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Gastronomy, the trend leading tourism


For many travelers, term that sounds better than tourists, complementary services to housing has become a decisive factor when assessing the destination you travel.

To trust the travel agency to dive on the Internet, to seek accommodation offering a convenient location, cleaning and some prestige to investigate establishments with “anything else” seduce us. Buying property, to desire experience. So we changed.

We give priority in many cases, a the experience offered by the destination, whether to get involved in local customs (hence the great success of the formula AirBnB, covering about 2.000.000 properties 192 countries and 33.000 cities. Since its inception in November 2008 until June 2012 They were conducted 10 Million Bookings) or to know and enjoy the local cuisine.

Discover the local products, classic the embroider or new talent able to re-interpret, are the new targets of our trips. Upload them to our Facebook wall or Instagram It has become, for many of us, in an indispensable part of “daily commuter” we share with our family online.

Restaurants must seize this great opportunity

This new way to travel is a great opportunity for restoration. A deal with local product and elaborations is a good card to play If tourism is one of the targets client to seduce.

Our country, With almost 75 million foreign visitors, It is a window of opportunity to capture the visitor client. A challenge for any restaurateur in a tourist area (Is there any corner of our geography that it is not?).

An attractive kitchen, good visibility in search platforms like Google and opinion pages as the almighty Tripadvisor and the relationship with receptionists and janitors accommodation, They are the best bet for lay the visitor to your tables.

The hotels have put the batteries in recent years and have improved their restaurants, in many cases opening them to non-resident client.

The giant Meliá, world leader in hotel complexes, and leader in the markets of South America and the Caribbean, with hotels and resorts are marketed under the brands Meliá, TRYP, Gran Melia, ME by Melia, Sol, INSIDE y Paradisus, just announced that due to important role of food&beverage, the company has created a long-term specific department in which to work a vision, with three talking heads: a f&B Global, A Culinary Director and an F&B Concept Manager.

And this has've only just started.

About the Author

Trend research, innovation and strategy, consultant and lecturer. Director of Hospitality 4.0 HIP Congress Madrid. Founder and Director of HorecaSpeakers. Professor of Basque Culinary Center, OSTELEA / EAE and other business schools. Handbook author Neo Innkeepers Valientes.


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