On June 14th, Castelldefels Castle hosted the 1st Conference of the Foodservice Cluster of Catalonia dedicated to innovation under the heading “Innovation Day” with the aim of putting the focus on the latest trends and uses of ICT in the feeding sector. Raimon Bagó, general director of SERHS Food, has participated in this meeting to explain that “technology has helped us to adapt to the individual needs of users” in the field of collective catering.
For SERHS Food general director, “when it comes to making a meal, we have to put the person and their uniqueness at the centre of our activity. This is what a kitchen like the High Performance one of Mataró allows us to produce today”. The High-Performance Kitchen that SERHS Food launched in the capital of Maresme was precisely thought and designed to offer a kitchen tailored to the individual needs of the users of collective catering. For this reason, its facilities allow the elaboration of specific recipes, for example, crushed, textured and allergen-free meals, among others.
SERHS Food bets for its collective catering service to become a reference in the preparation of recipes aimed, essentially, to individual satisfaction, while responding to nutritional criteria within a varied and rich food proposal. In addition, as Raimon Bagó explains, “this is what makes us different from the rest, thinking about the uniqueness, the diversity of each of our users. And all this, with the maximum guarantees of food safety, product quality and efficient and professional management”.
Raimon Bagó, Foodservice Cluster of Catalonia new president
The day also served so that Raimon Bagó, until now vice-president of the entity, left chosen like new president. In his speech he thanked the trust placed and strongly highlighted the work done by the president so far, Jaume von Aren, who valued the commitment and dedication of the first years.
The new president of the entity highlighted the new challenges that Cluster Foodservice has today and the obligation not to lower the standards. “Work and collaborate with the 53 companies that are part of this organisation, to continue drawing, defining and strengthening the strategic lines of Cluster Foodservice in the coming years”.
Since its establishment, in January 2014, Cluster Foodservice has contributed to forge the relationship with all the companies that are part of it. Companies of diverse scope such as production, logistics, collective catering, new technologies or research and knowledge. This diversity is the great strength of this transversal and dynamic sector, which at the same time involves a strong complexity of coordination and management.