{"id":6228,"date":"2021-01-23T16:41:12","date_gmt":"2021-01-23T16:41:12","guid":{"rendered":"https:\/\/fos.consulting\/?page_id=6228"},"modified":"2024-11-22T13:35:04","modified_gmt":"2024-11-22T12:35:04","slug":"noticias","status":"publish","type":"page","link":"https:\/\/fos.consulting\/en\/noticias\/","title":{"rendered":"News"},"content":{"rendered":"
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News<\/h1>\n<\/h2><\/div>
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\n \n Les Grands Buffets inicia su renovaci\u00f3n con una inversi\u00f3n de m\u00e1s de 40 millones de euros<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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Les Grands Buffets inicia su renovaci\u00f3n con una inversi\u00f3n de m\u00e1s de 40 millones de euros<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n Cuenta atr\u00e1s para la apertura de Intelier Malvarrosa Plaza<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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Cuenta atr\u00e1s para la apertura de Intelier Malvarrosa Plaza<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n Ona Hotels & Apartments impulsa su canal directo con Witbooking de Septeo<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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Ona Hotels & Apartments impulsa su canal directo con Witbooking de Septeo<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n La Boutique Trattoria Viajera refuerza su expansi\u00f3n nacional con un restaurante en Santiago de Compostela<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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La Boutique Trattoria Viajera refuerza su expansi\u00f3n nacional con un restaurante en Santiago de Compostela<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n El 48% de las empresas de restauraci\u00f3n tiene un riesgo m\u00e1ximo o elevado de impago<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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El 48% de las empresas de restauraci\u00f3n tiene un riesgo m\u00e1ximo o elevado de impago<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n Una tasa de rotaci\u00f3n del 63,8% y puestos sin cubrir obligan a reinventar la selecci\u00f3n de personal<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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Una tasa de rotaci\u00f3n del 63,8% y puestos sin cubrir obligan a reinventar la selecci\u00f3n de personal<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n Madrid Food Fest presenta los colaboradores de su primera edici\u00f3n<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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Madrid Food Fest presenta los colaboradores de su primera edici\u00f3n<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n Hestia Inversi\u00f3n Patrimonial rehabilitar\u00e1 seis edificios hist\u00f3ricos sevillanos<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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Hestia Inversi\u00f3n Patrimonial rehabilitar\u00e1 seis edificios hist\u00f3ricos sevillanos<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n Dolce Barcelona obtiene la certificaci\u00f3n Bioscore<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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Dolce Barcelona obtiene la certificaci\u00f3n Bioscore<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n Vips elige Oasiz Madrid para abrir su mayor establecimiento en el Corredor del Henares<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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Vips elige Oasiz Madrid para abrir su mayor establecimiento en el Corredor del Henares<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n Aloha aterriza en el aeropuerto de Ibiza<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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Aloha aterriza en el aeropuerto de Ibiza<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n Casa Felisa inicia una nueva etapa con Rafael Cord\u00f3n al frente de su cocina<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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Casa Felisa inicia una nueva etapa con Rafael Cord\u00f3n al frente de su cocina<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n McDonald\u2019s Espa\u00f1a lanza su nueva edici\u00f3n de MyCrew<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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McDonald\u2019s Espa\u00f1a lanza su nueva edici\u00f3n de MyCrew<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n \u00bfQu\u00e9 factores impulsan la consideraci\u00f3n, la percepci\u00f3n de calidad y la fidelidad hacia las principales cadenas?<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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\u00bfQu\u00e9 factores impulsan la consideraci\u00f3n, la percepci\u00f3n de calidad y la fidelidad hacia las principales cadenas?<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n Les\u00ecx, nuevo complejo de restauraci\u00f3n, comercio, ocio y deporte en el noroeste de Madrid<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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Les\u00ecx, nuevo complejo de restauraci\u00f3n, comercio, ocio y deporte en el noroeste de Madrid<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n N\u00f4made Temple Ibiza abrir\u00e1 sus puertas el 23 de junio<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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N\u00f4made Temple Ibiza abrir\u00e1 sus puertas el 23 de junio<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n Grosso impulsa su modelo sin gluten en A Coru\u00f1a<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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Grosso impulsa su modelo sin gluten en A Coru\u00f1a<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n El salario en el turismo crece un 7,6% en 2025<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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El salario en el turismo crece un 7,6% en 2025<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n Andreu Genestra asume la direcci\u00f3n culinaria de La Reserva Rotana<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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Andreu Genestra asume la direcci\u00f3n culinaria de La Reserva Rotana<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n \n
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\n \n Lactalis Foodservice lanza una campa\u00f1a de Batidos Puleva para desarrollar la categor\u00eda en Horeca<\/span><\/a>\n \n \"\"<\/span> \n
\n \n Revistahosteleria.com<\/a><\/span> \n
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Lactalis Foodservice lanza una campa\u00f1a de Batidos Puleva para desarrollar la categor\u00eda en Horeca<\/a><\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n \n<\/article> \n <\/div>\n \n