Rodrigo Domínguez-Sáez

Where has the pandemic left the catering industry? We will address trends, as well as new business formulas in the coffee sector, in a session in which coffee experts and owners of catering businesses, where the world of coffee is at the centre, will participate.

Industry is on the move. Specialty coffee has been gaining ground in recent years, but there is still a long way to go and both brands and the catering establishments have to meet consumer needs.

What happens to most coffee shops, specialty or otherwise? Selling only coffee is not a sustainable business. For this reason they all promote selling other products linked to the consumption of the best possible coffee. Moreover, in recent times, specialisation has also made it necessary to sell other types of products. How are they doing?

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?

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.

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?