International experience in the local market
When a brand lands and operations make the difference Spain is a particularly attractive market for organised foodservice, but also one of the most demanding. There is volume, tourism,…
HORECA 4.0: when data enters the kitchen… and chaos leaves through the door
In hospitality, management has traditionally been done “by ear”. But something is changing. Digitalisation is no longer about “installing software”, but about regaining control: knowing what is happening…
When the kitchen stops: the invisible heroes of HORECA
A restaurant kitchen is a heart that beats without pause. In this new episode of HORECA Stories, we delve into a territory as technical as it is unknown:…
Halal: much more than a religious label
The word Halal is often associated solely with religion, but there is much more behind it: a way of approaching gastronomy that combines respect, traceability and hospitality. In…
Beyond the espresso: the trends shaping the future of coffee shops
Coffee shops have ceased to be just a break in the day to become small universes where gastronomy, design and community converge. In this new episode of HORECA…
Confectionery: one of the new assets marking the difference in catering
The industry is taking renewed interest in confectionery. Hotel F&B departments, innovation areas and generally those in charge of setting menus in the catering business are placing greater importance on…
Collaboration between brands: Hospitality in all the sectors
Collaboration between brands is one of the most widespread formulas for impacting new audiences. Some catering companies are taking full advantage of the opportunities stemming from this collaboration to increase…
Olfactory marketing, the latest sales and loyalty tool for hospitality
The hospitality industry has all kinds of tools at its disposal to increase sales and build customer loyalty. The senses of taste and touch have been the most worked on…
Veggie dishes: the opportunity that the hospitality industry should take advantage of
In full carnivorous effervescence, with a boom in gourmet hamburgers, steaks, grills, fire… the vegetable movement overcomes fashions and changes in consumer habits and shows that it is here to…
Edible cutlery, the end of waste in hospitality
R&D in the different food industries is causing a real revolution. Although we have known about some solutions such as edible straws for years, it is now finally that they…