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The objective of the hospitality business is to make the concept of digitisation a real tool. At this round table we will provide two real solutions and two companies will tell us about their experience in the digitisation process.The objective of the hospitality business is to make the concept of digitisation a real tool. At this round table we will provide two real solutions and two companies will tell us about their experience in the digitisation process.

The circular economy is a reality in our society and therefore in hospitality companies. Two key points in this respect are food waste and energy efficiency recovery. We will be discussing this with experts in the field and a success story from the hospitality industry.

Water is a key element in tourism, as it isn’t solely related to basic needs and recreational activities, it’s also a resource that attracts tourists. Water scarcity exacerbated by climate change poses a challenge for hydric resource management in the Mediterranean area. To secure the future supply and provide a better user experience, it’s essential to improve the efficiency of the water management, control and treatment processes.

With the health crisis, the use of terraces in the hospitality industry has increased, and what was once a necessity has become an opportunity for the use of urban spaces and the enrichment of cities.

Talk on digitalisation and sustainability.

The evolution of technologies and the relationship they’ll have with people will be explained in a debate with leading hotel executives to improve understanding of the trend and how it affects and will affect the tourist accommodation sector.

Tourism business models, especially in terms of accommodation, have been incorporating new proposals to the sector, with particular emphasis on their attention to new segments, social trends and technological innovations. How do these new models work?

Distribution has faced a complex challenge, and has to cope with much uncertainty in forecasting and sales channels. What is the value of using a good distribution strategy in tourism recovery?

Persistent changes in the environment have led to a rethinking of the skills that tourism, social, digital and sustainability professionals need to have in order to adapt quickly to continual changes in processes.

Mention of the Metaverse is becoming more and more frequent, but what does it really mean? How can the tourism sector take advantage of this new channel of interaction with customers?

Cybercriminals’ increasing interest in customer data is also threatening the hotel industry, a sector that operates with highly sensitive data. The best security consists of preventing these kinds of attacks by all possible means, ranging from devices to the internet network itself, as well as cyberpolicies to cover cases in which the security has not been sufficiently effective.

Artificial Intelligence and the use of Big Data enable hoteliers to access a large amount of information. With this set of data the hotel staff, including the management, revenue and reception staff, can make better strategic decisions for the provision of their services.

Is the tourism sector ready to enter and monetise its digital marketing and promotion campaigns on online content service platforms and channels? Are our customers and tourists on these new online platforms and spaces? Content to sell or to transmit? In addition to finding answers to these questions, we will learn about the advice and experiences in the design of strategies and content in these media from professionals in the sector.

Are hyper-personalisation and hyper-experiences integrated concepts in the strategies of tourism companies? If not, now is the time. Tourists and guests are looking for unique, different experiences, in which they receive a tailor-made service throughout their stay in the accommodation and in the destination; adapted to the different client profiles, even anticipating their needs, and making innovation and technology the best ally for this.

We will address the role of the media and the management of post-pandemic communication and discuss the importance of their contribution to the revival of the sector.

EU funds are here, how can tourism businesses benefit from them? Which projects are subsidised? Analysis of the key points of this EU subsidy.

Gastronomy is one of the main pillars of the tourism industry and especially of the hotel industry. How can the perceived value of the hotel and the reputation of a hotel chain be enhanced through gastronomy and its Food & Beverage division?

Rising prices in the electricity and gas market is causing numerous headaches for the tourism sector. In many cases, energy costs are jeopardising the survival of some businesses and entrepreneurs need information and alternatives to make decisions to cut energy costs.

The new Climate Change and Energy Transition Law is pushing tourism companies to make substantial changes in their strategies and operations. The Circular Economy, decarbonisation, energy generation with renewable sources, eco-design, everything is becoming more important and entails associated regulations to which our sector will have to adapt.

The incursion of investors into the hotel sector, the revaluation and repositioning of tourism assets, tax management of hotel real estate, the value of specialisation, business and real estate asset valuation for the hotel sector.

Customer experience is the cornerstone on which much of a restaurant's success rests. But what is customer experience? The variables to define it are numerous; at every point where the customer interacts with the restaurant there is a critical point in the customer experience. During the workshop, we will learn how to build a global customer experience: in the booking phase, inside the restaurant - dining room service and ambience - and also outside the restaurant.

Livit is a Spanish company with an international focus that is trying out technology to improve the customer experience in its own restaurants. How much time do our customers spend at the table if we play the music at a certain volume? What if we change to more comfortable furniture? Is it more profitable for a group to have drinks, or is it preferable to rotate tables?

The customer experience starts not when the customer enters the restaurant, but much earlier, from the point when a prospective customer is looking for a place to eat or dine. The presence on social networks, the website, the reservation form and what happens after we have booked... everything matters to create a user experience that is consistent with what they will find when they get there.

What are the key points to produce greater comfort in the business? On many occasions, the customer experience designed in restaurant and catering businesses does not take into account variables such as interior design and acoustic experience, and yet these can be two essential elements to improve the perception and reputation of our restaurant.

How should dining experiences be designed to meet customer expectations? Daniel Giganto, Vamuca Group’s Operations Director, has positioned the group's different premises in León residents top of mind and as an essential visit for guests and tourists.

One of the major booms in gastronomy in recent years has been the home delivery service. But despite the massive influx of businesses in this sales channel, the customer experience may not have been the best. How can we meet our customer's expectations in a service as difficult to control as home delivery?