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Spain has been for decades a country too deeply rooted in its customs, and the new gastronomic trends passed by or were late in the national culinary scene.
Technology, advances in communications, new habits in society, the departure of “tSpanish antos”Abroad, whether for leisure or work, makes these trends arrive earlier or at the same time now in our country.
Today 2 very new trends are taking root strongly in our homeland, either due to novelty, savings or simply that everything evolves, the
Street food
and Colunching They have already knocked on the door and they are coming to stay.
We even hold fairs to make it known!
Street Food
It is what we know as street food of all kinds and it really exists for all tastes, being able to choose national or international cuisine.
Its purpose can range from social concentration, the need for time in the work environment, to the consolidation of urban tourism with new aspects and habits “on the street” without having to sit down to eat.
Isn’t that the first thing we do when we get to New York?
Indeed, San Francisco, in the USA, is at the forefront of this concept without forgetting the city of skyscrapers and its “doggy” carts …
Hospitality entrepreneurs are already taking note of this trend and a group called Street Food Madrid which seeks to promote the use of public roads for the benefit of Madrid’s gastronomy and economy.
There are many places to enjoy gastronomy “otherwise“, Bus stations, the sidewalk, parks, the suburban (metro) itself …
These habits, no longer trends, have been triumphing for years in European cities such as Berlin or Paris ”, helping to boost the economy, employment, etc …
If we had more developed municipal street vendor laws aimed at street entrepreneurship, this trend could undoubtedly be a new economic model to be exploited within the Spanish hospitality industry.
A recent novelty in this concept are the “Food Truck“Or truck food, in the purest style of the village markets, with the” traveling van, but now with “brand “,” stickers “and” direct marketingMuch cooler.
Colunching
This trend that we see more and more in the media every day, was accompanied by the rise of new technologies and of course by changes in the habits of society.
El hospitality entrepreneur, is “Of nails”, before the rise of colunching, since this “collaborative consumption” reduces business capacity and competition from the restaurant sector.
Eating out is very typical in our society and at home with friends, too, but what is new is to do it in a structured and constant way, and even with profit motive… what makes this way of “remaining” the novelty.
The objective of this initiative or trend, as we want to see it, is to know, try, save on social relationships, and above all discover the native cuisine of a place through the locals in their own homes, with a philosophy of sharing the processing costs, offer the “agape”As the hosts, seeking in all cases to monetize it.
This model is an advance to delivery the food at home, or own takeaways or take away food of restaurants, since the difference lies in the fact that the consumer prepares their own food and:
It is shared by the delight with other diners, which achieves not only the satisfaction of what has been done but also a saving in the cost of dinner or lunch for that purpose.
Thus, new gastronomic scenarios are being created, which is causing hospitality entrepreneurs to sharpen their ingenuity in order to compete with these new forms of consumption.
Recruitment marketing needs a new “turn of the screw”For restaurants.
Maybe technology can also be used on your part …?