{"id":14665,"date":"2016-12-20T16:20:43","date_gmt":"2016-12-20T15:20:43","guid":{"rendered":"https:\/\/www.qualityfry.com\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2017\/"},"modified":"2021-03-01T08:25:01","modified_gmt":"2021-03-01T07:25:01","slug":"informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2017","status":"publish","type":"post","link":"https:\/\/www.qualityfry.com\/nl\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2017\/","title":{"rendered":"Informe sobre tendencias en Hosteler\u00eda y Gastronom\u00eda en 2017"},"content":{"rendered":"<p style=\"text-align: justify;\">Intentar anticipar lo que ocurrir\u00e1 en el 2017 no es una tarea f\u00e1cil. \u00bfQu\u00e9 camino seguir\u00e1 la hosteler\u00eda espa\u00f1ola? \u00bfQu\u00e9 retos tendr\u00e1 que afrontar? El primer Informe sobre tendencias en Gastronom\u00eda y Hosteler\u00eda,\u00a0realizado por QualityFry, con la colaboraci\u00f3n de Pedro Subijana, Susi D\u00edaz, Mario Sandoval, FELAC, FEHR, etc. trata de dar luz al futuro del sector.<br \/>\n<!--more Leer m\u00e1s--><\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2502 size-medium\" title=\"informe-sobre-tendencias-qualityfry\" src=\"https:\/\/www.qualityfry.com\/wp-content\/uploads\/2021\/01\/QUALITYFRY_INFORME-TENDENCIAS-2017.001-300x169-1.jpeg\" alt=\"informe sobre tendencias qualityfry\" width=\"300\" height=\"169\" \/><\/p>\n<p style=\"text-align: left;\">De este modo, el informe sobre tendencias analiza c\u00f3mo el servicio en sala marcar\u00e1 un antes y un despu\u00e9s en la gastronom\u00eda -tal y como apunta el chef tres estrellas Michel\u00edn Pedro Subijana- o c\u00f3mo la maquinaria de hosteler\u00eda desarrollada y fabricada en Espa\u00f1a apunta cada vez hacia la eficiencia energ\u00e9tica como el caso de la freidora sin humos y sin olores <a href=\"https:\/\/www.qualityfry.com\/nuestros-productos\/carrousel\/\">Fast Chef Elite<\/a> . Tambi\u00e9n aborda el devenir de la cocina, que tiende al perfeccionismo y a una mejora de la elecci\u00f3n en las materias primas. Los expertos del sector tambi\u00e9n nos hablan sobre los nuevos formatos de restauraci\u00f3n que ya han llegado a Espa\u00f1a y que se consolidar\u00e1n durante 2017 -como es el caso de los Food Trucks-, o la importancia de la formaci\u00f3n como palanca para mejorar el servicio en un restaurante.<\/p>\n<p style=\"text-align: left;\">Adem\u00e1s, tambi\u00e9n veremos c\u00f3mo la innovaci\u00f3n en la maquinaria de hosteler\u00eda contribuye a agilizar los procesos en la cocina y a conseguir una gastronom\u00eda m\u00e1s sana, segura y sostenible. En este informe participan 15 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.<\/p>\n<p style=\"text-align: left;\">Participan en el informe: Rafael Ans\u00f3n (Real Academia de Gastronom\u00eda), Pedro Subijana (Restaurante Akelarre), Susi D\u00edaz (Restaurante La Finca), Juan Pozuelo (Selecci\u00f3n Espa\u00f1ola de Cocineros), Javier Fern\u00e1ndez (QualityFry), Marta Miguel (CSIC), Izaskun Mart\u00edn-Cabrejas (FACE), Aitor Aipraiz (Foodtruck- ya.com), Jordi Roure (FELAC), Cristina Garc\u00eda Fuente (FEHR), Mario Sandoval (FACYRE), Manuel Senante (C\u00e1mara de Madrid), David Basilio (Linkers), Diego Olmedilla (Aplus Marketing) y Jos\u00e9 A. Zarzalejos (PWC).<\/p>\n<p style=\"text-align: left;\">Puedes descargarte el informe haciendo click aqu\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Intentar anticipar lo que ocurrir\u00e1 en el 2017 no es una tarea f\u00e1cil. \u00bfQu\u00e9 camino seguir\u00e1 la hosteler\u00eda espa\u00f1ola? \u00bfQu\u00e9 retos tendr\u00e1 que afrontar? El primer Informe sobre tendencias en Gastronom\u00eda y Hosteler\u00eda,\u00a0realizado por QualityFry, con la colaboraci\u00f3n de Pedro Subijana, Susi D\u00edaz, Mario Sandoval, FELAC, FEHR, etc. trata de dar luz al futuro del<\/p>\n<div class=\"text-left\"><a class=\"btn btn-main btn-lg\" href=\"https:\/\/www.qualityfry.com\/nl\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2017\/\" >READ MORE<\/a><\/div>\n","protected":false},"author":1,"featured_media":14666,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[130,173,174,175,176,177,178,179,125,180],"class_list":["post-14665","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-fast-chef-elite","tag-freidoras-para-locales-sin-salida-de-humos","tag-freidoras-sin-humos","tag-freidoras-sin-olores","tag-gastronomia","tag-hosteleria","tag-innovacion","tag-pedro-subijana","tag-qualityfry","tag-sus-diaz","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\u00eda y Gastronom\u00eda en 2017 - 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\/nl\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2017\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Informe sobre tendencias en Hosteler\u00eda y Gastronom\u00eda en 2017 - QualityFry\" \/>\n<meta property=\"og:description\" content=\"Intentar anticipar lo que ocurrir\u00e1 en el 2017 no es una tarea f\u00e1cil. \u00bfQu\u00e9 camino seguir\u00e1 la hosteler\u00eda espa\u00f1ola? \u00bfQu\u00e9 retos tendr\u00e1 que afrontar? El primer Informe sobre tendencias en Gastronom\u00eda y Hosteler\u00eda,\u00a0realizado por QualityFry, con la colaboraci\u00f3n de Pedro Subijana, Susi D\u00edaz, Mario Sandoval, FELAC, FEHR, etc. trata de dar luz al futuro delREAD MORE\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.qualityfry.com\/en\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2017\/\" \/>\n<meta property=\"og:site_name\" content=\"QualityFry\" \/>\n<meta property=\"article:published_time\" content=\"2016-12-20T15:20:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-03-01T07:25:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.qualityfry.com\/wp-content\/uploads\/2021\/01\/QUALITYFRY_INFORME-TENDENCIAS-2017.001-300x169-1.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"300\" \/>\n\t<meta property=\"og:image:height\" content=\"169\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.qualityfry.com\\\/en\\\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2017\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.qualityfry.com\\\/en\\\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2017\\\/\"},\"author\":{\"name\":\"\",\"@id\":\"\"},\"headline\":\"Informe sobre tendencias en Hosteler\u00eda y Gastronom\u00eda en 2017\",\"datePublished\":\"2016-12-20T15:20:43+00:00\",\"dateModified\":\"2021-03-01T07:25:01+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.qualityfry.com\\\/en\\\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2017\\\/\"},\"wordCount\":375,\"publisher\":{\"@id\":\"https:\\\/\\\/www.qualityfry.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.qualityfry.com\\\/en\\\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2017\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.qualityfry.com\\\/wp-content\\\/uploads\\\/2021\\\/01\\\/QUALITYFRY_INFORME-TENDENCIAS-2017.001-300x169-1.jpeg\",\"keywords\":[\"Fast Chef Elite\",\"freidoras para locales sin salida de humos\",\"freidoras sin humos\",\"freidoras sin olores\",\"gastronom\u00eda\",\"hosteler\u00eda\",\"innovaci\u00f3n\",\"pedro subijana\",\"Qualityfry\",\"sus d\u00edaz\"],\"articleSection\":[\"Blog\"],\"inLanguage\":\"nl-NL\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.qualityfry.com\\\/en\\\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2017\\\/\",\"url\":\"https:\\\/\\\/www.qualityfry.com\\\/en\\\/informe-sobre-tendencias-en-hosteleria-y-gastronomia-en-2017\\\/\",\"name\":\"Informe sobre tendencias en Hosteler\u00eda y Gastronom\u00eda en 2017 - 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