10 trends in restaurants I saw on my last trip to London

I honestly think New York and London trendsetters in every way, are multicultural cities where it is normal to find places to eat of all nationalities and as, also Italian restaurants and pizzerias.

Right now both Barcelona and Madrid in recent years have joined the group “tendency cities ", not to lose sight.

On this trip with my team, I saw a good opportunity to gauge the pulse of our sector outside Spain and of course observe trends of this city. That's why I wanted to summarize in 10 basis points the main trends seen in London, I shall explain below:

10 trends in restaurants in London

1.- kitchens views

It is a very ingrained tendency in the UK, especially the pizza and salads area. You find many local kitchens views; sushi establishments, Wok cooks specialists, etc… You can approach the area to choose the products to you at the time the cocinene.

2.- Total productivity in room

I have seen many POS terminals in room, I have even come to be in a room 80 People with four outlets. Restaurants looking very fast services, so apart from the POS terminals at peak times the restaurant staff expands, both kitchen and living room to give a very prompt service.

3.- The product is king

The bet is to put the product to the customer view, very cool and even ecological largely Restaurants. An example of it, as shown in the picture, It is that even they are using fresh produce as decorative resources with basil or mint plants exposed at the tables of the local.

4.- The new technologies

Innovation in London hospitality is constant. There book online reservations or the fact cater to diners with PDA's are already fully assumed and put in place in most of establishments.

I have also seen many locals who used screens so customers could place orders, Digital tables that projected the menu items to choose from and some terraces with tablets on tables.

5.- Social networks

You do not see a place that does not have free wifi. further, the access network can not be easier because with one “I like it” Facebook you get access thus avoiding, having to enter a code or password.

6.- Image and decoration

I have seen many facades dimly lit to give importance to the interior. The image of the locals are very fresh and linear where It is cared above all lighting. No allogenic bulbs and light is always directed to tables with lamps type QR or hanging, as usual, Warm light bulbs, changing environment daily over night.

All premises have their own identity. You do not see two equal establishments even if they are from the same company.

7.- Letters

With some 60 dishes average in all of them. The image is very simple with one cover without photos. The change semiannually.

8.- The tables

All restaurants we study, They rode the tables without tablecloth fabric. All of them are mounted with road or even the dishes directly on the tables, a way to reinforce the idea of ​​simplicity.

9.- Outdoor advertising

The locals have next to the front door a large tripod, of different materials in which it always displays a picture of a plate presented and large. In some of them with price, but never ofertaban neither the letter nor the menu in this bracket. The cards are exposed in a glass case at the door.

10. The service

The principle of primacy, recency and smile, as well as focused on the recommended sales service are the basis of the work observed in room. As well continuing education is one of its key, thereby get that service quality is consistent and.

The customer was centralized in a maitre'd was accompanied by waiters-oriented sales leaders very Efficiency, although the weight of the quality of service rested primarily on the first.

Trends that you can apply to your own restaurant

as entrepreneurs, we have to be up to date on new industry trends, we observe and study, but not all are applicable to our business model.

Surely some will encourage us to step forward and to have no "fear" to invest in technology because ultimately it is the global trend. But we always be clear about our goals, as well as operational and disposal so that our restaurant can adapt to it with maximum efficiency.