The Iberian ham specialist plans to close the year 2022 with a turnover of 84 million euros and an Ebitda of more than 7 million euros, in addition to 1,000 direct and 400 indirect collaborators, which would make this year the best in history of a company, according to the company.
This quantitative leap, they add, would come from the fulfillment of its Strategic Plan, which contemplates continuing its expansion both in Spain and in the rest of the world. “The volume of hams that pass through our hands amounts to 1,700 units a day. The forecasts are that by 2023-2024 we will be above 3,000,” explains Enrique Tomás, founder of the company.
The company plans to invest 3 million euros in its headquarters, which will be inaugurated in 2020 in Montigalá (Badalona), and will be used to optimize processes and product innovation. In addition, the Sustainability Plan will be significantly strengthened, which includes the installation of solar panels and vehicle charging points, since the current fleet will be replaced by hybrid and electric vehicles.
The building, of more than 7,000 square meters, highly efficient and with high food safety standards, allows the company to have 60,000 pieces simultaneously in the different stages of production (whole piece, boneless, sliced and in the selection process).
In addition, it is equipped with a natural cellar with a capacity for 15,000 pieces, a production plant that allows the best Iberian ham to be sent anywhere in the world, a school store and a space to educate anyone who is interested in the Iberian world. .
Likewise, the firm will begin to operate gastronomic spaces in hotels thanks to the creation of a new range of products specifically designed for Food&Beverage (F&B) services and which includes up to five restaurant concepts: Enrique Tomás Experience, the firm’s gastronomic in Latin America, the United States and Europe; La Barra Enrique Tomás, present in the airports of Barcelona and Madrid; Foddies, the colmado already present in several national aerodromes; La Jamonería and Express&Co, the latest model launched and characterized by its versatility and specialization in coffee and a healthy gastronomic offer.
In the field of internalization, one of the strategic pillars of the chain since it opened its first exterior store in London in 2014, after investing 6 million euros in openings and renovations, the company faces 2023 with the milestone of entering in the Japanese market. Enrique Tomás hopes to increase the 5 million billed abroad in 2021 to 7 million at the end of this year.
In Spain, the firm has opened stores this year at the airports of Fuerteventura, Malaga, Mallorca, Vigo and Ibiza, as well as a second store in Bilbao and two new ones in Seville, as well as another three at the Atocha train station (Madrid). ) and another in Segovia. Its network will soon be completed with new spaces in the Farga de l’Hospitalet, the cruise terminal in the Port of Barcelona and different formats in the stadiums of Atlético de Madrid, FC Barcelona and RCD Espanyol.
In 2023, they plan to open in Palma de Mallorca, Valencia, Tenerife, Las Palmas de Gran Canaria and Seville, where a 1,200-square-meter foodmarket will also be inaugurated .