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José Romero

A&B Corporative | Meliá
José Romero

Sessions

16:20h
Round table | Auditorium - BWW HUB

What should a wine have to be on a hotel menu?

Pepe Macías
Pepe Macías Iberostar EMEA Operaciones
Carlos Teruel
Carlos Teruel Pierre Vacances A&B Corporative
José Romero
José Romero Meliá A&B Corporative
Javier Bello
Javier Bello Accor Hotels A&B Corporative
Ignacio Bernaldo
Ignacio Bernaldo Lopesan Director of operations
José Luis Mejías
José Luis Mejías Club Clave F&B Founding member and ambassador

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.
 Hall 8 - Auditorio
Mon 3 16:20h - 16:45h Auditorio Free
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