In this podcast, Francesca Palazuelos talks to us about Mexican hospitality and her passion for food. She describes her early forays into the Food and Beverage side of hospitality while working in Kenya and Brazil. Her passion for food eventually led her back to her native country, Mexico, where she has worked in the industry since 2011.
Francesca shares some lively anecdotes about her first internship and gives her advice to young people who are just starting out in the business. With humour and a good dose of humility, she also shares her challenges with learning accounting and cost management and how she turned these challenges into success by authoring a Cost Management book in Spanish.
Finally, she shares her ideas hospitality recruitment and trends and how she sees the future of hospitality.
Francesca Palazuelos embarked on her hospitality journey with a deep passion for the field, commencing her education at the renowned Glion Institute of Higher Education in Switzerland, where she had the privilege of learning from the best in the industry. Her career has taken her to various corners of the world, including internships at the Grand Hyatt São Paulo in Brazil and the Mexican embassy in Nairobi, Kenya; experiences that instilled in her a profound appreciation for the industry.
Over the years, Francesca has been fortunate to work with some of Mexico's well-known restaurant chains, including Grupo Cinbersol, Banquetes Susana Palazuelos, Liverpool (Experiencia Gourmet), and Giornale. In a testament to her dedication and hard work, she found herself entrusted with the role of Director of Operations at the age of 28, overseeing 16 restaurants and a team of 400 employees.
One notable achievement in her career was her involvement in the introduction and adaptation of Magnolia Bakery to the Mexican market. Francesca is now a consultant, offering her insights to more than 10 companies, including yacht clubs, vineyards, and boutique hotels in Punta Mita and Zihuatanejo, spanning various concepts such as fine dining, large café chains, sushi, seafood casual, and concept restaurants, among others.
Francesca has authored a book titled "Recetas para el Éxito," aimed at providing practical advice on cost management, purchasing, and inventory control for restaurateurs, drawing from her hands-on experience. She remains committed to her passion for the culinary world and strives to make a positive contribution to the industry.
In this podcast, Francesca Palazuelos talks to us about Mexican hospitality and her passion for food. She describes her early forays into the Food and Beverage side of hospitality while working in Kenya and Brazil. Her passion for food eventually led her back to her native country, Mexico, where she has worked in the industry since 2011.
Francesca shares some lively anecdotes about her first internship and gives her advice to young people who are just starting out in the business. With humour and a good dose of humility, she also shares her challenges with learning accounting and cost management and how she turned these challenges into success by authoring a Cost Management book in Spanish.
Finally, she shares her ideas hospitality recruitment and trends and how she sees the future of hospitality.
Francesca Palazuelos embarked on her hospitality journey with a deep passion for the field, commencing her education at the renowned Glion Institute of Higher Education in Switzerland, where she had the privilege of learning from the best in the industry. Her career has taken her to various corners of the world, including internships at the Grand Hyatt São Paulo in Brazil and the Mexican embassy in Nairobi, Kenya; experiences that instilled in her a profound appreciation for the industry.
Over the years, Francesca has been fortunate to work with some of Mexico's well-known restaurant chains, including Grupo Cinbersol, Banquetes Susana Palazuelos, Liverpool (Experiencia Gourmet), and Giornale. In a testament to her dedication and hard work, she found herself entrusted with the role of Director of Operations at the age of 28, overseeing 16 restaurants and a team of 400 employees.
One notable achievement in her career was her involvement in the introduction and adaptation of Magnolia Bakery to the Mexican market. Francesca is now a consultant, offering her insights to more than 10 companies, including yacht clubs, vineyards, and boutique hotels in Punta Mita and Zihuatanejo, spanning various concepts such as fine dining, large café chains, sushi, seafood casual, and concept restaurants, among others.
Francesca has authored a book titled "Recetas para el Éxito," aimed at providing practical advice on cost management, purchasing, and inventory control for restaurateurs, drawing from her hands-on experience. She remains committed to her passion for the culinary world and strives to make a positive contribution to the industry.