The hospitality industry is a sector where pressure, demanding schedules and a frenetic pace are the bread and butter of the day. But what happens when a restaurant understands that its team is as important as its dishes?<\/span><\/h2>\n <\/p>\n
Some time ago, together with Isabel Mart\u00ednez-Cosentino, co-author of Revoluci\u00f3n Soft, I had the opportunity to interview Josep Roca from Celler de Can Roca. In the second edition of the book, we published this conversation in which Josep explained to us how they have integrated emotional management into their work culture:<\/p>\n
“For years we have been dedicating a weekly space to listen to the team, to take care of them, to protect ourselves from success and to better understand the management of emotions in our work environment. We have a psychologist on staff to help in this process.”<\/p>\n
<\/p>\n
This reminds me of what we experienced a few days ago at Madrid Fusi\u00f3n, where it became clear that the hospitality industry must not only look after the health of diners, but also that of those who make it possible.<\/p>\n
<\/p>\n
That’s why #Gastrocoaching was born, a project that I formed together with Carme Gasull, with the aim of bringing coaching to the kitchens, helping gastronomic teams to manage pressure, improve their leadership and create healthier work environments.<\/p>\n
<\/p>\n
The importance of taking care of teams from the emotional side is not a new topic, but it is more relevant than ever. And in the hospitality industry, as in any company, a motivated and emotionally balanced team is the key to success.<\/p>\n
<\/p>\n
The images that accompany this post:<\/p>\n
1\ufe0f\u20e3 With my book Revoluci\u00f3n Soft in its second edition, where we published the interview with Josep Roca.<\/p>\n
2\ufe0f\u20e3 Josep Roca, sommelier at Celler de Can Roca, who talked to us about emotional management in his team.<\/p>\n
3\ufe0f\u20e3 The #Gastrocoaching team at Madrid Fusi\u00f3n, promoting wellness in the hospitality industry.<\/p>\n
<\/p>\n
What do you think, how can we improve wellness in the hospitality industry? I read you in comments.<\/p>\n
<\/p>\n
#liderazgoconsciente #gastrocoaching #gastroemotionalmanagement #coachingpararestaurantes #restauraci\u00f3nsaludable #bienestarlaboral #madridfusion2025 #gesti\u00f3ndeequipos.<\/p>\n
![\"Meritxell](\"https:\/\/www.meritxellobiols.com\/wp-content\/uploads\/IgLdin-4-2-1-240x300.png\")
<\/p>\n
![\"Josep](\"https:\/\/www.meritxellobiols.com\/wp-content\/uploads\/IgLdin-4-2-2-240x300.png\")
<\/p>\n
![\"El](\"https:\/\/www.meritxellobiols.com\/wp-content\/uploads\/IgLdin-4-2-3-240x300.png\")
<\/p>\n","protected":false},"excerpt":{"rendered":"
In the kitchen, not only dishes are managed, but also emotions The hospitality industry is a sector where pressure, demanding schedules and a frenetic pace are the bread and butter of the day. But what happens when a restaurant […]<\/p>\n","protected":false},"author":10,"featured_media":21855,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[392],"tags":[669,397],"class_list":["post-21862","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-profesional-en","tag-conscious-leadership","tag-gastrocoaching-en"],"yoast_head":"\n
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