Being a Model Colectivo becomes a custom for the workers of the Cuevas de Bellamar restaurant in the province of Matanzas.
The excellence in customer service, in the preparation of food, opening time and diversity in the offers characterize this gastronomic unit. (Photos 2-3)
The specialty of the house is the pork in its different specialties, the steak being the favorite dish, although all the food is at a reasonable price, undoubtedly available to everyone.
Pedro Víctor Simón Rodríguez, general secretary of the National Union of Commerce, Gastronomy and Services, said that the Model condition is received by a center where the opinion of the people is favorable through surveys regarding attention; the town gives it and the town takes it away, he added.
Love and dedication to work is an innate condition that serves, because it is not an office either, concluded Simón Rodríguez.
Also on this occasion, a tribute was paid to Fidel and it was announced that the manager of this restaurant, María de la Concepción Sánchez, deserved the 40th anniversary stamp for her collaboration in the union tasks and the rest of those that take place in this sector, which arrived at its four decades of creation. (foto4- 5)
Staying at the forefront of Cuban gastronomy is the purpose of the workers at the Cuevas de Bellamar restaurant in Matanzas, Colectivo Modelo.
Photos of the author
Original text byon Dec 11th, 2017