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Scorching restaurants in the online customers every day are more numerous and more demanding

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Maria del Carmen Ramirez Camino is Director of R & D Group Abrasador, a nutrition expert and aware of developments in the hospitality sector in Spain which is linked for many years.

From this digital newspaper we wanted to interview her and their views on various current issues around meat products, new consumption habits and their future prospects.

  • Tell us what is the Scorching Group and how you describe it to someone who does not yet know

Burning born ago 25 years with a mission to improve the nutrition of people with meats own parenting through hospitality. We are a group united by the brand restaurants to serve veal and Iberian own parenting. The household own livestock for more than 40 years.

Committed to high quality meat we produce and sell, We care every detail that affects the quality of the products we serve. In the process of quality care, from the beginning, we decided to create a transformer itself, in which all processes are the best, determined by our professionals. Something I always emphasize when define, is that since our inception we have had the need to provide transparency to a market that, although it has advanced and much improved, He has been somewhat opaque being consumer, Scorching and we have always done through the selection of cattle used.

Our raw materials are two highly appreciated products in the market we select only what we know that fulfills the requirement of being healthier, so our message to the consumer is completely real: Young beef cow against old age and Iberian pork, the fundamental quality of the goodness of their fat pig in front of white saturated fats which are abundant.

In Scorching we like to highlight the three most powerful tools that we strengthen our growth and each of the outlets, App itself which in turn is our system customer loyalty, the centralization of reserves to facilitate management and training processes for all establishments that are part of the brand know every detail.

Since 1977, committed to a quality breeding to get the best product reaches the table.

Group strategy:

First know the restaurant as a customer during the first year, transmit them the "Know How" brand through the training process and we adapt their kitchens cooked embers system approved by the brand. They incorporate parallel digital applications group.

The requirements for restaurant associated with the mark:

Have more than 14 references in the restaurant's menu of dishes and recipes that contain some product brand own upbringing, either fresh or cured. Here are some of our dishes: Scorching Jamón (Iberian country, reared on our farms), plus some prescription entries like the tower of piquillo, trocina of Anoja or Anoja beef tataki with pistachio praline and salads, that group are recipes and products containing raising own house. Finally and as a main dish should always have the grilled meats, with minimal 5 Anoja references veal meat and other 3 Iberian references and one or two barbeques made with some of these references.

To make this project real and authentic in every retail outlet, we have seen, the restaurant should have this minimum of references own parenting, where any customer looking Scorching meat quality You can find a minimum of dishes and recipes with products from this brand. This allows us to be a real and sustainable project, it is not a utopia and that animals are cared and reared with great care for our families and livestock farming, They may be present in partner brand restaurants.

Iberian loin grilled tournedos

  • As aware of the great changes that are happening in the consumption habits of meat products, What is your opinion about the new trends that target these new habits?

The first thing I note is that I give a lot of value to diversity, both in the field of nutrition and the hospitality.

As for the work we do from Scorching group, Center the subject in the actual data 2018 in the consumption of meat in our country it is that it increases 3,3% over the previous year, that he 81% of the population choose a meat once a week and do the 48% for pleasure, he 42 % for balanced diet and 30% for health.

In my opinion and according to the data available to the sector 2018 in Spain, 14.575 million euros of meat products, of which 5.000 millions are sausages and just 40 million are vegetarian products, which it is certainly an emerging niche but lavished changes or we spoke with real data, less impact than it seems a priori, and in any case it highlights one of the reasons for substituting meat for other foods, It is due to concerns about the social pressure and negative information that turns especially in terms of organic origin and concern for animal welfare and not for the sake of consumers themselves.

In my opinion and being the current framework, not so much condemn the consumption of meat, but demand the highest quality in the same. And to include greater diversity in diet and restrict abuse of consumption of meat products, especially those processed, such as sausages, because I think not help improve food.

Scorching's farm in Badajoz

I do not think that should be convenient to exaggerate the consumption of any food, especially certain highly processed cereals, by its sugar content can trigger and aggravate many cases of diabetes. The only foods that can be consumed without fear of excesses are vegetables with lower carbohydrate content for the significant contribution of vitamins and antioxidants, and its high water content and minerals.

  • Given the belief that meat products are not best suited for lifestyle based on healthy eating or healthy trend, How desmitificarías the arguments on which that belief is supported?

It is not difficult to demystify, I think we need to increase consumer education and want to clarify, professional sector and nutritionist, savvy consumer taste and good feeding practices, which called healthy food, It does not make it so. To find out whether or not they qualify for a health food intake is necessary to know a little more what we eat.

Despite knowing that a very quick way to demystify a particular message is through influencers who can convey an opinion or the opposite depending on who you hire and not our intention to enter into that format, we always look to the experience of our consumer, which they are both restaurants and the end customer, endorse all the quality with which we make our products, and in this process is the customer who becomes humble and close prescribers of our image.

To give value to meat in food, enough to talk about some of its benefits, its contribution protein, its biological value, of vitamin and mineral, and a fundamental aspect is the pleasure and enjoyment when eating certain foods that are linked to the feeding process.

Tataki de añoja

The consumer can help a lot to be free to consume, read between the lines and interpret the nutrition information for food, know how many calories a food brings, the amount of fat you can eat and what happens when most of ingested fats are called good fats. we must also know what the glycemic index of food and how it influences the absorption of sugars and how it affects insulin release in our body. And differentiate between additives and ingredients and differentiate artisan foods processed food.

  • New technologies will allow the consumer to have all the information on traceability of meat. Are we moving towards an era in which information, transparency and honesty will be key to add value to meat products?

Of course yes. In fact, improving food passes through the origin of the food know and as has been produced, and feeding additives or animal from which, where appropriate, or manufacturing process which has been subjected.

When we know all this information we can get closer to what contribution we eat health.

Padre Julio and Julio Ramirez Ganadero founder's son Scorching group

Knowing the history of each food will allow our choice goes in line with our tastes and not a trend that we sometimes can not provide satisfaction.

  • El cliente se ha digitalizado ¿los restaurantes Abrasador están asumiendo el reto de la digitalización como una palanca clave para captar y fidelizar a este nuevo cliente?

Rotundamente sí. Desde la central nos sentimos muy comprometidos con éste propósito y así se lo hacemos ver a nuestros restaurantes asociados. Nos rodeamos de los mejores profesionales del sector para impartir la formación a todos los establecimientos Abrasador, y los dos últimos años el efecto ha sido muy positivo y desde luego todos estamos de acuerdo en utilizar cualquier método a nuestro alcance. Desde la App propia (herramienta de fidelización), pasando por el libro digital de reservas propio y, por supuesto, estando presentes en aquellos medios digitales imprescindibles para nuestro sector. Todos en Abrasador somos conscientes de la importancia de estar cerca de nuestros clientes, tanto de los más tradicionales como de los clientes “on line” que cada día son más numerosos y más exigentes.

  • En ese I+D constante en el que trabajas, nos adelantas algo de cuál será la próxima innovación cárnica o gastronómica de los restaurantes Abrasador

Claro que sí, puedo avanzar que en la línea que ya venimos trabajando en la creatividad de nuestras carnes, destacará un nuevo producto no procesado, recuperando las técnicas artesanales y de proximidad, un producto con sabores clásicos pero con toques muy exóticos y no puedo desvelar nada más…

  • Todos estamos fijando nuestra mirada en el año 2020 ¿cuáles son los retos del Grupo Abrasador para ese año?

Actualmente hay 34 restaurantes asociados a la marca, repartidos en diferentes provincias españolas. Y estratégicamente, desde hace dos años, hemos conseguido estar presentes en otros 115 restaurantes que tienen algunas de nuestras referencias de carnes de crianza propia en sus cartas, fuera de las zonas de exclusividad de los restaurantes asociados.

Objetivo en base a esto para 2020

60 Restaurantes asociados a la marca Abrasador, 230 Restaurantes clientes de algunas de nuestras carnes de crianza propia. Aumento de un 40% de facturación.

Y 20% de incremento de la facturación para los restaurantes asociados mediante las plataformas de reservas y de fidelización de la marca.

  • Ya que eres una gran conocedora de los paradigmas de la alimentación, ¿nos das algunas claves que debemos conocer para alimentarnos mejor?

Aquí os dejo algunas verdades sobre los alimentos y retos para los productores del sector:

Todos los alimentos cárnicos son igual de saludables: No. Tenemos que elegir qué comemos, y elegir como ocasionales aquellos cuyo contenido en grasas saturadas sea elevado (por encima del 8%)

Todos los Hidratos de carbono son saludable: No, no lo son, y menos aún, cuando su contenido en azúcares es de absorción rápida y ahí es donde tenemos los grandes retos los productores de alimentos.

Productos procesados si o no: Definitivamente lo menos procesado posible, esto supone no haberlo sometido a temperaturas altas en el proceso de fabricación ni haber incluido aditivos. El reto está en fabricar productos poco procesados, sin aditivos y favoreciendo el aprovechamiento de los nutrientes del alimento.

Los envases aseguran una mejora en la calidad del alimento: No, no todos. Otro reto es lograr la utilización de envases más seguros y evitando aquellos componentes que perjudiquen la salud del ser humano.

Lo ideal es trabajar en productos que aporten nutrientes de calidad cuyas grasas saturadas disminuyan al mínimo posible y que aporten antioxidantes naturales que combatan la oxidación a la que nos somete el ritmo de vida actual.

Torre de piquillos con trocina de añoja

La fruta en exceso, no es recomendable por la ingesta de su azúcar, la fructosa, cuya ingesta excesiva, puede hacer aumentar el riesgo de diabetes. Por ello hay que saber elegir las frutas que tomamos al día en función de su índice glucémico o la rapidez de absorción de los hidratos de carbono que posee y el momento de su consumo

La carne roja en exceso no es recomendable por la presencia de las grasas saturadas y por las necesidades de maduración de estos productos para que estén más tiernas, claro que no todas han de ser maduradas por largo tiempo, de ahí que sea tan importante conocer estos detalles del producto.

Las carnes blancas en exceso no es recomendable, en el caso del pollo, debido a la presencia de hormonas en la alimentación de los animales de los que se obtiene y en el caso del cerdo blanco por su contenido en grasas saturadas

Un exceso de consumo de fibra alimentaria va a dificultar la absorción del resto de nutrientes mientras que un defecto de ella va a favorecer las dificultades de tránsito intestinal

10 preguntas cortas para conocer el lado más digital y tecnológico de Mª del Carmen Ramírez

1.- ¿Eres de Iphone o Android? Iphone

2.- ¿Ordenador portátil, sobremesa o tablet? Portátil

3.-¿Cuál es tu red social favorita? Instagram

4.-¿La última App que has descargado? La aplicación específica para mi reloj deportivo

5.-¿Utilizas hashtags, cuál? En función de las publicaciones, si son de trabajo #Instagram #instagood #instafood #abrasador #delcampoalaparrilla #restaurante #carnesaludable. Y si son publicaciones personales #foodie #sporlovers #healthyfood y otros relacionados con la publicación en cuestión

6.-¿Cuál es el emoji que no paras de poner en el Whatsapp? 😘

7.-¿Reserva digital o telefónica? Digital

8.-¿Una serie de Netflix o HBO que nos recomendarías? Stranger Things de Netflix

9.-¿Alexa, Siri o Google? Assistant Alexa

10.-¿Que dispositivo digital te llevarías a una isla desierta? Mi Iphone, por supuesto

4.7/5 - (4 votes)

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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