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    Adrià Navarro Pillao

    General Director | Welbilt
    Adrià Navarro Pillao

    Biography

    After 19 years at Welbilt, holding different positions in various countries, I have built a very practical vision of how our sector works and evolves. We are obsessed with process automation because we believe it is the foundation for gaining efficiency and freeing people from tasks that don’t add value. We see foodservice as a sector with tremendous room for improvement, constantly evolving. And we have a very clear motto: we want to make it more friendly and more human, because only then can we attract and retain talent.

    Sessions

    15:35h
    Workshop | The Horeca Hub

    New Management Systems

    Adrià Navarro Pillao
    Adrià Navarro Pillao Welbilt General Director Speaker
    Juan Comba
    Juan Comba NEOSPOT - Speaker
    Juan Umbert
    Juan Umbert MAKEAT CEO Speaker
    María Rodríguez Muñoz
    María Rodríguez Muñoz Makeat Head of Gastronomic Consultancy & R&d Speaker

    2026-03-25 15:35 2026-03-25 17:05 Europe/Madrid New Management Systems

    Workshop presenting the new work systems the hospitality sector needs today, including a live demonstration of the speed and efficiency that can be achieved.

     

     Talk Stage 1 - The Horeca Hub
    Wed 25 15:35h - 17:05h Talk Stage 1 - The Horeca Hub Free access
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    17:45h
    Round Table | The Horeca Hub

    The kitchen no longer just cooks: it produces, scales, and decides.

    Adrià Navarro Pillao
    Adrià Navarro Pillao Welbilt General Director Speaker
    Bakri Bouchi Jlilati
    Bakri Bouchi Jlilati JOSPER Managing Director Speaker
    Pablo Coronado Alonso
    Pablo Coronado Alonso REPA OEM ACCOUNT MANAGER Moderador
    Roser Gestí
    Roser Gestí MYCHEF IBÉRICA - Speaker

    2026-03-25 17:45 2026-03-25 18:25 Europe/Madrid The kitchen no longer just cooks: it produces, scales, and decides.

    The professional kitchen is undergoing one of the most profound shifts in the industry: it has moved from being an operational space to becoming a strategic production center, shaped by new workflows, equipment, timing, sales channels, and demands for efficiency. This panel brings together expert perspectives to interpret how this transformation impacts profitability, relationships with suppliers, and the design of kitchens adapted to the new hospitality landscape. An editorial-style debate about the “backstage” that today determines the success of the business.

     Talk Stage 1 - The Horeca Hub
    Wed 25 17:45h - 18:25h Talk Stage 1 - The Horeca Hub Free access
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