The Pontifical University Comillas and the City Council of Madrid have concluded the second edition of the training programmes of the Chair of Gastronomy and Culinary Innovation and Sustainability, in which fifty professionals from the hospitality sector have been trained.
A total of 50 students have completed the two training programmes of the Chair of Gastronomy and Culinary Innovation and Sustainability of Madrid, promoted by the City Council of the capital and the Pontifical University Comillas through the Madrid Culinary Campus (MACC). The closing ceremony, held at the university itself, was attended by the Deputy Mayor Inmaculada Sanz and the Vice-Rector Dolores Carrillo.
Two key programmes for Madrid's hospitality sector
The courses, titled “Smart Management in the Kitchen: Production Costs and Profitability” and “Innovation and Business Management in the Restaurant Sector”, have been taught at the facilities of Comillas and at the Municipal School of Hospitality and Food of Madrid. The first, consisting of 40 teaching hours, allowed participants to delve into the economic viability of businesses and the design of profitable menus.
The second programme brought together 37 students in management or ownership positions in small and medium-sized hospitality businesses in the capital. It addressed topics such as digitalisation, cash applications, circular economy, and marketing strategies. According to the profile of the attendees, 30% work in microenterprises with fewer than 10 employees, 55% in SMEs, and 15% in large companies.
“At Madrid Culinary Campus, we promote the improvement of the quality of education, entrepreneurship in the food sector, and research applied to culinary innovation,” highlighted Antonio Obregón, executive director of MACC.
A commitment to sustainability and competitiveness
The chair was born from an agreement signed in June 2025 between the City Council and Comillas. Its objective is to generate knowledge and promote innovative practices throughout the value chain of hospitality, with special attention to small businesses. Vice-Rector Dolores Carrillo emphasised that training is “the best sign that innovation and the future of the sector matter to Madrid.”
The director of the chair, Manuel Morales, explained that they aspire for it to be “a space for active listening to the needs of the sector, to understand the challenges and help to be more sustainable and competitive.” In the two editions, 13 students have been trained from the Agency for Employment of the City Council and 37 selected among owners and managers of gastronomic businesses.
The hospitality sector, an economic engine of the capital
Deputy Mayor Inmaculada Sanz highlighted the impact of hospitality on revenue, employment, and the international image of Madrid. The capital has 15,325 hospitality establishments, with the Centro district as the main focus (3,191 businesses). Occupancy during the week has grown by 7.85% compared to the previous year, reinforcing the need for specialised training.
The programmes are part of a public-private collaboration that seeks to adapt the sector to environmental and social challenges. Sustainable gastronomy, which utilises resources and respects the environment, is one of the pillars of this initiative. For Madrid's hoteliers, these courses represent an opportunity to improve profitability and innovation in an increasingly competitive market.
The closing event was also attended by Engracia Hidalgo, delegate for Economy, Innovation and Finance of the City Council, which promotes the initiative. The next edition is scheduled for 2027, with the intention of increasing the number of places and continuing to train professionals in the sector.
You may also like
