0 Instacart, home food store, multiplied its business by five during the coronavirus crisis
Instacart has multiplied by five the number of people it serves in a pandemic. Why it has happened and how they have succeeded?
0 ElTenedor will promote fundraising for the NGO World Central Kitchen
After the success of Let's Save Our Restaurants, which has managed to raise € 400,000, TheFork opens a donation tool for the NGO in Spain, and through the Tripadvisor Foundation, will match each of the individual contributions, doubling its impact.
0 Back to normal, restaurants begin recovery based on graphical analysis
The New Hospitality in the Post COVID era is served according to the analysis of the graphics of the sector, with all the caution and precautions that this must entail, it seems that restaurants show an upward trend.
0 Plastic lamps as individual shield against the virus, the invention of a Paris restaurant
They are known as "Plex Eat", and they resemble large transparent lampshades that in capsule form allow to cover diners individually and avoiding contact with the rest.
0 The magic of unboxing’ reaches gastronomy
The inclusion of a good part of the hospitality sector, and especially those of the great chefs in delivery, It has generated an accelerated process of innovation that consists of transferring some of the excellence and emotions that customers enjoy in the restaurant room., to the living room of their houses.
0 The streets of the cities become the new rooms of the restaurants
We tell you about the initiatives being taken in open spaces so that restaurants can reactivate their activity with some normality in this complicated period.
2 More than half of Spaniards plan to go out to restaurants in the next month, according to a study ElTenedor
The Fork will implement new digital tools that facilitate the implementation of the measures established by the Government.
0 The (Singular) Delivery war
Many hoteliers are starting up delivery in their restaurants, many doubts arise about how to do it correctly, in this article we share some of the key ideas to succeed in this business model.
0 Welcome to the New Hospitality
Some days ago, I was reviewing some articles that I had written in this digital newspaper during previous years, with that conviction of…
2 A 44% Americans would go to a restaurant if the situation returns to normal tomorrow
Many readers ask us through the different digital channels what will happen to restaurants once the situation begins to normalize.
2 Personal greenhouses, the latest invention of an Amsterdam restaurant to ensure the safety of its customers
Companies in the hospitality sector make decisions in a scenario of relative certainty, which causes that in this sea of doubts and confusions in which we navigate, external solutions of all kinds appear.
0 "Many restaurants and bars are going to become the central kitchens of the neighborhood, serving their neighbors ”Diego Coquillat
Interesting analysis that under the title "The day after, What will it be like to go to a restaurant in the new normal?” narrates the different challenges facing the Spanish restaurant industry, with the collaboration of Diego Coquillat.
2 Restaurants turned into drive-ins, the new fad that triumphs in the Covid era19
Restaurants are looking for alternatives for customers to come and enjoy their food with guarantees, showing films in the car parks as a drive-in cinema is one of them and it seems to be having a lot of success.
0 The restaurant curve
I graphically analyze some trends in restaurants, where it grows, in a historical way, interest in home delivery or service in the hospitality sector.
0 Plastic partitions, unused tables, temperature control…what awaits restaurants in the coming months
We review the first measures of lack of definition or deceleration that are being carried out in restaurants in other countries of the world.
3 Cookplay, new collection of packaging for delivery and take away 100% biodegradable and compostable in sugar cane
The kitchen brand Cookplay presents a new collection of designer bowls for delivery and take away 100% biodegradable and compostable in sugar cane
0 What do you need to know to manage a restaurant?
Gastronomic marketing, human resources and general management of the restaurant, along with good organization, contribute to the success of our venture.
0 Reflections on Covid19 and Javier Floristán's hospitality, Mafia CEO sits at the table
La Mafia director and CEO sits at the table, Javier florist, offers us his valuable reflections on what is happening in the sector in the face of the difficult situation of the Coronavirus.
0 A Michelin three-star restaurant happens to sell stocks 395$ a food delivery menus for $ 39'95
Nick Kokonas of the Alinea restaurant with three Michelin stars, reinvents fancy restaurants through an application so that they can carry out home delivery of food easily.
2 José Andrés promises that doctors and nurses free to eat at their restaurants the rest of the year
The Spanish chef José Andrés, who leads the nonprofit organization World Central Kitchen and helps…