{"id":37797,"date":"2018-03-26T14:28:58","date_gmt":"2018-03-26T12:28:58","guid":{"rendered":"https:\/\/spacewell.com\/sin-categorizar\/restaurantes-y-tecnologia\/"},"modified":"2018-03-26T14:28:58","modified_gmt":"2018-03-26T12:28:58","slug":"restaurantes-y-tecnologia","status":"publish","type":"post","link":"https:\/\/spacewell.com\/es\/recursos\/blog\/restaurantes-y-tecnologia\/","title":{"rendered":"Restaurantes y Tecnolog\u00eda: \u00bfTecnofilia o Tecnofobia?"},"content":{"rendered":"<div class=\"gb-container gb-container-d807e79e gb-container-5731d80c\">\n<p>\t\t\t\t<span style=\"font-weight: 400;\">La alta tecnolog\u00eda no es nueva para los restaurantes y servicios de catering. Desde la comida de vanguardia, aplicando complejas tecnolog\u00edas para la preparaci\u00f3n de los alimentos hasta la reserva de mesa online. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Los restaurantes ya eran 2.0 hace a\u00f1os. Pero, el hecho de que hayan adoptado herramientas tecnol\u00f3gicas con facilidad no significa que haya sido del todo beneficioso para ellos.\u00a0<\/span><span style=\"font-weight: 400;\">\u00bfCu\u00e1l es la <strong>relaci\u00f3n actual entre los restaurantes y la tecnolog\u00eda<\/strong>? Te lo contamos a continuaci\u00f3n:<\/span><\/p>\n<p><!--more--><\/p>\n<p><!--HubSpot Call-to-Action Code --><span id=\"hs-cta-wrapper-e30f01c4-4f6b-44b4-a51f-796c1019d043\" class=\"hs-cta-wrapper\"><span id=\"hs-cta-e30f01c4-4f6b-44b4-a51f-796c1019d043\" class=\"hs-cta-node hs-cta-e30f01c4-4f6b-44b4-a51f-796c1019d043\"><!-- [if lte IE 8]>\n\n\n\n\n<div id=\"hs-cta-ie-element\"><\/div>\n\n\n\n\n<![endif]--><a href=\"https:\/\/cta-redirect.hubspot.com\/cta\/redirect\/437281\/e30f01c4-4f6b-44b4-a51f-796c1019d043\" target=\"_blank\" rel=\"noopener noreferrer\"><img decoding=\"async\" id=\"hs-cta-img-e30f01c4-4f6b-44b4-a51f-796c1019d043\" class=\"hs-cta-img\" style=\"border-width: 0px;\" src=\"https:\/\/no-cache.hubspot.com\/cta\/default\/437281\/e30f01c4-4f6b-44b4-a51f-796c1019d043.png\" alt=\"C\u00f3mo ahorrar energ\u00eda en restaurantes\" \/><\/a><\/span><\/span><!-- end HubSpot Call-to-Action Code --><\/p>\n<p>&nbsp;<\/p>\n<h2><span style=\"font-weight: 400;\">La Evoluci\u00f3n Tecnol\u00f3gica de los Restaurantes<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">El pasado mes de Noviembre de 2017 el Basque Culinary Center alberg\u00f3 la jornada <\/span><a href=\"https:\/\/www.bculinary.com\/landingPages\/imgs\/el-restaurante-en-la-era-digital\/RestauranteDigital.pdf\"><span style=\"font-weight: 400;\">\u201cEl Restaurante 4.0\u201d<\/span><\/a><span style=\"font-weight: 400;\"> Andr\u00e9s Saborido, DIRECTOR DE WAYRA Y TELEF\u00d3NICA OPEN FUTURE de Espa\u00f1a defin\u00eda que la transici\u00f3n digital del sector gastron\u00f3mico hab\u00eda tenido tres niveles: <\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">El primer nivel,<\/span><b> la llegada de la tecnolog\u00eda m\u00e1s palpable al restaurante:<\/b><span style=\"font-weight: 400;\"> tabletas, pantallas, realidad virtual en el restaurante\u2026 Ayuda como herramienta de marketing, pero no transforma el negocio. <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">El segundo nivel el de <\/span><b>innovaci\u00f3n de procesos. <\/b><span style=\"font-weight: 400;\">La tecnolog\u00eda para hacerlo est\u00e1 ah\u00ed, solo que algunos restaurantes la usan y otros no. Algunas ideas son: mejora de trazabilidad, sistemas de stock, ser m\u00e1s \u00e1giles en dar servicio que los competidores\u2026 <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Un tercer nivel que transformar\u00e1 el modelo de negocio. En este nivel entran <\/span><b>otros competidores al mercado: <\/b><span style=\"font-weight: 400;\">nuevas plataformas de reparto, Uber, apps de gente que cocina para otra gente&#8230; <\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Apps Gastron\u00f3micas: el Estallido <\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Dentro de ese tercer nivel de transformaci\u00f3n est\u00e1n las apps gastron\u00f3micas. J\u00f3venes y muy disruptivas, han cambiado para siempre el mercado. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Las aplicaciones gastron\u00f3micas han golpeado todos los niveles del modelo de negocio del restaurante: <\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">La <\/span><b>reserva de mesas<\/b><span style=\"font-weight: 400;\"> (ElTenedor, uno de los ejemplos con m\u00e1s tradici\u00f3n y \u00e9xito). <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">El <\/span><b>env\u00edo a domicilio<\/b><span style=\"font-weight: 400;\">. Un sector en plena ebullici\u00f3n donde encontramos a Uber Eats, Deliveroo, Glovo, Wetaca, Fotawa\u2026 <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Y, por \u00faltimo, la propia oferta gastron\u00f3mica, con <\/span><b>apps que permiten a particulares cocinar para otros<\/b><span style=\"font-weight: 400;\">. <\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Estas opciones pueden ser interesantes para el restaurante. Por ejemplo, si no tiene servicio de env\u00edos, puede proporcion\u00e1rselo y darle promoci\u00f3n a trav\u00e9s de la plataforma. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pero no hay que olvidar que<\/span><b> todos estos proveedores tecnol\u00f3gicos son intermediarios<\/b><span style=\"font-weight: 400;\">. Es decir: afectar\u00e1n al margen del restaurante. Recordemos que en muchos casos, ese margen es inferior al 10% de la facturaci\u00f3n total. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">En un reciente programa de Equipo de Investigaci\u00f3n (La Sexta) el due\u00f1o de un restaurante italiano que usa una de estas plataformas de env\u00edo afirma que, cada pedido que les llega a trav\u00e9s de la app, le cuesta un 30% del ticket. La cifra de las diferentes plataformas oscila <\/span><a href=\"https:\/\/www.vozpopuli.com\/economia-y-finanzas\/empresas\/satisfechos-Just-Eat-Deliveroo-Cobran_0_997701430.html\"><span style=\"font-weight: 400;\">entre el 14% y el 30%<\/span><\/a><span style=\"font-weight: 400;\">. \u00a0<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Ecoconsumo, Restaurantes Sostenibles y Energ\u00eda <\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Otro reto de los restaurantes hoy en d\u00eda es enfrentarse al aumento de la demanda de productos ecol\u00f3gicos y men\u00fas sanos. Seg\u00fan el estudio del Ministerio de Agricultura y Pesca, Alimentaci\u00f3n y Medio Ambiente (MAPAMA) titulado <\/span><i><span style=\"font-weight: 400;\">Caracterizaci\u00f3n del sector de producci\u00f3n ecol\u00f3gica espa\u00f1ola en t\u00e9rminos de valor y mercado<\/span><\/i><span style=\"font-weight: 400;\">, del a\u00f1o 2015 (publicado en 2017) <\/span><b>el mercado de los productos ecol\u00f3gicos mueve 1.500 millones de euros en Espa\u00f1a. Y el consumo ha aumentado 24,5% en un a\u00f1o. <\/b><\/p>\n<p><span style=\"font-weight: 400;\">Esta nueva demanda llega tambi\u00e9n a los restaurantes, donde los clientes piden: <\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Conocer <\/span><b>el origen de los productos <\/b><span style=\"font-weight: 400;\">que se sirven<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Men\u00fas m\u00e1s sanos <\/b><span style=\"font-weight: 400;\">y variados <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Que se declaren cada vez m\u00e1s los <\/span><b>al\u00e9rgenos<\/b><span style=\"font-weight: 400;\"> (algo que est\u00e1 sujeto a legislaci\u00f3n)<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">La tecnolog\u00eda tiene mucho que aportar para atraer a este nuevo p\u00fablico. No se trata solo de garantizar que tus proveedores son ecol\u00f3gicos: \u00bfc\u00f3mo los cocinas? Y, tu iluminaci\u00f3n, \u00bfes respetuosa con el medio ambiente? <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Por \u00faltimo,<\/span><b> si trabajas con producto ecol\u00f3gico pero luego est\u00e1s malgastando el 30% o 40% de la energ\u00eda<\/b><span style=\"font-weight: 400;\"> que consumes en tus procesos, ser\u00e1 argumentar que tu cocina es sostenible.<\/span><\/p>\n<p>Si perteneces al sector hostelero y en particular al<strong> eco-consumo y hosteler\u00eda sostenible<\/strong>, nuestra \u00faltima <strong>gu\u00eda sobre Restaurantes Energ\u00e9ticamente Eficientes<\/strong> te interesar\u00e1. \u00a1Puedes desc\u00e1rgalo totalmente gratis abajo!<\/p>\n<p><!--HubSpot Call-to-Action Code --><span id=\"hs-cta-wrapper-36b05ac7-accb-4c8a-bcd9-60c255bd6ffb\" class=\"hs-cta-wrapper\"><span id=\"hs-cta-36b05ac7-accb-4c8a-bcd9-60c255bd6ffb\" class=\"hs-cta-node hs-cta-36b05ac7-accb-4c8a-bcd9-60c255bd6ffb\"><!-- [if lte IE 8]>\n\n\n\n\n<div id=\"hs-cta-ie-element\"><\/div>\n\n\n\n\n<![endif]--><a href=\"https:\/\/cta-redirect.hubspot.com\/cta\/redirect\/437281\/36b05ac7-accb-4c8a-bcd9-60c255bd6ffb\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" id=\"hs-cta-img-36b05ac7-accb-4c8a-bcd9-60c255bd6ffb\" class=\"hs-cta-img\" style=\"border-width: 0px;\" src=\"https:\/\/no-cache.hubspot.com\/cta\/default\/437281\/36b05ac7-accb-4c8a-bcd9-60c255bd6ffb.png\" alt=\"Gesti\u00f3n Energ\u00e9tica en Restaurantes\" width=\"835\" height=\"418\" \/><\/a><\/span><\/span><!-- end HubSpot Call-to-Action Code --><\/p>\n<p>Photo by QuickOrder on Unsplash\t\t<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>La alta tecnolog\u00eda no es nueva para los restaurantes y servicios de catering. Desde la comida de vanguardia, aplicando complejas tecnolog\u00edas para la preparaci\u00f3n de los alimentos hasta la reserva de mesa online. Los restaurantes ya eran 2.0 hace a\u00f1os. Pero, el hecho de que hayan adoptado herramientas tecnol\u00f3gicas con facilidad no significa que haya [&hellip;]<\/p>\n","protected":false},"author":35,"featured_media":34,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[36],"tags":[],"class_list":["post-37797","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50","no-featured-image-padding"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.6 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Restaurantes y Tecnolog\u00eda: \u00bfTecnofilia o Tecnofobia? - Spacewell | A Nemetschek Company<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/spacewell.com\/es\/recursos\/blog\/restaurantes-y-tecnologia\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Restaurantes y Tecnolog\u00eda: \u00bfTecnofilia o Tecnofobia?\" \/>\n<meta property=\"og:description\" content=\"La alta tecnolog\u00eda no es nueva para los restaurantes y servicios de catering. Desde la comida de vanguardia, aplicando complejas tecnolog\u00edas para la preparaci\u00f3n de los alimentos hasta la reserva de mesa online. Los restaurantes ya eran 2.0 hace a\u00f1os. Pero, el hecho de que hayan adoptado herramientas tecnol\u00f3gicas con facilidad no significa que haya [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/spacewell.com\/es\/recursos\/blog\/restaurantes-y-tecnologia\/\" \/>\n<meta property=\"og:site_name\" content=\"Spacewell | A Nemetschek Company\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SpacewellHQ\" \/>\n<meta property=\"article:published_time\" content=\"2018-03-26T12:28:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/spacewell.com\/wp-content\/uploads\/2023\/05\/cropped-spacewell-avatar-512x512-1.png\" \/>\n\t<meta property=\"og:image:width\" content=\"512\" \/>\n\t<meta property=\"og:image:height\" content=\"512\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"David Balcells\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@Spacewell_HQ\" \/>\n<meta name=\"twitter:site\" content=\"@Spacewell_HQ\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"David Balcells\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/spacewell.com\\\/es\\\/recursos\\\/blog\\\/restaurantes-y-tecnologia\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/spacewell.com\\\/es\\\/recursos\\\/blog\\\/restaurantes-y-tecnologia\\\/\"},\"author\":{\"name\":\"David Balcells\",\"@id\":\"https:\\\/\\\/spacewell.com\\\/es\\\/#\\\/schema\\\/person\\\/0337ff3b8a7eb72019767954ae6c2bbe\"},\"headline\":\"Restaurantes y Tecnolog\u00eda: \u00bfTecnofilia o Tecnofobia?\",\"datePublished\":\"2018-03-26T12:28:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/spacewell.com\\\/es\\\/recursos\\\/blog\\\/restaurantes-y-tecnologia\\\/\"},\"wordCount\":717,\"publisher\":{\"@id\":\"https:\\\/\\\/spacewell.com\\\/es\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/spacewell.com\\\/es\\\/recursos\\\/blog\\\/restaurantes-y-tecnologia\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/spacewell.com\\\/wp-content\\\/uploads\\\/2023\\\/05\\\/cropped-spacewell-avatar-512x512-1.png\",\"articleSection\":[\"Blog\"],\"inLanguage\":\"es\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/spacewell.com\\\/es\\\/recursos\\\/blog\\\/restaurantes-y-tecnologia\\\/\",\"url\":\"https:\\\/\\\/spacewell.com\\\/es\\\/recursos\\\/blog\\\/restaurantes-y-tecnologia\\\/\",\"name\":\"Restaurantes y Tecnolog\u00eda: \u00bfTecnofilia o Tecnofobia? 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