Eug\u00e8ncia Cus\u00ed y RBC han sido una de la invitadas y coorganizadoras de la jornada vivida en Trui Teatre con Ferran Adri\u00e0. En declaraciones para PIMEM, Cus\u00ed ha asegurado que ser\u00e1 inevitable una criba en el sector ya que las ventas no se est\u00e1n produciendo al ritmo deseado y por lo tanto ser\u00e1 inevitable ver como cierran algunos restaurantes\u00bb. Pero la presidenta de RBC asegur\u00f3 que los establecimientos que queden deben seguir un consejo dado por el cocinero catal\u00e1n; \u00bb hacerlo con roce, amor y pasi\u00f3n\u00bb.<\/p>\n\n\n\n
En general Cus\u00ed considera que fue muy interesante conocer la experiencia de Ferran Adri\u00e0 que ante m\u00e1s de 800 personas narr\u00f3 su trayectoria recordando la importancia del sector a nivel espa\u00f1ol con unos 300 mil restaurantes y m\u00e1s de un mill\u00f3n y medio de empleados. Cus\u00ed se fijo en dos aspectos muy concretos a los que hizo referencia Adri\u00e0: Cuestionarlo todo y explorar los l\u00edmites hasta el punto m\u00e1s extremo. <\/p>\n\n\n\n
Al margen de estos puntos de vista, la presidenta de RBC Mallorca ha destacado que la pandemia ha ense\u00f1ado al sector que \u00abdebemos centrar nuestros esfuerzos en lo que realmente sabemos hacer muy bien, elaborar comida y servirla\u00bb. Cus\u00ed cree que todo lo que no son servicios esenciales de la restauraci\u00f3n hay que externalizarlos hacia profesionales que se puedan ocupar de ello mucho mejor de lo que pueden hacer los restauradores. La tambi\u00e9n directiva del Grupo Tast, reconoce que las empresas que han adaptado la externalizaci\u00f3n en \u00e1reas no esenciales de comida y servicio y como parte de su gesti\u00f3n, les est\u00e1 funcionando bien. <\/p>\n","protected":false},"excerpt":{"rendered":"
La presidenta de RBC Mallorca avisa de que habr\u00e1 cierres en la restauraci\u00f3n y pide centrar los esfuerzos en cocinar y servir bien, externalizando el 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