nueva normalidad

The New Normality in Gastronomy

Training programs such as the Master’s Degree in Gastronomy and Culinary Management bring students closer to the latest trends in the sector, especially in a context like the current one. On the reinvention of the sector and the keys of restoration in the new normal speaks in this article Rafael Ansón, former president of the Royal Academy of Gastronomy.

Author: Rafael Ansón

Little by little we approach a new normal in which we can resume all the activities of our day to day… we go back out on the street, consume and recover leisure activities.

But it makes sense to think that this new normality is going to be very different from what we lived before the pandemic, especially in the gastronomic sector. Demand will change in many ways, and supply will have to adapt to these changes.

I’m going to try to simplify and summarize the fundamentals where I think it’s changing, and it’s going to change, the food demand.

Food for delivery

First of all, people have become accustomed to eating at home, to domestic food and as a family. This trend will be maintained if there is a risk to contagion, perhaps later as well, at least for a certain time.

The raw material, the protagonist

Therefore, the entire food chain must take this fact into account to adapt to the new situation. Food producers and industrialists must facilitate home delivery of their products over the Internet. Similarly, markets, supermarkets and boutiques also must adapt their businesses to home delivery, as well as restaurants, food houses, bars or taverns would have to be organized to offer food not only at home (delivery) but also to pick up (take away).

On the other hand, consumers will value more the quality of raw materials, food and beverages.

If before one of the biggest motivations to go to bars and restaurants was to meet with friends, now that you have to keep the safety distances to avoid contagion.

Customers will demand, above all, quality in food and beverages, both natural and processed, perishable and non-perishable.

Therefore, collective catering, restaurants, bars and food houses will have to prioritize the quality of their products to attract customers. And, of course, also to the kitchen.

The four s´of feeding

Because consumers will not settle for a satisfactory or pleasant gastronomic offer but will demand that it be also healthy, supportive and sustainable. This trend, which has been fraying since before the pandemic, is now when it will gain more strength.

Customers will demand a 21st century diet, which respects the four eses to the fullest, which we have defended so much: healthy (which contributes to maintaining health and well-being), supportive (with local products, artisanal products, that help small producers to make their businesses profitable), sustainable (respecting the environment, land and water, so that they continue to produce food) and satisfactory (based on a quality raw material and a cuisine at the height of the new demands).

An affordable offer

In the end the gastronomic offer must be affordable. First, because the economy is going to resent it and people, to some extent, are going to suffer impoverishment. But even those who have a higher purchasing level will not want to consume it excessively.

As a result, all agents involved in the food chain (especially restaurants and food and beverage houses) will have to reconsider and adjust their costs to make final prices affordable.

Support for the food sector

Naturally, the media sector, the press, the media, as well as experts, academies and food institutes will play a key role in supporting the entire food chain, especially hospitality and catering.

For many years it has been the Michelin stars or Repsol suns that have indicated the places that had the highest quality in the kitchen and in the living room. Now we must try to make people aware of the efforts that the gastronomy sector is making to adapt to the new normality and, in particular, to promote healthy, supportive, sustainable and satisfactory eating. In this sense, new guides should appear that will make known those establishments, restaurants, food houses or drinks that are in line with these values.

Source: Excelencias Gourmet