The Servigroup Hotel Chain brings together more than 50 chefs and 200 professionals from the hospitality sector in Benidorm for the 15th edition of its Gastronomic Days.
The Hotel Pueblo Benidorm is the venue chosen by Servigroup to celebrate the evento, marking a 15-year history that demonstrates the firm commitment of the oldest hotel chain in the Valencia Region with headquarters in Benidorm -18 hotels in Castellón, Alicante, Murcia and Almería; one in Manizales (Colombia) and more than 2000 employees in high season- to gastronomy, an essential part of the experience that guests can enjoy in the chain’s hotels.
Alejandro Benito, director of advertising and communication at Servigroup Hotels said: “Without a doubt, gastronomy is a distinguishing feature for Servigroup. And our visitors recognise this. In Benidorm we have our central purchasing and gastronomy centre where the best products arrive daily from local suppliers and from our own agricultural estate, El Clot, in Villajoyosa, and from there we are able to distribute the products to all the hotels on the same day. This way we ensure the best quality, but we also avoid waste and work in a more sustainable way”.
For this training event, which is a source of added value in the tourism sector of the Valencia Region, more than 200 professionals who hold positions of responsibility in different departments of the chain, such as kitchens, restaurants and bars, met between 20 and 23 February to share their experience, encourage a critical spirit, absorb new ideas and, in short, continue working with excellence as a daily goal.
To this end, Servigroup Hotels provided chefs, maîtres, waiters, etc. with more than a dozen experts and instructors on different subjects, who put all their knowledge into the hands of the professionals attending from the provinces where the chain runs its hotels.
Some of the highlights revolved around “Sustainable Gastronomy”, which will lay the foundations for the way the group’s kitchens work this season. With this objective in mind, Servigroup Hotels state that they aim to achieve “Zero Waste” in their buffets without reducing the quality of the recipes and raw materials in any way.
How is this possible? By opting for individual plating, making use of modern supports that were exhibited and surprised by their spectacular design, cooking on demand and in the hotel itself with the capacity to manoeuvre, all of which translates into a better customer experience by giving them the opportunity to taste more different dishes in a single service with an avant-garde presentation.
At Servigroup, in view of this season that is already underway, they are also determined that the buffets will have more variety of regional dishes. Undoubtedly, an ideal opportunity to get to know the typical cuisine of each destination with top quality products grown very close to the hotel.
The chefs of each hotel were able to see all this first hand during these days at the spectacular tasting buffets, which also featured new international proposals that are a real trend in the world of gastronomy, such as Hawaiian poke or Japanese ramen, stars of the last edition of Madrid Fusion, the most important gastronomic fair in Spain held in the capital last January.
In short, an event that, despite its long history, is a novelty in a sector such as the tourism sector, due to its value as a differentiating factor and its contribution toward added value.
