Roberto Babbio is someone who has been in the gastronomic industryfor years and today is Hacienda Cocina y Cantina Food and Beverages.
Being the eyes of the operation is always a challenge, because itinvolveseverything that happens in the restaurant, from the kitchen to the bar and each one of the ordersmade by guest
For him, the most important thing is to be objective and constantly be trained in excellent service etiquette. At a casual interview, he shares it is necessary to train people and keep them motivated because there is always a lot of competition in this industry.[two_first]
“The Food and Beverage Leaders Association was created because we want to help communication and fellowship between those involved in the gastronomic industry, but, above all, learn from friends.”
To become a member of this association, Roberto tells is necessary to be part of the decision maker management team of each restaurant represented. Ateach assembly on the first Tuesday of each month, assistance is better, the participation is successful, and brain storms result into actions.
Roberto says that when you are in this industry, you have to develop a critical eye that allows you to see people’s behavior. This way, you are awareof every detail, and cangive a unique experience.
“Being a premium destination, it is necessary to demand and grow more in the service.Having a work space like the Association helps us contribute in community”.