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How to bring the restaurant experience to the customer's living room

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With the end of the state of alarm, many Spaniards have recovered a certain normality in their lives. Nevertheless, we can't let our guard down yet. The virus that causes COVID19 still out there, maybe weakened by the UV rays that, coming from the Sun, in summer they bathe our lands. But ultimately, the danger persists and many citizens are aware of this in their daily decisions.

Consumption habits have changed with the coronavirus crisis. The isolation that was gradually making its way in our society has now picked up speed: social distancing is a necessity. If restaurants want to overcome the drift caused by the virus SARS-2 they will have to adapt to the new demands of consumers.

One of these needs that diners now profess most strongly is the preference to eat the delicacies prepared by their favorite restaurants in the comfort and safety of their home.. A controlled environment where they know that they will not come across any patient who can infect them and where they have control. A) Yes, the options for delivery are having great success in the last few months.

Orders online for home delivery of food they have been growing for years. Market analysts monitoring macro trends in the catering sector predicted that growth would continue until 2023 at the current rate, located around the 10% annual. Nevertheless, the pandemic has accelerated everything. The population is more receptive than ever to receiving food at home, and restaurants, attentive to changes in the market, they have reacted quickly adding to this new wave of mobility in the sector. Many of the businesses that had lagged behind have now turned to food delivery companies or their own fleets to offer this service, which is so much in demand in the difficult times we have lived through..

With the coronavirus crisis we are not only seeing requests for pickup, car pickup or home delivery, cases all of them habitual for a long time in the world of catering. Also appear at this precise moment some novel alternatives that draw attention. It is the case Take a Restaurant.

At Take a Restaurant they don't want to limit themselves to bringing food to their clients' homes, they want they can enjoy the full restaurant experience, with the waiter's attention included. The concept is new, but it derives from an idea that has been running for a long time. Take a Restaurant is the logical evolution of Take a Chef, a service that appeared eight years ago by Rubén López and Galder Kabiketa, that puts the professionalism of highly qualified chefs in the hands of clients to create a unique culinary experience. With Take a Chef they have already offered a quarter of a million meals, and with the new project they want to spray this brand.

Take a Restaurant works exactly as anyone might think. When browsing the application, the user has the possibility to examine various establishments, check what they offer, what are their menus, the style of your meals and who prepares them. All information is clearly stated, concise and detailed so that the potential client does not have difficulties in selecting the place that best suits their personal preferences, to the event you are organizing at home or to the tastes of the companions.

La usabilidad de la web es magnífica y con tan solo unos clics se puede confirmar la reserva, con fecha, lugar y hora. En ese momento es cuando comienza la verdadera magia de Take a Restaurant. Al llegar la fecha señalada, una hora antes de que comience la comida o la cena planeada, el equipo humano del restaurante al completo se desplaza hasta la casa del cliente, equipado con todo tipo de material de cocina: vajillas, cubertería, ollas, planchas y herramientas variopintas que utilizarán para crear los platos ya en el domicilio de quien los contrata.

Con esto se consiguen tres objetivos fundamentales.

Por un lado la comida está recién hecha y se sirve emplatada al momento, razón por la cual no se percibe atisbo de enfriamiento, humedad u otros problemas que sí pueden darse al empaquetar pedidos para llevar.

Por otra parte se consigue una experiencia única que funciona a la vez como entretenimiento para los comensales allí presentes y como reclamo para los futuros clientes. El trabajo eficiente, organizado y meticuloso de los cocineros ofrece un espectáculo digno de admiración, y poder disfrutar en directo de la soltura con la que estos profesionales desempeñan su actividad es uno de los principales motivos por los que Take a Restaurant está funcionando muy bien. Los clientes sienten que tienen acceso a una parte exclusiva y oculta del proceso, y valoran enormemente poder ver ensimismados el baile de las sartenes y cuchillos.

Finalmente, es innegable que en la actualidad un gran número de los encargos se deben a la necesidad de disfrutar de la comida y del servicio de los mejores restaurantes desde el propio hogar, lo cual reduce al mínimo las posibilidades de contagio que se puedan dar durante la desescalada.

Para que la comida sea todo un éxito, los camareros que atiende a los clientes ofrece todo tipo de servicios, desde información adicional sobre los platos hasta limpieza en profundidad de las estancias donde han estado operando, pasando por recomendaciones de maridaje e interacciones con el personal de cocina. Toda una experiencia que va mucho más allá de simplemente saborear los platos preparados por alguien ducho en tareas gastronómicas.

La apuesta del Take a Restaurant de Rubén López y Galder Kabiketa es un ejemplo de cómo incluso en tiempo difíciles el mundo de los restaurantes consigue reinventarse para sobrevivir. No nos cabe duda de que durante los próximos meses veremos muchos otros proyectos prometedores en la misma dirección.

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Sobre el autor

Artículo realizado por el equipo de redacción de DiegoCoquillat.com. Cuenta con profesionales tanto en el terreno de la hostelería, gastronomía y turismo, como en de las nuevas tecnologías e innovación.

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