Gastrouniversia She held in the hotel HN Collection Eurobuilding de Madrid, a event aimed at professionals in the catering and hospitality who wish improve the profitability of their business.
the day "Ideas to earn more and spend less on your restaurant" was a advancement of the Advanced Course in Management Restaurants and F&B Hotelero Gastrouniversia carried out in collaboration with the Universidad Rey Juan Carlos, for learn to better manage a restaurant. It was presented and directed by the course director Oscar Carrion.
The assistants, who filled the hotel room, They received four major briefings by industry experts, who they are also teachers of the course.
Cost management in the restaurant
Nicolas Ayela, restaurant consultant and CEO of Grupo Nima, He gave a lecture entitled “Trading account: the roadmap Restaurant” where he began the day with particular emphasis on the Need to collect data that "give us enough information about our restaurant to start acting ".
In the operating account found five key elements to take into account when managing. En primer lugar están la necesidad de realizar inventories, and then the escandallos, que nos permita saber el coste de cada plato.
Posteriormente se podrán evaluar los platos de la casa y conocer lo que Nicolás Ayela denominó he 80/20. He 20% de los platos de la carta producen el 80% restaurant sales. (Pareto Principle)
In fourth place, ha de analizarse la venta diaria para extraer algunos datos básicos como el average ticket That in It will help in setting new sales targets in the restaurant, in order to increase the average spending of each client.
By last, Ayela referred to the Productivity maps, which indicate that shifts are more profitable for the number of workers and the workload of each restaurant, to establish measures in order to increase the productivity of team.
Optimization of human resources at restaurants
The second speech of the day was in charge of Ramón God, Meson de Fuencarral owner, Gastrocoacing CEO and President of European Restorers Young, who provided some guidelines for optimizing human resources, that allows us to convert our staff sellers.
The most prominent idea of the exhibition was the necesidad de crear un equipo de trabajo extraordinario para conseguir que el restaurante funcione. "No team there is nothing", God said Ramon.
digital transformation of the restaurant industry
Later Professor Coquillat, director DiegoCoquillat.com and CEO 10Restaurants, inició su exposición realizando un análisis económico de la situación actual del sector de la hostelería y se adentró en el nuevo modelo digital en la industria de los restaurantes, developing its theory 5 P´s.
- digiport. New customers are and choose Internet Restaurant.
- digital bribe. Customers share their experience on the net.
- digital prestige. Businesses must manage their reputation online.
- digital customization. Customizing the offer to the needs of each client, add the restaurant an element differentiating value.
- People. El éxito online se basa en la personal relationship.
Trends and new gastronomic proposals
The last section of the day was devoted to "Trendencias: international marketing trends POS ". Eva Ballarín, Hospitality Consultant, He highlighted the latest developments concerning restoration, particularly in the cities of New York and London, and new culinary concepts, pop-ups, food trucks, food halls, etc.
For those professionals who wish to broaden their knowledge of the sector, he Advanced Course in Management Restaurants and F&B Hotelero of Gastrouniversia, will start in February in Madrid.
Compartimos algunos tuits que se publicaron durante el evento:
- GastroUniversia (@gastrouniversia) January 18, 2016
- José Antonio Carrión (@CarrionJA) January 18, 2016
Drafting: Micaela Pirrone
Photography: Santiago Pirrone