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    Javier Bello

    A&B Corporative | Accor Hotels
    Javier Bello

    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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