Pablo Coronado Alonso

Equipment is not an expense: it is critical infrastructure. Energy, climate control, maintenance, laundry, tableware, and furniture not only support daily operations, but also directly influence profitability, customer experience, and business continuity.
This round table is built around the strategic value of knowing, choosing, and managing distributors and technical service providers effectively, opening a high-level conversation on how to build supplier–operator relationships that deliver reliability, efficiency, anticipation, and competitive advantage. A key discussion for operating better, making informed decisions, and reducing risk.

The professional kitchen is undergoing one of the most profound shifts in the industry: it has moved from being an operational space to becoming a strategic production center, shaped by new workflows, equipment, timing, sales channels, and demands for efficiency. This panel brings together expert perspectives to interpret how this transformation impacts profitability, relationships with suppliers, and the design of kitchens adapted to the new hospitality landscape. An editorial-style debate about the “backstage” that today determines the success of the business.