{"id":23507,"date":"2022-03-22T08:30:07","date_gmt":"2022-03-22T08:30:07","guid":{"rendered":"https:\/\/andyapp.io\/andytalks-episodio-6-formacion\/"},"modified":"2022-03-22T08:30:07","modified_gmt":"2022-03-22T08:30:07","slug":"andytalks-episodio-6-formacion","status":"publish","type":"post","link":"https:\/\/andyapp.io\/co\/andytalks-episodio-6-formacion\/","title":{"rendered":"#6 AndyTalks: Formaci\u00f3n emp\u00e1tica, digitalizada y continua en la hosteler\u00eda, con Laura Barrag\u00e1n"},"content":{"rendered":"<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/PckV7mJfTHQ\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h1>AndyTalks, episodio 6<\/h1>\n<p style=\"text-align: justify;\">Hoy, en AndyTalks, conversamos con <a href=\"https:\/\/www.linkedin.com\/in\/laura-barrag%C3%A1n-08916924\/\">Laura Barrag\u00e1n<\/a>, Responsable de Operaciones, Calidad y Formaci\u00f3n en <a href=\"https:\/\/www.tierraburritos.com\/\">Tierra Burrito<\/a>, la famos\u00edsima cadena Tex-Mex \u201cmade in Spain\u201d, que abri\u00f3 sus puertas en Madrid en el 2012, y, diez a\u00f1os m\u00e1s tarde, cuenta con 20 locales (y 387 usuarios en Andy J).<\/p>\n<p style=\"text-align: justify;\">Con Laura hablamos sobre el important\u00edsimo tema de <strong>la formaci\u00f3n en la hosteler\u00eda<\/strong>, y de los procesos formativos que la cadena utiliza en todos los locales que Tierra Burrito tiene ya distribuidos por toda la geograf\u00eda espa\u00f1ola, as\u00ed como las herramientas que utilizan para mantener a sus empleados formados, y siempre motivados.<\/p>\n<h3 style=\"text-align: justify;\"><strong>La importancia de la formaci\u00f3n en el sector de la restauraci\u00f3n<\/strong><\/h3>\n<p style=\"text-align: justify;\">Si escuchaste o viste el <a href=\"https:\/\/andyapp.io\/andytalks-episodio-5-hip-madrid-2022\/\">anterior episodio<\/a> de los AndyTalks, recordar\u00e1s que en \u00e9l trat\u00e1bamos ya con Nuria Nicolau algunos de los retos a los que se enfrenta la restauraci\u00f3n actual, a nivel de captaci\u00f3n y retenci\u00f3n de personal. Hoy, hemos querido ampliar esa discusi\u00f3n con Laura Barrag\u00e1n, una profesional del sector que se dedica d\u00eda a d\u00eda a captar el talento adecuado para Tierra Burrito. Y sobre todo a retenerlo a largo plazo.<\/p>\n<p style=\"text-align: justify;\">\u00a1Aunque, estamos seguros de que no hace falta que te lo recordemos porque lo debes vivir d\u00eda a d\u00eda!<\/p>\n<p style=\"text-align: justify;\">Incluso, hay <a href=\"https:\/\/www.diegocoquillat.com\/el-50-de-los-restaurantes-ya-esta-considerando-la-automatizacion-ante-la-falta-de-personal\/\">estudios<\/a> que se\u00f1alan que la escasez de personal formado es un problema tan grave que, el <strong>50% de los restaurantes ya est\u00e1 considerando la automatizaci\u00f3n<\/strong> ante la falta de personal.<\/p>\n<p style=\"text-align: justify;\">\u00bfEs ese tu caso?\u00a0Si es as\u00ed, no puedes perderte esta entrega de los AndyTalks.<\/p>\n<h3 style=\"text-align: justify;\"><strong>Tierra Burrito: del campo a la cocina<\/strong><\/h3>\n<p style=\"text-align: justify;\">\u00a1Estamos seguros de que quien m\u00e1s, quien menos, ha probado esos nachos con su guacamole riqu\u00edsimo! (Y si no es as\u00ed, \u00a1directo a su tienda m\u00e1s cercana al finalizar el episodio!)<\/p>\n<p style=\"text-align: justify;\">Porque, como cuenta Laura, Tierra Burrito invierte much\u00edsimo esfuerzo y atenci\u00f3n en ofrecerte un producto \u00fanico, que refleja sus valores y la filosof\u00eda de su marca: producto local, producto no congelado, producto que va, \u201cdel campo a la cocina\u201d.<\/p>\n<p style=\"text-align: justify;\">Y s\u00ed, \u00a1son unos de los clientes m\u00e1s preciados de <a href=\"https:\/\/www.linkedin.com\/company\/andy-digital-assistant\">Andy<\/a>!<\/p>\n<p style=\"text-align: justify;\">Adem\u00e1s de utilizar Andy para sus registros de <a href=\"https:\/\/andyapp.io\/co\/digitaliza-appcc-seguridad-alimentaria\/\">APPCC<\/a>, como el control de temperaturas, <a href=\"https:\/\/andyapp.co\/checklists-digitales\/\"><em>checklist<\/em><\/a> de limpieza y cambios de turno, Tierra Burrito tambi\u00e9n hace hincapi\u00e9 en la recepci\u00f3n de materias primas, sanitizado de los vegetales, preparaciones de los alimentos, control de temperatura de cocci\u00f3n, la calidad de la comida, la trazabilidad del producto y a la resoluci\u00f3n de las incidencias que surjan.<\/p>\n<p style=\"text-align: justify;\">Un conjunto de procesos y herramientas, que contribuyen a crear una experiencia inmejorable para su cliente ideal.<\/p>\n<h3 style=\"text-align: justify;\"><strong>AndyTalks: \u00bfqu\u00e9 temas hemos hablado con Laura Barrag\u00e1n?\u00a0<\/strong><\/h3>\n<ul style=\"text-align: justify;\">\n<li>Tratamos el tema de la narrativa de Tierra Burrito y lo importante que es definirla y transmitirla adecuadamente en sus formaciones.<\/li>\n<li>\u00bfCu\u00e1l es el paso a paso de la formaci\u00f3n en Tierra Burrito para la persona que se une al equipo?<\/li>\n<li>\u00bfHasta qu\u00e9 punto implementa Tierra Burrito la formaci\u00f3n digitalizada?<\/li>\n<li>\u00bfEs realista hablar de formaci\u00f3n continua en la hosteler\u00eda cuando el equipo apenas tienes tiempo de sentarse a comer y\/o descansar? \u00bfC\u00f3mo se puede facilitar esa formaci\u00f3n? \u00bfEs la digitalizaci\u00f3n una soluci\u00f3n?<\/li>\n<li>La empat\u00eda como elemento fundamental de la formaci\u00f3n.<\/li>\n<li>\u00bfCu\u00e1les son los retos principales de la formaci\u00f3n de equipos en Tierra Burrito y en la hosteler\u00eda en general?<\/li>\n<li>Y c\u00f3mo no, Laura comparti\u00f3 su plato favorito con nosotros.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">\u00a1Una conversaci\u00f3n extremadamente relevante hoy! Y muy \u00fatil para todo profesional de la hosteler\u00eda organizada e independiente.<\/p>\n<p>Puedes escuchar la conversaci\u00f3n en tus plataformas de podcast preferidas (<a href=\"https:\/\/go.ivoox.com\/rf\/83825641\">Ivoox<\/a>,\u00a0<a href=\"https:\/\/open.spotify.com\/episode\/5hGcLjVkVZ4t8CAgVFTThb?si=9VnZScERRhOuW-ydAy6vHA\">Spotify<\/a>) o tambi\u00e9n nos puedes ver en\u00a0<a href=\"https:\/\/youtu.be\/PckV7mJfTHQ\">Youtube<\/a>.<\/p>\n<p>\u00a1Recomienda y comparte este episodio de los AndyTalks si te ha parecido interesante!<\/p>\n<p><script src=\"https:\/\/www.buzzsprout.com\/1935018\/10269903-formacion-empatica-digitalizada-y-continua-en-la-hosteleria-con-laura-barragan-de-tierra-burritos.js?container_id=buzzsprout-player-10269903&#038;player=small\" type=\"text\/javascript\" charset=\"utf-8\"><\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>AndyTalks, episodio 6 Hoy, en AndyTalks, conversamos con Laura Barrag\u00e1n, Responsable de Operaciones, Calidad y Formaci\u00f3n en Tierra Burrito, la famos\u00edsima cadena Tex-Mex \u201cmade in Spain\u201d, que abri\u00f3 sus puertas en Madrid en el 2012, y, diez a\u00f1os m\u00e1s tarde, cuenta con 20 locales (y 387 usuarios en Andy J). Con Laura hablamos sobre el&hellip;<\/p>\n","protected":false},"author":2,"featured_media":23509,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[265],"tags":[],"post_series":[],"class_list":["post-23507","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-andytalks-co","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>#6 AndyTalks: Formaci\u00f3n emp\u00e1tica, digitalizada y continua en la hosteler\u00eda, con Laura Barrag\u00e1n | Andy | Intowin<\/title>\n<meta name=\"description\" content=\"En este nuevo episodio de los AndyTalks charlamos con Laura Barrag\u00e1n de Tierra Burritos sobre la formaci\u00f3n continua en la hosteler\u00eda.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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