Trends and tips
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…
Trends and tips
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. [:]
Trends and tips
Global food and drink: trends for 2016
In their report Global food and drink market in 2016, the company Mintel has published a list of trends for food and drink for the upcoming year 2016. Without doubt these factors will be influential among consumers and represent a great opportunity both for companies dedicated to the marketing of foods and drinks and for…
Trends and tips
Instagram, a very appetising social network for the professional catering sector
Social networks can be of great value to professionals in the catering sector. Professionals from the Collective Catering sector can use social media platforms to link in better with their community, attract new customers or encourage loyalty, or simply to increase their business renown. Today in Fagor Professional’s blog we are going to mention some…
Equipment
The blast chiller: A key element in the freezing of food
Freezing is a traditional method of food conservation. Through the freezing process, we are able to maintain the nutritional properties of the food, we can lengthen the shelf life of the products, reduce waste and increase the profitability of the business in the catering sector. Today in the Fagor Professional blog, we take a look…
Trends and tips
Allies of Gastronomy: Electricity
Electricity is one of the principal forms of energy used in the world and is naturally a great ally to gastronomy. Without electricity certain forms of communication would not exist…, transport would not be what it is today…, and of course we would not be able to use some of the industrial kitchen equipment so…
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