{"id":14713,"date":"2017-10-06T17:42:28","date_gmt":"2017-10-06T15:42:28","guid":{"rendered":"https:\/\/www.qualityfry.com\/innovacion-en-hosteleria-del-tpv-a-la-freidora-fast-chef-elite\/"},"modified":"2021-01-15T11:57:37","modified_gmt":"2021-01-15T10:57:37","slug":"innovacion-en-hosteleria-del-tpv-a-la-freidora-fast-chef-elite","status":"publish","type":"post","link":"https:\/\/www.qualityfry.com\/en\/innovacion-en-hosteleria-del-tpv-a-la-freidora-fast-chef-elite\/","title":{"rendered":"Innovaci\u00f3n en hosteler\u00eda: del TPV a la freidora Fast Chef Elite"},"content":{"rendered":"<p align=\"justify\">\u00bfC\u00f3mo ha influido la innovaci\u00f3n en <strong>hosteler\u00eda<\/strong> en la evoluci\u00f3n del sector? \u00bfCu\u00e1nto le debe la <strong>restauraci\u00f3n<\/strong> a la <strong>ciencia<\/strong> y a la <strong>ingenier\u00eda<\/strong>? Del tpv a la <strong>freidora sin humos <a href=\"http:\/\/www.qualityfry.com\/fast-chef-elite\/\">Fast Chef Elite<\/a><\/strong>, hoy repasamos los inventos que han revolucionado el mundo de la cocina profesional.<\/p>\n<p align=\"justify\"><!--more--><\/p>\n<h5 align=\"justify\">Innovaci\u00f3n en hosteler\u00eda<\/h5>\n<p align=\"justify\">Muchas de las <strong>empresas l\u00edderes en restauraci\u00f3n y hosteler\u00eda<\/strong> han encontrado en la <strong>innovaci\u00f3n y las nuevas tecnolog\u00edas una ventaja competitiva<\/strong> que les ha permitido <strong>alcanzar el \u00e9xito en sus negocios<\/strong>. As\u00ed, nuevos <strong>materiales, m\u00e1quinas avanzadas, programas y aplicaciones<\/strong>, han posibilitado desde la conservaci\u00f3n de los alimentos, el control de los tiempos de cocina, la emisi\u00f3n de humos y olores, hasta la gesti\u00f3n de <strong>servicios gastron\u00f3micos m\u00e1s eficientes<\/strong> y <strong>sostenibles<\/strong>.<\/p>\n<p align=\"justify\">La <strong>innovaci\u00f3n en hosteler\u00eda<\/strong> se est\u00e1 revelando, a\u00f1o tras a\u00f1o, como <strong>un elemento clave a la hora de satisfacer las nuevas demandas<\/strong> de chefs, empresarios y clientes. Todo un universo <strong>de innovaciones tecnol\u00f3gicas<\/strong> est\u00e1n encaminadas a mejorar los <strong>recursos en cocina<\/strong> pero tambi\u00e9n, y cada vez m\u00e1s, a <strong>mejorar la experiencia del cliente<\/strong>.<\/p>\n<h5>Pero, \u00bfqu\u00e9 inventos han cambiado la hosteler\u00eda y qu\u00e9 esperamos en el futuro?<\/h5>\n<ol>\n<li>\n<h6><strong>Neveras y congeladores<\/strong><\/h6>\n<\/li>\n<\/ol>\n<p align=\"justify\">Han sido una verdadera revoluci\u00f3n en la cocina en cuanto a <strong>la conservaci\u00f3n de los alimentos<\/strong>, tanto frescos como elaborados. Permiti\u00f3 organizar los procesos de compra, log\u00edstica y mantenimiento, as\u00ed organizar las elaboraciones en cocina con d\u00edas de antelaci\u00f3n. La congelaci\u00f3n permite disponer de una <strong>gran variedad de productos <\/strong>y mayor capacidad de decisi\u00f3n para confeccionar una carta.<\/p>\n<ol start=\"2\">\n<li>\n<h6><strong>El microondas<\/strong><\/h6>\n<\/li>\n<\/ol>\n<p align=\"justify\">Descubierto por casualidad por Percy Spencer, en Estados Unidos en 1945, no fue hasta los a\u00f1os cincuenta que su uso se populariz\u00f3 en las cocinas profesionales. Su principio de funcionamiento se basa en cambios electromagn\u00e9ticos que generan vibraci\u00f3n en las mol\u00e9culas de agua del alimento y de este modo producen calor. La principal <strong>ventaja del microondas es su rapidez<\/strong>, en apenas segundos es posible calentar cualquier plato, <strong>siendo un elemento muy \u00fatil en cocina<\/strong>. A decir verdad, actualmente no transita su mejor \u00e9poca.<\/p>\n<ol start=\"3\">\n<li>\n<h6><strong>Sellado y cocci\u00f3n al vac\u00edo<\/strong><\/h6>\n<\/li>\n<\/ol>\n<p align=\"justify\">Se viene aplicando en la gastronom\u00eda como <strong>m\u00e9todo de conservaci\u00f3n de los alimentos<\/strong> mediante el envasado. No obstante, en este tipo de cocci\u00f3n los alimentos son preparados y empacados al vac\u00edo y cocidos a temperaturas m\u00e1s bajas de lo normal, sin ox\u00edgeno, lo que <strong>evita el crecimiento de bacterias<\/strong>. Entre sus beneficios est\u00e1 que <strong>permite preservar mejor las propiedades organol\u00e9pticas de los alimentos y optimizar los procesos en hosteler\u00eda<\/strong>.\u00a0 Es una t\u00e9cnica que ha sido popularizada por reconocidos chef de alta cocina y que ha ayudado a mejorar la gesti\u00f3n de compras, lo que incide en un mayor control de los costes.<\/p>\n<div id=\"attachment_4648\" style=\"width: 730px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-4648\" class=\"wp-image-4648\" title=\"Innovaciones en hosteler\u00eda- fast chef elite\" src=\"https:\/\/www.qualityfry.com\/wp-content\/uploads\/2021\/01\/NOTA-5-razones-1.jpg\" alt=\"fast chef innovaci\u00f3n en hosteler\u00eda\" width=\"720\" height=\"406\" \/><p id=\"caption-attachment-4648\" class=\"wp-caption-text\">Fast Chef Elite permite ampliar la carta con productos fritos variados, incrementando as\u00ed la facturaci\u00f3n y los m\u00e1rgenes del negocio.<\/p><\/div>\n<ol start=\"4\">\n<li>\n<h6><strong>Freidora Fast Chef Elite<\/strong><\/h6>\n<\/li>\n<\/ol>\n<p align=\"justify\"><strong>M\u00e1quina de fritura compacta y autom\u00e1tica<\/strong> presentada al mercado en 2014. Posee un sistema de filtros que <strong>elimina totalmente los humos, minimiza radicalmente los olores de la fritura<\/strong> y permite fre\u00edr diferentes alimentos en el mismo aceite <strong>sin mezclar sus sabores<\/strong>. Ha sido pensada para encajar en todo tipo de negocios, con o sin cocina; con o sin salida de humos.\u00a0Con esta innovadora m\u00e1quina se puede <a href=\"http:\/\/www.qualityfry.com\/testimonial\/\"><strong>montar un modelo de negocio<\/strong><\/a> ligado a un s\u00f3lo producto (por ejemplo, una croqueter\u00eda o un bar de calamares) o por el contrario, desarrollar un concepto con una carta completa con entrantes, primeros, segundos platos y postres.<\/p>\n<ol start=\"5\">\n<li>\n<h6><strong>TPV y APPS<\/strong><\/h6>\n<\/li>\n<\/ol>\n<p align=\"justify\">La principal preocupaci\u00f3n de la restauraci\u00f3n en los \u00faltimos a\u00f1os ha estado ligada al <strong>desarrollo de softwares y aplicaciones vinculadas a la atenci\u00f3n al cliente<\/strong>. Los <strong>TPVs fueron el primer paso para mejorar la experiencia de pago<\/strong>. En 2012 aparecieron los TPVs en tablets, poniendo a disposici\u00f3n de los restaurantes mucha m\u00e1s informaci\u00f3n sobre su negocio.<\/p>\n<p align=\"justify\">Actualmente, y en una sociedad hiperconectada, es fundamental contar con aplicaciones que vayan desde la b\u00fasqueda del local, la reserva, la carta digital y el pago v\u00eda m\u00f3vil hasta la forma de compartir en <strong>redes sociales las experiencias gastron\u00f3micas<\/strong>.<\/p>\n<p align=\"justify\">Por otra parte, el futuro de la <strong>innovaci\u00f3n en hosteler\u00eda<\/strong> nos habla de sensores de alimentos, impresoras de comida 3D\u2026la tecnolog\u00eda en nuestro sector a\u00fan depara sorpresas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfC\u00f3mo ha influido la innovaci\u00f3n en hosteler\u00eda en la evoluci\u00f3n del sector? \u00bfCu\u00e1nto le debe la restauraci\u00f3n a la ciencia y a la ingenier\u00eda? Del tpv a la freidora sin humos Fast Chef Elite, hoy repasamos los inventos que han revolucionado el mundo de la cocina profesional.<\/p>\n","protected":false},"author":1,"featured_media":14714,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[325],"tags":[424,68,409],"class_list":["post-14713","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-en","tag-no-smokes-and-no-odors-fryer","tag-tendencias-hosteleria","tag-hospitality-trends","blog-item"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Innovaci\u00f3n en hosteler\u00eda: del TPV a la freidora Fast Chef Elite - 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\/en\/innovacion-en-hosteleria-del-tpv-a-la-freidora-fast-chef-elite\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Innovaci\u00f3n en hosteler\u00eda: del TPV a la freidora Fast Chef Elite - QualityFry\" \/>\n<meta property=\"og:description\" content=\"\u00bfC\u00f3mo ha influido la innovaci\u00f3n en hosteler\u00eda en la evoluci\u00f3n del sector? \u00bfCu\u00e1nto le debe la restauraci\u00f3n a la ciencia y a la ingenier\u00eda? 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