{"id":14753,"date":"2017-12-30T12:58:19","date_gmt":"2017-12-30T11:58:19","guid":{"rendered":"https:\/\/www.qualityfry.com\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2018\/"},"modified":"2021-01-15T11:55:19","modified_gmt":"2021-01-15T10:55:19","slug":"informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2018","status":"publish","type":"post","link":"https:\/\/www.qualityfry.com\/it\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2018\/","title":{"rendered":"INFORME SOBRE TENDENCIAS EN HOSTELER\u00cdA Y GASTRONOM\u00cdA EN 2018"},"content":{"rendered":"<p class=\"p2\"><b>Juan Mari y Elena Arzak, Rafael Ans\u00f3n, Mario Sandoval y Javier Fern\u00e1ndez, entre otros, participan en el <em>Informe\u00a0 sobre tendencias en Gastronom\u00eda y Hosteler\u00eda 2018 por QualityFry\u00a0<\/em>intentando prever si el gastroemprendedor sabr\u00e1 adaptarse al ritmo del siglo XXI. En esta ocasi\u00f3n, 17 actores e instituciones relevantes del sector ponen nombre y apellidos a las corrientes que marcar\u00e1n las cocinas y las contrabarras del pa\u00eds durante los pr\u00f3ximos doce meses.\u00a0<\/b><\/p>\n<p class=\"p2\"><!--more--><\/p>\n<h5><b><em>Informe sobre tendencias en Gastronom\u00eda y Hosteler\u00eda<\/em><\/b><\/h5>\n<p class=\"p2\">Por segundo a\u00f1o consecutivo, <b>QualityFry presenta el <em>Informe sobre tendencias en Gastronom\u00eda y Hosteler\u00eda<\/em>.\u00a0<\/b><b>En esta ocasi\u00f3n, 17 actores e instituciones relevantes del sector ponen nombre y apellidos a las corrientes que marcar\u00e1n las cocinas y las contrabarras del pa\u00eds durante los pr\u00f3ximos doce meses. <\/b>En esta edici\u00f3n, el Informe ofrece una visi\u00f3n que abarca \u00e1reas como Gastronom\u00eda e Innovaci\u00f3n, Investigaci\u00f3n, Tendencias, Formaci\u00f3n, Turismo e Inversi\u00f3n. A trav\u00e9s de estos ejes, la industria hace balance intentando\u00a0prever si el <em>gastroemprendedor<\/em> sabr\u00e1 adaptarse al ritmo del siglo XXI a la vez que se habla de <em>cocina poli\u00e9drica<\/em> y de la que utiliza elementos cotidianos.<\/p>\n<p class=\"p2\">Entre las tendencias para el pr\u00f3ximo a\u00f1o tambi\u00e9n <b>destaca el impacto que el cuidado de la salud tendr\u00e1 en la gastronom\u00eda y de la introducci\u00f3n de los nuevos alimentos funcionales <\/b>o \u201csuperalimentos\u201d. En 2018 tambi\u00e9n se asentar\u00e1 la apuesta por maquinaria energ\u00e9ticamente eficientemente que consuma menos electricidad y aceite, as\u00ed como la restauraci\u00f3n organizada centrada en conceptos \u201ccool\u201d. Sin olvidarnos de <b>la gesti\u00f3n, otra de las grandes tendencias para el pr\u00f3ximo a\u00f1o, que obligar\u00e1 al hostelero a entender la importancia de los datos <\/b>a trav\u00e9s de la digitalizaci\u00f3n del sector y de m\u00e1quinas inteligentes que aplican la tecnolog\u00eda del internet de las cosas (Internet of Things) y la monitorizaci\u00f3n del consumo.<\/p>\n<p class=\"p2\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6068 size-full\" title=\"informe-sobre-tendencias-2018-qualityfry\" src=\"https:\/\/www.qualityfry.com\/wp-content\/uploads\/2021\/01\/Captura-de-pantalla-2018-01-10-a-las-15.26.35-iloveimg-cropped.png\" alt=\"informe sobre tendencias 2018 qualityfry\" width=\"1386\" height=\"896\" \/><\/p>\n<p class=\"p3\">En este informe sobre tendencias participan 17 chefs, organismos, asociaciones y empresas que aportan su visi\u00f3n sobre un sector tan complejo e importante para Espa\u00f1a como es el de la gastronom\u00eda y la hosteler\u00eda. Participan en el informe: <b>Rafael Ans\u00f3n <\/b>(Real Academia de Gastronom\u00eda), <b>Juan Mari y Elena Arzak <\/b>(Restaurante Arzak), <b>Alberto Ferruz y Pablo Catal\u00e1 <\/b>(Restaurante BonAmb), <b>Joaqu\u00edn Felipe Peira <\/b>(Restaurante Florida Retiro), <b>Koldo Royo <\/b>(Presidente de ASCAIB), <b>Javier Fern\u00e1ndez <\/b>(QualityFry), <b>Marta Miguel <\/b>(CSIC), <b>Eva Ballar\u00edn <\/b>(HIP), <b>Rafael Olmos <\/b>(FELAC), <b>Antonio Khalaf <\/b>(FEHR), <b>Mario Sandoval <\/b>(FACYRE), <b>Diego Olmedilla <\/b>(Aplus GastroMarketing), <b>Rosario Barrios <\/b>(Le Cordon Bleu), <b>Pedro Palacios <\/b>(Capital Espa\u00f1ola de la Gastronom\u00eda) y <b>Bruno Fern\u00e1ndez <\/b>(ENISA).<\/p>\n<p class=\"p4\">El equipamiento de hosteler\u00eda creado por QUALITYFRY para una cocina ecofriendly funciona en una doble direcci\u00f3n: la no emisi\u00f3n de humos (ni olores) y la reducci\u00f3n de la huella ecol\u00f3gica durante el procesamiento de los alimentos. Su freidora, Fast Chef Elite, consigue, sin alteraciones en la temperatura del aceite y con tiempos de cocina cortos, que el alimento absorba menos grasa, lo que da como resultado una fritura sana, con apreciados valores gastron\u00f3micos, lo que le ha merecido el Sello de Excelencia Horizonte 2020 concedido por la Comunidad Europea.<\/p>\n<p class=\"p4\"><strong>Puedes descargarte el <a href=\"https:\/\/www.qualityfry.com\/empresa\/descarga-nuestros-informesguias\/\" target=\"_blank\" rel=\"noopener noreferrer\">Informe QUALITYFRY <em>sobre tendencias en Gastronom\u00eda y Hosteler\u00eda en este enlace.\u00a0<\/em><\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Juan Mari y Elena Arzak, Rafael Ans\u00f3n, Mario Sandoval y Javier Fern\u00e1ndez, entre otros, participan en el Informe\u00a0 sobre tendencias en Gastronom\u00eda y Hosteler\u00eda 2018 por QualityFry\u00a0intentando prever si el gastroemprendedor sabr\u00e1 adaptarse al ritmo del siglo XXI. En esta ocasi\u00f3n, 17 actores e instituciones relevantes del sector ponen nombre y apellidos a las corrientes<\/p>\n<div class=\"text-left\"><a class=\"btn btn-main btn-lg\" href=\"https:\/\/www.qualityfry.com\/it\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2018\/\" >READ MORE<\/a><\/div>\n","protected":false},"author":1,"featured_media":14754,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[215,176,177,239,154,125,68],"class_list":["post-14753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-equipamiento-hosteleria","tag-gastronomia","tag-hosteleria","tag-informe-qualityfry","tag-maquinaria-hosteleria","tag-qualityfry","tag-tendencias-hosteleria","blog-item"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>INFORME SOBRE TENDENCIAS EN HOSTELER\u00cdA Y GASTRONOM\u00cdA EN 2018 - 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\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2018\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"INFORME SOBRE TENDENCIAS EN HOSTELER\u00cdA Y GASTRONOM\u00cdA EN 2018 - QualityFry\" \/>\n<meta property=\"og:description\" content=\"Juan Mari y Elena Arzak, Rafael Ans\u00f3n, Mario Sandoval y Javier Fern\u00e1ndez, entre otros, participan en el Informe\u00a0 sobre tendencias en Gastronom\u00eda y Hosteler\u00eda 2018 por QualityFry\u00a0intentando prever si el gastroemprendedor sabr\u00e1 adaptarse al ritmo del siglo XXI. 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