Catering archivos - Bacus Events - Creación y Organización de Eventos

Javier Aranda (Michelin star chef) launches his new line of products for events.

Valentina — Fri, 23 Jun 2023 08:41:42 +0000

Javier Aranda (Michelin star chef) launches his new line of products for events.

Javier Aranda takes another step forward in his gastronomic universe, this time with the launch of his new business line: Javier Aranda Eventos. The brand debuted with an international event in Milan held in the ‘Marmo Arredo’ showroom. The Michelin Star chef has made a showcooking and has offered a catering to the 100 attendees at an event parallel to the celebration of the Euroluce fair. In addition, this latest project of the chef is accompanied by the inauguration of a new venue equipped for showcookings, corporate events, personal celebrations and / or any other meeting.

Under the name ‘ASKO by Javier Aranda’, the space is a new meeting point where the chef will offer his cuisine for social activities and corporate events. It is located next to his restaurant Gaytán in Madrid (Lateral Derecho, C. del Príncipe de Vergara, 205) and is a place for Aranda to unleash his creativity in the kitchen.

New location joins Gaytán

The opening of this new enclave for events joins the consolidated Gaytán, a Michelin-starred restaurant designed for the general public, but also for the celebration of events. Additionally Gaytán and Javier Aranda are a combination that materializes through a catering service, whose menus are customizable. All this under the umbrella of its hallmarks: respect and care for the seasonal product, the roots and the avant-garde and constant learning of Aranda. Brands such as Helena Rubinstein, La Prairie, Cosentino or Grupo Archarray have recently trusted Javier Aranda Eventos.

What do we know about this young chef?

Javier Aranda became in 2014 the youngest chef in the world to achieve a Michelin Star (La Cabra), at only 27 years old. In 2016, he added a second star for his Gaytán Restaurant, which he runs today and where he develops a gastronomic experience elaborated live, in the eyes of the diner, based on respect for the product, its roots and innovation.

Source – https://www.eventoplus.com/noticias/javier-aranda-chef-estrella-michelin-lanza-su-nueva-linea-para-eventos – Gala Alberti

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Catering market expected to grow around 7% in 2023

Valentina — Tue, 06 Jun 2023 08:26:56 +0000

Catering market expected to grow around 7% in 2023

The catering segment is the most important, with a share of 88% of the total, according to data from the DBK Observatory.

The catering market has a favorable outlook for the coming years, although in the short term a slowdown in market growth rates is expected after the strong increases recorded in the last biennium. By the end of 2023, forecasts point to an increase of around 6-7%, reaching 3,750 million euros, according to data from Informa’s DBK Observatory.

It should be recalled that the sector reached a value of €3.52 billion at the end of 2022, after growing 15.1% in 2021 and 19.7% in 2022. The positive performance of demand and the upward trend in prices led to strong revenue growth.

Figures by business segment

The catering segment is the most important, with a share of 88% of the total. The value of this market stood at 3.1 billion euros, 15% more than in the previous year. Within the mass catering business, educational establishments were the most dynamic demand segment, with an increase of 17.2% and a value of 1,055 million euros. Demand from the healthcare sector remained the most important, reaching 1,365 million euros (+14.7%), while business services increased by 12.2% to 505 million euros.

Air catering, on the other hand, was driven by strong growth in the number of passengers traveling by air. 220 million in 2022, 76% more than in the previous year.

After growing by 67%, high-end catering reached 200 million euros, in a context of a strong increase in demand for events and celebrations thanks to the lifting of restrictions following the pandemic.

Nearly a thousand companies

In 2022, the sector’s supply was made up of some 955 companies, which generated an employment volume of 75,000 workers. Both figures remained stable throughout the last fiscal year.

The solid position achieved by the main operators is reflected in the degree of concentration in the sector. In 2022, the top five had a combined share of nearly 45% of sector turnover, a percentage that was close to 60% when considering the top ten operators.

Source – https://www.foodretail.es/horeca/mercado-catering-previsiones-2023_0_1769223072.html

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How to eat at Primavera Sound

Valentina — Thu, 01 Jun 2023 15:47:31 +0000

How to eat at Primavera Sound

Cuisines from all over the world and attention to veganism and intolerances are central to the gastronomic offer of the festival.

Primavera Sound has been expanding and sophisticating its gastronomic offer with the aim of demonstrating what not so long ago seemed a chimera, a lost battle: that at a music festival you can eat (very) well.

The catering line-up presented by Primmmavera, the festival’s restaurant area, assimilates the same criteria as its musical counterpart, presenting a wide range of gastronomic trends and genres. And the truth is that festival food has long since ceased to be the sad, chewy-textured cheese and pork loin: here there will be something for everyone.

So, what’s for lunch? The alliance between Primavera Sound and Verbena Foodie Events offers a very extensive menu in which tradition, new trends, proximity and multiculturalism coexist. A brief summary of the gastronomic journey: From the kebabs and falafels of Kebab on Tour to the reinvention of the British emblem of The Fish and Chips Shop, passing through the onigiris of Omu, the Hawaiian bowls of Hula Poke and Poke Si, the Lebanese cuisine of Makan, the Asian-Catalan fusion of Casa Xica or the transoceanic proposals brought by Cor de Agave and Cal Pastor from Mexico, Ceviche 103 and Lúcuma y Camote from Peru and La Cachapera from Venezuela.

There will also be options for food intolerances and vegetarians, with 100% gluten-free outlets such as M2 or authentic vegan institutions such as Rasoterra, and vegan (and square!) donuts from CUVO.

A hamburger? Those of La Porca. Or those of Vicio, of course, the phenomenon of the season if we are talking about meat between loaves. A pizza? Grosso Napoletano, internationally awarded Neapolitan pizza oven. More ways to enjoy eating with your hands? Piel de Gallina’s fried chicken, Malvón’s empanadas or Santerra’s five-star croquettes. A sweet to top it off? Paralelo Gelato’s cult ice creams, or Cookona’s cookies.

The festival has worked one more year to be environmentally friendly with compostable cutlery and crockery, while betting on seasonal and proximity products to reduce the environmental impact. And to multiply the social impact, the Banc dels Aliments Foundation will recover the surplus food from each day and redistribute it to people in need, and the non-profit cooperative Abarka will bring its African gastronomy closer, giving job opportunities to migrants and racialized people.

Source – https://www.timeout.es/barcelona/es/noticias/asi-se-comera-en-el-primavera-sound-053122

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IFEMA MADRID will have 32 restaurants and 14 terraces for event attendees

Valentina — Wed, 31 May 2023 14:14:04 +0000

IFEMA MADRID will have 32 restaurants and 14 terraces for event attendees

The site is launched with a new catering model that includes the design of 32 restaurants and 14 terraces in outdoor spaces and inside pavilions, which “will host a varied sample of the most current firms in the gastronomic offer of fast casual in Madrid, with a strong presence in Spain and internationally”. IFEMA has joined forces in this gastronomic immersion with three super partners: Mahou San Miguel, Coca-Cola Europacific Partners and JDE Peet’s coffee with the brand L’OR. We are struck by this commitment to provide a gastronomic service when, in fact, this aspect has always been quite neglected by venues for events. We will have to wait until September, with the first 12 establishments active, to evaluate their proposal.

The project starts in September and will be completed in 2024.

The new model will be operated by the Spanish multinational company Areas and will start in September 2023 and culminate in 2024. They say it aims to transform IFEMA MADRID’s catering and contribute to projecting the fairgrounds as a benchmark for gastronomy in Madrid, with a unique proposal, based on the combination of renowned international brands and local concepts of “Madrid flavor” designed exclusively for this gastro space that incorporates 32 restaurants plus 14 terraces both in outdoor areas and inside the pavilions.

The renovation of the gastronomic offer and the spatial remodeling of restaurants and terraces will begin in the summer of this year, coinciding with the start of the fair calendar, to reach September with the first 12 active establishments. However, the project will be accompanied by a total remodeling and creation of new establishments and large and attractive terraces, distributed throughout the site, whose rehabilitation is expected to be completed in 2024.

What will your gastronomic offer consist of?

The project envisages the creation of the “Avenue of Gastronomy” in the style of a high street in the city center, with an offer of current gastronomic offerings. In addition, the interior design of restaurants in each pavilion will be based on the concept of terraces and gardens with decorations that enhance natural light, and with spaces open to rear patios.

There will be breweries, ham and tapas bars (Rodilla, Bareto and MásQMenos) as well as gastronomic restaurants such as Gastrohub with menus advised by chef Nino Redruello or Pura Brasa; national brands (SantaGloria Coffee&Bakery and Pepito Grillo) and international brands (Tacos Don Manolito and Tim Hortons); healthy concepts (Aloha Poke); Asian proposals (Udon); and other brands (Farine and Mahou) among others.

Mahou, Coca-Cola and L’OR, official gastronomy partners

Mahou San Miguel, Coca-Cola Europacific Partners and Café L’OR, since May, have become the gastronomic partners of IFEMA MADRID. Each of the brands will have high visibility at the venue, including an emblematic themed space that will be called Terraza Mahou, located in the Plaza de la Avenida Central of the fairgrounds.

As a partner of Areas since 1999, it is a privilege for Mahou San Miguel to be a gastronomic partner of IFEMA MADRID, and to participate prominently in this great project that will revitalize and print a new concept of restoration for Madrid. Our company will be present in the points of sale of the Precinct through our wide portfolio of products; especially our brand Mahou, the most awarded Spanish beer range in the world, born in Madrid in 1890, with which we will offer our customers all our excellence and brewing expertise”.

Ignacio Freire, Mahou San Miguel’s Commercial Director for the Hotel and Catering Industry.

The creation of an innovative gastronomic hub in an institution such as IFEMA MADRID, which is an unparalleled showcase for our country in the world, is a unique opportunity to showcase the potential and creative capacity that characterizes our hospitality and gastronomy. Coca-Cola Europacific Partners, since its origins 70 years ago, has supported and collaborated with a sector that has been able to position itself at the forefront of the world. Through this collaboration, we want to reaffirm our commitment both to the hospitality industry and to the development of innovative projects such as this new project”.

Aitor Arteaga, VP Sales Spain, Coca-Cola Europacific Partners

L’OR will offer visitors to IFEMA MADRID exclusive spaces to enjoy an excellent coffee, helping the hospitality industry to transform coffee service into a sensory experience. It will also be present, with different coffee solutions, in all the gastronomic concepts of the Precinct. L’OR is committed to this innovative project that will undoubtedly help to enhance the gastronomic experience of all national and international visitors to IFEMA MADRID”.

Federico Heine, General Manager Southern Europe at JDE

Source – https://www.eventoplus.com/noticias/ifema-madrid-tendra-32-restaurantes-y-14-terrazas-para-asistentes-eventos/

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Opening of the Choo Café in Harrods

Valentina — Mon, 29 May 2023 11:31:37 +0000

Opening of the Choo Café in Harrods

Jimmy Choo inaugurates Choo Cafe, the most glamorous pop-up in Harrods Shoe Heaven, never better said.

London’s most iconic luxury department store treasures on its fifth floor the new hot-spot to enjoy exquisite food from the hand of the iconic shoe brand.

And it does so in a space dominated by fuchsia, a color trend that is back to stay since the frenzy it created in the early 2000s. It is found in the carpets and even in the fabulous carved decoration with golden accents.

Inspired by the brand’s latest line of handbags, the Varenne Avenue collection, the coffee is as glamorous as you’d expect and gives us a sneak peek at the collection coming out next fall.

A visit to the Choo Café leaves nothing to be desired, with delicacies prepared by Harrods’ decorated chefs. The menu, an ode to British summer dishes, offers pastry classics such as Victoria sponge cakes, chocolate and raspberry mousse, and strawberry éclairs.

Accompanied by a vast selection of English teas and coffees, the meal is topped with the JC logo and pink Jimmy Choo cutlery. And savory lovers have no shortage of alternatives either. They can enjoy choux crostini, mini sandwiches with fresh mozzarella or cured salmon with beets, among others.

When enjoying exquisite food a good atmosphere is essential, and the Choo Cafe at Harrods is the embodiment of that fabulous atmosphere. Instagram-worthy, the fuchsia that has become the signature color of the brand invites you to enjoy the chic London cafe.

The pop-up opens its doors from 10:00 am to 8:00 pm, to enjoy a gastronomic experience by the team of chefs from Harrods hand in hand with Jimmy Choo.

Source – https://www.theluxurytrends.com/jimmy-choo-ignagura-choo-cafe-en-harrods/

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10 event catering trends for 2023

Valentina — Fri, 26 May 2023 13:12:14 +0000

10 event catering trends for 2023

Healthier and lighter food? Aesthetic plates of first visual impact? Well, it seems that yes, the attendees eat more through their eyes and that the healthy is what triumphs. Society has become more and more aware of the fact of eating better and healthier and, at the same time, the demand for vegetarian and vegan menus is increasing. We tell you what else you have to take into account this 2023 when setting up a catering service for your event.

Healthy menus and ingredients

What the customer demands and what triumphs are very healthy options, “fresh and careful presentation”, in the words of Life Gourmet. “There is an obsession with light, refreshing, not too hot food, whether for breakfast, lunch, dinner…” according to Medems Catering. In general, all the catering companies we have spoken to agree that this is what the client wants at events today. We at eventoplus also see it ourselves when we attend any event.

Many desserts, but healthier

Life Gourmet assures us that the trend is changing and sweet buffets are on the rise, but with individual formats. “Cakes also of different elaborations are on trend.” It seems that we will eat desserts with very little sugar where the fruit works by decorating and, above all, “illuminating the plate with sweet sensations but avoiding sugar,” for Medems. Coloring also with flowers? Cooklab assures us that they will use violet or lavender a lot this year in desserts and you only have to look at the photo they have sent us from AGA Catering…

Recipes from childhood

This year we will seek to maintain a link with our past that makes us feel good, as Artigot Catering and its premium line crea_tasting lab believe. . “One way to relive that past at an event is to incorporate flavors that are associated with fond childhood memories.” El Antiguo Convento is committed to the same idea: “the menus are traditional, renovated and adapted to the times we live in, fusing them in many cases with Latin and Asian flavors”. Or even African flavors, for Cooklab, which also talks about “vintage recipes with a twist focused on health and healthiness”.

Visually inviting

“Most are more attracted to the presentation and appearance of the food than the taste,” according to Artigot. That is why it will be important to work on this part this year. One idea advocated by Artigot, and applied in its premium line crea_tasting lab, is to use vertical food stations. “These showcases are very practical as they are not only fully customizable and modular, but also add depth and height to the display creating settings that are visually very appealing.” At Medems they opt for what they call “surprise trompe l’oeil: the dishes look like one thing and taste like another, looking for a surprising experience”. Cooklab, on the other hand, relies on “crunchiness” to amplify the sensations of the diner.

The presentation is very spectacular and eye-catching

For the Antiguo Convento Catering will be key this year and AGA Catering agrees that more and more importance is given not only to what is eaten but how and where. “Nowadays, people are fleeing from sober plating and are looking for colors and shapes that, without being aggressive, are eye-catching”. Medems talks about containers with different silhouettes, playing with the depth of the plate, where the food shines by its color and where in general the waiter adds a sauce or a cream interacting in different steps with the diner.

Increased demand for special diets

VOK DAMS (these Germans always ahead…) has already launched a vegetarian/vegan catering policy, systematically suggesting it as a first choice. And caterers here in Spain tell us that this year it will be important to take into account special diets because demand is growing, especially if there are international attendees, according to Medems. Allergies are also in the spotlight, with nuts and gluten leading the way. “We are already trying to reduce gluten and even dairy of animal origin (including milk, creams, creams, creams and cheeses)…. “as the Old Convent tells us. In this sense, we recommend you to be well informed prior to the D-day of all allergies and wishes of the guests.

Sustainability

It impacts catering in many ways. First of all, more and more organic, local and seasonal products are being requested (all caterers agree on this). What does this mean? “Well, if there are no plums in Spain in January, we don’t think about buying them in Chile or elsewhere,” according to Medems. This year, the assemblies will be more inspired by natural colors, with an important role being played by crafts and tableware, of course without plastic. Instead, materials such as metal, wood or ceramics take center stage. Surpluses have always been one of the concerns of catering and this year, it will also be necessary to measure the quantities in detail before preparation. Important for this: calculate attendance and reduce no-shows.

More customization

“What the client demands the most are tailor-made menus. The proposals must be and fit with the aesthetics of the event,” Life Gourmet explains. An example? Marking logos, for example, as we are told by AGA: “when we thought that marking logos on products was demodé, we find that now more and more corporate events want to opt for this way of giving visibility to the brand”. Also, for the Antiguo Convento, in the catering set-ups themselves, at the space and table level, they ask to transmit more the idea of the brand, the corporate colors or even the values, be it luxury, modernity, exclusivity, tradition…

More Spain brand

Menus that take into account the ‘Spain brand’ and the diffusion of Spanish gastronomy and the Mediterranean diet will be a trend this 2023 for the Antiguo Convento. In the tasting that Medems carried out at the beginning of the year, they told us that they were tasting wines from different appellations of not so conventional origins. “The aim is to make different D.O.’s in Spain known in order to give added value, fulfilling a mission of dissemination, recognition and visibility of other areas of Spain”. (In the picture you can see a moment of the tasting)

Cocktail bar

The cocktail bar becomes a staple. Caterers agree that more and more clients are demanding a cocktail bar at their events. Premium brands are positioned against basic brands. The party part has gained a lot of importance in the development of the event, for Life Gourmet. The Old Convent adds that sophisticated cocktails with a wow effect set-up is super trendy and AGA also agrees on the importance of Cocktails, as well as “barista coffees, craft beers or even kombucha are some of the requests that will step with out more and more at events”.

Source -https://www.eventoplus.com/articulos/10-tendencias-en-catering-para-eventos-este-2023/ by Paula Rey

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Immersive gastronomic experiences at trade fairs

Valentina — Thu, 25 May 2023 05:24:21 +0000

Immersive gastronomic experiences at trade fairs

The picapica of the fairs is advancing, seeking to make the attendee live an unforgettable gastronomic experience beyond the fact of eating. To inspire you in your next fair or event we bring you two different and original gastronomic experiences: one we saw at the Salón Gourmets held at IFEMA MADRID and another one you can enjoy at IMEX Frankfurt at the end of the month.

They have caught our attention for enhancing other senses (besides taste) and conveying brand messages in a more complete way, all through immersive technology.

Tasting and traveling to Galicia at Salón Gourmets

Xuntos, Saborea Galicia presented the “Xuntos 360º Experience”, a sensory and immersive tasting that surprised visitors to the Salón Gourmets at IFEMA MADRID, taking them to the rural environment and the origin of the Galician products that they tasted in situ. Xuntos is a group of five Galician companies with the aim of promoting the gastronomic heritage of Galicia, both nationally and internationally. They will continue with this experience in other fairs due to the positive feedback they have received.

The aim is to offer a differential organoleptic proposal to enhance the user experience”.

Through virtual reality glasses they tasted the products while they traveled and learned more about their history: the Los Peperetes cannery in the Arousa estuary; to the Discarlux beef facilities; to the Airas Moniz cheese factory and meadows; and to the Pazo de la Cuesta and Pazo de Rubianes wineries, with their spectacular natural surroundings.

At IMEX Frankfurt chocolates with virtual reality

Catalunya, Mobile World Capital Barcelona and the Roca Brothers present “a phygital gastronomic experience” at IMEX Frankfurt. “Taste the technology” will be presented at the Catalonia stand at IMEX Frankfurt and is part of the “Feel the Technology” project, an initiative of Mobile World Capital Barcelona presented for the first time at MWC Barcelona 2023 that we told you about here.

Attendees will be able to taste a chocolate bonbon with acid flavor (lime and passion fruit ganache) created by the Roca Brothers and their Bean-to-Bar Casa Cacao chocolate shop in a scenario where digital and physical (phygital) reality converge. The latter marks the beginning of a digital journey, led by the master chocolatier of Celler de Can Roca (Damian Alsop), with virtual reality glasses that combine AR and VR. In total, 1,000 chocolates will be produced for this experience.

Source – https://www.eventoplus.com/articulos/experiencias-gastronomicas-inmersivas-en-ferias/

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AEC launches new sustainability certification for caterers

Valentina — Wed, 24 May 2023 07:17:17 +0000

AEC launches new sustainability certification for caterers

The Catering Business Association, together with the Chamber of Commerce, has just launched a sustainability certificate for catering companies, which can be offered by entities to their clients “as a boost to competitiveness in this field of activity”. You can now request more information from the association because there are several options. Here is a brief summary.

In case you didn’t know since January of this year we have a new Food Waste Prevention Law, in our last issue of Magazine events special sustainability (which you can read here) we tell you this and more keys about sustainable catering.

What is the purpose of this certification just launched by ACS?

The purpose, according to the association, is twofold. “On the one hand, it responds to the growing need derived from the increase in social and environmental awareness among catering companies and customers, thus providing added value to professionals in the sector certified to this standard.

On the other hand, pre-defined criteria are provided to meet sustainability requirements at all stages of the productivity and service chain”.

Two certification options

They offer this service from two different alternatives: accompaniment and certification or only certification (for those organizations with the requirements already implemented).

Source – https://www.eventoplus.com/noticias/aec-lanza-una-nueva-certificacion-de-sostenibilidad-para-caterings/

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BCN in the heights XXV edition

Valentina — Fri, 05 May 2023 14:49:48 +0000

BCN in the heights XXV edition

Throughout the weekend, the Bellesguard Tower will host the XXV edition of the Fair BCN en las Alturas where creators from all areas fashion, jewelry, music, gastronomy will present their art directly to us. On this occasion we will be able to enjoy more than 65 stands distributed in different spaces, which invite you to get to know their creations in a beautiful tour. Not forgetting the options of gastronomic Delicatessen with food trucks and drinks from Bodegas Sumarroca and Alhambra beers.

Since 2010, BCN EN LAS ALTURAS has positioned itself as the Market par excellence in Barcelona, where fashion, decoration, gastronomy and music coexist in a unique and mysterious environment such as the incomparable Torre Bellesguard by Antoni Gaudí.

During the weekend of May 5-7, attendees will enjoy a special experience where all the senses are united between flavors, colors and melodies that will accompany them during their walk through one of the most emblematic gardens of Barcelona.

In women’s, men’s and children’s fashion, unique designs with top quality materials, sustainable and circular economy with brands such as Nerval & co, Undermonkeys, Reblaze, TwoSisters Bcn, Brianni, Sanjana and me, LUA Barcelona and Bless the Mess among others.

In decoration and accessories with exclusive pieces and treasures with Le Souk, Escarlata Home, Shuia Shuia, Olivia Barthe, VSB Barcelona, Blends & Buda Trends, Elisabeta Desing , Preciosas Indígenas….

Gastronomy

Gastronomic delicacies with food trucks from La Fábrica, Trompa&Co, Chucky Hot Dogs, Waoo, La Mar Bakes and Food 4 Festival, all paired with the excellent wines of Bodegas Sumarroca internationally recognized as Terral, Temps de Flors, and its Brut Reserva and Rose cavas.

With 100&NOMORE we will discover unique limited edition handcrafted gins, and with Cervezas Alhambra we will refresh ourselves with its famous Lager Singular, Reserva 1925 and Reserva Roja. And always taking care of the environment, using not only environmentally friendly single-use utensils but also the latest generation of ecological toilets.

Music and entertainment for all audiences

Music lovers will be able to enjoy live performances by: DJ Bruno Castillo, DJ Patricia Ferrer, DJ Brigitte, Ismael Gonzalez and 8 Feet Band.
Thanks to Urban Dog Bcn, our faithful friends have their own space, where they can interact with other dogs, playing and learning under the care of the best professionals.

Source – https://www.luxurynews.es/eventos-sociales-y-fiestas/lifestyle/item/10469-bcn-en-las-alturas-xxv-edicion

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