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Tendencias en el sector de la restauración para 2019

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Tendencias en el sector de la restauración para 2019

El nuevo año sin duda traerá nuevos desafíos y cambios en el sector de la hostelería. Tome nota de algunas de las tendencias que serán importantes en este 2019.

Revolución de lo autentico. Comidas naturales y sanas.

Se trata de ofrecer a los consumidores una cocina genuina y autentica que de confianza a los consumidores cada vez más informados.

"Lo auténticamente casero, preparado delante del cliente con materias primas frescas ", explica Bernard Boutboul, presidente de GIRA Conseil.

Hacer redescubrir el gusto original de los productos al cliente y la sencillez de los sabores. Perseguir el sabor casero es un requisito de calidad que aporta transparencia en la elección y origen de los ingredientes.

Presencia digital

La presencia digital tanto en redes sociales como en sitios webs se ha convertido practicamente en indispensable. Este año 2019 cobraran más importancia a la hora de conocer los habitos de los clientes que cada vez usan más las redes sociales.

Aumentar la visibilidad de su negocio, llegar a nuevos públicos y no quedarse atrás impulsando nuevos canales permitan conectar mejor con el comensal deben ser los objetivos principales.

Desde el salón HIP (Hospitality Innovation Planet) comentan “la avalancha digital y los rápidos cambios en los hábitos de consumo están afectando a todos y cada uno de los comercios, con independencia de su tamaño o tipología ya sean un bar, un restaurante o un hotel. Quien no sepa adaptarse a esa nueva revolución corre el riesgo de perder competitividad”.

Crear experiencias

Los clientes buscan cada vez más exclusividad y personalización en la experiencia. Se trata de personalizar al máximo la oferta ofreciendo una experiencia completa. Algunos restaurantes están creando espacios  o comunidades cerradas adyacentes a su propio negocio para satisfacer esta necesidad cada vez mayor entre sus comensales.

“Veo una tendencia de restaurantes de formato más pequeño con mostrador, cocinas abiertas y menús de degustación, que permiten a los chefs ser espontáneos y libres con su cocina ". - Daniel Boulud, chef, restaurador y fundador de The Dinex Group

Otras tendencias que ya venian pisando fuerte son locales instagrameables, donde el entorno que envuelve la experiencia gana  protagonismos. El hashtag #food tiene unos 90 millones de fotografias en uso según Webstagram.

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