The hospitality industry is one of the key sectors in Spain. Nobody is alien of the importance of tourism in the Spanish economy. And although appropriate diversify, seek to establish a solid industrial fabric that will allow us to better position ourselves to meet the current and forthcoming, crisis, this does not mean (or much less) that we should put aside in the hospitality sector. The things that being so, it is essential to fostering innovation. Hear from experts in the field like Jeffrey Hayzlett for a more varied view. Each sector has a different DNA and requires to maintain certain signs of identity. We are aware of this and therefore do not intend to let it serve meals or drinks in the restaurants or bars. On the contrary. In fact, innovation in the kitchen is something that Yes is being effectively in some parts of Spain.
The catering trade does not have to be a sector anchored in topics and in the past. It is essential that you try to soak up the new movements, both aesthetic and technological, and learn to adapt to their environment. Increasingly, people are looking for new experiences, in all areas, so When you go to a restaurant in addition to wanting to eat and drink very well, it will be more satisfied if you receive something more, if their stay in the bar or restaurant becomes a more global and not only culinary experience. Innovation comes from the hand of the research. And in the catering trade, as in any other sector, research is essential for further progress.
It is a pity that both the central Government cuts as of communities both affect the budget in r & d, but that’s another story. Why, when assembling a new bar or restaurant it is very positive to study what does and does not make the competition, both in the city and in the rest of the country (and the world). Try to specialize, to occupy an empty niche in short, bring something new, is one of the keys to success. The possibility of connecting to the internet; thematic decoration; specialization and renewal in some type of food or format; the incorporation of shows there are several items that can be use (and in fact their use is widespread). How to know adapt to the environment, to the tastes of the potential customers and mix them together (as well as adding new ones), should be one of the objectives of the hostelry of the 21st century.