{"id":14423,"date":"2014-01-14T11:00:31","date_gmt":"2014-01-14T10:00:31","guid":{"rendered":"https:\/\/www.qualityfry.com\/franquicias-de-restauracion-un-negocio-en-auge\/"},"modified":"2021-01-15T11:20:25","modified_gmt":"2021-01-15T10:20:25","slug":"franquicias-de-restauracion-un-negocio-en-auge","status":"publish","type":"post","link":"https:\/\/www.qualityfry.com\/de\/franquicias-de-restauracion-un-negocio-en-auge\/","title":{"rendered":"Franquicias de restauraci\u00f3n, un negocio en auge"},"content":{"rendered":"

\"franquicia-fast-chef-elite\"<\/a><\/p>\n

Terminamos 2013 con la certeza de que la restauraci\u00f3n informal<\/b> y la comida r\u00e1pida <\/b>hab\u00edan llegado a nuestras vidas para quedarse. Las cifras de cierre del a\u00f1o en el gastrosector lo evidenciaron: mientras\u00a0 el volumen de negocios de la restauraci\u00f3n tradicional ca\u00eda un 6<\/b>%,los ingresos de los restaurantes sin servicio en mesa crec\u00edan un 0,8%<\/b>, principalmente debido a la r\u00e1pida evoluci\u00f3n de los locales de comida r\u00e1pida, cuya facturaci\u00f3n aumentaba hasta un 2,3% <\/b>– seg\u00fan recog\u00eda el informe \u201cCadenas de restaurantes\u201d \u00a0de la consultora DBK (Grupo Cesce) publicado en Profesional HORECA<\/a><\/p>\n

En este crecimiento, que muchos analistas atribuyen a la orientaci\u00f3n de los consumidores hacia establecimientos de precios ajustados<\/b> y a la implantaci\u00f3n local de tendencias internacionales m\u00e1s acorde con la inmediatez de la vida diaria<\/b>-, las franquicias de restauraci\u00f3n han destacado especialmente. Las franquicias dedicadas a la comida r\u00e1pida o informal crecieron en 2013 hasta un 5,4%<\/b> m\u00e1s que el a\u00f1o anterior, y se prev\u00e9 como un modelo de negocio que mantendr\u00e1 su ventaja competitiva en 2014.<\/p>\n

Han sentado sus bases sobre un consolidado gusto del mercado espa\u00f1ol por la cocina de tapas<\/b>, aportando adem\u00e1s nuevos conceptos en el dise\u00f1o de los espacios <\/b>que atraen a nuevos p\u00fablicos. Adem\u00e1s de ampliar la gama de productos ofertados<\/b> en este tipo de modelo de negocio, proyect\u00e1ndose m\u00e1s all\u00e1 de las habituales pizzer\u00edas o hamburgueser\u00edas, las franquicias de restauraci\u00f3n tambi\u00e9n han querido aportar innovaci\u00f3n y originalidad a precios asequibles<\/b>.<\/p>\n

Claves del \u00e9xito de las franquicias de restauraci\u00f3n<\/b><\/h5>\n

Una de las claves de \u00e9xito de las franquicias de restauraci\u00f3n<\/b> de cocina informal reside en la rentabilidad del tipo de producto que se ofrece <\/b>y en el equipamiento seleccionado para desarrollar el negocio.<\/b><\/p>\n

\"fast-chef-elite_fritos\"<\/a><\/p>\n

Los productos fritos son de los m\u00e1s rentables<\/b> para los negocios de restauraci\u00f3n<\/b>. El margen existente entre el coste de la materia prima y el precio de venta de las raciones es considerable. Si a ello se suma la utilizaci\u00f3n de maquinaria para fre\u00edr<\/b> que precise una m\u00ednima intervenci\u00f3n<\/b> del operario<\/b>, consiga un m\u00ednimo consumo de aceite<\/b> y un bajo gasto el\u00e9ctrico<\/b>, el retorno de la inversi\u00f3n<\/a> est\u00e1 asegurado.<\/p>\n

Uno de los equipos de fritura m\u00e1s revolucionarios del mercado<\/b> para desarrollar el modelo de restauraci\u00f3n informal<\/b> es nuestra Fast Chef Elite<\/a>, que permite 8 programas de fritura<\/b> para realizar gran variedad de recetas, y tres diferentes modos de fre\u00edr<\/b>: raciones individuales, proceso continuo y pochado.<\/p>\n

Pero el gran valor a\u00f1adido de Fast Chef Elite en el mercado de franquicias<\/b> es la capacidad de ubicarse en cualquier lugar del establecimiento<\/b> ya que es un m\u00e1quina de fritura compacta que ofrece gran seguridad en su manipulaci\u00f3n, evita los olores a fritura<\/b> y est\u00e1 certificada para espacios de restauraci\u00f3n que no tengan salida de humos<\/b>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Terminamos 2013 con la certeza de que la restauraci\u00f3n informal y la comida r\u00e1pida hab\u00edan llegado a nuestras vidas para quedarse. Las cifras de cierre del a\u00f1o en el gastrosector lo evidenciaron: mientras\u00a0 el volumen de negocios de la restauraci\u00f3n tradicional ca\u00eda un 6%,los ingresos de los restaurantes sin servicio en mesa crec\u00edan un 0,8%,<\/p>\n

READ MORE<\/a><\/div>\n","protected":false},"author":1,"featured_media":14424,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[75,65,73],"class_list":["post-14423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-franquicias","tag-freidora-sin-humos-ni-olores","tag-gastronomia-informal","blog-item"],"yoast_head":"\nFranquicias de restauraci\u00f3n, un negocio en auge - 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\/franquicias-de-restauracion-un-negocio-en-auge\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Franquicias de restauraci\u00f3n, un negocio en auge - QualityFry\" \/>\n<meta property=\"og:description\" content=\"Terminamos 2013 con la certeza de que la restauraci\u00f3n informal y la comida r\u00e1pida hab\u00edan llegado a nuestras vidas para quedarse. 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