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 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.



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