Tag Archives: restauración

genereal blog octubre

Dishes and products in October

After spring and the expected summer, autumn may seem a rather sad season, with the arrival of the rain and the disappearance of many fruits and vegetables typical of previous seasons.

In addition, the most the least, the results of the excesses faces in their diet during the holidays and October becomes the ideal month to rebalance the weight.

It is for this reason that must adapt restaurant menus to customers’ needs.

Luckily, october allows us to add to our plates many vegetables, which will facilitate the work.

Let’s see what products are suitable for adding to daily menus in October and also facilitate the desire and need for customers to return to their ideal weight.

Some suitable products would be:

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Novetats MONTSEC gamma premium

Montsec new products

This year 2016 we launched three new products to the market, one consumer-focused and two for professional workers in hotels and restaurants. Let’s introduce them to you:

CREAM CHEESE TUBS

Blister q-crema foto mural

Under the insistent demand of the sector to provide cream cheese tubs, finally we offer them. We expect to see them next to the familiar butter and margarine tubs in all breakfast buffets and in all restaurants as an appetizer or as the accompaniment of the bread. Continue reading

alergenos

Recent development in the field of hotels and caterings

On December 13, entered into force the new law of EU Regulation 1169/2011 which obliges restaurants to provide information about allergens of all the food they serve. For this reason, is very important that all professionals involved in the process have a good training to prevent cross contamination problems.

Contieme_alergenos

People who have an intolerance or allergy may suffer serious consequences in the case of ingesting traces (tiny pieces) of the product to which they are allergic to and that sometimes happens for cross-contamination or mishandling of food.

Therefore it is not enough that workers are informed and to inform customers of the dishes they can eat and the ones they can’t. It is necessary professionals become formed so that there is no possibility of contamination of the dishes served or mishandling of products that serve to the intolerant or allergic person who is eating out of home.

We hope you are being adapted to the new way of doing and that your customers are more than satisfied with your efforts.

Here are some links that we think they can be helpful:
How to design a menu showing allergens without losing style?
http://www.makro.es/public/Coemo%20elaborar%20una%20carta%20con%20alergenos%20sin%20perder%20estilo

Good luck guys!

calendario-16-10-13

Upcoming events, fairs and conferences in the field of hotels, pastries shops and catering

We return from summer with with lots of new and innovative short-term scheduled events, are you going to lose any of them?

Southern Seafood Expo Europe 2014

Seafood-Expo

Fair focused on the fish and seafood sector. It is an event of three days performing at the fairgrounds of Barcelona, ​​between the 22nd and the 24th of September. It is a very good opportunity to contact dealers, distributors , wholesalers and other buyers who need equipment, services or seafood of the highest quality (frozen, alive, fresh, packaging, etc.). At the same time, it is a very good opportunity to present and promote products at the best buyers in the world. Continue reading

Mapa-Mundi

The strangest restaurants in the world

Some of you have already been on vacation, others will still have time to wait, perhaps others will not take a vacation this year or they just won’t travel… For this reason, this post will serve to give us an idea about which are the strangest restaurants you can find in the different holidays destinies and it may works as an inspiration to schedule vacation next summer.
We have been amazed at the culinary possibilities that one can find in the world, according loquenosabias.com.

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fotos muchas bolsas

Variables influencing purchasing

The other day, reading the digital version of the book “Marketing in the XXI Century” writen by Rafael Muñiz, I decided to make a post about the effect of environmental variables on consumer behavior.

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cocina creativa formatos singulares

Spanish people want unique formats!

As we read in gastroeconomy, a business trends and gastronomy website, the economic crisis has caused a reduction in number of customers and also a reduction of the ticket in the restoration.

Although, there is a part of the population who tends to resort to basics: cooking and making bread at home or set up a backyard garden or on the rooftop, those who prefer to keep going out to lunch or dinner, prioritize affordability and informal, with quality products.

It is for this reason that now more than ever are required professional chefs who are able to offer lower-cost but rich, original and unique dishes.

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internet4

Internet, also an ally of restoration

As we read a few weeks ago in the magazine Hostelmarket, innovations in the catering sector are increasing in recent years. More and more, restaurants use different internet portals and mobile apps to get known and attract more customers. As e-commerce is getting so much weight it is almost impossible that any economic sector ignore it.

Otherwise, the restoration is still a very small volume in comparison with other sectors. The reduced size of the majority of restaurants, not allow them to manage the bookings and orders, and they have to leave these activities to outside companies.

The main allies found on the Internet which are helping restaurants to gain more market and clients are the followings: Continue reading


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