Food allergies and how restaurants are adapting to European regulations

17% of Europe’s population suffer from some type of food allergy. The new European Directive that affects mass caterers or catering establishments that serve non-prepacked food to consumers came into force in Spain in December 2014. The new directive establishes that customers must be informed of the presence of allergenic substances in the food they ...

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New trends in tapas and pinchos

According to what we have seen in the latest tapas contests, the following are the most relevant trends that we should expect with regards to tapas and pinchos in 2016. Trend #1: Escalating imaginative looks Though nothing new, tapas’ appearance climbs to a greater rank day after day. The inclination for a sophisticated appearance intends ...

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Food critics: the ones we are so afraid of

Food critics, those anonymous judges with the capacity to build or demolish reputations, appeared for the first time at the beginning of the nineteenth century in France with writers such as Brillat Savarin and Grimond de la Reynière. One century later, in 1900, Michelin Guides were first published in France. Their target was the small ...

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Five guidelines for designing a profitable menu

(ES) En el sector de la hostelería la rentabilidad del menú es esencial para garantizar el correcto funcionamiento del negocio. Para ello será esencial una adecuada planificación y coordinación, aspectos que ayudarán a conseguir un punto de equilibrio entre la creación de platos gastronómicos para un determinado target y la rentabilidad del negocio dentro del sector de la restauración colectiva.

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