Si estás pensando en abrir un restaurant o un lugar donde se venda comida, because today the possibilities are vast, the manager or head of new business should take into account the tastes of customers are changing, both time, and geographically.
He marketing for restaurants debe prestar especial atención tanto en ofrecer un buen producto que se transforme en buenos platos, como en conseguir un servicio óptimo. Pero hoy no es suficiente para que un Restaurant succeed. It is vital to observe the competitive advantages of the nearby local, studying the keys to those who are succeeding and research over the Internet for trends que en este momento están destacando en el sector.
The large chain hotels and independent restaurants, with a unique local, committed to focus on the customer, generating an experience that makes you feel special. Local location, its size, the decoration, the letter, los extras y los detalles, They are increasingly important in choosing a restaurant.
Tendencias de marketing para restaurantes
1.- Restaurants in increasingly smaller spaces
Gone are the great restaurants that resembled wedding halls by size. The offering several dining rooms to serve more people better. Now it attracts much smaller. Basically because customer service is better and more personalized.
Las cadenas han dejado de buscar grandes locales donde establecerse y la tendencia es la de located in small local, los llamados Express, that may not even have table service.
No hay más que ver el nuevo local que Ricardo Sanz It has opened in the terminal 4 Madrid Airport: few tables but all the flavor of the dishes of Japanese cuisine top quality award-winning chef.
2.- Always quality over quantity
Not to be confused with shortages in what is served, is better to offer a limited number of dishes, who can be developed with excellence, they have an extensive menu where the quality of what is not taken into account is offered.
Si el menu is not extensive, the stock is much more controllable and product losses or losses will be lower, since it is easier to calculate how much you need of each raw material for dishes. further, customers can distinguish each establishment according to their specialties, a key competitive advantage to differentiate.
3.- Nuevos canales de venta
New trends are increasingly requested. Y es que no todos los consumidores quieren the same experience cuando deciden que no les apetece preparar la cena. He will prefer to go to a restaurant, but increasingly there are those who want llevarse la comida a su casa, o disfrutar de una tarde al aire libre mientras degustan sus platos favoritos.
4.- Nuevas formas de comunicación con el cliente
Muchos restaurantes han abierto new lines of communication para reservar y también para adquirir la comida. Internet, mobile, twitter, whatsapp, Local pickup, home service, etc. Each customer can decide how to enjoy the signature dish of a letter.
5.- Sabores conocidos para elaborar nuevos platos
El consumidor quiere identificarse con los sabores. A great example is in the world of desserts, By using cookies known to prepare current recipes. Do the consumer evoke memories or experiences through the palate you get to a point of indisputable distinction for your restaurant.
6.- Renacimiento de la cocina tradicional
Hay una tendencia clara de return to tradition, to vintage. And as for food, There are many restaurants that have adapted or reinventing traditional dishes of each place. Reusing traditional recipes, Besides, It helps customers to consume less determined new dishes, local approach.
7.- The triumph of “glocal”
You can not say that the large restaurant chains have no place in the hospitality market today. But yes, which increasingly must take more account of the eating habits of places where they are established y los gustos de esos consumidores para conseguir un negocio de éxito. global trends with local products.
Even restaurants that specialize in one particular type of cuisine, ofrecen Adaptations by region en la que se encuentren. A) Yes, there are few who make the local Japanese sushi using local raw materials, alejadas de los productos con los que se prepara en Japón.
In the same way We are witnessing the rebirth of a healthy trend in all respective to feed and so are many restaurants, or they are stocking up on food found in their immediate environment, or they are preferring cultivate their own gardens on the terraces and roofs of their restaurants.
Either way, aquí dispones de un buen repaso por las tendencias más importantes que el gerente de un restaurante o negocio de hostelería debería conocer, we hope you serve.