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It is the moment of street food and pop up* restaurants. It is time to enjoy the pleasure of the ephemeral, of uniqueness experiences that today happen in a place and tomorrow in other one. No commitments, no continuity, carpe diem touches to the doors of the business of food and beverage. According to the experts in the sector, the gastronomy is achieving a curious change of route from the exclusive and elegant tastings of table and tablecloth, to the amusing, casual, street and rabble, lasting a blink of an eye.
For some time, chefs, distribution, new entrepreneurs and franchises, are betting on initiatives street food or very informal culinary experiences. Last San Sebastián Gastronomika fair parked two vans in the entrance, where assistants and walkers could taste the best Londoners hot dogs Londoners by James Knappet chef (Bubble & Dogs), while the Spanish chef Albert Adriá presented in an amusing format its”Spanish dogs by Albert Adriá“. Also under the inspiration of MadridFusión 2014, Makro created a Competition Street Food recipes for students of food and beverage, confirming with a jury of the size as Ricard Camarena, Ricardo Sanz, Pepe Solla and Nacho Manzano that street food can be very creative.
The car ice creams and desserts Rocambolesc by Jordi Rock (Celler of Can Rock- number one of the gastronomy world), the finger food of street food of StreetXO by the media David Muñoz ( DiverXO 3 Michelin stars) and the foodtruck of doggies and hamburgers by Koldo Royo (1 Michelin star), they confirm that this type of culinary proposals also convince to the elite of the food and beverage. The trend seems to be extended enthusiastically: in just one month, in Barcelona, will take place the first international festival Eat Street , a meeting of chefs and foodies in favour of street food.
Food and beverage pop up, a model of flexible business
As a street stall moves from one site to another in the city, another amusing tendency are the pop ups restaurants. A concept of temporal restaurant that continues the tendencies of retail (stores and occasional street markets) and that they could be defined as “removable” restaurants or cooking without fixed location. In the most recent edition of MadridFusión, the chef José Ramírez-Ruiz presented his model of pop up restaurant with consolidated success: Chez José, in Brooklyn, NYC. Chez José shares location with another business with a profile and customers completely different. The menu is made – that it is a surprise for customers- in a flat and then it is moved to the establishment where it is served. Chez José only “appears” at night to a maximum of twelve lucky that make their reserve by internet.
The attractive of these restaurants lies in the singularity of the location, scarce durability in time and, of course, the low price they have. It runs less risk than a traditional business, therefore the investment and the commitment are smaller, but it is essential to perform powerful marketing actions and online communication , to convey to potential customers anavant-gardeand attractive proposal.
In Spain the trend takes hold in 2014. Some experiences are known as The Secret Room , a beauty salon that worked as hairdresser in the morning and as restaurant at night, it remains standingWe pop!, While in Madrid there are domestic models as The secret cooking, among many other formats.
The pop ups models are as diverse as the creativity of the developer of each gastronomic experience. The main idea is to convert food and beverage in something amusing in which they live together live show cooking, meeting after works, and tastes. Whether on the street or in ephemeral restaurants, food and beverage definitely poses new challenges.
* They are temporary restaurants located in atypical places. They work during a short period of time and they make known thanks to new communication technologies and especially to social networks
Few days before starting 2014 year we investigated which will be the gastronomic trends that will be consolidated in the coming year. Which will be the models with greater success, how to bet on the winning prescription? According to specialists and foodies the informal gastronomy will be consolidated as one of the blooming business models, diversifying the food and beverage spaces to a model of fast food and catering but careful manufacturing. The Spanish concept of quality pinchos y tapas gets increasingly more adept in the world, conquering on of the greatest culinary capitals as New York, by the hand of authors like Mario Batali (Casa Mono), Seamus Mullen (Tertulia), Dani García (Manzanilla). In local environment, chefs of haute cuisine expand their line of activity creating more affordable and informal types asStreetXO of Dani García, Vuelve Carolinaof Quique Dacosta or Paco Roncero with Estado Puro In hotel NH Paseo del Prado, in Madrid.
Also hotels are modifying the way to face the concept of gastronomicrestaurant. The hospitality industry begins to combine with greater frequency the spaces of luxury and booking of table with gastronomic spaces less classical, informal cafés and fast food. It is believed that this trend to informal restaurants inside hotels is not only a consequence of crisis, since they suppose an adjustment of staff, resources and infrastructure, but also they respond to a change of alimentary habits of customers. Each time most like to eat healthy, varied and with no long hours at the table.
As it is collected in an article by nomadistas.com a clear example of this trend is Boston Marriott hotel, that closed its restaurant with view to the bay and was became a space for catering. Also it modified the lobby and the bar, becoming a multi-purpose space to informally have breakfast or have lunch. The design of breakfast area allows to hide it visually once breakfast hours finish. This change has meant profits over 30%.
These emerging trends demand the use hospitality business machinery with great investment in i + d that allows to be adapted to open spaces or spaces with no fume extraction ducts. QUALITYFRY has manufactured Fast Chef Elite, a machine with great functionality to be located in any area of food and beverage and that allows 8 programs of frying food to make a great variety of recipes and has three different fry ways: individual portions, continuous process and poached.
StreetXo, street cooking way invented by the chef David Muñoz, inventor of DiverXO, a restaurant that has recently received its third Michelin star.
Another gastrotrend that is extended in unusual geographies is the street food and the food in movement. With different denominations according to place (food truck, mobile kitchen, mobile canteen…) these initiatives whose concept is to bring food to the places where customers regularly or occasionally concentrate are increasingly proliferating in Europe. Although Spanish legislation still is restrictive to develop this type of business, we believe that the demand of economic quality food, and the economically viableinvestment that supposes this type of gastronomic business, can become a future investment in a short-term.