{"id":14437,"date":"2014-03-13T21:17:45","date_gmt":"2014-03-13T20:17:45","guid":{"rendered":"https:\/\/www.qualityfry.com\/el-placer-de-lo-efimero-entre-el-street-food-y-los-restaurantes-pop-ups\/"},"modified":"2021-01-15T11:17:09","modified_gmt":"2021-01-15T10:17:09","slug":"el-placer-de-lo-efimero-entre-el-street-food-y-los-restaurantes-pop-ups","status":"publish","type":"post","link":"https:\/\/www.qualityfry.com\/it\/el-placer-de-lo-efimero-entre-el-street-food-y-los-restaurantes-pop-ups\/","title":{"rendered":"El placer de lo ef\u00edmero: entre el street food y los restaurantes pop ups."},"content":{"rendered":"<p><a href=\"https:\/\/www.qualityfry.com\/wp-content\/uploads\/2021\/01\/street-food_pop-ups-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-537 aligncenter\" alt=\"street-food_pop-ups-2\" src=\"https:\/\/www.qualityfry.com\/wp-content\/uploads\/2021\/01\/street-food_pop-ups-2.jpg\" width=\"600\" height=\"399\" \/><\/a><\/p>\n<p><span style=\"font-size: small;\"><strong>Es el momento del <\/strong><strong><i>street food<\/i><\/strong><strong> y los restaurantes <\/strong><strong><i>pop up<\/i><\/strong><b>s*. <\/b>Es hora de disfrutar el <strong>placer de lo ef\u00edmero<\/strong>, de experiencias singulares que hoy suceden en un sitio y ma\u00f1ana en otro. Sin compromisos, sin continuidad, <b>el <i>carpe diem<\/i> toca a las puertas del negocio de la restauraci\u00f3n<\/b>. Seg\u00fan los expertos en el sector, la gastronom\u00eda est\u00e1 realizando un curioso <strong>cambio de ruta\u00a0 desde las degustaciones <\/strong><b>elegantes<\/b> y <b>exclusivas\u00a0<\/b>de mesa y mantel,\u00a0<strong>a lo divertido, casual,<\/strong> <strong>callejero <\/strong>y canalla,\u00a0que dura un pesta\u00f1azo.<\/span><\/p>\n<p><span style=\"font-size: small;\">Desde hace alg\u00fan tiempo,\u00a0cocineros, distribuidores, nuevos emprendedores y franquicias,\u00a0vienen apostando por <b>iniciativas <i>street food<\/i><\/b> o <b>experiencias culinarias de car\u00e1cter muy informal<\/b>. La pasada feria <strong>San Sebasti\u00e1n Gastronomika<\/strong> aparc\u00f3 un par furgonetas en la entrada, donde asistentes y paseantes pod\u00edan degustar los mejores <strong>hot dogs londinenses del chef James Knappet<\/strong> (Bubble &amp; Dogs), en tanto el chef espa\u00f1ol Albert Adri\u00e1 present\u00f3 en un divertido formato sus \u201c<strong>spanish dogs by Albert Adri\u00e1<\/strong>\u201d. Tambi\u00e9n bajo la inspiraci\u00f3n de <b>MadridFusi\u00f3n 2014<\/b>, Makro cre\u00f3 un <b>Concurso de recetas Street Food<\/b> para estudiantes de hosteler\u00eda, confirmando con un jurado de la talla de Ricard Camarena, Ricardo Sanz, Pepe Solla y Nacho Manzano que la comida callejera puede ser muy creativa.<\/span><\/p>\n<p><span style=\"font-size: small;\">El carro de los helados y postres <strong><a href=\"http:\/\/www.rocambolesc.com\/carro_esp.html\">Rocambolesc<\/a><\/strong><b> <\/b>de <b>Jordi Roca<\/b>\u00a0 (<i>El Celler de Can Roca<\/i>&#8211; n\u00famero uno de la gastronom\u00eda mundial), los <em>finger food<\/em>\u00a0 de la cocina callejera de <strong><a href=\"http:\/\/www.expansion.com\/2014\/02\/10\/entorno\/1392053765.html\">StreetXO<\/a> <\/strong>del medi\u00e1tico <b>David Mu\u00f1oz<\/b> ( <i>DiverXO<\/i> 3 estrellas Michelin) y el <i>foodtruck<\/i> de perritos y hamburguesas de <strong>Koldo Royo<\/strong> (1 estrella Michelin), confirman que este tipo de propuestas culinarias tambi\u00e9n convence a la \u00e9lite de la restauraci\u00f3n. La tendencia parece extenderse con entusiasmo: en apenas un mes, en Barcelona, tendr\u00e1 lugar el <b>primer festival internacional<\/b> <a href=\"http:\/\/bcnmes.com\/eatstreet\/\"><b>Eat Street<\/b><\/a>,\u00a0\u00a0una reuni\u00f3n de cocineros y <i>foodies <\/i>a favor de la<strong> comida callejera<\/strong>.<\/span><\/p>\n<h6><span style=\"font-size: medium;\">Restauraci\u00f3n <em>pop up<\/em>, un modelo de negocio flexible<\/span><\/h6>\n<p><span style=\"font-size: small;\">As\u00ed como un puesto callejero se traslada de un sitio a otro de la ciudad, <strong>otra tendencia divertida son los <\/strong><strong>restaurantes <i style=\"font-size: 14px;\">pop ups<\/i><\/strong>. Un concepto de restaurante temporal que sigue las tendencias del <i style=\"font-size: 14px;\">retail (tiendas y mercadillos ocasionales) <\/i>y que se podr\u00edan definir como restaurantes de &#8220;quita y pon&#8221; o <strong>cocina sin local fijo<\/strong>. En la m\u00e1s reciente edici\u00f3n de <strong>MadridFusi\u00f3n<\/strong>, el chef Jos\u00e9 Ram\u00edrez-Ruiz\u00a0 present\u00f3 su <strong>modelo de <\/strong><strong>restaurante <em>pop up <\/em><\/strong><strong>con \u00e9xito consolidado<\/strong>: <strong>Chez Jos\u00e9<\/strong>, en Brooklyn, NYC. <strong>Chez Jos\u00e9<\/strong> comparte local con otro negocio con un perfil y clientela completamente diferente. Se realiza toda la preparaci\u00f3n del men\u00fa &#8211; que es sorpresa para los clientes- en un piso y luego se trasladada al establecimiento donde es servido. <strong>Chez Jos\u00e9<\/strong> s\u00f3lo &#8220;aparece&#8221; en la noche para un m\u00e1ximo de doce afortunados que hacen su reserva por internet.<\/span><\/p>\n<div id=\"attachment_538\" style=\"width: 395px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.qualityfry.com\/wp-content\/uploads\/2021\/01\/chezjose.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-538\" class=\" wp-image-538\" alt=\"restaurante pop up chez jose\" src=\"https:\/\/www.qualityfry.com\/wp-content\/uploads\/2021\/01\/chezjose.jpg\" width=\"385\" height=\"300\" \/><\/a><p id=\"caption-attachment-538\" class=\"wp-caption-text\">Restaurante pop up que present\u00f3 en MadridFusi\u00f3n los dos a\u00f1os de trabajo en este modelo de negocio: Chez Jos\u00e9 (NYC)<\/p><\/div>\n<p><span style=\"font-size: small;\">El atractivo de estos restaurantes reside en la <strong>singularidad de la ubicaci\u00f3n<\/strong>, <strong>escasa durabilidad<\/strong> en el tiempo y,\u00a0por supuesto,\u00a0el<strong> bajo coste<\/strong> que tienen.\u00a0Se corre menos riesgo que un negocio tradicional,\u00a0pues la inversi\u00f3n y el compromiso son menores, pero es esencial realizar <strong>potentes acciones de marketing y comunicaci\u00f3n online<\/strong>, para trasladar a los posibles clientes una<strong> propuesta atractiva y vanguardista<\/strong>.<\/span><\/p>\n<p><span style=\"font-size: small;\">En Espa\u00f1a se afianza la tendencia en 2014. Son conocidas las experiencias de <strong><a href=\"http:\/\/www.elmundo.es\/cataluna\/2014\/03\/07\/5319f34c22601d960e8b4576.html\">The Secret Room<\/a><\/strong>, un sal\u00f3n de belleza que funcion\u00f3 como peluquer\u00eda de d\u00eda y restaurante de noche, sigue en marcha <strong><a href=\"http:\/\/www.we-pop.com\/home\/\">We pop<\/a>!<\/strong>, mientras que en Madrid hay modelos dom\u00e9sticos como <strong><a href=\"http:\/\/lacocinaclandestina.com\/about\/\">La cocina clandestina<\/a><\/strong>, entre otros muchos formatos.<\/span><\/p>\n<p><span style=\"font-size: small;\">Los <strong><i>modelos<\/i> <i>pop ups<\/i><\/strong> son tan diversos como la creatividad del promotor de cada experiencia gastron\u00f3mica. La idea central es <strong>convertir la restauraci\u00f3n en algo divertido<\/strong> en la que conviven <i>show cookings<\/i> en directo, encuentros <i>afterworks<\/i>, catas y degustaciones. Ya sea en la calle o en restaurantes ef\u00edmeros, la restauraci\u00f3n sin duda nos plantea nuevos retos.<\/span><\/p>\n<p><strong style=\"font-size: x-small;\">* <\/strong><strong style=\"font-size: x-small;\"><i>Son restaurantes temporales<\/i><\/strong><b style=\"font-size: x-small;\"><i> <\/i><\/b><i style=\"font-size: x-small;\">situados en lugares at\u00edpicos.<b> <\/b><strong>Funcionan durante un corto espacio de tiempo y se dan a conocer gracias a las nuevas tecnolog\u00edas de comunicaci\u00f3n y en especial a las redes sociales<\/strong><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Es el momento del street food y los restaurantes pop ups*. Es hora de disfrutar el placer de lo ef\u00edmero, de experiencias singulares que hoy suceden en un sitio y ma\u00f1ana en otro. Sin compromisos, sin continuidad, el carpe diem toca a las puertas del negocio de la restauraci\u00f3n. Seg\u00fan los expertos en el sector,<\/p>\n<div class=\"text-left\"><a class=\"btn btn-main btn-lg\" href=\"https:\/\/www.qualityfry.com\/it\/el-placer-de-lo-efimero-entre-el-street-food-y-los-restaurantes-pop-ups\/\" >READ MORE<\/a><\/div>\n","protected":false},"author":1,"featured_media":14438,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[73,70],"class_list":["post-14437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-gastronomia-informal","tag-tendencias-restauracion","blog-item"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El placer de lo ef\u00edmero: entre el street food y los restaurantes pop ups. - 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\/it\/el-placer-de-lo-efimero-entre-el-street-food-y-los-restaurantes-pop-ups\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El placer de lo ef\u00edmero: entre el street food y los restaurantes pop ups. - QualityFry\" \/>\n<meta property=\"og:description\" content=\"Es el momento del street food y los restaurantes pop ups*. 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Es hora de disfrutar el placer de lo ef\u00edmero, de experiencias singulares que hoy suceden en un sitio y ma\u00f1ana en otro. Sin compromisos, sin continuidad, el carpe diem toca a las puertas del negocio de la restauraci\u00f3n. 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