To focus on the present, in a recent study of the Nielsen consulting on consumption habits outside the home in hospitality establishments in European countries,
We Spaniards are the ones who go to eat the most in bars, and it is surprising due to the large number of them scattered throughout the national territory, but the curious thing really is the greatest data provided by this typology, compared to the restaurant, which has suffered a decrease compared to its younger brother, probably due to the crisis in recent years as well as changes in consumer habits and the new habits of the younger public.
This data also supports another of the data in the study that shows that four out of ten Spaniards share a table or bar with technology while eating in a hotel establishment, which clearly shows where the trend is going.
The information provided also details us in a very curious way how food undergoes the same evolution as society, and of all the consumers surveyed in the different countries of the European Union, we are the ones who most like to go to bars, to enjoy to share and of course to eat, which is what the study was about, followed by the Lithuanians, the Greeks, the British and the Irish.
El type of food and establishment that we frequent is also very significant, since fast food, which in many cases entails a saving in the average ticket against its nutritional excellence (not in all cases), is already almost in the middle, being chosen by more than 40 % of those who eat out.
Luckily the tradition has not died and the rest of the population continues to bet on the positive reflection of the meeting place, bustle and communication that have always been our bars and their best references, the tablecloth restaurants, excellent companions for unforgettable after-dinner meals.
What is not so clear is the progressive improvement of the data of the Street food, Since the legal restrictions, they ensure that even seeing how their growth from scratch was enormous in the beginning, now their percentages rise in a more controlled way due to these regulatory factors, but they are a clear trend of alternative gastronomy and leisure.
At the moment we are still far from the data of Central Europeans that this type of food yields data of almost 20%, far from our scarce 3%.