Servigroup celebrates the ninth edition of the Gastronomic Conference
The Hotel Servigroup Montíboli has once again been the setting for the emblematic Gastronomic conference of which Servigroup Hotels organize at this time year after year.
It is a highly useful meeting point for head chefs and chefs of the hotel group. In this way, opinions are exchanged, criteria unified and an update made on new proposals and instruments, which undoubtedly offers a greater attraction to buffets. For this reason, these gastronomy days have been presented under the title How to seduce the customer.
The event took place on February 14 and 15, and included presentations by Alfredo Garfellá, Purchasing Manager of Servigroup Hotels, Mª Ángeles Beltrán, Quality Coordinator and Alfonso Sillero, Maître of Hotel Servigroup Calypso. Their different contributions were highly interesting for the attendees, with a view to a correct coordination and unification of criteria between the head chefs and restaurant managers of the 16 hotels.
As usual, a number of representatives from different companies in the food and hospitality sector, such as Bonduelle, Zeelandia, Bimbo, Harinas Santa Clara and Panesco, among others, also attended. Therefore, new proposals were made in confectionery, breads and vegetables.
The Gastronomic Days of Servigroup Hotels began with an exhibition from Alfredo Garfellá, who, in addition to offering an interesting analysis of last year, presented some of the proposals for 2017. He also mentioned the most essential key points to seduce the client, the importance of marketing when preparing buffets.
On the other hand, Mª Ángeles Beltrán offered an interesting exhibition where she presented a series of essential strategies for the correct practice of handling food in the kitchens and in the restaurants.
Another key point at this ninth edition of the Gastronomic conference of the Servigroup chain was the participation of Alfonso Sillero, who offered his ideas and trends on innovation and decoration at the buffets. Sillero highlighted the success of this current predominance of vintage style, a trend in which there is an extraordinary fusion of the most classic with the most current and avant-garde.
Another point that was addressed was one referring to the preparing and cooking without gluten, as a recent update on menus for coeliac has been introduced. The main objective is that customers with this type of intolerance enjoy their stays in hotels with total security and tranquility.
But the great novelty of the conference was the presentation of the Servigroup dessert recipe book, which publishes 143 recipes that have been contributed by the chefs of the 16 hotels of the hotel chain.
At this ninth gastronomic conference at the Hotel Montíboli once again highlighted the spirit of innovation that always characterizes this hotel group, as well as the importance of good team work and the necessary unification of criteria, making use of a customer-oriented marketing, in which it is not enough to offer just a kitchen of excellent quality. Hence the necessary seduction through a careful and elaborate presentation, which in the words of Alfonso Sillero, must be maintained year after year, involving at all times all kitchen and equipment to achieve the best results.