{"id":5088,"date":"2019-09-06T17:46:00","date_gmt":"2019-09-06T22:46:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/spokes-model-restaurant-evolution\/"},"modified":"2023-02-01T14:19:30","modified_gmt":"2023-02-01T20:19:30","slug":"evolucion-del-modelo-de-restaurante-spokes","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/spokes-model-restaurant-evolution\/","title":{"rendered":"El modelo \u00abSpokes\u00bb de la evoluci\u00f3n de los restaurantes"},"content":{"rendered":"

El negocio de la restauraci\u00f3n sol\u00eda ser sencillo y directo. Abr\u00edas un restaurante, ofrec\u00edas buena comida y un buen servicio, y aprovechabas tu \u00e9xito para expandirte. Eso sigue funcionando, pero no es la \u00fanica forma de crecer. Piensa en la evoluci\u00f3n de un restaurante como una rueda con radios, en la que cada radio representa una v\u00eda potencial de crecimiento diferente.<\/p>\n

Entre las v\u00edas para entrar en el mercado o expandirse se incluyen los restaurantes de servicio limitado, los restaurantes de servicio completo, los food trucks, los mercados gastron\u00f3micos, las cocinas fantasma, los locales temporales y cualquier otra idea que se le ocurra a alg\u00fan emprendedor. <\/p>\n

A continuaci\u00f3n te ofrecemos un resumen de algunos aspectos que dependen, en su conjunto, de las preferencias de los consumidores en tu mercado y de las consideraciones financieras de tu modelo de negocio.<\/p>\n

LSR y FSR<\/h3>\n

Los restaurantes de servicio limitado (LSR) y los de servicio completo (FSR) siguen siendo relevantes, pero est\u00e1n evolucionando; pensemos, por ejemplo, en Cracker Barrel y sus locales \u201cHoller & Dash\u201d, que se han descrito como \u00abel Cracker Barrel para los millennials\u00bb. Otros operadores est\u00e1n combinando los modelos LSR y FSR en un mismo local, uno durante el d\u00eda y otro por la noche, o en d\u00edas diferentes. <\/p>\n

Camiones de comida<\/h3>\n

Camiones de comida<\/a> permiten a los operadores aumentar las ventas y\/o probar nuevos mercados. Los camiones ofrecen flexibilidad en cuanto al men\u00fa y la ubicaci\u00f3n. Sin embargo, fidelizar a los clientes habituales resulta m\u00e1s dif\u00edcil y hay que tener en cuenta aspectos relacionados con el equipamiento, el mantenimiento, los seguros y los permisos.<\/p>\n

Zonas de restauraci\u00f3n<\/h3>\n

Un \u00abfood hall\u00bb es un conjunto de puestos situados en un mismo lugar que ofrecen una variedad de cocinas en un entorno similar al de un patio de comidas. Actualmente son muy habituales en las grandes ciudades, en parte debido a los elevados precios de los alquileres. Compartir el coste del local con otros operadores puede reducir significativamente los gastos. <\/p>\n

Cocinas fantasma<\/h3>\n

Una cocina fantasma est\u00e1 concebida exclusivamente para la entrega a domicilio. Solo cuenta con una zona de cocina. Los clientes realizan sus pedidos de forma digital, normalmente a trav\u00e9s de un servicio de reparto externo, y la comida se les entrega a domicilio. Los costes de puesta en marcha y mantenimiento son relativamente bajos y el chef goza de una gran independencia, pero la falta de visibilidad puede dificultar la creaci\u00f3n de una marca s\u00f3lida.<\/p>\n

Ventanas emergentes<\/h3>\n

Estos restaurantes \u201csurgen\u201d de la nada, a menudo en un lugar ins\u00f3lito o en una vivienda particular. No requieren una inversi\u00f3n a largo plazo. Permiten a los chefs innovar y experimentar, y su car\u00e1cter novedoso les permite cobrar precios elevados a los comensales. 
 <\/p>","protected":false},"excerpt":{"rendered":"

Los operadores disponen de m\u00e1s opciones que nunca para crear una empresa.\u00a0<\/p>","protected":false},"author":19,"featured_media":5089,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[110,69],"tags":[],"class_list":["post-5088","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"\nThe Spokes Model of Restaurant Evolution<\/title>\n<meta name=\"description\" content=\"Think of restaurant evolution like a wheel with spokes, where each spoke represents a different potential avenue of growth.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/evolucion-del-modelo-de-restaurante-spokes\/\" \/>\n<meta property=\"og:locale\" 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