After visiting this August the city of Milan with the idea of studying further growth and restoration concepts the cities of Europe and the US leading innovation-related sector foodservice, I have traveled this time to Amsterdam's hand AECOC and accompanied by a market expert who is also co-profession.
Before I comment on my experience and comment the latest industry trends, went on to detail some aspects and data that surprised me upon arriving in the capital of the Netherlands.
By way of general information it is interesting that Spain almost tripling population census Netherlands, that unemployment in this country is only 5,6%. Or that the annual salary of an average worker in Amsterdam is 56,000 €, unlike Spain 26.000 € half and multiply by more than 10 Km2 surface in Holland which is 41.540 Km2.
I was very surprised that just landed in Amsterdam and catch a taxi, stop full of electric cars were brand TESLA, whose cost is around € 100,000. Amsterdam is a very flat city, Channel replete, their main mode of travel is by bicycle, Thousands flow through a lane in which so do the bikes, at full speed and without helmet, by the way.
Anecdotally I would like to comment that his arrival went to the center, Rembrandt Square, and the truth that however much they tell you, It never ceases to amaze the smell of marijuana occasionally you get, wherever you are. To take a taxi to get closer to the hotel I stopped a bike-taxi that turned out to Cántabro, very friendly and both very "smoked". yes, I was surprised it paid weekly for the rent of the vehicle, 350€ a week and still saved, a nice.
Anyway, Amsterdam I brought a lot more than these experiences. Among other things, I observed some of the latest trends moving in the restaurant industry, and step-then tell:
Trends in restaurants in Amsterdam views
Disappear beer bars only because the Dutch are looking to eat at any time of day and for that reason the city has seen the birth of many restaurant concepts fast-casual.
2.- Delivery Revolution
They can constantly see workers home delivery of different restaurants, because as is happening in Spain, the irruption of delivery is unstoppable. According to some data from national publications, for him 2018 restaurants expect growth 25% and 15% year until 2020.
The two most important developments in delivery is the large number of platforms that have entered the sector Deliveroo, or giant Amazon and Google. On the other hand, level restaurants have decided to bet on this system, so now dishes are served with much higher quality and diversification.
Not enough people to work in hospitality. People are no longer willing to put in the body work as many hours as before. This problem increases with little unemployment that the city. Honestly it is a problem that we are suffering and also in our country and difficult to solve. In a next post I try this aspect detail.
There is a new generational wave of very young hoteliers which they fit perfectly with the millennials, new restaurant patrons. There is also much investor, attorney, engineer, etc. they are opening local inexperienced, but all this is creating a lot of competition and generating groundbreaking new concepts.
The customer goes to the restaurant to enjoy, every time you cook less at home and looking for new experiences are sought. What you do the Dutch customer? A fresh product, fast and cheap.
They do not like formal uniforms, and encorsetados. They like each other dress form cool then put it on Instagram.
In the Netherlands there is a traditional meal and what we have used is the cuisine of other countries to suit their own idiosyncratic. That leads to a wide variety of concepts, dishes, tastes and types of all kinds.
The client looks safe and healthy food. Good quality and good price, ecological and organic are fashionable. vegetables are much works, salads customer selection and much separate colors. Now everything is not green.
The image of all catering establishments that are opening is very fresh, predominate painted white walls, gray cement floor and natural wood with lots of greenery, respecting the environment. Cared the most of the lighting and music.
These details make the food have more prominence. Many new premises feature original decor in different areas, which end up being a complete source of inspiration. Here I leave the highlight of my visit.
- A seating area with footrest swing type.
- hanging plants from the ceiling with the pot placed upside down
- Letters are written on a roll of kitchen paper type but bigger and Kraft paper
- Prices put in type signage market.
- It has totally disappeared assembly tables with tablecloth, even the local level
- kitchens views, even washing areas, an area that we cover always in Spain.
- Logos social networks conspicuous restaurants, so that any client can leave their impressions online, follow him, mention it, etc.
Surprising that despite being a city where it rains big Pate year, Most bars have terraces. Is careful image of the same, its furniture, etc. and always looking ambientarlo with good lighting and plant.
Even in midwinter they are given life through the use heaters and blankets to keep out the cold.
As for T.P.V, They are simply glued to the wall not take away any space and where all the waiters have to Ticar with its footprint screens.
The new restaurateurs, Being a young generation focused público millennial, They work thinking about what you want this client profile. Y They can get very close to them through social networks. It works a lot with bloggers who talk about your prescriptions and your bet investment in online marketing is more than offline.
Maximum care must be the product photos to move them network and attract customers.
The two predominant trends in terms of new restaurants models are the Food-Service and Retail.
In this context, the clear commitment of the restaurants has clearly decided to Fast-Casual, where it is easier adapt to changing customer needs, who they want the chance to eat at any time of day, fast and at a good price but taking care of quality.
As I mentioned, they have been developed new and varied restaurant concepts, It is conceptual spaces that give credibility to food-service Dutch.
All who saw, I share the seven that surprised me:
1.- Kitcken Republic: Incubator for food companies that aims to help other companies in the sector by putting a central kitchen and storage, offering culinary advice turn.
2.- Mook: PANCAKES concept modernizes and offering all kinds of varieties: sweet, salted, with vegan options, and all kinds of organic
3.- The Avocado Show: Avocado first restaurant in Europe with dishes beautifully presented, innovative and colorful, always using high quality avocado and socially responsible and sustainable.
4.- instock: Restaurant aims to combat food waste and makes cooking discarded by supermarkets for any damage or close to the expiration date products.
5.- Temakery: fast-casual restaurant that represents the evolution of traditional sushi restaurant and POKE.
6.- TS Teas: Store-bar specializing in teas with more than 60 different varieties from all over the world and the highest quality.
7.- Fishing: I have left for the final concept for me to comply with the 360 (quality, Atmosphere, product, image and operations) but yes, It is very difficult to replicate.
This restaurant offers quality fish from sustainable fisheries. It is a pioneer in the Netherlands and offers a theatrical experience of this product.
In this very original concept and very well managed by its owner, the customer selects the fish in a kind of market to be the waiter who take you to the kitchen and then prepare. Process that you can watch with ease thanks to the kitchen view.
Traveling for ideas to develop in my restaurant
Traveling is a unique experience that I recommend to all entrepreneurs and entrepreneurs. It gives you the opportunity to spot trends and success stories subsequently to adapt as much as possible to our company.
This trip I'll take the experience with my fellow travelers, professionals. There I will bring at least two kilos more after being eating over 2 days in a row and the importance for managers and restaurant owners understand the fact the new "milennials" generations and give them what they want: Price-Quick-Image-Sustainability