CLAVE F&B brings together the elite of hotel gastronomy in Tenerife

Starting this Monday, Santa Cruz de Tenerife hosts the VI National Congress CLAVE F&B, a meeting that brings together about 100 managers of the Food area & Beverage from the main Spanish hotel chains and more than 300 professionals from the sector to analyze the present and future of tourist gastronomy.

The event is held at the Iberostar Heritage Grand Mencey Hotel and has established itself as one of the main debate forums in the gastronomic sector linked to tourism., where trends are analyzed, challenges and opportunities in a key area for the competitiveness of tourist destinations.

Juan José Martínez participated during the inauguration, president of the CLAVE F Club&B; Alberto Paz, Agriculture advisor, Cattle raising, Fishing, Animal Welfare and Food Sovereignty of La Palma; y Dimple Melwani, CEO of Tourism of Tenerife, who highlighted the importance of gastronomy as a strategic element to differentiate tourist destinations.

The congress focuses on gastronomic identity, sustainability and the incorporation of local products as pillars to strengthen the tourist offer. In this sense, Institutional officials stressed the need to strengthen the connection between the primary sector and hotel catering.

The CEO of Tenerife Tourism also recalled the weight of restaurants in the island's tourist spending., where the 33% of visitor spending goes to gastronomy, which reinforces the strategic role of the sector within the destination's tourism model.

Over the course of two days, the KEY F Congress&B will host presentations, discussion tables and gastronomic experiences in which hotel chain executives will participate, experts and specialized companies. Among the topics that will be addressed, innovation in the gastronomic offer stands out., new consumer trends, sustainability and the value of local products in tourist catering.