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Gastronomy Mother and technology, both “mainstreams” My visit to The Restaurant Show in London

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I must admit that visiting international fairs or travel to other countries looking for innovations and new trends in the restaurant industry, It is something that predisposes very positively my passion and my thirst for research in this sector.

In this spirit, I traveled to London, to meet for the first time The Restaurant Show, a fair that meets for three days the main players in the hospitality sector, gastronomy and restaurants. In a huge auditorium, he Olympia London, located in West Kensington, where this fair already established in the English city takes place, where simultaneously other events are organized in the Competition Theater as National Chef on the Year, where you choose the best English chef. Además dispone de espacios para el debate y las entrevistas por donde pasan algunos de los más relevantes proyectos del sector con influencia en todo el país..

In this spirit, I traveled to London, to meet for the first time The Restaurant Show, a fair that meets for three days to major players in the hospitality sector, gastronomy and restaurants.The visit to the fair course, more than detecting new trends, the final restatement of some reality It is confirmed as the new “mainstream”, those already established and absolutely necessary to compete trends a complex and customers increasingly demanding market, more connected, They are seeking more personalized experiences, but they are becoming less loyal.

I would highlight, On one side, the relationship between the traditional product and the era of healthy, where concepts vegan, organic, free y friendly (sugar free, calorie free, gluten free, diabetic friendly, vegetarian friendly…) acquires its best, but representing a staple product customization with different flavors, formats and colors, they are able to dilute the value of the price for the thrill of eating something that is different and made for you.

On one side, the relationship between the traditional product and it was healthy, where vegan concepts, organic, free y friedly (sugar free, calorie free, gluten free, diabetic friendly, vegetarian fiendly...)

This concept combines what I call the "Gastronomy Mother" connecting that magical combination the passion for the home with the excitement of remembering recipes, traditional flavors and aromas that all recorded in memory in the early stages of our life.

But then fully opposed to the above, technology is especially digital management where the sector no longer sells new, sells utility, because the landlord demands it. And where no restaurant can question the need for technology for use in ALL management processes a restaurant, because if it is not likely that sooner rather than later have a competitive deficit that takes you close.

In a huge auditorium, Olympia in London, located in West Kensington fair and consolidated in the English city it takes place, simultaneously where other events are organized in the Competition Theater and the National Chef on the Year, where you choose the best English chef. It also has spaces for discussion and interviews where they spend some of the major projects in the sector in London city.

And this is precisely the great value that I take this visit, that sector balance should be found between traditional and digital, that equation to be solved by conjugating an exciting customer experience with a streamlined professional and technology management allowing it to be a company in constant pursuit of excellence to be competitive in this new era.

Sin duda los restaurantes cada vez se parecen más a esas grandes funciones que se representan en los teatros del West End de Londres, where every interpretation must be performed in a perfect way, trapping and enamorando the viewer, pero sin olvidar que entre las bambalinas there is a great human and technological equipment that enables great works remain for many years…What function begins!

Gastronomy Mother and technology, both “mainstreams” My visit to The Restaurant Show in London
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About the Author

Diego Coquillat

Director and CEO of DiegoCoquillat.com, teacher, consultant, lecturer and entrepreneur incorrigible. If you can not find it here, search near the sea. Passion for new technologies and restaurants ... passion for life.

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