La comida ha dejado de ser la protagonista The food is no longer the protagonist

Este gráfico, que capta elegantemente el toque de restaurantes enfocados en entregar con éxito una experiencia agradable consumidor. El gráfico es notable, ya que representa la comida - ya sabes, lo que la gente seguramente pretenderá hacer cuando sale a comer fuera - como sólo una parte de la estrategia de un restaurante, su modus operandi.

En cambio, el gráfico implica que la comida en sí es una consecuencia, de la misma manera que la ropa o artículos para el hogar son los aspectos destacables de estilo en un negocio minorista de decoración.

Esta estrategia refleja una idea central en nuestra experiencia comercial moderna, que los propietarios de hoteles y restaurantes de todo el mundo están adoptando - ahora los clientes tienen poder de decisión.

Lo que los clientes quieren, en este mundo cada vez más digitalizado, es una experiencia. Algo, si no es trascendental, al menos que sea memorable, y por supuesto, digno de ser transmitido en los medios de comunicación social. La experiencia no tiene que ser grande - puede ser pequeño o íntimo, en un hogar o en un lugar precioso.

Esta realidad hace ver a los propietarios de negocios de restauración, que una buena comida, por si sola nos va a dar un cliente leal que vuelva una y otra vez a nuestro negocio.

Llevar ese concepto a la realidad de un restaurante puede ser complicado, y donde la consulta con diseñadores de interiores,  decoradores, artistas y  profesionales de los medios de comunicación es fundamental. Los propietarios y operadores deben encontrar un equilibrio, no sólo de la ejecución de su visión, pero hacerlo de una manera que sea accesible y haga que sus clientes tenga una experiencia memorable, por encima de una cena suculenta. Colores, tonos, sonidos y efectos visuales juegan un papel fundamental en la toma de una decisión para que el cliente decida visitarnos o pasar de largo.

Así, la próxima vez que le pregunte a un amigo sobre su reciente experiencia en un restaurante, es más probable que le comente lo agradable que fue la velada, o las fabulosas vistas que tiene un restaurante, antes que recomendar un plato o un postre.

cently came across this great graphic which elegantly captures the approach of restaurants focused on successfully delivering an enjoyable dining experience. The graphic is notable because it represents food – you know, what people presumably aim for when dining out – as just a part of a restaurant’s strategy, its Modus Operand.

Instead, the graphic implies that the food itself is an outgrowth, a manifestation of a restaurant’s concept and dining ideal, in the same way that clothing or home goods are the tangible aspects of a retailer’s style and aesthetic.

This strategy reflects an idea central to our modern commercial experience, and one which retailers, hoteliers, and restaurant owners everywhere are embracing – consumers now hold the balance of power in deciding between merchants, and they’re deciding on factors beyond quality of goods and services alone.

What consumers want, in this frequently digitized and dry world, is an experience. Something, if not momentous, at least memorable (and of course, worthy of being relayed on social media). Experience doesn’t have to be big – it can be small or intimate, down-home or precious.

In fact, food itself has always been theater, a representation of something integral yet aspirational to the way we live. Chefs and diners regularly speak about the presentation of food – the way dishes are prepared and staged to enhance the dining experience beyond the enjoyment of food.

This concept-focused restaurant reality is the logical extension of the deliberate presentation of food. It reflects an era of discriminating diners, a new reality that good food alone isn’t going to build loyalty and sustain momentum.

Rather than intimidating, this focus on concept should be seen as liberating – it frees restaurateurs to explore, design, and make a dining reality which demonstrates what they love about food and delivering a memorable meal.

Bringing that concept to life is where it can get tricky, and where the consultation of interior designers, restaurant veterans, and media professionals is critical. Owners and operators must strike a balance of not only executing their vision, but doing it in a way that is accessible and speaks to their customers.

Colors, tones, sounds, and visuals all play a role in making a vision manifest, and can turn an idea into a reality which guests can freely inhabit. Is your concept based on a historical time period? A revolutionary approach to food? An exotic land or lifestyle? No matter the germ of your idea, sensory elements will bring it to life just as much – or more than – the food you prepare and the drinks you serve.

So, next time you ask a friend about their recent dining experience, pay careful attention to what they say first. Some may say “I liked the food!” But many more will start with their mood, experience, and overall impression of the dining experience. It’s that sensory experience, in which a meal becomes much more than the food consumed, that today’s diners crave.