HOST, Trends and Innovation in the Service and the Room

Services in hotel and restaurant rooms are essential to guarantee the success of a gastronomic project in collaboration with the kitchen.

The next days 9 and 10 of December will be celebrated in the The Basque Culinary Center el First Congress of Trends and innovation in Service and Room.

With the Name of HOST, great professionals in the sector will help inspire all those who wish to improve their customer service.

The objective of the congress seeks generate a trend or movement That helps to transform conservative actions that do not report value today and by providing creativity, new values ​​and resources, it is possible to change the image of customer or diner service.

Gastronomy has become a leading sector, where the host is a key part of the overall experience of the diner. In this experience, creativity and innovation developed by great professionals merge, always hand in hand with the welcome and attention that the room knows how to provide.

The meeting is organized by the European Community of Cooks Euro-Ringtones. And it will present seminars and workshops taught and conducted by leading figures such as Josep Roca, sommelier and co-owner of El Celler de Can Roca or Joserra Calvo, head of room Mugaritz.

It will be two intense but very useful days so that we can learn and analyze the vision of the diners of the room and their attention, a changed perspective but always necessary to achieve an empathic performance in the methods and responsibilities of those who serve our clients.

Among the presentations and workshops, it is worth highlighting the avant-garde applied to the service, with concepts such as:

  • Loyalty through table service.
  • Sensory analysis of cutlery.
  • The design of the cards.
  • The importance of bread.
  • The possibilities of the place …

Therefore, everything that surrounds Gastronomy is important and from tomorrow, what happens in the room will come to the fore of the commercial strategy of future restaurants, the customer returns to the center and their experience as a diner must begin to be the focus of creation.

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