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.
Read more

14 Saturday October 2017

Equipment
A kitchen for every chef: eight personalised projects

EquipamentA review of eight spectacular kitchen projects designed by leading chefs demonstrates how the kitchen is claiming its rightful space in restaurants and standing proudly alongside the dining area, showcasing its state-of-the-art equipment.
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13 Friday October 2017

Hotels
Sustainable interior design for hotels avoiding opportunism

HotelsTo be recognised as 100% sustainable, it is not enough just to appear so. It must permeate every area: the interior design of the property must also be imbued with sustainable actions.
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15 Friday September 2017

Equipment
State-of-the-art buffets: attractive, mobile, versatile and hygienic…

EquipmentThe latest trends in buffet equipment, innovative projects in hotels and refreshing ideas for decorating them and amazing your guests.
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15 Friday September 2017

Hotels
The new franchise models that give wings to independent hoteliers

Hotels‘The emotional investment of owners of independent hotels does not always allow for optimum operational management.' Based on this principle, Luis Fernández launched Sweet Hotels in 2014, a new business model founded on a win-win approach and flexibility, two concepts that were previously incongruous in the world of hotel franchises.
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15 Tuesday August 2017

Restaurants
Speciality cafés. A trend with a future.

Cafeterias de especialidadThe café world is changing. Speciality cafés are starting to spring up everywhere. What is behind this change? What kinds of business models are available? We try to answer these questions.
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15 Saturday July 2017

Restaurants
Experiential restaurants: between expectation and reality

Experiencial RestaurantWhat on earth is an experiential restaurant? What is the strategy for offering an innovative experience? We talk to the proprietors of three very appealing restaurants for people in search of new experiences: Jon Giraldo, from Spoonik (Barcelona); Carito Lourenço, from Fierro (Valencia) and Xanty Elías, from Acánthum (Huelva).
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15 Saturday July 2017

Hotels
The rules of the unstoppable experiential buffet

Bufé ExperiencialLive cooking spaces, putting local produce on a pedestal, minimalist, light-filled ambiences and décor, careful planning, responsible management for waste avoidance, beautifully-presented single portion plating… these are just some of the keys to enhancing the buffet area of the hotel to captivate the much-sought-after foodie guests.
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15 Saturday July 2017

Equipment
Hotel Room Mate Gerard: breaking the rules

EquipmentRoom Mate Gerard, the latest Barcelona opening of the innovative Room Mate chain, is the embodiment of new interior decoration trends for hotels with its ground-breaking design by the Jaime Beriestain studio.
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15 Thursday June 2017

Equipment
The new high-performance kitchen (CAR) from Serhs Food

EquipmentThe new high-performance kitchen from Serhs Food, with an investment of five million euros, can be adapted to the individual needs of restaurants and mass catering facilities.
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15 Thursday June 2017

Hotels
An overview of professional profiles in the hospitality industry

EquipmentExperts in data management, facility manager, gastronomic advisers, buffet managers, emotional health and mindfulness coaches, and feelers, responsible for making a tourist destination truly experiential, are just some of the professional profiles that are beginning to be demanded by hotels' human resources departments.
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15 Thursday June 2017

Restaurants
‘Clandestine' bars are becoming less and less clandestine

Clandestine barsThe classic clandestine bars and restaurants – or speakeasies – are experiencing a renaissance and becoming a growing global trend, with examples in every big city.
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15 Monday May 2017

Restaurants
Cafés that specialise in cereals: a trend or a bubble?

CerealesEvery day, more and more establishments specialising in the sale of cereals are cropping up. We take a look at the first to arrive in Spain, Cereal Lovers.
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15 Monday May 2017

Hotels
The European push for direct bookings

EquipmentThe unfair competition from online travel agencies (OTA), which more and more European countries are outlawing, and the need to promote direct booking has led to initiatives such as ‘Book Direct', which aims to make people aware of the benefits of booking direct with hotels and fight back against this mass reservation system.
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9 Tuesday May 2017

Equipment
Tatel Miami: Spanish know-how crosses the Atlantic

Tatel Miami CocinaWith the opening of its restaurant in Miami, Tatel has taken a step further in its strategy to become an icon of traditional Spanish culture and cuisine. Tatel Miami is not just ‘importing' made in Spain produce and gastronomy, but also know-how. Several well-known Spanish firms have collaborated in its spectacular interior design, the work of Madrid-based Studio Gronda.
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19 Wednesday April 2017

Restaurants
The restaurant sector shows yearly growth of over 5%

RestaurantDespite optimistic forecasts, the latest turnover data has forced the sector to moderate its growth prospects.
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19 Wednesday April 2017

Hotels
Hotel sector figures for 2016

HotelsThe hotel industry has made it onto the Forbes list, has had its second best year in terms of investment and overnight stay figures are soaring. Here we review the Spanish tourist accommodation statistics for the 2016 financial year. The outstanding issue: the average room rate.
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19 Wednesday April 2017

Equipment
Equipment and hospitality: growing hand in hand

EquipmentThe good performance of consumption and tourism in Spain give a boost to the mass catering and hospitality industry, which recorded a positive trend for the second consecutive year in 2016, with a combined turnover of over 50.3 billion euros.
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15 Wednesday March 2017

Equipment
The Enigma experience: the ultimate expression of Albert Adrià

Enigma, Albert Adrià's new venture in Barcelona, is much more than just a restaurant: it is a unique and incomparable experience in terms of both form and concept. Would you like to know more?
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15 Wednesday March 2017

Restaurants
The bar: the secret of the success of Begoña Rodrigo's new restaurant

Begoña Rodrigo‘The people don't speak, they just watch what we're doing.' Begoña Rodrigo, chef and creator of La Salita, opened a new restaurant in Valencia in October, Nómada, in the Bonaire Shopping Centre. A bar that can accommodate most of the patrons, and an open kitchen are the keys to its success.
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15 Wednesday March 2017

Hotels
Children Friendly, the seal for child-appropriate accommodation.

This unique seal of approval, which originated in Spain, endorses hotels the world over that, following a thorough inspection, have proven quality and safety of services and facilities to ensure that family holidays are nothing but pleasure. Such certification is an example of one of the pillars of new hotel marketing, segmentation.
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15 Wednesday February 2017

Hotels
Rooms with a use-by date

‘Flash' stays and nomad hotels, better known as ‘pop-up', is a trend that started back in 2011 and continues to win people over. Here we analyse the latest in pop-up hotels which, thanks to the coming of age of the millennial generation, with their demands for personalisation to the nth degree, accommodation that is an intrinsic part of the travel experience, sustainability and amazing spaces, have revolutionised the hotel sector.
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15 Wednesday February 2017

Equipment
The hotel of the future is here…

… and it's here to stay. A tour of the hotel facilities that ITH recreated at Fitur 2017 not only left people open-mouthed but was also a clear example of how technology and equipment can be aligned to create an experience so amazing and evocative that it will make it very difficult for guests to tear themselves away from their hotel room!
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15 Wednesday February 2017

Restaurants
Restaurants in shipping containers: the evolution of the Food Truck

Based on the experience gained in over 10 years in the Food Truck business, Josep Pérez, creator of Goofretti, has joined forces with Container Custom to begin converting large shipping containers into tailor-made restaurants, cafés or beach bars, customised to fit the concept of the buyer.

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15 Tuesday November 2016

Hotels
Colour, personalization and movement are the trends in interior design for hotels

A homage to simple, local materials such as terracotta, brass and copper; digital printing for changing ambience; imperceptible joins between walls and floors, and luxuriant plants in bathrooms are just some of the latest interior design trends for hotels. Below we take a look at what was on show and what was discussed on the future of interior décor in hotels.
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15 Tuesday November 2016

Equipment
Hostelco 16, a massive technological showcase

Some of the technological advances seen at Hostelco 16 show that we're already immersed in the change to a new age, in which connectivity, mobility and apps are already revolutionising hotel and restaurant management and services
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15 Tuesday November 2016

Restaurants
Cocktails are gaining ground in the restaurant world

Cocktails are moving out of their traditional segment, more closely associated with nightlife, to win over other gastronomic areas.

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17 Monday October 2016

Restaurants

How are restaurants, bars and cafés using confectionery and bakery products to improve their sales? A change in trend, which began many years ago, has meant that more and more catering businesses are taking great care about the bread they serve, as a differentiating factor that can add value to their business. They're also taking advantage of the opportunities offered by neuromarketing to raise profit margins by selling desserts.
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17 Monday October 2016

Hotels
A breath of fresh air for fitness facilities in hotels

The Luxury 2.0 demanded by millennials is more functional, more comfortable, more high-tech and more innovative. The new business and segmentation models such as bleisure (business + leisure), along with a heightened interest in personal care and wellbeing that people are unwilling to relinquish on their business or leisure trips, means that fitness facilities are becoming more and more important to hotels.
Llegir més

17 Monday October 2016

Equipment
Innovative solutions for bars and cafés on show at Hostelco 16

A word to the wise: at Hostelco you're going to find some very, very interesting new products for hospitality establishments. To give you a taster, just take a look at this small selection of solutions for bars and cafés, which represent the new trends in hospitality equipment are already on sale:.
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12 Monday September 2016

Restaurants
What to look for in a trendy terrace!

Summer nears its end but the heat lingers on. When the sun dips below the horizon, the terraces of the city fill with tourists and locals out to enjoy themselves. What is a terrace in Madrid's Gran Vía like?
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12 Monday September 2016

Hotels
My Cty, the power of the internal customer

What really makes a hotel stand apart is its human capital. All too frequently, when implementing new technological resources, hotels only think about their conventional customers, tourists. Improving the experience of guests is a priority which can overshadow the relevance of looking after our primary customer, the so called internal customer, in terms of coaching.
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12 Monday September 2016

Equipment
'A gin and tonic please'

A brief review of the new trends in current cocktail making, with a selection of four very interesting pieces of equipment that will be on view at Hostelco 16.
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15 Friday July 2016

Restauración
Single-product restaurants: the triumph of specialisation

The hospitality industry is looking to move forward through innovation. Every day, new businesses that specialize in a particular product are opening. Pay attention, because it's working! Here are five success storie.
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15 Friday July 2016

Hotelería
The ten must-haves of mobile hotel marketing

The unquestionable common denominator in hotel industry trends is that we are heading for a connected, tactile, immersive and multidimensional environment… Respiratory support with mobile technology. The virtual world is already a reality; in this post + infographic we itemise the ten 'must haves' that a hotel should implement in mobile innovation if it is to continue in business, guarantee its future and spearhead new business models.
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15 Friday July 2016

Equipamiento
Efficient equipment that saves energy

A selection of outstandingly energy-efficient innovative catering equipment that will be on display at Hostelco 2016.
Llegir més

14 Tuesday June 2016

Hotels
Hotels with their own allotment

Gastronomy is one of the cornerstones of hoteliers' strategies when it comes to attracting visitors, and having their own allotment has proved to be a hit with both urban and rural hotels. Growing fresh fruit, vegetables and herbs in one of the hotel's public areas equals sustainability, wellbeing, respect for the environment and gastronomic pleasure. This is the dream of the responsible hedonist: the new traveller.
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14 Tuesday June 2016

Equipment
Hotel laundry: in-house and eco-friendly

Hotels and restaurants are returning to in-house laundry, while manufacturers are offering increasingly efficient washing machines with low energy consumption.
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14 Tuesday June 2016

Restauración
The restaurant and the shop are two very different businesses that complement each other

An updated and conscientious version of a classic in the restaurant trade is back: restaurants with their own shops. David Yllera is one of the brains behind Mama Campo, a Madrid restaurant that specialises in sustainable cuisine with its own shop where you can buy the same produce it uses in its dishes.
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15 Sunday May 2016

Restaurants
Healthy restaurants - the new success story

Restaurants that have introduced vegetarian, vegan or local produce to their kitchens are winning increased popularity with the new consumers, who are more concerned about health issues and aware of the need for a more sustainable environment.
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14 Saturday May 2016

Equipment
The Nespresso of wine and other instruments that will delight the bar and restaurant industry.

Solutions for improving the wine-drinking experience in hospitality establishments – more pleasurable for the customer, more profits for the establishment
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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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