THE EATING ADVENTURE AS A BUSINESS GATEWAY
Eating as an adventure; eating as and experience and fun. Eating as a cultural, anthropological and vital expression. Eating as a discovery and encounter with what we are and what we want to know. But also, eating as an opportunity and a window to prosperity, as synonymous of improvement and growth, as a bridge to business. Because eating, and above all eating well, can transform and transform us, change our lives and be inexorably a path to excellence.
The Horeca channel is a road that connects gastronomy and business. The term is construed as an acronym for Hotels, Restaurants and Cafeterias, and began to be used in the Netherlands until the term reached out to the rest of the world. It is used to refer to this group of establishments in which there is direct food consumption outside the homes. Even today, it’s being delved into when assessing all major travel and tourism trendsetters.
Obviously, there’s no such thing as a travel destination without a gastronomic destination. They are two interconnected, dependent-oneach-other entities whose bond lays bare the fact that the sum of capacities within the private sector, related institutions and the State is the key to further and sounder growth. Hence, regardless of the crises, tourism keeps on looking at gastronomy as just another reason to unravel a country, a city, or a place, and therefore, consume and generate profits for each destination and its local travel industry.
However, all the components of the Horeca universe cope with changes in terms of thoughts and new claims, especially on the part of consumers who demand and call for nonstop revolutions. Such trends as trashcooking –the use of leftovers- the rise of mocktails –cocktails with no alcohol- the customization of orders according to each patron’s preferences, interesting gastronomic proposals in bars, the taste for organic, new interests in wine, and even eating with your bare hands, have forced each and every establishment to rethink concepts and even structures. Success lies in adapting and innovating by means of proposals. Think of what the patrons want, of what nobody else offers, and you will succeed.
This is the message from Excelencias Gourmet in this issue designed and created for and from the Horeca sector, just as a gift for our customers and friends, which are, in essence, the key to our very success. Because our magazine will always be there for our many friends and will forevermore be willing to come up with new spaces to share, enhance, grow and think.