Cobos Gourmet reaffirms its commitment to sustainability for catering services in partnership with Eventsost. Coinciding with the attainment of their Premium certification, we interviewed their COO to learn more about Cobos Gourmet's sustainable commitment.
What does receiving the Premium certification from Eventsost mean for Cobos Gourmet?
We are very proud as it has been many months of hard work. At Cobos Catering, we believe in sustainability as the cornerstone of our company and we aim for a greener and more prosperous future. Thanks to Eventsost's Premium certification, Cobos Catering establishes itself strongly and consolidated in the MICE market, aspiring to be a benchmark for companies across all sectors. For us, it is crucial to have steadfast values and a commitment to sustainability, which will always be present in our company.
What aspects characterize Cobos Gourmet's business philosophy the most?
Cobos Catering has always had a company philosophy with deeply rooted values during its 30 years in the sector. Values of effort, dedication, and success. Values of making each client's dreams come true by turning them into unique events. We want all clients to enjoy our gastronomy based on product quality and innovative traditional food. Our greatest satisfaction is having clients return to us, which is the true measure of success and what drives us forward. I would also like to highlight our family values because employees are our most important asset and they must be cared for. Values of creativity, imagination, and innovation in every possible aspect. We don't settle for less; we strive for the best and make it evident to the events and catering market.
How do you envision events in the coming years and what should companies do to adapt?
Clients increasingly demand more personalized events, especially in catering. They no longer want just a cocktail or a dinner to enjoy gastronomy; they seek experiences that differentiate them from the competition. They demand that we, as caterers, present innovative ideas that have never been seen before. This is a challenge we must face because otherwise, we risk falling behind in the market. Future events will be sustainable, hybrid, and above all, they will be experiences where clients not only eat but also engage, experience, and have fun.
