Juan Carlos de León, Director of Operations at GF Hotels, received this award today at the 2nd F&B Hotel Congress held in Madrid
The kitchen of the GF Gran Costa Adeje hotel received the Top F&B Project award for its design, functionality, and features. Juan Carlos de León, Director of Operations at GF Hotels, nominated to collect this award within the framework of the 2nd Hotel F&B Congress held in Madrid.
This distinction highlights the new space that we have designed to minimize workload, reduce thermal stress associated with kitchen tasks, and increase the satisfaction and well-being of our human team.
In addition, de León participated in the round table ‘The importance of the product in the creation of the F&B offer’ and highlighted the commitment to proximity and zero-kilometre products. “These products are considered healthier for the customer, they support employment and local development, and they reduce the carbon footprint generated during their transportation.” He also recalled the importance of offering gastronomy as an experience, because “now we are looking for experiences that go beyond food tasting, we want our culinary offer to be complemented with elements such as entertainment, theatre, humour…”.
This meeting was attended by great professionals from the tourism and food & beverage sectors of our country. The table, moderated by Antonio Lloréns, F&B at Meliá Hotels International, was made up of great professionals from the sector such as María Naranjo, director of the ICEX Food Industry; Juan Carlos de León, director of operations of #GFHotels; Silvia Aguilar Vicens, F&B General Manager at Vincci Hotels; and Ricardo Clavel, Marketing Manager Gallina Blanca Foodservice.