Nino Redruello and the new hospitality industry: "Restaurants that do not have a balance in honesty, price and service will be readapted"

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The crisis has forced bars, restaurants and hospitality businesses to look for new formulas to move forward in the middle of the pandemic.

In this episode of

'The clear accounts'

we talk about all these changes and we have the experience of

Nino Redruello

, head of

Grupo La Ancha

(Fismuler, Las tortillas de Gabino ...), who explains to us how they have adapted their businesses in these months, how the idea of ​​his new delivery line came about, inspired by his emblematic

schnitzel Armando

, and how he sees the future of restaurants in Spain after the impact of this crisis. 

We also have

Amaya García

, head of the Metropolis supplement of the newspaper

EL MUNDO

, to understand the general context that catering and hospitality is going through at the moment.

According to the criteria of The Trust Project

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