiential activities continue to have an important weight within the sector”, with the objective of reflect and give the keys to the unstoppable digitization and transformation in which the hospitality sector is immersed.

The reflect and give the keys to the unstoppable digitization and transformation in which the hospitality sector is immersed., reflect and give the keys to the unstoppable digitization and transformation in which the hospitality sector is immersed., reflect and give the keys to the unstoppable digitization and transformation in which the hospitality sector is immersed. Customer Relationship, reflect and give the keys to the unstoppable digitization and transformation in which the hospitality sector is immersed. new business models and the reflect and give the keys to the unstoppable digitization and transformation in which the hospitality sector is immersed. reflect and give the keys to the unstoppable digitization and transformation in which the hospitality sector is immersed.

reflect and give the keys to the unstoppable digitization and transformation in which the hospitality sector is immersed. Diego Coquillat, reflect and give the keys to the unstoppable digitization and transformation in which the hospitality sector is immersed., reflect and give the keys to the unstoppable digitization and transformation in which the hospitality sector is immersed. that “every moment of consumption has become a digital product that has changed the hospitality sector from top to bottom in recent times. Now, that “every moment of consumption has become a digital product that has changed the hospitality sector from top to bottom in recent times. In the new hospitality, that “every moment of consumption has become a digital product that has changed the hospitality sector from top to bottom in recent times, more than 70% that “every moment of consumption has become a digital product that has changed the hospitality sector from top to bottom in recent times.

El encuentro ha contado con Diego Coquillat, reflect and give the keys to the unstoppable digitization and transformatThe meeting has had Diego Coquillatl sector de la hostelería en los últimos tiempos.

further, Coquillat that “every moment of consumption has become a digital product that has changed the hospitality sector from top to bottom in recent times: that “every moment of consumption has become a digital product that has changed the hospitality sector from top to bottom in recent times, that “every moment of consumption has become a digital product that has changed the hospitality sector from top to bottom in recent times, but thanks to the digitization of hospitality and technology, reflect and give the keys to the unstoppable digitization and transformation in which the hospitality sector is immersed”. So much so, but thanks to the digitization of hospitality and technology delivery but thanks to the digitization of hospitality and technology 7% yet 12% but thanks to the digitization of hospitality and technology. but thanks to the digitization of hospitality and technology.

The restaurants 4.0, but thanks to the digitization of hospitality and technology

Another key to the debate has been the progressive change that is taking place in the hotel business model, the call restoration 4.0, reflect and give the keys to the unstoppable digitization and transformation in which the hospitality sector is immersed.

In this sense, Another key to the debate has been the progressive change that is taking place in the hotel business model, Another key to the debate has been the progressive change that is taking place in the hotel business model, Another key to the debate has been the progressive change that is taking place in the hotel business model 4.0 Another key to the debate has been the progressive change that is taking place in the hotel business model. Another key to the debate has been the progressive change that is taking place in the hotel business model Another key to the debate has been the progressive change that is taking place in the hotel business model and the Big Data Another key to the debate has been the progressive change that is taking place in the hotel business model, and thus be able to adapt the service to the preferences of the client”. And adds, and thus be able to adapt the service to the preferences of the client” and thus be able to adapt the service to the preferences of the client”, and thus be able to adapt the service to the preferences of the client”, and thus be able to adapt the service to the preferences of the client”, and thus be able to adapt the service to the preferences of the client”. further, and thus be able to adapt the service to the preferences of the client”, and thus be able to adapt the service to the preferences of the client”.

In this context, and thus be able to adapt the service to the preferences of the client”. reflect and give the keys to the unstoppable digitization and transformation in which the hospitality sector is immersed.

Pascual Profesional is a permanent window of active listening with the client with proposals that help him to make the most of his establishment., Pascual Profesional is a permanent window of active listening with the client with proposals that help him to make the most of his establishment. Pascual Profesional is a permanent window of active listening with the client with proposals that help him to make the most of his establishment., Pascual Profesional is a permanent window of active listening with the client with proposals that help him to make the most of his establishment. #Pascual Profesional is a permanent window of active listening with the client with proposals that help him to make the most of his establishment., Pascual Profesional is a permanent window of active listening with the client with proposals that help him to make the most of his establishment. Pascual Profesional is a permanent window of active listening with the client with proposals that help him to make the most of his establishment., Pascual Profesional is a permanent window of active listening with the client with proposals that help him to make the most of his establishment. wifi In the local. Pascual Profesional is a permanent window of active listening with the client with proposals that help him to make the most of his establishment. training through the platforms through the platforms, through the platforms; Customer Support, through the platforms; and a through the platforms through the platforms, through the platforms, through the platforms.

Diego Coquillat: “El cliente es cliente mucho antes de ir al restaurante y no deja de serlo una vez se marcha, ya que los canales digitales le permiten interactuar antes, durante y después de su etapa gastronómica. Detrás de todo nuevo contexto digital se esconde una enorme cantidad de datos, el Big Data es una de las bases principal de esta nueva era, que nos permitirá gestionar mejor nuestra empresa, “The customer is a customer long before going to the restaurant and he does not stop being a customer once he leaves, but above all it will allow us to offer a digital personalization in the customer experience”.

Por su parte, para ahondar aún más en esta revolución digital, Diego Coquillat ha dado las claves de por dónde va a ir la nueva relación con el cliente mediante la generación de datos que produce cada establecimiento con sus canales digitales: “El cliente es cliente mucho antes de ir al restaurante y no deja de serlo una vez se marcha, ya que los canales digitales le permiten interactuar antes, durante y después de su etapa gastronómica. Detrás de todo nuevo contexto digital se esconde una enorme cantidad de datos, el Big Data es una de las bases principal de esta nueva era, que nos permitirá gestionar mejor nuestra empresa, detectar tendencias y nuevos comportamientos para anticiparnos y predecir cambios, pero sobre todo nos va a permitir ofrecer una personalización digital en la experiencia de los clientes”.

Pascual Profesional: el equilibrio justo para el hostelero

Frente a esta incipiente transformación digital, el director general de Negocio de Pascual, Javier Peña, ha querido poner en valor la necesidad de un equilibrio entre lo presencial y lo 4.0: “en Pascual Profesional apostamos por un modelo híbrido donde lo presencial y experiencial siga teniendo un peso importante dentro del sector. Para ello, el hostelero necesita tener al mejor aliado posible a su lado, dándole un servicio integral: con un gran portfolio de productos con más de 900 referencias, y una formación continua para adaptarse a las nuevas tendencias y los cambios que se están produciendo en el modelo de negocio”.

Además, Peña ha destacado que la cercanía no se puede perder en la hostelería, tanto con el cliente como con el hostelero: “dar lo mejor es comprometerse a cumplir con toda la entrega, estando muy cerca del hostelero y de sus necesidades, trabajando al unísono para convertirse en su mejor aliado. Pascual Profesional transmite en todo momento los valores de la compañía y es un aspecto diferencial que luego repercute positivamente en la cercanía que tiene el hostelero con el cliente”.

Una cercanía que depende sobre todo de las personas, según Diego Coquillat: “no debemos de olvidar que la llave principal para abordar el proceso de transformación digital exitoso son las personas: los empleados, los hosteleros, los directivos, etc. Por ello es crucial proveer del capital humano, de los recursos y la formación necesarios para afrontar esta nueva era donde cada vez se van a combinar con más naturalidad elementos digitales con elementos presenciales”.

En el marco de HIP ha tenido lugar la charla-debate “No dejes para mañana lo que es negocio hoy’, en la que se han abordado los profundos cambios que está experimentando la hostelería en su relación con el cliente, los nuevos modelos de negocio postpandemia y la generación de datos como motor de crecimiento para redecir lo que va a querer el consumidor en cada momento.

Kitchen Academy, la formación como base de crecimiento

Para poder abordar con éxito este periodo de transformación en la hostelería, durante el debate también se ha puesto el foco en la importancia de la formación como motor de crecimiento en el sector. Una adaptación a esta nueva era que pasa por herramientas como Kitchen Academy, el espacio de formación y gestión de negocios de hostelería de Pascual Profesional, donde la cocina tiene un papel principal. Mediante talleres, charlas y eventos formativos, los hosteleros tienen la oportunidad de aprender a mejorar la gestión de sus establecimientos, aumentar la rentabilidad y alcanzar sus objetivos.

Así lo ha querido destacar Fernando García Ochoa, director de Hostelería y Distribución Capilar de la compañía, “Kitchen Academy es una propuesta de valor añadido para el sector hostelero que posiciona a Pascual Profesional como un referente dentro del canal Horeca y Foodservice. Se suma así a otra de las plataformas estratégicas de la compañía, Mocay Academy, un espacio creado para formar a los mejores maestros del café, aportando así soluciones reales a cada tipo de negocio.”.

Innovaciones para rentabilizar el negocio hostelero

Pascual, de la mano de sus marcas, ha llevado a HIP sus últimas innovaciones pensadas para rentabilizar el negocio hostelero.

Bezoya presenta un grifo para dispensar agua de mineralización muy débil en el propio establecimiento. Este grifo se surte de cajas de agua de 12 litros que están conectadas en batería, permitiendo un ahorro de espacio y energía y eliminando la logística inversa y el uso de plásticos. Esta innovación cuenta también con una versión con grifo móvil para aquellos establecimientos en los que no es posible la instalación en barra por espacio. Además, la marca ha presentado su nuevo enfriador de estética premium para poder ofrecer agua en grifo a una menor temperatura.

Mocay, que ha anunciado el fin del torrefacto en todas sus variedades, pone este año el foco en su café ecológico. Un café que combina su certificación ecológica con un blend único (Etiopía, Honduras y Brasil), dando como resultado un producto de calidad suprema. También hasta HIP lleva sus nuevos cafés de especialidad: Tanzania, Nicaragua y Papúa-Nueva Guinea.Por último, presenta sus vasos ‘Ready to Drink’ en 4 variedades. Capuccino, Caffé Latte, Machiatto Zero y Expresso.

Pascual también presenta sus zumos Essential, con los que desembarca de nuevo en la categoría de zumos para Horeca, con formatos de vidrio y caja de 10 litros con grifo. Una oferta con la que la marca quiere aportar valor a la categoría a través de innovaciones funcionales y comprometidas con la máxima calidad y sabor.

Por su parte Leche Pascual presenta su nueva botella para Hostelería, con un formato de 1,5 l. mucho más ergonómico y apertura de un solo paso, para facilitar el vertido al hostelero.

5/5 - (1 vote)

Sobre el autor

Artículo realizado por el equipo de redacción de DiegoCoquillat.com. Cuenta con profesionales tanto en el terreno de la hostelería, gastronomía y turismo, como en de las nuevas tecnologías e innovación.

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