{"id":4530,"date":"2019-03-06T15:58:52","date_gmt":"2019-03-06T15:58:52","guid":{"rendered":"https:\/\/costa-verde.com\/?p=4530"},"modified":"2021-01-19T17:03:20","modified_gmt":"2021-01-19T17:03:20","slug":"restaurants-hostelry-consumer-experience","status":"publish","type":"post","link":"https:\/\/costa-verde.celsoalmeida.pt\/en\/restaurants-hostelry-consumer-experience\/","title":{"rendered":"Restaurants and Hostelry: A New Era in Consumer Experience"},"content":{"rendered":"

Restaurants<\/strong> and Hostelry<\/strong> have evolved at great speed in all its aspects. The HORECA channel (hotels, restaurants and cafes) accompanies the growth of tourism<\/strong> and is booming in Portugal. The next decade promises to bring about very significant changes across this sector.<\/p>\n

The pace of development and transformation was already high, but it is accelerating even more, both in restaurants and hostelry<\/a>. A new wave of modernity <\/strong>boosts almost every area of \u200b\u200bthe sector.<\/p>\n

In accordance, modern and efficient kitchens have emerged, new foods, new gastronomic trends<\/a> and revolutionary production processes. The adaptability of catering companies is vital in order not to miss the train of modernization<\/strong>.<\/p>\n

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It is in the present that we prepare the future!<\/h2>\n

Technological evolution is felt across the infrastructures, but also at social level. Digital marketing<\/strong> is in the pipeline and is moving towards closer relations between brands and consumers. Customer interaction tools have evolved to enable a personalized<\/strong>, real-time relationship<\/strong>.<\/p>\n

Changes in consumers<\/strong>\u2019 behaviours, expectations and needs will drive restaurant operators<\/strong> into innovation. Aiming to better satisfy customers tomorrow, services are already beginning to be rethought, resized and more targeted. In short, communication<\/strong> is a field which has evolved considerably, in order to reach the public, in a more effective way.<\/p>\n

Restaurants, hotels, cafes, canteens<\/strong> and food-courts<\/strong> need a continuous and growing optimization. In order to become more efficien<\/strong>t and competitive<\/strong>, they increasingly resort to intelligent and technologically advanced methodologies.<\/p>\n

The HORECA sector<\/a>, in general, and restaurants in particular are areas of great competitiveness. That way, choosing the best customer retention techniques<\/strong> is extremely important.<\/p>\n

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The consumer as a starting point<\/h2>\n

Globally, companies have already realized the importance of the consumer in the consumption cycle<\/strong>. Its interests and preferences are the focus of any marketing and growth strategy heading to success. The role of the consumer<\/strong> is now unavoidable: it is the essential starting point of the whole process.<\/p>\n

Today\u2019s consumer will be the consumer of tomorrow! This is a key idea across the restaurant sector. The owners and managers of this area are very attentive to millennials<\/strong> consumption habits, for example. This is only because this will be the most influential consumer group in the next decade.<\/p>\n

Millennials are individuals born between the 1980s and 1990s. Today, they are between 20 and 40 years old and belong to the so-called generation Y<\/strong>, or millennium generation. They will be the target par excellence to study and approach in the next 10 years.<\/p>\n

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The restaurants of tomorrow<\/h2>\n

In the future, restaurant spaces will have to be attractive and rich from the architecture and design<\/strong> points of view. Likewise, they will have to incorporate highly technological and efficient solutions for their clients and visitors. Welcoming<\/strong> and hosting<\/strong> will also be extremely important and will increasingly rely on technology.<\/p>\n

The consumer of the future will be even more demanding about the availability of information<\/strong> about a certain space. Prices, menus, timetables and all other information must be easily accessible.<\/p>\n

On the other hand, when visiting the space chosen by him, the customer’s requirements regarding hosting<\/strong> may surprise. Despite the importance of technology, he will value being welcomed in the most human and personalized way possible.<\/p>\n

Ideally, the restaurant will have access to the profile and preferences of the customer<\/strong> who has just got inside. That way, it will be easier to meet his specific needs and provide him with a unique<\/strong> and enjoyable experience<\/strong>. Depending on the amount of information collected, it will be possible to customize hosting to the smallest detail.<\/p>\n

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Customized Menus<\/h2>\n

Across restaurants, also regarding the menu, customization<\/strong> will be the keyword. The customer will have more and more freedom to build-up his menu<\/strong>, by assuming an increasingly active role. From a complete food information base, he can truly be part of the experience. It’s a new world across the restaurants\u2019<\/strong> sector!<\/p>\n

By knowing the nutritional composition <\/strong>and the allergic potential<\/strong> of the products, the client will choose what he intends to consume and in which way. By following its own gastronomic trends, he might even participate across the cooking process<\/strong>, by matching ingredients and flavours according to his personal taste.<\/p>\n

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In an era of social and technological evolution, it is up to companies to observe market trends and adapt to them. Costa Verde<\/a> has, for many years, been practicing these principles and is constantly developing. It holds, probably, the best porcelain production unit<\/a> in the world and, now, it continues to expand.<\/p>\n

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With an investment close to 8 million euros, the company is preparing for the next decade. Apart from wanting to respond to the needs of its customers, it tries to anticipate new trends.<\/p>\n

It is today that tomorrow is prepared, and Costa Verde knows that! Only then is it possible to be a world-renowned company<\/a> and represent what is best made across porcelain.<\/p>\n

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