In an interview for Proveedores Hosteltur, Sergio Isabel, commercial director at Repagas, reveals the importance of having good equipment in industrial kitchens, and how this affects the end result of the work of professionals in the catering sector.
“The kitchen is the belly of the beast in any catering establishment, be it a restaurant or a hotel, not forgetting all of the large entities. As such, it is vitally important to have the right equipment in order to offer our customers a worthy product, such as combined ovens.
In the case of Repagas, the company is making a huge effort to improve its positioning in the Canal Horeca. The key is adaptation, according to its Commercial Director, Sergio Isabel.
Q.- In general, what is the current situation of kitchens in the Spanish catering industry? Do you think that they need investments to update or improve them?
A.- Catering companies have made significant changes to their offerings and the quality of their services, looking for differentiation. Offering spaces where the customer experience is unique and very comfortable.
The sector has evolved over time, with the objective of satisfying new consumer demands, investing in innovation in order to improve work processes, so as to be able to offer high-quality cuisine, in line with new tendencies.
The chef plays a fundamental role in such spaces, with a high level of training and professionalism. As such, Repagas has responded to the Canal Horeca requirement, by incorporating a corporate chef in its team, Pablo Martínez, who has solid, extensive experience in the sector.
Q.- What do catering professionals currently ask for in terms of kitchen machinery and equipment?
A.- Professionals in the sector are increasingly looking for innovations and improvements in their work processes, hence the importance of selecting kitchen equipment manufacturers who are aware of this evolution, such as Repagas.
The current culinary offering is increasingly focused on the optimisation of work processes and achieving profitability and improvements in production, increasing the consumption and usability of combination ovens in work processes.
Techniques such as cooking at low temperatures and vacuum-packed products have meant that the consumption of combined ovens is increasing, such as that which Repagas has in its portfolio. One of the characteristics is the ECO energy-saving function in cooking and washing.
Q.- Is kitchen ‘customisation’ increasingly common in both restaurants and hotels? Which changes has the widespread appeal of showcooking brought to your offering?
A.- Catering has evolved over time, with the objective of satisfying new consumer demands for greater quality. Meanwhile, tendencies such as showcooking require kitchen equipment manufacturers to adapt to each client, customising their kitchens as much as possible, in order to adapt to the culinary offering.
Q.- Of which projects recently carried out by Repagas, do you feel most proud and why?
A.- Above all, investing in the digital transformation, with platforms and solutions which make it possible to be closer to the client and to offer solutions which offer greater optimisation of work processes, in order to give customers the maximum amount of information and support with regard to the products offered, as well as an offering which is tailor made for each professional.
Hence, the Repagas Concept projects which offer professionals from Canal Horeca a 360º solution. The most recent project with a turnkey solution was delivered last October. It was for the Bohío Restaurant, whose owner is Pepe Rodriguez, which has one Michelín Star.
Not forgetting that Repagas is in the middle of improving its manufacturing processes, incorporating Lean Manufacturing and, also, talent to boost RDI, amongst other initiatives”.
