Gastronomy 360º: Four post COVID-19 scenarios
What macroeconomic scenario will we find after the first COVID-19 wave? Will the crisis come out in the form of an L, U, V or W? How will the consumer change? How will all this impact on the models of business of companies ?, what new business opportunities may arise? These are some of the…
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Gonzalo D’Ambrosio visits BCC Innovation for his program on La 2 de RTVE
The well-known chef and television presenter visited us a few months ago and in this edition of “The D’Ambrosio routes” we have the pleasure of telling him from our home who we are and what we do in the 1st Technological Center in Gastronomy in the world: Vídeo aquí
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Covid19 Food hygiene and safety guidelines in restaurants
To support hotel and restaurant professionals with their hygiene and safety practices in the COVID-19 situation, Araven has prepared with the collaboration of BCC Innovation five guides that focus on the importance of hygiene and food safety in this sector. Cleaning and disinfection of utensils and surfaces. Hygiene and food safety in the handling and preservation of…
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Resumen de la mesa redonda online post-covid con Eroski, Mahou San Miguel, Martiko, Covap y Onnera Group
Nuestro entorno ha cambiado de forma radical en unas pocas semanas. El informe que publicó en enero el World Economic Forum clasificaba los Riesgos globales para 2020 sí identificó esta pandemia como un posible cisne negro con alto impacto, pero eso sí, de baja probabilidad. Este tsunami no nos pilla preparados y transforma nuestra sociedad y todos sus sectores. Aunque cada eslabón de la cadena de cadena de valor gastroalimentaria está surfeando la…
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