Servigroup resumes its Gastronomic Days with the aim of continuing to surprise the most demanding palates

The Servigroup Hotel Orange has been chosen this year as the setting to celebrate the 13th edition of the Servigroup Hotels Gastronomic Days, which were held on the 8th, 9th and 10th of February.

The event organized by our director of purchasing and gastronomy, Alfredo Garfellá, has served as a meeting point, after almost two years for the entire personnel team that makes up the kitchens of the group's hotels, represented by their chefs, their assistants and their maîtres. Under the motto "To continue surprising and seducing", we have been able to share new experiences and ideas that have arisen in recent months. As well as attending a careful training program with the aim of continuing to improve our gastronomic offer to stay at the forefront of the sector.

A meeting that arose thirteen years ago, because at Servigroup, we are very clear that gastronomy is one of the main reasons that lead our clients to choose us every year. We all want to enjoy good cuisine and discover new flavours when we travel and at Servigroup Hotels we offer the guarantee that this will be the case. 

Gastronomy is a hallmark of Servigroup Hotels

The initial speech by Alfredo Garfellá, who introduced us to the main novelties that we will soon be able to discover in the chain's buffets, was followed by the intervention of Gregorio Sebastián, gastronomic coordinator of Servigroup Hotels.

Both underlined as the main commitment to continue prioritizing product quality, despite the cost increases, that we are all experiencing recently. It could not be otherwise. All this without giving up new proposals and recipes in line with the most current trends in the restaurant sector or healthy eating trends, with the Mediterranean Diet as the main standard.

For all this to be possible, they also pointed out the importance of innovating through the application of new technologies that continue to contribute to improving the efficiency of our kitchens. Because it is just as important to take care of what the customer sees when he enters one of our restaurants, as it is to pamper everything behind, making it possible in a discrete way. 

Zero-kilometre products that respect people and the environment

Sustainability has been one of the main spearheads for the group and its philosophy for many years. The objective is to consolidate the achievement that our buffets are sustainable and that the losses are close to 0 with various measures that have been exposed during these days of training. All this, intensifying the reduction in the consumption of plastics or packaging and promoting show cooking and the consumption of local products to the maximum.

Also participating in the conference was Mª Ángeles Beltrán, responsible for food quality and safety at the Servigroup Hotels, who delved into the guidelines and recommendations of the health authorities to amply comply with all the requirements and quality standards in hotel kitchens of the chain. Especially at a time like the present, after the day-to-day application of numerous additional protocols related to the pandemic and with the aim of making our kitchens and restaurants the safe places they have always been. 

Throughout these three days, there have also been various talks and workshops, in which the proposals that are already being introduced this season, were discussed and that seek to delve into the gastronomic offer for coeliacs, the thematic menus or the vegan options. Your needs are our priority.

The conference was closed by Juanjo Martínez, trainer and consultant of renowned companies in the tourism sector and advisor to the gastronomic development plan of tourist municipalities, as well as director and professor of F&B at the University School of Hospitality and Tourism of Murcia since 2005. Martínez has a list of titles that includes numerous awards and recognitions such as the Chamber of Commerce award for tourism innovation in 2006, the Most Outstanding Restaurant award in 2007, the Sol Repsol or a Michelin Star in 2016. Martínez contributed his vision of professional kitchens and shared valuable teachings that will surely help our kitchens continue to constantly improve their service. 

In short, these have been days that reflect the important work that we carry out to achieve what we like the most: a quality gastronomic offer available to all our customers. For this reason, many of those who visit us affirm that they chose Servigroup Hotels for the location of our hotels and their facilities, but that, without a doubt, they return again and again after trying our food. What satisfaction!