{"id":14415,"date":"2013-11-25T13:56:36","date_gmt":"2013-11-25T12:56:36","guid":{"rendered":"https:\/\/www.qualityfry.com\/la-cocina-informal-toma-el-poder\/"},"modified":"2021-01-15T11:11:57","modified_gmt":"2021-01-15T10:11:57","slug":"la-cocina-informal-toma-el-poder","status":"publish","type":"post","link":"https:\/\/www.qualityfry.com\/de\/la-cocina-informal-toma-el-poder\/","title":{"rendered":"La cocina informal toma el poder"},"content":{"rendered":"<p style=\"text-align: left;\"><span style=\"font-size: small;\">La <strong>cocina urbana<\/strong>, y en especial<strong> la cocina informal<\/strong>, se est\u00e1 consolidando dentro de las <strong>nuevas pr\u00e1cticas empresariales<\/strong>. Un ejemplo de ello es que en apenas un par de meses Madrid se convertir\u00e1 en la capital mundial de la gastronom\u00eda con la <strong>Cumbre Internacional de la Gastronom\u00eda <a href=\"http:\/\/www.madridfusion.net\/index.php\">MadridFusi\u00f3n<\/a><\/strong>, este a\u00f1o bajo el l<\/span><span style=\"font-size: small;\">ema <b><i>&#8220;La inspiraci\u00f3n est\u00e1 en la calle&#8221;<\/i><\/b>. La cocina informal emerge como una <strong>forma de reinterpretar formatos del gastronegocio<\/strong>, donde adem\u00e1s de un ahorro en costes se busca la singularidad a trav\u00e9s de una oferta divertida y sencilla.<\/span><\/p>\n<p style=\"text-align: left;\"><a href=\"https:\/\/www.qualityfry.com\/wp-content\/uploads\/2021\/01\/portada-cocina_informal2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-384 aligncenter\" alt=\"cocina_informal\" src=\"https:\/\/www.qualityfry.com\/wp-content\/uploads\/2021\/01\/portada-cocina_informal2.jpg\" width=\"408\" height=\"339\" \/><\/a><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: small;\">Los <strong>grandes chef de la cocina espa\u00f1ola<\/strong> se han sumado a esta tendencia. El chef <strong>Andoni Luis Aduriz<\/strong> (con dos estrellas Michelin y tres soles Repsol en Mugaritz) prev\u00e9 que para 2014 se abrir\u00e1n <strong>restaurantes<\/strong> <strong>&#8220;m\u00e1s desenfadados, de cocina m\u00e1s informal y precios m\u00e1s asequibles&#8221;<\/strong>. Otros grandes cocineros como<strong> Paco Roncero<\/strong>,<strong> Quique Dacosta<\/strong> o <strong>Sergi Arola<\/strong> intentan tambi\u00e9n acercar su cocina a la clientela <em>foodie*<\/em> a trav\u00e9s de sus\u00a0<\/span><span style=\"font-size: small;\">restaurantes en Madrid.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: small;\">Pero la <b>verdadera revoluci\u00f3n en la cocina informal <\/b><strong>est\u00e1 ocurriendo de la mano de los emprendedores an\u00f3nimos<\/strong>, <strong>ajenos al gastrosector, quienes est\u00e1n funcionando como uno de los motores principales en la dinamizaci\u00f3n del negocio<\/strong> y a quienes <a href=\"http:\/\/www.youtube.com\/watch?v=nPe7ZhFC2vI\"><strong>Fast Chef Elite<\/strong><\/a> puede echarles una mano. Ellos podr\u00edan ser los protagonistas de ese repunte de un 2,6% de las venta en bares y restaurantes, seg\u00fan datos recogidos por la\u00a0<a href=\"http:\/\/profesionalhoreca.com\/las-ventas-de-bares-y-restaurantes-suben-por-primera-vez-desde-agosto-de-2011\/\">Federaci\u00f3n Espa\u00f1ola de Hosteler\u00eda<\/a> (Fehr) en octubre de 2013.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"color: inherit; font-family: inherit; font-weight: bold;\">Nuevos Gastroempresarios<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: small;\">Estos nuevos gastroempresarios basan sus f\u00f3rmulas anticrisis en un concienzudo <strong>sentido de los costes<\/strong>, en los que la inversi\u00f3n de <strong>maquinaria hostelera tiene un papel fundamental<\/strong>. Nuestra experiencia con <a href=\"http:\/\/youtu.be\/nPe7ZhFC2vI\">Fast Chef Elite<\/a> en el <strong>modelo de negocio de cocina informal<\/strong>, es que una <strong>fre\u00eddora que puede adaptarse a espacios sin salida de humos<\/strong> y <strong>se traslada con gran facilidad <\/strong>a espacios de degustaci\u00f3n, zonas exteriores de venta y presentaciones de ofertas ofrece una <strong>gran versatilidad para promocionar el negocio<\/strong>.<\/span><\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/www.qualityfry.com\/assets\/imagen_playa.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-111 aligncenter\" alt=\"imagen_playa\" src=\"https:\/\/www.qualityfry.com\/wp-content\/uploads\/2021\/01\/imagen_playa-690x314-1.jpg\" width=\"552\" height=\"251\" \/><\/a><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: small;\">Reinventar el negocio de la gastronom\u00eda pasa tambi\u00e9n por ofrecer <strong>productos de alta calidad<\/strong>, elaborados o directos de la huerta, que pueden ser <strong>preparados con mucha rapidez y sin necesidad de una mano experta<\/strong>, ya que la tecnolog\u00eda, como es el caso de <strong>Fast Chef Elite<\/strong>, permite fre\u00edr una gran variedad de productos en menos de 3 minutos y de manera totalmente autom\u00e1tica.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: small;\">La cocina informal se presenta como un <b>nicho no explotado en Espa\u00f1a<\/b> donde sobre todo los <strong>nuevos emprendedores del gastrosector est\u00e1n llamados a liderar negocios imaginativos<\/strong>, divertidos y accesibles a todos los bolsillos.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: small;\"><i>* T\u00e9rmino ingl\u00e9s que define a un apasionado de la gastronom\u00eda.<\/i><\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: small;\">\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cocina urbana, y en especial la cocina informal, se est\u00e1 consolidando dentro de las nuevas pr\u00e1cticas empresariales. Un ejemplo de ello es que en apenas un par de meses Madrid se convertir\u00e1 en la capital mundial de la gastronom\u00eda con la Cumbre Internacional de la Gastronom\u00eda MadridFusi\u00f3n, este a\u00f1o bajo el lema &#8220;La inspiraci\u00f3n<\/p>\n<div class=\"text-left\"><a class=\"btn btn-main btn-lg\" href=\"https:\/\/www.qualityfry.com\/de\/la-cocina-informal-toma-el-poder\/\" >READ MORE<\/a><\/div>\n","protected":false},"author":1,"featured_media":14416,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[65,68,70],"class_list":["post-14415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-freidora-sin-humos-ni-olores","tag-tendencias-hosteleria","tag-tendencias-restauracion","blog-item"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La cocina informal toma el poder - QualityFry<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.qualityfry.com\/de\/fr\/la-cocina-informal-toma-el-poder\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La cocina informal toma el poder - QualityFry\" \/>\n<meta property=\"og:description\" content=\"La cocina urbana, y en especial la cocina informal, se est\u00e1 consolidando dentro de las nuevas pr\u00e1cticas empresariales. Un ejemplo de ello es que en apenas un par de meses Madrid se convertir\u00e1 en la capital mundial de la gastronom\u00eda con la Cumbre Internacional de la Gastronom\u00eda MadridFusi\u00f3n, este a\u00f1o bajo el lema &#8220;La inspiraci\u00f3nREAD MORE\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.qualityfry.com\/fr\/la-cocina-informal-toma-el-poder\/\" \/>\n<meta property=\"og:site_name\" content=\"QualityFry\" \/>\n<meta property=\"article:published_time\" content=\"2013-11-25T12:56:36+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-01-15T10:11:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.qualityfry.com\/wp-content\/uploads\/2021\/01\/portada-cocina_informal2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"408\" \/>\n\t<meta property=\"og:image:height\" content=\"339\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.qualityfry.com\\\/fr\\\/la-cocina-informal-toma-el-poder\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.qualityfry.com\\\/fr\\\/la-cocina-informal-toma-el-poder\\\/\"},\"author\":{\"name\":\"\",\"@id\":\"\"},\"headline\":\"La cocina informal toma el poder\",\"datePublished\":\"2013-11-25T12:56:36+00:00\",\"dateModified\":\"2021-01-15T10:11:57+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.qualityfry.com\\\/fr\\\/la-cocina-informal-toma-el-poder\\\/\"},\"wordCount\":466,\"publisher\":{\"@id\":\"https:\\\/\\\/www.qualityfry.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.qualityfry.com\\\/fr\\\/la-cocina-informal-toma-el-poder\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.qualityfry.com\\\/wp-content\\\/uploads\\\/2021\\\/01\\\/portada-cocina_informal2.jpg\",\"keywords\":[\"Fre\u00eddora sin humos ni olores\",\"Tendencias hosteleria\",\"Tendencias restauraci\u00f3n\"],\"articleSection\":[\"Blog\"],\"inLanguage\":\"de\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.qualityfry.com\\\/fr\\\/la-cocina-informal-toma-el-poder\\\/\",\"url\":\"https:\\\/\\\/www.qualityfry.com\\\/fr\\\/la-cocina-informal-toma-el-poder\\\/\",\"name\":\"La cocina informal toma el poder - 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