{"id":8896,"date":"2026-02-17T16:15:17","date_gmt":"2026-02-17T15:15:17","guid":{"rendered":"https:\/\/www.hofmann-bcn.com\/?p=8896"},"modified":"2026-02-17T16:15:34","modified_gmt":"2026-02-17T15:15:34","slug":"hofmann-y-su-presencia-en-el-hip-2026","status":"publish","type":"post","link":"https:\/\/www.hofmann-bcn.com\/ca\/blog\/hofmann-i-la-seva-presencia-al-hip-2026\/","title":{"rendered":"HOFMANN I LA SEVA PRES\u00c8NCIA AL HIP 2026"},"content":{"rendered":"<div class=\"gs\">\n<div class=\"\">\n<div id=\":oo\" class=\"ii gt adO\">\n<div id=\":on\" class=\"a3s aiL\">\n<div id=\"avWBGd-29\">\n<div>\n<div>\n<p>Ahir, 16 de febrer, vam ser presents a <strong>HIP \u2013 Horeca Professional Expo<\/strong>, celebrat a Madrid, un esdeveniment que reuneix els projectes m\u00e9s influents i els professionals del sector de l&#8217;hostaleria.<\/p>\n<p>En aquesta edici\u00f3, el focus va estar clarament posat en la <strong>identitat i la rendibilitat<\/strong> com a pilars fonamentals per construir negocis s\u00f2lids, sostenibles i amb projecci\u00f3 de futur. I, en aquest context, Hofmann no hi podia faltar.<\/p>\n<p>La nostra participaci\u00f3 va comen\u00e7ar al mat\u00ed amb \u00c1ngela de Haro; Directora del M\u00e0ster d&#8217;Innovaci\u00f3 i Gesti\u00f3 Gastron\u00f2mica a Hofmann i Directora d&#8217;Operacions a Cooking Numbers que va presentar la pon\u00e8ncia<strong> \u201cLa innovaci\u00f3 inc\u00f2moda: gesti\u00f3, tecnologia i IA a l&#8217;obrador creatiu\u201d<\/strong>. Una intervenci\u00f3 que va convidar a reflexionar sobre aquesta innovaci\u00f3 que no sempre \u00e9s c\u00f2moda, per\u00f2 que \u00e9s necess\u00e0ria.<\/p>\n<p>A m\u00e9s, liderem la taula rodona <strong>\u201cCreativitat, control i rendibilitat: la nova equaci\u00f3 de la pastisseria\u201d<\/strong> amb M\u00aa Jos\u00e9 Morera, CEO de Cooking Numbers; Toni Mestres, Coordinador M\u00e0ster en Direcci\u00f3 i Gesti\u00f3 de Restaurants; Tania d&#8217;Anta, Fundadora Eating Stories; Alejandro Fern\u00e1ndez, CEO de la Freseria i Laia Freixinet, Directora Acad\u00e8mica de Hofmann, com a presentadora i moderadora. Centrada en com la gesti\u00f3 ha esdevingut la clau per sostenir projectes innovadors sense perdre identitat.<\/p>\n<p>Tamb\u00e9 impulsem el debat a<strong> \u201cCanviar sense trencar: com innovar en estructures tradicionals\u201d<\/strong> amb \u00c1ngela de Haro; M\u00aa Magdalena Villaseca, Food Designer; Ingrid Serra Nilsson, responsable de R+D de Torrons Vicens; Oswaldo Brito, fundador de Pa de Kilo; Juan Manuel Umbert, fundador de Makeat i Jaume Cot Redactor en cap de Vilbo com a presentador i moderador, a la nostra segona taula rodona sobre com introduir millores i transformacions en la gesti\u00f3 sense perdre coher\u00e8ncia ni cultura.<\/p>\n<p>La jornada va culminar amb el showcooking liderat pel nostre xef pastisser Martin de Luca, i Adri\u00e1n Ciaurriz, responsable d&#8217;R+D a la Pastisseria Hofmann, on van mostrar com <strong>convertir un bomb\u00f3 guanyador en unes postres gastron\u00f2mics,<\/strong> demostrant t\u00e8cnica i creativitat.<\/p>\n<p>Des de Hofmann volem agrair als que ens van acompanyar ahir. HIP 2026 ha estat, un cop m\u00e9s, un punt de trobada imprescindible per continuar impulsant una hostaleria amb identitat pr\u00f2pia.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div id=\"avWBGd-30\" class=\"WhmR8e\" data-hash=\"0\">&nbsp;<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ahir, 16 de febrer, vam ser presents a HIP \u2013 Horeca Professional Expo, celebrat a Madrid, un esdeveniment que reuneix els projectes [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":8897,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8896","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/posts\/8896","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/comments?post=8896"}],"version-history":[{"count":0,"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/posts\/8896\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/media\/8897"}],"wp:attachment":[{"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/media?parent=8896"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/categories?post=8896"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/tags?post=8896"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}