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Horeca demands professionals with a business vision and adaptability

Madrid strengthens its position as a reference destination in the field of hotels and restaurants thanks to the celebration of the sixth edition of the Horeca Professional Expo (HIP). One more year, the event welcomed international professionals and experts from the sector who debated and shared the direction in which this sector, which is so important for our economy, should evolve.

During the event, Maria Martinez, academic director of the Barcelona Culinary Hub (BCH), was responsible for moderating the round table ‘Innovation and reality in restoration’. Great professionals such as José de Isasa, founding partner and CMO of Eatable Adventures; Belén Villodas, Director of the Master in Innovation, Entrepreneurship and Gastronomic Management of BCH and Gary Llempen, founder of the Ceviche group. All of them valued the importance of applying innovation to restaurant management and discussed how to transfer innovative methods to daily operations and team management, as well as its direct effect on the training skills of the university sector.

Training and adaptation to new times

In recent years, business management has established itself as a fundamental aspect in the success of gastronomic projects. In this sense, some issues such as professionalization, digitalization and the appearance of new business models have gained weight. Next, they are exposed the keys that will mark the future of the sector, according to the professionals who participated in ‘Innovation and reality in restoration’:

  1. Business management and global business vision. It is essential that professionals in the sector evolve and are aware of the importance of managing a restaurant with the same demands that the management of any type of business or organization requires. In this context, the future of the sector calls for more professional profiles, specialized in management and with a global vision of business needs in all areas. In this sense, Belén Villodas assures that “we are looking for a much more business and professional profile with leadership capacity”.
  2. Innovation: training in technology and adaptation to digitization. As in most sectors, the pandemic has driven digitization and the application of technology to the field of restoration. Thus, it is necessary that there are professionals adapted to this new scenario and with the capacity to lead the use of this type of tool. “The great challenge lies in innovation. Currently there is access to many tools but there is no knowledge of their application and how they work. Training is needed to promote its use”, Villodas points out.
  3. Evolution towards new business models. Without a doubt, digitization, sustainability and innovation have given rise to new business models that require professionals adapted to the new demands of consumers. To do this, it is essential that businesses have the ability to evolve and are not afraid to adapt to new formats.
  4. University education within the sector. The world of restoration is increasingly demanding and professional and, consequently, requires professionals trained at the university level. Thus, as the founder of the Ceviche group points out, “A group of profiles adapted to the technological revolution is needed, who are capable of understanding and developing growth with it, the sector demands training”.
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