The gastronomic team of the emblematic restaurant El Tocororo, who are National Avant-garde Staff of the Hotel and Tourism Union, actively participates in the commercialization of take-away food.

In this way, the unit, belonging to the Palmares Hotel Group, is in line with the demands of these new coronavirus times, transforming its original social object of service for tourism, thus supporting popular gastronomy and complying with the indications of its organism and of the country's top management.

They take advantage of its central location next to the intersection of 18th Street and Third Avenue in Miramar to boost sales management.

Temporarily abandoning the comfortable indoor area, they now sell snacks, juices, soft drinks and lunches from the entrance, as well as cocktails, all to take away in compliance with the anti-COVID-19 measures.

The workers of El Tocororo contribute to the maintenance and conservation of the building.

Both managers and employees say that this is an unprecedented experience for them, being used to preparing and selling dishes of Cuban and international haute cuisine, so they are pleased with the reception they receive for their new offerings.

Among the 30 workers of the unit, there is a youthful presence and a group of founders, led by the head of the dining room, Enrique Roca, and Chef William Valiente, who stand out for their professionalism.

As for the offers, among the most demanded are the breads with tortilla, ham, ham and cheese; the natural juices, and the meals that include varieties of rice, fried food and main dishes, based on chicken, fish and beef, among others, mostly conceived with prices affordable to the common pocket to strengthen the family table.

Proud of their unity, the workers of El Tocororo Restaurant contribute to the maintenance and conservation of the property, which recently was fully repair.

Source: Radio Coco