{"id":3185,"date":"2026-04-12T13:06:49","date_gmt":"2026-04-12T11:06:49","guid":{"rendered":"https:\/\/foodstory.es\/?p=3185"},"modified":"2026-04-12T18:31:00","modified_gmt":"2026-04-12T16:31:00","slug":"hackaton-sobre-la-importancia-del-negocio-de-las-bebidas-no-alcoholicas-en-hosteleria","status":"publish","type":"post","link":"https:\/\/foodstory.es\/ca\/hackaton-sobre-la-importancia-del-negocio-de-las-bebidas-no-alcoholicas-en-hosteleria\/","title":{"rendered":"HACKATHON SOBRE LA IMPORTANCIA DEL NEGOCIO DE LAS BEBIDAS    EN HOSTELERIA"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Recientemente el equipo de redactores y corresponsales internacionales de FOODSTORY han mantenido con el editor una reunion virtual a modo de hackathon ,donde se han intercambiado criterios y opiniones sobre la importancia que supone el negocio de bebidas   para una empresa de hosteler\u00eda con sus pros y contras.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tal como reina en el manejo de un hackathon. en la que se premia la soluci\u00f3n ingeniosa, r\u00e1pida y creativa sobre un tema Horacius Tan ha resumido algunas de los razonamientos desarrollados ,los cuales se recogen en este art\u00edculo como mero documento de trabajo, para ir siendo corregido y mejorado con, si cabe, opiniones de terceros.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A continuaci\u00f3n figura el resumen hecho por Tan<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u2615<\/strong><strong>&nbsp;<\/strong><strong>El negocio que no se ve (pero lo paga el cliente)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em> <\/em><\/strong>En la hosteler\u00eda moderna hay una parte del negocio que no aparece en la carta, no figura en el ticket y, sin embargo, lo condiciona casi todo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">No es la cocina.<br>No es el servicio.<br>Ni siquiera es el precio final.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Es el sistema de suministro.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El caf\u00e9, la cerveza y las bebidas refrescantes, en especial las de base cola, comparten algo m\u00e1s que su presencia constante en barra: son productos estructurales. No solo generan volumen;&nbsp;<strong>organizan el modelo econ\u00f3mico del establecimiento<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Detr\u00e1s de cada taza de caf\u00e9, de cada ca\u00f1a o de cada refresco hay acuerdos, cesiones, equipamientos financiados, compromisos de exclusividad y escalas de margen cuidadosamente dise\u00f1adas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El resultado es lo que, de forma simplificada, podr\u00edamos llamar, coloquialmente, la doctrina en la que se basa&nbsp; <strong>el imperio de los grifos<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>El grifo como contrato silencioso<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un &nbsp;grifo de bebida, en hosteler\u00eda, no es solo un elemento t\u00e9cnico. Es la punta visible de un sistema.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>La cerveza entra con condiciones pactadas<\/li>\n\n\n\n<li>El caf\u00e9 llega acompa\u00f1ado de maquinaria, en especial de la cafetera y el molinillo<\/li>\n\n\n\n<li>Las colas se integran en circuitos cerrados de distribuci\u00f3n.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">A cambio, el hostelero obtiene facilidad operativa, financiaci\u00f3n impl\u00edcita y estabilidad de suministro.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pero tambi\u00e9n asume una realidad:&nbsp;<strong>parte de su libertad comercial queda limitada desde el origen<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>M<\/strong><strong>\u00e1<\/strong><strong>rgenes altos<\/strong><strong>\u2026<\/strong><strong> con condiciones<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Estos productos ofrecen &nbsp;m\u00e1rgenes aparentemente atractivos:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Caf\u00e9: uno de los mayores multiplicadores sobre coste<\/li>\n\n\n\n<li>Cerveza: rotaci\u00f3n constante, alta rentabilidad por volumen<\/li>\n\n\n\n<li>Refrescos: control total de cadena y <em>pricing<\/em> estable<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Sin embargo, ese margen no es completamente \u201clibre\u201d. Est\u00e1 condicionado por:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>precios de compra pactados<\/li>\n\n\n\n<li>vol\u00famenes comprometidos<\/li>\n\n\n\n<li>dependencia del proveedor<\/li>\n\n\n\n<li>dificultad para introducir alternativas<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">El margen existe.La autonom\u00eda, no siempre.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Eficiencia que homogeneiza<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Desde el punto de vista operativo, el sistema es impecable:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>rapidez de servicio<\/li>\n\n\n\n<li>consistencia de producto<\/li>\n\n\n\n<li>reducci\u00f3n de complejidad<\/li>\n\n\n\n<li>control de costes<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Pero esa misma eficiencia tiene un efecto colateral:&nbsp;<strong>la probable &nbsp;homogeneizaci\u00f3n de la oferta<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El caf\u00e9 puede saber igual en demasiados sitios diferentes. Aqu\u00ed &nbsp;el esquema se repite con actores como las filiales de JDE Peet\u00b4s hoy en la \u00f3rbita de Keurig Dr Pepper &nbsp;,&nbsp;&nbsp;donde pueden llegar a &nbsp;combinan suministro de producto con cesi\u00f3n o financiaci\u00f3n de maquinaria.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>La cerveza responde a un mismo patr\u00f3n frente a los esfuerzos de&nbsp;&nbsp; diversificaci\u00f3n. Los &nbsp;&nbsp;&nbsp;grandes operadores como las filiales de InterBev&nbsp;,&nbsp;&nbsp; &nbsp;&nbsp;articulan acuerdos que incluyen instalaci\u00f3n de tiradores, condiciones comerciales y compromisos de volumen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Las colas son id\u00e9nticas por definici\u00f3n. El modelo es a\u00fan m\u00e1s cerrado.&nbsp;&nbsp;y&nbsp;&nbsp;operan con sistemas de dispensaci\u00f3n, jarabes y acuerdos que aseguran presencia dominante en el punto de venta.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As\u00ed que\u2026La diferenciaci\u00f3n se desplaza\u2026 o desaparece.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nada de esto es ilegal ni excepcional.<br>Es, simplemente,&nbsp;<strong>la norma<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>El gran desplazamiento<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El cambio m\u00e1s relevante no es t\u00e9cnico, es estrat\u00e9gico:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Antes, el hostelero decid\u00eda qu\u00e9 vender. Ahora, en muchos casos,&nbsp;<strong>gestiona lo que ya viene decidido<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El negocio sigue existiendo, pero una parte clave se ha desplazado fuera del local: a contratos, acuerdos y estructuras que no ve el consumidor.Y que, sin embargo, terminan impactando directamente en su experiencia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>En resumen,<\/strong><strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El \u201cimperio de los grifos\u201d no es un problema. Es un modelo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un modelo eficiente, rentable y perfectamente engrasado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pero tambi\u00e9n un modelo que plantea una pregunta inc\u00f3moda:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bfpuede haber verdadera diferenciaci\u00f3n en hosteler\u00eda cuando los pilares del negocio pueden aparecer &nbsp;estandarizados desde el origen?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Porque quiz\u00e1 la clave ya no est\u00e1 en servir mejor caf\u00e9, mejor cerveza o mejor refresco<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">.Quiz\u00e1 la clave est\u00e1 en decidir <strong>qui\u00e9n decide realmente lo que se sirve.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Recientemente el equipo de redactores y corresponsales internacionales de FOODSTORY han mantenido con el editor una reunion virtual a modo de hackathon ,donde se han intercambiado criterios y opiniones sobre la importancia que supone el negocio de bebidas para una empresa de&#8230;<\/p>","protected":false},"author":1,"featured_media":3192,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[6,9],"tags":[],"class_list":["post-3185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-lo-mario","category-supply-chain"],"yoast_head":"<!-- This site is optimized with the 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