Beer sommelier, booming job

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The world of beer is growing more and more in our country, the data confirm this. To give a good service and know the pairing of this highly acclaimed drink, there are already many restaurants that bet on beer sommeliers.It is inevitable to think that we are heading towards a wide and varied gastronomic future, so why not expand the drink offer to combine all these dishes?

Edgar Rodríguez He is the chef in the dining room at El Racó d'en Cesc, a Barcelona restaurant that is a reference in the world of wine and beer pairing. He is a beer sommelier, who finds the perfect profile for different beverages, knowing their ingredients and making processes. “This world has always caught my attention. The courses he had years ago did not offer extensive sommelier training. What I did was train on my own, reading books and trying different beers ”, says Edgar Rodríguez.

He tells us about the number of customers who come to his restaurant just because of that great gastronomic offer related to beer and wine. “We do not compete with other places where they have a gastronomic offer more related to a specific meal, we are a more classic, Mediterranean food place. It goes by other ways ”, he assures.

Say what They call him crazy for betting from the beginning on this sector,forgotten for the most part in Spain. "The pairing of some drinks is a bit forgotten, there are some that are less used in this work, be it sake or beer," he says. And it is that we have normalized to consume this drink in any bar, restaurant or space where we are offered something to drink very cold, therefore, the consumption of beer has skyrocketed in recent years, being one of the drinks that we gladly choose to accompany it. of the food. According to a socioeconomic report of the beer sector in Spain,In 2018, the total consumption of beer in Spain has exceeded the barrier of 40 million hectoliters, 1.5% more than last year.

Edgar assures that, for this work to be more applauded and people know what they are asking for, two elements must be taken into account:

  • In the beer sector, you have to promote quality beer fairs.The beer culture now bets on the hospitality schools, where they train a public that is going to deal with this drink. Restaurants that assume that having a single beer on the menu is no longer normal, must have three or four references
  • Then there is also the professionalization of the sector.The sector makes it consolidated.

The sector makes it consolidated. “If a beer, no matter how exclusive, I don't know how to sell it, it won't matter what quality it has. We need professionals in the sector, ”she firmly maintains. “You have to give it a serious business format, with good courses, good teaching ... is not a hobbie to create and sell beer, but from a serious company where you work with a quality product "He says

The Escuela Superior de Hostelería Bilbao organizes a specialized beer sommelier course in March, taught by the most recognized professionals in the sector. Your appointment will take place in Bizkaia, where all aspects to be taken into account in the preparation, tasting and service of beer will be addressed.

This training is aimed at hospitality professionals, maîtres, room managers and waiters but also at workers in specialized stores and gourmets as well as enterprising brewers and enthusiasts or specialized media. At the end of this training, the ESHBI Beer Somelier title is obtained, endorsed by Cervecera Independiente.

barradeideas.com

 

 

Robotics and the reconversion of the sector

Traditional restoration expresses more doubts about the future and is very sensitive to possible changes in the economic situation. The complaint of all evil is historical in our society and almost exclusive to traditional restoration, but the rest of the threat is legal and logical, traditional restoration and management models that have not been updated feel weak and vulnerable to changes. .

The economic crisis of 2008 and following left many dead on the road and many other businesses very affected. Many of these weakened businesses continue, a decade later without converting and fearful that another crisis will give them the lace.

In this decade we will undertake (we're already working on it) the largest RECONVERSION in the industry in decades. 487 / 5000 Resultados de traducción A reconversion as obvious as it is necessary. Customers are no longer the same, they do not consume the same and do not want the same, gastronomy has expanded its range with very different concepts and cultures, the digital relationship with food and leisure is a must, consumption outside the home (or product cooked by someone else) has become widespread as a life habit, employees behave differently and have new expectations, fraud is no longer so profitable or is under suspicion….

In this prodigious decade we are witnessing the emergence of robots as a workforce. Now it is no longer a project for the future, now they are at fairs and events, they can be bought and there are already many advertisements for restaurants, chains, hotels, etc. that incorporate them in a part or in all their production and service process. All management processes are being digitized by leaps and bounds.

Digitization is no longer something that experts publish in newspaper articles as a necessity, if not a daily habit of those who have not yet done so. More and more 100% digitized hospitality businesses are opening since its inauguration. Robots are already part of this.

The robots are going to take care of repetitive tasks,heavy and without added value and will reduce the pressure of restaurateurs to recruit staff, focusing the need on the most professionalized staff. They will give them prestige to work in the sector, since the remuneration will be improved and the new jobs will be of added value.

What do robots have to do with the reconversion that the sector is going to undergo? EVERYTHING, they will be one of the channels of the processsince they will revolutionize the processes, efficiency (and benefit) of the first adopters and will drag the sector to change processes and concepts.

There will always be a place, a very large place for restoration and traditional gastronomy -not only the most classic concepts have survival and management problems-, but All businesses that do not modernize their internal structure and update their positioning may be left out of the reconversion.

The robotic,, In a broad sense, it will give the final push to reconvert all the survivors of the debacle of the previous crisis ... or to fall if they do not.

diegocoquillat.com