According to a study by the global marketing consulting firm J.D. Powers, 50% of travellers check other users’ online comments before making a reservation. But how reliable are the recommendations to be found on forums and social networks? Are they all genuine or are they easily manipulated? How do travellers use other travellers’ references? Some ...

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 ...

From Simone Ortega’s 1001 cooking recipes to the apps for cooking with Google Glass™, the tools at the disposal of the amateur and professional cook have multiplied in number over the last decade in a way we could hardly imagine, which can only be down to new technologies. Whether you like cooking or you are ...

It is calculated that Spanish restaurants lose more than 255 million euros a year due to scraps and wasted food. The awareness of the catering sector all over the world to this topic is always growing, although many small and family businesses do not carry out a close follow-up of the food which is wasted ...

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 ...

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 ...