He II European Congress of Law and Gastronomy, which he was attended by the former – Justice minister D. Rafael Catala Alonso and José Amérigo, Technical Secretary General of the Ministry of Justice, and the II Congress Unit, inaugurated by Ana Isabel Lima, Secretary of State for Social Services They have been part of the extended time of this first day of HIP2019
With the digitization of the HORECA sector protagonist, more of 400 Business present their innovations for the industry as the ultimate robots for catering, 3D printing or cooking with insects and plant protein
The congress agenda has been marked by interventions chefs as the "triestrellado" Dani García, Director of Operations Group Larrumba Pablo Settineri, Benjamin Calleja, Global CEO de Livit Design Y Donal Burns, Restaurant founder CEO Coach in the agenda USA
Yesterday opened its doors at IFEMA, Feria de Madrid, the third edition of HIP – Horeca Professional Expo (HIP2019), that even the 20 February will bring together more than 20.000 businessmen, managers and professionals the Horeca sector, with more than 400 Exhibiting firms will stage new business paradigms that the digital era is putting in place in the sector of hotels and restaurants, as well as the latest innovations around food and beverage, machinery and high-performance equipment, household, Interior, technology or franchises for the sector. The latest in robotics applied to the hospitality industry, 3D printing or cooking with vegetable protein are some of the innovations that have seen today.
The Official inauguration He has chaired this morning Luis Cueto, General Coordinator of the City of Madrid who emphasized that "the Iberian Peninsula is the main tourist destination in the world, for their competitiveness, the quality of its services and affordable prices. Why the sector should continue to surprise consumers, and an event like HIP, where there are professional appointment 23 countries is the perfect place to get ".
Great chefs have a weight very high on the agenda Monday. He triestrellado Spanish chef, Dani García, He shared with the audience his new strategy to focus on casual cuisine, while the biestrellado Ricard Camarena He explained his strategy as an entrepreneur chef. Meanwhile, so much Javier Estévez of Tasquería, as Nino Redruello Group Ancha They analyzed the importance of digital transformation in hotel management. Although the most striking relief of the day was given by Jon Giraldo, executive chef of Spoonik, who said that the most innovative culinary experience 2019 will be hearing.
The first day of HIP 2019 It has also hosted the II Congress of Law and Gastronomy, which he has had the participation of former Minister of Justice, Rafael Catala and of Alonso José Amérigo, Technical Secretary General of the Ministry of Justice. Rafael Anson, President of the Royal Academy of Gastronomy, advocated that "a sector that, understood in its broadest sense it encompasses the entire food chain, represents the 33% GDP, Expect a legal response and General Food Law ".
He II National Congress of Business and Management Unit He also opened Monday for three days and will address the main challenges facing the sector, from financing care services to dependence, dementia care, attention focused on the person to VIII Sector Collective Agreement. Ana Isabel Lima, Secretary of State for Social Services, He presided over the official opening of the congress in which he claimed to understand the dependence as investment spending, stressing the importance of having a social Budget, not only to guarantee the welfare state, but as generators of wealth and employment.
More of 400 leading brands, as Booking, Campofrío, Coca Cola, Fork, Europastry, Pascual quality, Grosfillex, Unilever Food Solutions, Diageo, Fagor, Heineken, Ilunion, Oms y Viñas, Grohe and Samsung present their innovations for the foodservice industry in this third edition of HIP. Throughout the 30.000 HIP square meters, professionals have seen the latest machinery for industry such as smoke or odors fryers, 3d printers, ultimate packaging for delivery companies or new ingredients like protein 100% vegetable.
Among the novelties of this edition, It was inaugurated today also Horeca Wine Show, an exhibition space and conference led by Xavi Nolla, Director of EnoAula, where the wine world is approached from a point of view of business and customer experience with the participation of top-notch sommeliers, as well as Clara Isamat, director of the documentary "Revolution Líquida".
Parallel to the exhibition area, It held in the framework of a new edition of HIP2019 Hospitality 4.0 Congress, the largest international conference on innovation and transformation of Horeca Sector. With its own agenda and vertical solutions for each industry segment and professional profile brings together more than 400 experts from around the world around unique content and very high strategic value 10 auditoriums and organization 15 summits.
This edition also includes new topics such as the impact the Horeca sector on the planet forum People Product Planet, in line with Sustainable Development Goals marked by United Nations one to Agenda USA, in which American gurus, como Donald Burns, who opened today, They will update attendees on on developments and trends in the US.