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The year 2015 is ending and the macroeconomic data hint at a new stage of business dynamism in the foodservice sector.
The last few years have been critical for all the productive sectors and the foodservice it has not been left out.
Now it is time to do self-criticism, analysis and above all planning for the coming months, which will be the key to facing the challenges of the coming years in a changing gastronomic world, mainly due to three factors:
- The society
- Technology
- The innovation
We recently commented on the habits of Spaniards in terms of consumption outside the home (in Hospitality) and their typology, as an important reference to where the sources of consumption and economic dynamization are.
In Spain, the hotel industry is not only a source of leisure, but it is a very fragmented sector that generates an important figure in GDP as a source of product supply and as a facilitator of employment.
The growth of around 2% in the sector shows that the manufacturers’ figures are in the same line as those of the retailers. The data that the group of national manufacturers Associates for the Study of Restoration and Communities, entity named “Greek Club”, They give us a figure of around 4% the percentage of growth of the industries that contribute their data to the analysis of said entity.
As the end of the cycle, the Club has published a second edition of the II Guide to Innovations in the Horeca Channel, a detailed report that compiles and illuminates the main lines of action where restaurants and hotels will participate in the next academic year.
Outstanding companies in the national food scene such as Leche Pascual, Central Lechera Asturiana, Findus, Gallina Blanca, Unilever Food Solutions, Calvo, Nutrexpa, Kellogg’s, Pescanova, Ybarra, Borges, Lactalis, Nestlé, Campofrío, Danone and García Carrión they show some figures that unit and consolidated stand out:
Innovations at Horeca represented 2,5% of the total turnover of Foodservice departments in 2014 and 3,6% in 2015.
Therefore, it seems even clearer where we must continue to influence to consolidate and above all increase the effect of growth on society as previous companies have developed with their multiple campaigns and launches that far exceed one hundred.
Innovation needs the gasoline necessary for its engine to work perfectly, and in this sense we see within its figures that around a third of the companies’ turnover has been produced by the innovative actions that have been presented in the guide .
The 5 Great Trends of innovation in foodservice
The hospitality industry is not ambiguous, it is different from the general public, but it is nourished by customers who come from it.
The perfect combination of exclusivity with traces of globality, are the pending issues of the manufacturers to contribute to the distributors of the Horeca Channel an adequate and perfectly valid portfolio for the different types of clients. Hoteliers need to perceive unique products, but perfectly scalable and replicable in the different establishments and geographical locations.
- Need to have More Products in order to offer the market diversification and variety instead of just low prices, favoring the local, traditional and artisan as a complement to the parallel need to grow in the segmentation of their categories in terms of colors, flavors and formats.
- Generate products and formats that facilitate consumption, due to the sociocultural changes of the population and the need to consume in less time and in a more practical and sustainable way, adding value to the convenience factor.
- Contribute new task facilitating products and at the same time less time and energy consumption, gilding the actors of the kitchens with simple tools but at the same time with the necessary participation of the same to personalize creativity.
- Exponentially focus innovation on products that respond to the allergies and food intolerances.
- Overturn with the use of the technology applied to food to achieve greater interactivity for manufacturers, distributors and chefs, mainly addressing the fields of online training, recipe books and promotional tools.