Bodega La Andaluza on TV. Tecnópolis.

Broadcasted on Canal Sur Television and Andalusia television on Sunday 18th of November, 2007.

Tecnópolis is a weekly informative program about innovation and sustainable development in Andalusia. Presented by Roberto Benitez Sanchez.

 

Following you will find the transcription of the Broadcast tv report:

Andalusia exports quality abroad. Also in the Food Service sector where innovation and technology have a good flavour.

In Alcores District and with a population of 16.500 of inhabitants rose Mairena del Alcor. Most of its economy source based on agriculture, is thanks to our oranges and these olive trees. It is the place where one of the most famous Flamenco singers of the history was born, Antonio Cruz García, better known as Antonio Mairena.

(People´s opinion): Mairena is the best town in the world…

(woman): Very tranquil place…

(elderly man): It is one of the best towns in Spain. …there are many good ones, but this is the one of the best

It was in this town that in 1987, Alfonso along with some friends came up with a great idea…

(Alfonso): “Bodega La Andaluza pretends to show traditional recipes of a lifetime from our region in Andalusia, which is our culture of “tapeo”, that has become so fashionable not only in Andalusia but in the rest of Spain. It has been standardized throughout the rest of Spain and the truth is that the success were are getting in Andalusia is considerable, but outside of Andalusia is even more”.

(Journalist): An idea that has been a success with a number of 21 restaurants spread throughout Spain. With its decoration based on old wine cellars of the XIX century, Bodega La Andaluza has made our high quality gastronomy, its reason of being.

Exquisite dishes like typical southern stews, casseroles, salmorejos, fried fish or scrambled eggs…

(Antonio) “ We are at Bodega La Andaluza where we are going to taste products of Iberian pork from Sierra de Jabugo.
Let´s start with the cutting of ham whose slices should have 5 gr and a length of about 10-15 centimeters. Then, we cut the cured loin of Iberian Pork obliquely, that according to the experts, that way is the perfect cutting for a good loin. The Spanish blood sausage should be cut in the same way and this kind of cheese should he slices should be about 4cms wide and half inch thick to make it a perfect cut, however it is also according to consumer taste.

(Journalist): These are the Head Offices in Mairena del Alcor, where Fernando works, in charged of updating the website of the company.

(Fernando): In general we use new technologies that greatly facilitate the work. The presentation of new dishes through the Internet, also for the training and education of the franchise, for communicating the marketing tools, new promotions, etc. We use videoconferencing, instant messaging and also we try to send most of the documents through the digital system.

(Journalist): In fact its website on the Internet has won the second edition of the awards for best Web franchises last year with more than 6,000 votes online. And it is that the Internet has given the possibility that this company is implanted outside our borders ".

(Alfonso) The future of our franchise, Bodega La Andaluza, is to consolidate our business concept here in Spain where we are practically in all regions of Spain and then to do it internationally where we already have serious contacts in England, France, Germany, among others. We have a Master Franchise Agreement in Latin America, particularly in Colombia. We receive many requests from Latin American countries interested in our business concept.

(Journalist): And it is that “tapas” and dishes for sharing are a good way to taste different flavours, textures and aromas that are perfectly adapted to the current life of our big cities.

(People comments): “It is very cheap and there are plenty of possibilities, cold dishes, hot dishes, Iberian cuts…"

(Journalist): The order is taken by this device (PDA). Another innovation of Bodega La Andaluza.
Rocio is a waitress of Bodega La Andaluza and with this PDA she takes the order of Paola and Luna. Once Rocio has taken the order, it is registered in a matter of seconds, in the kitchen and POS or point of sale terminal with a tactile screen and a software that is also made in Andalusia. So, while Antonio prepares the drinks and tapas, the bill is ready at the same time. A quick service that will improve more this process in the restaurants.

The Internet, PDA, POS and all new technologies incorporated in this company are making their managers look to the future with optimism.

Tradition, taste and innovation made in Andalusia to the conquest of the world.