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The 4 major trends in Gastromarketing why you should bet restaurants

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In Aplus, gastromarketing the first specialized agency of Spain, We have joined the challenge to go further and take the baton of the trends that are cooked every day on the net. We detected as the focus of action by encouraging acts above the other aspects of the Health, safety, sustainability and uniqueness.

Being aware that cultural diplomacy personified cuisine of a country and focused on four large primary qualities: It is healthy, solidarity, sustainable and satisfying, we wonder how we use in our work of digital gastromarketing?

1.- healthy food

The healthy trend It is the order of the day so all related companies gastronomy They should focus their messages to get a healthier life style without losing the pleasure of eating. We know that healthy foods They are mainly related to the products of plant origin: fruits, vegetables, whole grains, tubers, nuts and vegetables, although it is true that foods of animal origin may be part of this trend it is growing strongly.

Thus, businesses and restaurants strive to offer a wider variety of healthy products and communicate all relevant measures continue to provide excellent quality food. It is advisable to do so by one of our gastromarketing action programs individualized help restaurants to meet expectations healthy food its customers.

2.- Gastronomy solidarity

From gastromarketing, you can create a climate where companies feel identified with caring nature and can practice a corporate lifestyle peaceful and sustainable. The aim is to reduce the environmental impact and support the companies involved in sustainable practices. Also create solidarity networks set in similar situations, so that all we may share in responsible practices solidarity cuisine timely and demanding a high degree of solidarity between enterprises the hospitality industry and restoration.

3.- sustainable food

Providing food through ethical practices, generation of disposable products, 100% biodegradable and monitoring based on a sustainable food are the centerpieces of the managers of companies with this trend concienciadas.

Programs should be designed both to reduce environmental damage, as to involve companies in the sector and the communities of followers restaurants social networks, in the sustainable practice your daily tasks.

Restaurants should promote practices sustainable in Spain, increasing the weight of the value chain feed and enhancing local product. When consumers buy food and excrete waste, They do taking into account the local environment and the wider community. Thus, The aim will be to continue and promote open and transparent practices that reduce environmental impact all activities are exercised, as well as helping customers, suppliers and partners to do likewise.

4.- satisfactory food

The fourth of the premises is to disseminate the most positive aspects of satisfactory food, That is why so the work will be focused on meeting the communication needs, image and sales customers hospitality sector, with the aim of gastronomy causes the consumer a very satisfying feeling.

Again, The goal is that everyone who, one way or another, feel passion and satisfaction for gastronomy alternatives offered to them to know the place the defendant to eat organic food, where locals serve the best seasonal vegetables are, how make the most of certain healthy products supporting the local economy Y preserving the planet.

In summary, through good gastromarketing action program, the work and perseverance of the hotelier will be reflected, protecting and legitimizing a healthy cuisine, solidarity, sustainable and satisfying. Thus it is achieved that the optimal product quality, nutrition society alike, maintenance of land for the future and the enjoyment of food is a natural and common occurrence for all.

The 4 major trends in Gastromarketing why you should bet restaurants
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About the Author

Diego Olmedilla

Considered one of the most influential gastronomic marketing professionals in Spain, Diego Olmedilla is president of Aplus Gastromarketing, Director General of Facyre and has been Director of Marketing for Active FEHR, the marketing division of the Spanish Federation of Hotels and Restaurants.

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