Restaurant trends

We take you into the kitchens of the most innovative restaurants

equipamiento vajilla

 

Equipment

The hottest tables: new trends in tableware and glassware

Avatar Rodrigo Domínguez
By: Marta Renovales,
Profesional Horeca

 

A review of the newest products arriving this year in tableware shows manufacturers' efforts to improve the experience of dining to an even greater extent, if possible, with spectacular and playful designs.

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Restaurantes escaparate

Restaurants

The restaurant becomes a showcase

Avatar Rodrigo Domínguez
By: Rodrigo Domínguez,
Barra de ideas.
 

A widespread trend in the catering industry is to show customers what's going on in the kitchen. Consumers increasingly want to know more and be more involved in the process of preparing their dishes. In this article, we review and recall some of the business models which have turned their "showcases" into essential components of their restaurants.

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News

15 Monday January 2018

Restaurant
The restaurant becomes a showcase

RestauraciónA widespread trend in the catering industry is to show customers what's going on in the kitchen. Consumers increasingly want to know more and be more involved in the process of preparing their dishes. In this article, we review and recall some of the business models which have turned their "showcases" into essential components of their restaurants.
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14 Sunday January 2018

Equipment
The hottest tables: new trends in tableware and glassware

RestauraciónA review of the newest products arriving this year in tableware shows manufacturers' efforts to improve the experience of dining to an even greater extent, if possible, with spectacular and playful designs that will delight chefs and diners alike without neglecting superior technical performance.
Read more

12 Friday January 2018

Hotels
The new hostels

Espacios olvidadosMany people venture to regard them as the accommodation of the future, due to their central locations, their basic services and their competitive prices. In addition, the areas for socializing, one of the pillars of the new hostels, make them highly attractive for young people who prioritize the chance to make friends when they travel.
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15 Friday December 2017

Restaurants
Dual-identity restaurants: one thing by day, another by night

RestauraciónThe restaurant business is adapting to consumer habits, to tourists' customs and also to the tastes of new consumers, fine-tuning their culinary offering and the concept of the establishment according to the time of day.
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14 Thursday December 2017

Equipment
A fresh approach to interior design for the hospitality sector: the quest for functionality

EquipamientoA fresh approach to interior design for the hospitality sector: the quest for functionality
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12 Tuesday December 2017

Hotels
Hotel architecture and search engines for forgotten spaces

Espacios olvidadosRespect for the setting and the recycling of spaces is on-trend in the new hotel architecture, emerging in response to the crisis in the construction industry and the search for new tourist attractions, in which the optimum creative process is capable of turning abandoned factories, obsolete prisons and derelict amphitheatres and military strongholds into profitable assets. The development of innovative search engines specific to this kind of accommodation, such as Mydifferentplace.com, is sparking off a burgeoning business model.
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15 Wednesday November 2017

Equipment
The latest fashions in bars and restaurants: dressed for success

EquipamientoAre there fashions in hospitality outfits? What's being worn in kitchens, bars, restaurants and cafés these days? We take a look at the latest and most cutting-edge trends in uniforms, from aprons through to the most modern chef's jackets.
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14 Tuesday November 2017

Restaurants
Brunch times are expanding.

brunchChanges in consumer lifestyle habits are leading to the emergence of new business models that offer light, healthy and informal meals at any time of day.
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13 Monday November 2017

Hotels
Intangible parameters for purchasing management in the 21st century

When it comes to the dichotomy between price and quality, the trend in shopping for furniture, fixtures and equipment is leaning clearly towards personalisation to the detriment of cost. Based on these new and intangible parameters, how is it possible for purchasing departments to control their costs, planning and business?
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15 Sunday October 2017

Restaurants
Eat You Later: Sell it rather than throwing it away

Arancha DuroA new digital application enables hospitality industry professionals to supply customers with products they haven't sold through their traditional sales channels.
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Rodrigo Domínguez

Barra de ideas

Rodrigo Domínguez

Journalist, director of Barra de ideas and a passionate of Latin America.

"Profesional Horeca"

Marta Renovales

Creator of the blog Hostelería Útil and coordinator of Profesional Horeca.

The keys

to equipping 21st century restaurants

Energy efficiency

This is the key feature of the new equipment being launched on the market. The kitchen alone accounts for more than half a restaurant's energy consumption.

Source: Pyme Energy Check Up.

Sustainability

Hoteliers are becoming more and more aware of the need for sustainable operations in their business. And they are demanding sustainable and environmentally-friendly products.

Design

Open-plan spaces and exposed kitchens featuring equipment such as ovens, coffee machines and grills that are on show to the general public with attractive designs tailored to the restaurant's décor.

Compact formats

Kitchens, bars and dining rooms are getting smaller and smaller, along with the optimization of the size of kitchen and bar equipment and their technological features, including new functionalities.

Ease of use

An essential element in new hotel models where there is a high staff turnover. And also in hotel chains that require standardised results in all their establishments.

Connectivity

Smart devices that communicate with other devices in order to better facilitate, understand and manage your business. Wireless systems and identification by RFID and connectivity (the Internet of Things).

Optimal value for money

It is vital for restaurants to be open to adaptation. Incorporating better quality equipment means improving the customer's experience and getting a better rating for the establishment.

Many of the latest advances in hotel equipment will be on show between 16 and 19 April at Hostelco.

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16-19 april 2018 | SAVE THE DATE

Hospitality Innovation Becomes Business

Innovation, industry and the market converge at Hostelco to generate business opportunities.

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