25 CONCEPTS FOR UNDERSTANDING THE FUTURE based on management-strategy-technology-talent-digitisation

4:15 pm Opening ceremony of the Forum presented by Manu Balanzino (5 minutes)

4:20 pm RAMON DIOS

The magic formula: innovation + management + team

There are no magic formulas! Only constant action leads us to achieve the objectives we want for our restaurant. That is, if you will, the real magic formula. We usually confuse efficiency (doing things well) with efficacy (doing things that get us closer to our goals) so we can spend thousands of hours in our restaurants without making any progress. To get out of this “hamster wheel” in which most hoteliers find themselves, we need to stop and regain a 360º view of our business, with a system to focus on four critical areas. Innovation, as it is the origin of everything; an effective marketing plan, as marketing is the “loudspeaker” of our innovation; proper management and a team, which gives us the system for transmitting all of the above. And when the four legs of our system are aligned and running, what do we do? Start over, as the cycle of focus has to be permanent. If not, one of our competitors will be doing that instead of us.


Strategy and innovation as ingredients for success

In an environment as competitive and changing as catering, no one questions the need to drive growth and make a significant difference in the marketplace. It is necessary to find a different way to compete in the markets: avoiding competition in order to find an environment in which a restaurant has value for the customer. It is time to look at and understand the sector in which you compete in order to know how to improve your position in it, understanding the power of the customer, the supplier, the entry barriers and the business threat that can displace you in the customer’s preferences, measuring the rivalry between you and your competitors – which are the factors that define the true potential of a business and its profitability – and involving you in innovation in the corporate culture, the development of new competitive advantages and the generation of relevant changes in the organisation. In this talk, I will share an easy analysis methodology for taking the first step towards strategically managing the restaurant.


Smart Employer Branding: the new vision for attracting and retaining talent

Today’s restaurateurs are obliged to make the most of their human capital; it is their biggest expense item. Attracting profiles that allow us to quickly achieve the desired productivity and ensuring that they stay with us is a difficult challenge. In addition, restaurateurs are faced with a new labour market where everything changes profoundly and at a furious pace. If we want to compete for the best, we need to think about creating a Smart Employer Branding strategy for our business. I will show you how to take the steps required in this talk.


On demand technology: transformation of the food service industry

In this talk, I will analyse the technological trends that are impacting or have the potential to impact the HoReCa sector. Artificial intelligence, virtual assistants, mixed reality formats, even robotisation, are entering different areas of a restaurant’s business and have the ability to improve business efficiency, create new user experiences, foster employee loyalty or even generate new business models. An increasingly aware population and the emergence of increasingly affordable methods and technologies are opening up the way to concepts such as personalised and precision nutrition.  New mobility may shake the foundations of the travel channel and, moreover, open up a whole range of new opportunities for the on-the-go consumer experience. The boom in new alternative foods to meat, dairy products, eggs and even seafood is coming with the aim of crossing the border of specialised concepts (vegan-healthy) to find its way onto all kinds of menus. Behind this boom, we find technologies and production methods that are increasingly sophisticated and accessible to all types of producers.  The challenge: how to make these new lifestyles compatible with a sustainable, cost-effective and consumer-friendly restaurant service.


5 keys and trends in digital management

Technology has entered restaurants in the areas of  facilitating orders, pricing, evaluating wastage, managing inventories, preparing reports, calculating the theoretical consumption of your restaurant and comparing it to real consumption, identifying the reasons for unjustified losses of raw materials, with detailed reports on purchases, price variations, stock differences with an immediacy unknown until now… and all that, from your smartphone. This is just one part of the new emerging ecosystem of companies that are taking advantage of technology to help improve profitability and that we will analyse in this talk, where we will discover the 5 keys and most relevant trends of this digital back-front office transformation, your new ally in management.

6:50 pm Closing ceremony of the Forum presented by Manu Balanzino (5 minutes)


Ruinart, the jewel of Champagne, will hold the 4th edition of the Ruinart Challenge with Ruinart’s oenologist Caroline Fiot.

The Ruinart Challenge is a training programme in which an competition will be held for professional sommeliers from all over Spain, with the support of the Union of Spanish Sommeliers’ Associations in Spain.

The winner will enjoy a scholarship of €1,000 as well as a 4-day training trip in Champagne.

Applications to take part should be sent to before 14/9/2018. Places are limited.

Andreu Genestra, Andreu Genestra Rest. (Capdepera): the influence of spices on Mediterranean cuisine

With years of cooking experience in India, the great Majorcan chef will show us how to transform Mediterranean recipes in a very understandable, fun way, giving them exotic sensations with the ingenious use of Indian spices.

J.P. Singh, Bukhara Rest. (Delhi, India): The infinite flavours of the “tandoor”

The many, complex parameters of cooking in a “tandoor” revealed by its grand master, a true celebrity in India. The treatment of meat, the secrets of bread, how to handle spices… An essential class for understanding Indian cooking.

Varun Mohan, Royal Vega Rest. (Chennai, India): Sincere Indian vegetarianism

From a vegetarian family, Varun is the brightest example of this type of cooking in India. In his presentation, we will learn all of the secrets for turning vegetables into true haute cuisine dishes. Varun will present various recipes from the long Indian tradition of green dishes, which, today, have become vegetarian classics.

Ivan Surinder, Tandoor Rest. (Barcelona): Essential dishes of traditional Indian cuisine

Despite his youth, Ivan is considered to be the best Indian chef in Spain. Treasuring all of his father’s knowledge (the first chef from India to open a restaurant in Spain), he will teach us, in an easy way which is appropriate to our markets, how to prepare the best-known, popular traditional Indian recipes at home.

Cooking Show: “Other forms of cooking” by the Provincial Council of Soria

Taught by Ms. Melania Cascante, from the Los Villares restaurant, in the town of the same name, in Soria.

These are dishes prepared as part of the commemoration of the 2150th anniversary of the fall of Numancia.

  • Porridge with bacon bits
  • Wheat with boletus.

Private Kitchen: Saurabh Udinia

Avant-garde interpretations of India

A surprising class. Saurabh, considered the “enfant terrible” of contemporary Indian cuisine, will show us some of his riskiest recipes, based on Indian flavours but driven to the forefront thanks to the latest concepts. From the most amazing textural treatment to the most surprising technical tricks.

Legendary Conservas Yurrita Yurrita

Conservas Yurrita celebrates 150 years preserving the way of doing things by hand. Three prominent chefs present their creations for the occasion, enhancing anchovy and tuna.

Pablo Loureiro from Casa Urola Restaurant

Miguel Montoiro from Bodega Donostiarra and its full legend

Félix Manso from Restaurante Felix Manso Ibarla

Ars Natura Líquida with Josep Roca

Three years ago, we asked ourselves how to progress in the world of fermented beverages and alchemy in a restaurant. At Gastronomika, we will present El Celler de Can Roca’s ESPERIT ROCA Ars Natura Liquida project, run by the sommelier Josep Roca, agricultural engineer and oenologist Joan Carbó, and Bernat Guixer, doctor in organic chemistry.

It is a project committed to developing unique products, spirits, liqueurs and aromatic wines and to explain, interpret and contribute to the landscape of our region, as well as the willingness to understand and showcase the socio-cultural and natural facet of the products and raw materials used.

We will open new roads in the liquid revolution in this hall/room.


*Absolute aromatics for cooking


Low alcohol content:

Mongeta del Ganxet white bean sake

Cherry wine

Apricot wine

Sweet raspberry wine


High alcohol content:

Agave spirit in the style of a Mediterranean mescal

Locust bean spirit aged in a chestnut barrel

Cherry spirit



Saffron liqueur

Gentian liqueur

Panama Geisha coffee liqueur