Blog de Fagor Professional

Trends and tips

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…

Trends and tips

5 essential websites and applications for chefs and cooking enthusiasts in Spanish

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…

Trends and tips

Kitchen economy: how to reduce scraps and make the most of waste in a restaurant business

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…

Trends and tips

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…

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. [:]