- Unilever's Hospitality Division organizes, of the 1 al 5 of March, five days of sessions and showcookings in digital format to provide solutions that help catering professionals face the post-Covid stage
- The conversion towards delivery and take away, the importance of losses in the results of a business, the promotion of vegetable gastronomy or dessert as an ally for a profitable menu will be the protagonists of the different virtual trainings
After a year marked by the outbreak of the pandemic, Spanish professionals in the catering and hospitality industry are looking for tools that allow them to face the 2021 minimizing costs and providing new trends that are a claim for consumers. This is the goal of Unilever Food Solutions, what of 1 al 5 March organizes the conference UFS Trends 2021, an online meeting that will give the keys to the main innovations that will mark the year.
UFS Trends 2021 will feature the participation of Unilever Food Solutions chefs such as Peio Cruz, Salva Garcia, Patricia Dios and Pablo García, in addition to chef Antonio Arrabal and the intervention of Kiko Moya, 2* Michelin in its restaurant L’Escaleta de Cocentaina (Alicante). Through training sessions and showcookings, These professionals will bring the latest trends to operators and will give them the keys to make their businesses profitable and adapt them to the current situation. The conference has the collaboration of Facyre, HIP and Hospitality of Spain.
“The restaurant sector has needed to reconvert overnight and continues to seek solutions to adapt to the different regulations and consumer habits in a context with sudden and constant changes -Peio Cruz, Executive Chef of Unilever Food Solutions in Spain-; we want to accompany restaurateurs in their conversion towards the new normal, as well as providing tools that allow them to minimize losses and increase their profitability ".
What trends will mark 2021?
The conversion towards delivery and the take away will have a prominent role in the UFS Trends conference 2021 through a session by Antonio Arrabal, in which he will explain how he has adapted his restaurant La Jamada, in Burgos, to stay active in the current situation. Meanwhile, chefs Peio Cruz and Pablo García, de Unilever Food Solutions, They will explain how dessert can be a great ally for restaurateurs when it comes to getting more profitable menus. further, the reduction of losses in the catering businesses will have a special session by the hand of chef Patricia Dios, which will explain how the control of the losses is the first step for the savings of the establishments.
In the field of innovations, Peio Cruz will provide inspiration to boost business through one of the main trends of the moment in the channel food service: diet based on plant ingredients. All this, without forgetting the importance of the dishes most demanded by the Spanish, how the rice. In this sense, Peio Curz with the intervention of chef Kiko Moya will be in charge of showing the differential value of a good rice in the menu of a restaurant.