Es una realidad indiscutible que actualmente está de moda todo lo relacionado con la vida saludable, control the calories and eating habits. Because, when it comes to eating out, we are abandoning the search habits of fast food restaurants, and little by little We are focusing our preferences towards healthy food.
Lo bueno es que muchos de esos restaurantes saludables not that you bring the food to your table field, It is that they bring your field to your table.
Urban orchard in the garden restaurant
Lo “bio” y el apremio por huir de lo cancerígeno ha hecho que los restaurantes tomen la delantera e install on their terraces their own gardens, from where they provide vegetables to cook and then serve them to your customers.
It is true that they are not the pioneers, urban gardens were first. Urbanite people tired of both cement, acidulantes, preservatives and transgenic, They took any parcel of land of their houses to grow tomatoes, onions, strawberries, fennel, etc. Thus they maintained a healthy lifestyle, while they became aware of responsible consumption and the need to protect the environment.
Few could have imagined then that the restoration would also take the lead and install organic gardens in their own establishments. Thena garantía de que lo que comen sus clientes proviene de sus propios cultiyour.
Success Stories restaurants with gardens
Tanto es así que restaurantes cuyo entorno favorecía la cosecha instauraron esta forma de disfrutar de sus manjares. It is the case of Catalan restaurant Can Sala, an establishment that combines kitchen, restaurant and garden in the same environment to enjoy family, with children or friends.
Otro caso paralelo es el del actor Juan Echanove who founded The Pizzarrera, a restaurant that works with straight out of their garden products and develops seasonal dishes, como el pollo al chilindrón y tempura con flores de calabacín.
Special mention deserves the great project of luxury Wellington Hotel in Madrid, led by Mr. Manuel Moratiel, who ignoring the provision that in this post enunciate, He was associated with Floren Domezain, un cocinero experto en la ingeniería del huerto más conocido como “el rey de las verduras” para approximate the concept of the restaurant with garden to the metropolis. The result? A garden with 20 tons of earth that stands as "The world's largest garden above a restaurant”.
Some tips to have a garden in a restaurant
1. Asóciate con agricultores expertos
A restaurant kitchen may know a lot but some gardening. Contact farmers who know of matter. If not, it is possible that many of the crops are not productive or worse, of bad quality, which would give a bad image to customers. Sometimes it is better to plant one vegetable that is recurring (for example, lettuce), many different and out sparingly, o que entrañen dificultades en el cultivo.
2. Display your products as an added value
No one can offer up to date - A full menu with each product taken from his garden. Instead, adds value the cook or master Take the garlic or onions front of the customer y se los lleve al cocinero para preparar el plato que ha encargado. That gesture is an added value to products that already are ecological.
3. Adapta las plantas a su espacio y no al revés
In a country with a long tradition of wide roofs, It will not be difficult to grow cabbages, watermelons or pumpkins. However, if we are in a country where buildings take precedence not have very large terraces, en lugar de cosechar grandes productos puedes optar por la diversificación. Puedes cultivar vegetales de pequeño volumen, y aprovechar para cultivar las especies, edible flowers and so on do not leave any gaps in your harvest.
4. Cultiva ingredientes que sean caros o difíciles de conseguir
If you have a small space dimensions, it is best to plant species whose market price shines more expensive than other vegetables. We will not say that cultivate saffron, but you can get your hands on plants whose price or availability is directly proportional to the small footprint. Get maximum returns.
5. Confiere al personal autoridad en el huerto
They are the soul of the restaurant and there is nothing more beautiful than to see how their plants and vegetables grow, se hacen grandes y terminan en su wok o cacerola. further, they will know what to plant according to your needs, how much and in what state the harvest ya que un buen cocinero no sabe solo cocinar, but in what state should have the ingredients to cook.
6. Haz que tu huerto sea único
For it, not only distributes well culture to be aesthetic: invites customers to come up and visit (While checking your itinerary to avoid damaging your crops). That will flow the comments and mentions in social networks. Which will result in an excellent advertisement for your business.
All a garden on the terrace of your restaurant can do for you
As you see, nowadays, one of the best added value you can offer your customers is the freshest product possible. Clearly we are in a great wave of everything “healthy”: healthy food, running, give up smoking, etc., so just watching food commercials that come on TV, who no longer speak of “cremosidad, incredible sweetness and textures” but rather “healthy products, low fat, healthy, ecological…”.
While this action plan and publicítala correctly making a good marketing strategy online. Everyone should know that the food will taste in your establishment is fresher than the competition, and that today is a very important point in favor.