TSA Solutions, the global leader in additional sales solutions for the hospitality industry, is once again participating in the Tourism Shock Plan initiative, promoted by the Tourism Marketing and Experiential Branding Agency Inturea. It is hosting a new roundtable discussion dedicated to the restaurant sector under the title "Bars: Management, Current Events, and Trends."
The debate will take place this Thursday, March 25th at 5:00 PM and will be attended by:
Ramón Centaño, Director of Trutmann Leading Hospitality; Rubén Ubric, Director of Bares AMResorts Europe; Carlo Proverbio, Corporate Beverage Manager; Luis Manuel Rivera, CEO of PowerPeople. The panel will be moderated by Pablo Torres, Performance Consultant at TSA Solutions.
Palma de Mallorca, March 25, 2021 – It's clear that the restaurant sector, after the pandemic, faces endless unknowns and a rather uncertain future, or rather, uncertain possibilities. In general, we're tired of reading and hearing how bleak the future looks for those sectors that give us life: bars and restaurants. Now, the future is uncertain, but not impossible; this has an expiration date, gentlemen.
Much of our culture is reflected in a bar: what it looks like, its location, what it offers, the people who frequent it. All of this provides a wealth of information about the doings and rhythm of a society, and it won't be so easy to get rid of them.
In this roundtable, we want to discuss the problems and progress from the perspective of bars, as they have faced many obstacles over the past year. Most of them are smaller spaces, with fewer tables or simply bars, resulting in the closure of many of them, and others without knowing when they will be able to reopen. We want them to be a key player, as they are a vital part of our economy and our daily lives. They are still there, adapting and reinventing themselves to offer the same old things we miss so much, and even better.
BARS AS CULTURAL IDENTITY
Who doesn't leave a bar delighted when they've given you what you wanted and something extra to try, even if it's a pain to leave the way you came in? I've come to think it's only logical that we drive our tourists crazy, or even that they fall in love with our culture.
In Spain, when it comes to restaurants, society is divided into either you're at the bar or you're at the table. Right now, we can't choose, and just to have that moment of leisure and enjoyment, we wouldn't care where or how, as long as we experience it.
Tapas, wine, vermouth time, stopping for a quick coffee, among others, are the reflection of an endless number of different situations that, all crowded and gathered in one place, make for a better day.
In the next four or five years, safety will take precedence over the old normal, but this hasn't stopped some very interesting initiatives from emerging that make it clear that, one way or another, we want to continue enjoying our cuisine. The hospitality industry is reinventing itself and adapting to new consumer habits, as demonstrated by initiatives like Take a Restaurant, a platform founded in Madrid whose goal is to bring your favorite restaurant home: the cuisine, the staff, the atmosphere. It's no longer a simple takeaway with the usual offerings; the offering has grown, some with smaller and more tailored menus, others with more affordable menus, and even haute cuisine is present. An example of this is GoXo, presented by David Muñoz almost a year ago, where he makes it clear that we must continue eating! Prioritizing quality and reasonable prices. This adds another triumph to the gastronomy industry, making it clear that joining forces and creating synergies in the sector is what matters right now to continue.
LOCAL PRODUCT AS A DIFFERENTIATING ELEMENT
We constantly hear that innovation and digitalization will be key to continuing to exist in the food industry. However, we mustn't forget what we consume, the quality of the products, and their proximity. There is a shift in awareness in society, and we cannot ignore it.
Shorter, higher-quality menus tailored to the current season are a trend many restaurateurs are pursuing, and one example is Maca de Castro, with her ANDANA restaurant in the center of Palma. As they call it, "kilometer zero geographic" for "kilometer zero," as it's located in the city's former first train station.
Island-inspired cuisine, featuring produce from its own garden, and a relaxed atmosphere make it one of the most popular spots for making a difference, even during the crisis. This Mallorcan chef, with a long career, shares the keys to success by highlighting island produce, creativity, good taste, and a love for what she does.
