Round table
What should a wine have to be on a hotel menu?
Monday 03, 16:20h - 16:45h
| Hall 8 - Auditorio
Free
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.
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.
