Pepe Macías

EMEA Operaciones | Iberostar

Sessions

16:00h

Talk | Auditorium - BWW HUB

The Value of Hotel F&B for Wine: Economic Impact and Opportunities

Juanjo Martínez Club Clave F&B CEO

Pepe Macías Iberostar EMEA Operaciones

03-02-2025 16:00 03-02-2025 16:20 Europe/Madrid The Value of Hotel F&B for Wine: Economic Impact and Opportunities

Presenter: Juanjo Martínez CEO and founding member of CLUB CLAVE F&B

Speaker: Pepe Macías, Global F&B Manager at Iberostar and founding member of Club Clave de F&B.

In this presentation, Pepe Macias will present a detailed analysis of the economic impact of wine within hotel F&B, highlighting key figures and strategic opportunities for both hotel chains and wineries.

Hall 8 - Auditorio

Mon 3 16:00h - 16:20h Auditorio Free

16:20h

Round table | Auditorium - BWW HUB

What should a wine have to be on a hotel menu?

Pepe Macías Iberostar EMEA Operaciones

Carlos Teruel Pierre Vacances A&B Corporative

José Romero Meliá A&B Corporative

Javier Bello Accor Hotels A&B Corporative

Ignacio Bernaldo Lopesan Director of operations

José Luis Mejías Club Clave F&B Founding member and ambassador

03-02-2025 16:20 03-02-2025 16:45 Europe/Madrid What should a wine have to be on a hotel menu?

CLUB CLAVE F&B participants:

Pepe Macías, Global F&B Iberostar.
Carlos Teruel, F&B Corporate at Pierre Vacances.
José Romero, F&B Corporate at Meliá.
Javier Bello, F&B Corporate at Accor Hoteles.
Ignacio Bernaldo, Director of Operations atLopesan.

ModeraTor:

José Luis Mejias. Founding member and ambassador of CLUB CLAVE F&B

Topics to be addressed:

Decisive factors for including a wine on a hotel menu.
Economic benefits for wineries by positioning themselves in the hotel offering.
Contribution of the hotel sector to the tourist promotion of wine-growing areas.
Data and conclusions obtained through studies carried out by the Club Clave de F&B.

Hall 8 - Auditorio

Mon 3 16:20h - 16:45h Auditorio Free

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Pepe Macías

Sessions

The Value of Hotel F&B for Wine: Economic Impact and Opportunities

What should a wine have to be on a hotel menu?

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