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Eating & drinking out in Madrid
is our vocation
Providing the market research and research-based consulting services that
today's companies and institutions need
2018
Social listening on new trends
in eating and drinking out
(Instagram, Twitter, blogs...)
and ethnographic observation
visits by our team
Consumers looked in-
depth at their uses and
attitudes to the sector,
consumption occasions
and trends
Managers of different types
of premises reflected on
their experiences and the
changes in the sector and
consumers
We’ve researched the catering industry to
identify the main trends
A NEW
CONNECTED
FOODIE
CONSUMER
SOME
CHANGES IN
CONSUMPTION
HABITS
A VERY
DYNAMIC
MARKET
COLLABORATIVE
PRESCRIPTION
AS THE NEW
BUSINESS MODEL
HUNGER FOR
NEW
EXPERIENCES
A NEW
CONNECTED
FOODIE
CONSUMER
The ‘cult of food’ based on
pleasure and experimentation
has taken root in young people
A consumer who’s eager for new
proposals, increasingly well-
informed and “gourmetized”
Interested in showing others
their experiences and projecting
a trendy image of themselves
A context in which the consumer is constantly evaluating what’s on offer, and where
attention is paid to every detail in order to provide a differential experience
HUNGER FOR NEW EXPERIENCES
Stories that convey origin, the
ingredients’ distinctiveness, the
recipe’s originality...in order to
give the menu meaning and
consistency
The offer is beginning to echo
increasingly frequent concerns in
consumers (intolerances, allergens,
sugar...) by introducing alternative
ingredients and updating its signage
New materials, shapes,
decorations... that lend personality
and strengthen the products’
storytelling.
Products’ presentation and
aesthetics are coming to the fore.
Focusing on decoration in order
to recreate an atmosphere in line
with the restaurant's philosophy
and the predominant
consumption occasion
PRODUCTS WITH STORYTELLING
IN LINE WITH THE CONSUMER’S CONCERNS AND
PARTICULAR CHARACTERISTICS
INNOVATIVE AND SURPRISING RECIPIENTS WELL-CRAFTED AND ATMOSPHERED SPACES
• Achieving consumer satisfaction...
• ...in order to ensure repeat
consumption and loyalty
We’ve gone from a model where
the heart of the business was about:
A model where success is
based around:
• Generating a special, different and
surprising experience…
• …so that consumers share and
recommend it to others
COLLABORATIVE PRESCRIPTION
AS THE NEW BUSINESS MODEL
A digital environment that has helped to popularise and publicise what’s on offer
A VERY DYNAMIC MARKET
An offer that has proliferated and diversified intensely in recent years
BY OCCASIONS BY TARGET GROUPS BY FOOD TYPES BY PRICE
Social media are helping to promote ‘the
cult of food’ and to set trends
Catering and promotions apps have helped
to make the offer more accessible
through promotions and discounts
Following recovery from the crisis,
consumption has intensified both in
and out of home
Consumers who go out a lot and who
are expanding their range of
consumption occasions
Tradition is being enriched by
international trends, generating a
highly dynamic and active environment
People are going out earlier, the city is
opening up to daytime leisure more,
and consumption occasions are divided
up more evenly during the day and week
SOME CHANGES IN CONSUMPTION HABITS (I)
Unwinding, having fun in moderation, experimenting with new proposals,
displaying an attractive self-image
‘Tardeo’ (afternoon leisure) is often a continuation of after-lunch table talk and/or continues on into the
party night.
A moment in which the lead player is the drink → They may start off with wine or beer and swiftly
move on to a ‘good, quality mixed drink’.
A moment in which gin & tonic remains the leader, but which is forcing the spirits and soft drinks
category to constantly update itself:
• New varieties of flavoured gin (pink gin) are catching on strongly.
• Whisky and rum are looking for new mixers and cocktails to help them gain greater presence
in this consumption occasion (ginger ale, strawberry tonic, sodas, citrus drinks…)
• The soft drink category is focusing on developing new line extensions and its premium
range.
‘TARDEO’
SOME CHANGES IN CONSUMPTION HABITS (II)
A new moment that’s firmly taking root in the afternoon (5-6 pm), particularly at
weekends
An historically consolidated custom in Spain.
A leisure plan for the early evening (7-8 pm)
consisting of ‘going to bars’ to drink beer,
wine or soft drinks, accompanied by small
portions of food for individual consumption or
for sharing. Tapas may be provided for free by
the bar or bought at an affordable price.
The tapa’s size-price is perfect for trying new
and different things: they’re looking for a
variety, so they change the tapas in each round.
It’s a really suitable concept for innovation, and
which is giving rise to new culinary
proposals:
• An evolution on traditional tapas (Basque
‘pintxos’, Andalusian tapas...) towards more
creative and experimental cuisine
• Integrating elements from more exotic and
fashionable cuisines (baozi, tacos, arepas…)
Socialising, drinking, eating
something, trying different things
Feeling the city’s ‘mood’,
having something to drink,
spending time with friends
A tradition in Spain at midday on
weekends (12-1pm) that’s gaining
more and more devotees.
Vermouth and beer (accompanied
by small portions of food that bars
provide free-of-charge) are this
occasion’s classics, and are
currently being enriched by
trends:
• interest in artisanal is growing
(homemade vermouth, craft beer…)
• and international products are
bursting in (Aperol Spritz...)
THE
APERITIF
SOME CHANGES IN CONSUMPTION HABITS (III)
Two classic consumption occasions with tradition in Madrid, which are reinventing
themselves and adapting to the times
TAPAS
LUNCH AND
DINNER
PARTY
NIGHT
The accessibility and proliferation of
the offer that’s taken place in recent
years is encouraging the people of
Madrid to go out to restaurants and
gastropubs.
Food has the leading role, accompanied
by soft drinks, wine/beer or water.
Specialization based on ‘star products’
is gaining more and more ground in the
offer’s segmentation.
The evening continues to be one of
Madrid’s star moments: a city that’s
always active, especially at the weekend.
Mixed drinks (rum & coke, gin & tonic,
vodka & orange) and shots are the
evening’s classics. Amongst these,
stronger drinks such as whisky and
Jägermeister stand out, often combined
with energy drinks (Red Bull, Burn).
Savouring and tasting food,
exploring different sensorial
experiences, self-indulgence
Having loads of fun, losing
my inhibitions, gaining
energy and confidence
SOME CHANGES IN CONSUMPTION HABITS (IV)
Two of the city’s high points are diversifying and becoming specialised
EATING AND DRINKING IN THE CITY: 12
TRENDS
“ENJOYING MY PRIVACY AND MY OWN SPACE”
“NOT DEVOTING TIME OR EFFORT”
“BREAKING WITH THE ROUTINE”
“SURPRISING MY GUESTS”
There’s a tendency for consumers to spend more leisure time and
socialize more at home. They’re consumers who value their comfort and
intimacy, but who don’t want to give up food’s pleasurable and
experimental side.
This trend is giving rise to new online services that are allowing the
“restaurant at home” to make an entry: apps for ordering takeaway food,
homemade food delivery services, chefs and catering at home...
An offer that has diversified (by speciality, quality-price...) and that looks
set to continue growing in the coming years.
“LETTING THE VARIETY ENTICE YOU”
“RELISHING EXQUISITE INGREDIENTS OR EXCLUSIVE PRODUCE”
A concept that’s arisen from the reconversion of old markets into gastronomic
and leisure centres. Spaces that have retained their original structure, and which
now house a wide variety of bars and diverse food stalls, with a communal area
for eating. They often coexist with shops selling fresh produce, centring their
offer on premium produce and high-quality ingredients.
Placing a wide and varied offer (pintxos, sushi, cheeses, sausages, cocktails...)
within consumers’ reach in the same space has been the key to their success.
A business model that manages to satisfy the new foodie’s growing desire for
experimenting ‘here and now’.
“DISCOVERING THE WEALTH OF NUANCES THAT A SINGLE
PRODUCT CAN OFFER”
“FINDING THE BEST PRODUCT IN THE CATEGORY”
“BECOMING MORE OF AN EXPERT”
Following in the wake of wine shops, some specialized stores are opening
their doors to catering as an additional business. Butchers, ham shops,
cheese shops, specialized grocery stores... that allow customers to taste
their products on the premises and accompany them with drinks.
Their strength lies in the specialized offer and the opportunity to taste
different varieties / nuances of the same product.
A concept that resonates with the new foodie’s interest in becoming
gourmets and more knowledgeable about gastronomy.
They’re restaurants with non-stop kitchens, where customers can
drink and eat at any time, and that manage to satisfy the needstates in
different consumption occasions.
With a wide range of products, they provide coffee, brunches, market
cuisine, cocktails, drinks...and an atmosphere that evolves from
morning to evening.
An interesting alternative for a consumer who often doesn’t have time
to weigh up different options and who’s looking for flexibility.
“CHOOSING A SAFE, VERSATILE OPTION”
“AN OFFER THAT FITS EACH MOMENT”
“SAVOURING FOOD”
“FEELING”
“BUYING”
“COOLTURISING”
A concept that fuses fashion, decoration, design, photography,
live music, cinema or literature with cocktails and market cuisine
to offer the consumer a unique and differential experience.
Booming spaces that house shops, exhibitions, activities, bars
and restaurants to respond to a consumer eager for surprises
and diverse experiences.
“EATING HEALTHILY WITHOUT LOSING FOOD’S PLEASURE"
“CARING FOR BODY AND MIND”
“FEELING GOOD”
“ACHIEVING BALANCE”
Organic, natural, healthy... are fused with creativity to provide a varied
and tasty healthy eating offer.
A trend that has led to the proliferation of new restaurants and to the
updating of menus in general, with a large number of restaurants
already providing healthy options.
The development of this type of cuisine has emerged in response to
growing consumer sensitivity to health, in many cases interlaced with
ethical values and the sustainable economy.
Ethnic cuisine continues to enrich itself, giving rise to an increasingly
extensive and sophisticated eating offer.
From haute cuisine restaurants that fuse cuisines creatively
(Japanese-Latin, Asian-Mediterranean...), to places specializing in
iconic dishes (ramen, arepas, pupusas...) as well as a more general
offer that’s accessible to all (woks, grills...)
A trend with a wide range for consumers who like to constantly vary
and learn from other cultures.
“DISCOVERING THE EXOTICISM OF WHAT’S AUTHENTIC”
“EXPLORING UNIQUE SENSATIONS”
Bars, vermouth pubs and traditional cafes are updating themselves
and paying attention to the details, but without losing (and instead
showcasing) their authentic Madrid essence.
They retain the same aesthetic style as when they opened, but are
updating their furniture and decorative elements. Attention is paid to
the quality of the produce, and the menu is more sophisticated,
combining modern elements (carpaccio, tartar, premium burgers...)
and traditional Madrid cuisine (chitterlings, sweetbreads, tripe, patatas
bravas...)
A concept that brings new value to traditional foods and offers them
to the new foodie as a source of experimentation and inspiration.
“ENJOYING AN AUTHENTIC ATMOSPHERE”
“DEFINING WHO YOU ARE”
Traditional tapas bars have given way to franchise taverns.
Restaurant chains taking their theme from different regions of Spain
with a gastronomic tradition (the Basque Country and Andalusia in
particular) and providing a wide range of tapas and portions at an
affordable price (cured ham, prawns, chicken tenders...)
A versatile and accessible alternative that keeps on growing in the
capital in response to current intensive consumer demand.
“SOCIALISING”
“GOING OUT FOR A BEER”
“TAPAS AT AN AFFORDABLE PRICE”
“RELAXING AND UNWINDING”
“HAVING FUN IN MODERATION”
“EXPLORING NEW SENSATIONS”
“ENHANCING YOUR PERSONAL IMAGE”
Terrace bars are the ideal environment for the Madrid ‘tardeo’ moment.
Spaces that allow you to enjoy the outdoors in the heart of the city while
offering a peaceful, well-crafted and cosy atmosphere.
With an extensive menu of spirits and cocktails, they’re a perfect option
for indulging yourself and experimenting with new drinks and mixers. A
setting where image value is important, and attention is paid to the serves
and presentation.
Their success is encouraging bar owners to find strategies to protect
them from the cold and extend the season into winter.
“ENJOYING A PRODUCT THAT’S BEEN PREPARED IN DETAIL”
“AN AUTHENTIC FLAVOUR”
“AN EXPERIENCE THAT GOES BEYOND FOOD”
Businesses that make the preparation process - homemade,
handcrafted, paying attention to details - their leitmotif, and often
doing so in sight of consumers.
They revolve around the idea of an original, authentic and
exclusive product, which could never be achieved through an
industrial process.
A highly appealing concept for a consumer who’s looking for
unique and unrepeatable experiences.
“GIVING FREE REIN TO CREATIVITY”
“BOOSTING MY FOODIE SKILLS”
“ENJOYING A COMPLETELY PERSONALIZED PRODUCT”
Restaurants, cookery schools, workshops... that combine catering
with learning and, in many cases, direct selling of products.
Businesses that echo the new foodie’s interest in gastronomy and
provide leisure and training activities (pastry courses, bread making,
ramen, team cooking activities...)
A concept that enables consumers to be an active part of this world
and to make their own mark.
(+34) 91 155 96 76
conectarc@conectarc.com
www.conectarc.com
Paseo de la Castellana 167
(access to Rosario Pino 1)
28046, Madrid (Spain)

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Eating & drinking out in Madrid 2018

  • 1. Eating & drinking out in Madrid is our vocation Providing the market research and research-based consulting services that today's companies and institutions need 2018
  • 2. Social listening on new trends in eating and drinking out (Instagram, Twitter, blogs...) and ethnographic observation visits by our team Consumers looked in- depth at their uses and attitudes to the sector, consumption occasions and trends Managers of different types of premises reflected on their experiences and the changes in the sector and consumers We’ve researched the catering industry to identify the main trends
  • 3. A NEW CONNECTED FOODIE CONSUMER SOME CHANGES IN CONSUMPTION HABITS A VERY DYNAMIC MARKET COLLABORATIVE PRESCRIPTION AS THE NEW BUSINESS MODEL HUNGER FOR NEW EXPERIENCES
  • 4. A NEW CONNECTED FOODIE CONSUMER The ‘cult of food’ based on pleasure and experimentation has taken root in young people A consumer who’s eager for new proposals, increasingly well- informed and “gourmetized” Interested in showing others their experiences and projecting a trendy image of themselves
  • 5. A context in which the consumer is constantly evaluating what’s on offer, and where attention is paid to every detail in order to provide a differential experience HUNGER FOR NEW EXPERIENCES Stories that convey origin, the ingredients’ distinctiveness, the recipe’s originality...in order to give the menu meaning and consistency The offer is beginning to echo increasingly frequent concerns in consumers (intolerances, allergens, sugar...) by introducing alternative ingredients and updating its signage New materials, shapes, decorations... that lend personality and strengthen the products’ storytelling. Products’ presentation and aesthetics are coming to the fore. Focusing on decoration in order to recreate an atmosphere in line with the restaurant's philosophy and the predominant consumption occasion PRODUCTS WITH STORYTELLING IN LINE WITH THE CONSUMER’S CONCERNS AND PARTICULAR CHARACTERISTICS INNOVATIVE AND SURPRISING RECIPIENTS WELL-CRAFTED AND ATMOSPHERED SPACES
  • 6. • Achieving consumer satisfaction... • ...in order to ensure repeat consumption and loyalty We’ve gone from a model where the heart of the business was about: A model where success is based around: • Generating a special, different and surprising experience… • …so that consumers share and recommend it to others COLLABORATIVE PRESCRIPTION AS THE NEW BUSINESS MODEL
  • 7. A digital environment that has helped to popularise and publicise what’s on offer A VERY DYNAMIC MARKET An offer that has proliferated and diversified intensely in recent years BY OCCASIONS BY TARGET GROUPS BY FOOD TYPES BY PRICE Social media are helping to promote ‘the cult of food’ and to set trends Catering and promotions apps have helped to make the offer more accessible through promotions and discounts
  • 8. Following recovery from the crisis, consumption has intensified both in and out of home Consumers who go out a lot and who are expanding their range of consumption occasions Tradition is being enriched by international trends, generating a highly dynamic and active environment People are going out earlier, the city is opening up to daytime leisure more, and consumption occasions are divided up more evenly during the day and week SOME CHANGES IN CONSUMPTION HABITS (I)
  • 9. Unwinding, having fun in moderation, experimenting with new proposals, displaying an attractive self-image ‘Tardeo’ (afternoon leisure) is often a continuation of after-lunch table talk and/or continues on into the party night. A moment in which the lead player is the drink → They may start off with wine or beer and swiftly move on to a ‘good, quality mixed drink’. A moment in which gin & tonic remains the leader, but which is forcing the spirits and soft drinks category to constantly update itself: • New varieties of flavoured gin (pink gin) are catching on strongly. • Whisky and rum are looking for new mixers and cocktails to help them gain greater presence in this consumption occasion (ginger ale, strawberry tonic, sodas, citrus drinks…) • The soft drink category is focusing on developing new line extensions and its premium range. ‘TARDEO’ SOME CHANGES IN CONSUMPTION HABITS (II) A new moment that’s firmly taking root in the afternoon (5-6 pm), particularly at weekends
  • 10. An historically consolidated custom in Spain. A leisure plan for the early evening (7-8 pm) consisting of ‘going to bars’ to drink beer, wine or soft drinks, accompanied by small portions of food for individual consumption or for sharing. Tapas may be provided for free by the bar or bought at an affordable price. The tapa’s size-price is perfect for trying new and different things: they’re looking for a variety, so they change the tapas in each round. It’s a really suitable concept for innovation, and which is giving rise to new culinary proposals: • An evolution on traditional tapas (Basque ‘pintxos’, Andalusian tapas...) towards more creative and experimental cuisine • Integrating elements from more exotic and fashionable cuisines (baozi, tacos, arepas…) Socialising, drinking, eating something, trying different things Feeling the city’s ‘mood’, having something to drink, spending time with friends A tradition in Spain at midday on weekends (12-1pm) that’s gaining more and more devotees. Vermouth and beer (accompanied by small portions of food that bars provide free-of-charge) are this occasion’s classics, and are currently being enriched by trends: • interest in artisanal is growing (homemade vermouth, craft beer…) • and international products are bursting in (Aperol Spritz...) THE APERITIF SOME CHANGES IN CONSUMPTION HABITS (III) Two classic consumption occasions with tradition in Madrid, which are reinventing themselves and adapting to the times TAPAS
  • 11. LUNCH AND DINNER PARTY NIGHT The accessibility and proliferation of the offer that’s taken place in recent years is encouraging the people of Madrid to go out to restaurants and gastropubs. Food has the leading role, accompanied by soft drinks, wine/beer or water. Specialization based on ‘star products’ is gaining more and more ground in the offer’s segmentation. The evening continues to be one of Madrid’s star moments: a city that’s always active, especially at the weekend. Mixed drinks (rum & coke, gin & tonic, vodka & orange) and shots are the evening’s classics. Amongst these, stronger drinks such as whisky and Jägermeister stand out, often combined with energy drinks (Red Bull, Burn). Savouring and tasting food, exploring different sensorial experiences, self-indulgence Having loads of fun, losing my inhibitions, gaining energy and confidence SOME CHANGES IN CONSUMPTION HABITS (IV) Two of the city’s high points are diversifying and becoming specialised
  • 12. EATING AND DRINKING IN THE CITY: 12 TRENDS
  • 13. “ENJOYING MY PRIVACY AND MY OWN SPACE” “NOT DEVOTING TIME OR EFFORT” “BREAKING WITH THE ROUTINE” “SURPRISING MY GUESTS” There’s a tendency for consumers to spend more leisure time and socialize more at home. They’re consumers who value their comfort and intimacy, but who don’t want to give up food’s pleasurable and experimental side. This trend is giving rise to new online services that are allowing the “restaurant at home” to make an entry: apps for ordering takeaway food, homemade food delivery services, chefs and catering at home... An offer that has diversified (by speciality, quality-price...) and that looks set to continue growing in the coming years.
  • 14. “LETTING THE VARIETY ENTICE YOU” “RELISHING EXQUISITE INGREDIENTS OR EXCLUSIVE PRODUCE” A concept that’s arisen from the reconversion of old markets into gastronomic and leisure centres. Spaces that have retained their original structure, and which now house a wide variety of bars and diverse food stalls, with a communal area for eating. They often coexist with shops selling fresh produce, centring their offer on premium produce and high-quality ingredients. Placing a wide and varied offer (pintxos, sushi, cheeses, sausages, cocktails...) within consumers’ reach in the same space has been the key to their success. A business model that manages to satisfy the new foodie’s growing desire for experimenting ‘here and now’.
  • 15. “DISCOVERING THE WEALTH OF NUANCES THAT A SINGLE PRODUCT CAN OFFER” “FINDING THE BEST PRODUCT IN THE CATEGORY” “BECOMING MORE OF AN EXPERT” Following in the wake of wine shops, some specialized stores are opening their doors to catering as an additional business. Butchers, ham shops, cheese shops, specialized grocery stores... that allow customers to taste their products on the premises and accompany them with drinks. Their strength lies in the specialized offer and the opportunity to taste different varieties / nuances of the same product. A concept that resonates with the new foodie’s interest in becoming gourmets and more knowledgeable about gastronomy.
  • 16. They’re restaurants with non-stop kitchens, where customers can drink and eat at any time, and that manage to satisfy the needstates in different consumption occasions. With a wide range of products, they provide coffee, brunches, market cuisine, cocktails, drinks...and an atmosphere that evolves from morning to evening. An interesting alternative for a consumer who often doesn’t have time to weigh up different options and who’s looking for flexibility. “CHOOSING A SAFE, VERSATILE OPTION” “AN OFFER THAT FITS EACH MOMENT”
  • 17. “SAVOURING FOOD” “FEELING” “BUYING” “COOLTURISING” A concept that fuses fashion, decoration, design, photography, live music, cinema or literature with cocktails and market cuisine to offer the consumer a unique and differential experience. Booming spaces that house shops, exhibitions, activities, bars and restaurants to respond to a consumer eager for surprises and diverse experiences.
  • 18. “EATING HEALTHILY WITHOUT LOSING FOOD’S PLEASURE" “CARING FOR BODY AND MIND” “FEELING GOOD” “ACHIEVING BALANCE” Organic, natural, healthy... are fused with creativity to provide a varied and tasty healthy eating offer. A trend that has led to the proliferation of new restaurants and to the updating of menus in general, with a large number of restaurants already providing healthy options. The development of this type of cuisine has emerged in response to growing consumer sensitivity to health, in many cases interlaced with ethical values and the sustainable economy.
  • 19. Ethnic cuisine continues to enrich itself, giving rise to an increasingly extensive and sophisticated eating offer. From haute cuisine restaurants that fuse cuisines creatively (Japanese-Latin, Asian-Mediterranean...), to places specializing in iconic dishes (ramen, arepas, pupusas...) as well as a more general offer that’s accessible to all (woks, grills...) A trend with a wide range for consumers who like to constantly vary and learn from other cultures. “DISCOVERING THE EXOTICISM OF WHAT’S AUTHENTIC” “EXPLORING UNIQUE SENSATIONS”
  • 20. Bars, vermouth pubs and traditional cafes are updating themselves and paying attention to the details, but without losing (and instead showcasing) their authentic Madrid essence. They retain the same aesthetic style as when they opened, but are updating their furniture and decorative elements. Attention is paid to the quality of the produce, and the menu is more sophisticated, combining modern elements (carpaccio, tartar, premium burgers...) and traditional Madrid cuisine (chitterlings, sweetbreads, tripe, patatas bravas...) A concept that brings new value to traditional foods and offers them to the new foodie as a source of experimentation and inspiration. “ENJOYING AN AUTHENTIC ATMOSPHERE” “DEFINING WHO YOU ARE”
  • 21. Traditional tapas bars have given way to franchise taverns. Restaurant chains taking their theme from different regions of Spain with a gastronomic tradition (the Basque Country and Andalusia in particular) and providing a wide range of tapas and portions at an affordable price (cured ham, prawns, chicken tenders...) A versatile and accessible alternative that keeps on growing in the capital in response to current intensive consumer demand. “SOCIALISING” “GOING OUT FOR A BEER” “TAPAS AT AN AFFORDABLE PRICE”
  • 22. “RELAXING AND UNWINDING” “HAVING FUN IN MODERATION” “EXPLORING NEW SENSATIONS” “ENHANCING YOUR PERSONAL IMAGE” Terrace bars are the ideal environment for the Madrid ‘tardeo’ moment. Spaces that allow you to enjoy the outdoors in the heart of the city while offering a peaceful, well-crafted and cosy atmosphere. With an extensive menu of spirits and cocktails, they’re a perfect option for indulging yourself and experimenting with new drinks and mixers. A setting where image value is important, and attention is paid to the serves and presentation. Their success is encouraging bar owners to find strategies to protect them from the cold and extend the season into winter.
  • 23. “ENJOYING A PRODUCT THAT’S BEEN PREPARED IN DETAIL” “AN AUTHENTIC FLAVOUR” “AN EXPERIENCE THAT GOES BEYOND FOOD” Businesses that make the preparation process - homemade, handcrafted, paying attention to details - their leitmotif, and often doing so in sight of consumers. They revolve around the idea of an original, authentic and exclusive product, which could never be achieved through an industrial process. A highly appealing concept for a consumer who’s looking for unique and unrepeatable experiences.
  • 24. “GIVING FREE REIN TO CREATIVITY” “BOOSTING MY FOODIE SKILLS” “ENJOYING A COMPLETELY PERSONALIZED PRODUCT” Restaurants, cookery schools, workshops... that combine catering with learning and, in many cases, direct selling of products. Businesses that echo the new foodie’s interest in gastronomy and provide leisure and training activities (pastry courses, bread making, ramen, team cooking activities...) A concept that enables consumers to be an active part of this world and to make their own mark.
  • 25. (+34) 91 155 96 76 conectarc@conectarc.com www.conectarc.com Paseo de la Castellana 167 (access to Rosario Pino 1) 28046, Madrid (Spain)