{"id":3466,"date":"2026-09-25T12:17:46","date_gmt":"2026-09-25T10:17:46","guid":{"rendered":"https:\/\/foodstory.es\/?p=3466"},"modified":"2026-09-25T12:17:49","modified_gmt":"2026-09-25T10:17:49","slug":"madrid-sera-tambien-capital-del-foodservice-europeo-en-2027","status":"publish","type":"post","link":"https:\/\/foodstory.es\/ca\/madrid-sera-tambien-capital-del-foodservice-europeo-en-2027\/","title":{"rendered":"Madrid ser\u00e1 tambi\u00e9n capital del \u00a0foodservice europeo en 2027"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Madrid acogi\u00f3 por primera vez el European Foodservice Summit, que \u00a0reuni\u00f3 a m\u00e1s de 250 \u00a0directivos \u00a0procedentes de 25 pa\u00edses, en la Real F\u00e1brica de Tapices, convertida durante dos d\u00edas en \u00a0santa sanctorum del sector. El evento fue dirigido por \u00a0Katrin Wi\u00dfmann, Programme Director del Summit, junto al nuevo moderador Michael Jones( en la foto) alma mater de la FSCI.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El encuentro comenz\u00f3 mirando al contexto econ\u00f3mico. Marcos Casarin, de Oxford Economics, analiz\u00f3 las perspectivas econ\u00f3micas del mercado europeo de consumo fuera del hogar. A continuaci\u00f3n, Edurne Uranga, de Circana, aport\u00f3 una lectura basada en datos sobre la evoluci\u00f3n del foodservice y las necesidades de las distintas generaciones, desde la Gen Alpha hasta los Baby Boomers. <a href=\"https:\/\/www.ahgz.de\/galerien\/European-Foodservice-Summit-2026-11125\"><\/a>&nbsp;El mensaje de fondo es significativo: el futuro del sector no depende \u00fanicamente de nuevos formatos o de nuevas tecnolog\u00edas, sino de comprender c\u00f3mo est\u00e1 cambiando el consumidor europeo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El crecimiento fue otro de los grandes asuntos del Summit.In\u00eas Lima, de McDonald&#8217;s Espa\u00f1a, convers\u00f3 con Walter Seib, de Avolta, sobre la expansi\u00f3n de McDonald&#8217;s en Espa\u00f1a y sobre el equilibrio entre crecimiento e innovaci\u00f3n. Por su parte, Fr\u00e9d\u00e9ric Levacher, de Quick, present\u00f3 la estrategia de expansi\u00f3n de la cadena francesa. <a href=\"https:\/\/www.ahgz.de\/galerien\/European-Foodservice-Summit-2026-11125\"><\/a>&nbsp;Dos aproximaciones distintas a una misma cuesti\u00f3n: c\u00f3mo convertir una marca de restauraci\u00f3n en un modelo capaz de crecer sin perder consistencia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En polo opuesto figur\u00f3 el an\u00e1lisis de Prezzo a trav\u00e9s de su CEO &nbsp;James Brown,moderado por Andreas Karlsson, de Sticks&#8217;n&#8217;Sushi, el cualm &nbsp;explic\u00f3 las dificultades de una reestructuraci\u00f3n y el proceso de transformaci\u00f3n de la compa\u00f1\u00eda brit\u00e1nica para volver al crecimiento. <a href=\"https:\/\/www.ahgz.de\/galerien\/European-Foodservice-Summit-2026-11125\"><\/a>&nbsp;El inter\u00e9s del caso estuvo &nbsp;precisamente en que no habl\u00f3 de crecimiento desde una posici\u00f3n c\u00f3moda, sino de c\u00f3mo recuperar una empresa, redefinirla y volver a ponerla en trayectoria positiva.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La IA ocup\u00f3 una parte importante del programa, pero desde una perspectiva eminentemente empresarial.El Dr. Theodor Ackbarow present\u00f3 aplicaciones pr\u00e1cticas de inteligencia artificial, agentes y sistemas basados en datos destinados a simplificar procesos operativos, mejorar la toma de decisiones y reducir la carga administrativa. Su planteamiento qued\u00f3 resumido en una frase contundente:\u00bbLa IA no reemplazar\u00e1 a los operadores de restaurantes. Pero los que usan IA superar\u00e1n a los que no la usan.\u00bb <a href=\"https:\/\/www.ahgz.de\/galerien\/European-Foodservice-Summit-2026-11125\"><\/a>&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La &nbsp;Summit introdujo tambi\u00e9n una segunda reflexi\u00f3n &nbsp;&nbsp;&nbsp;El Dr. Marc Schumacher, del Silent Knowledge Institute, plante\u00f3 qu\u00e9 significa la autenticidad cuando la tecnolog\u00eda permite producir im\u00e1genes, contenidos y mensajes que parecen reales ,lo cual puede &nbsp;afectar directamente al branding, la comunicaci\u00f3n y la credibilidad de las marcas. <a href=\"https:\/\/www.ahgz.de\/galerien\/European-Foodservice-Summit-2026-11125\"><\/a>&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En casos de empresa destacaron los de Radu Savopol, de 5 to go, que explic\u00f3 c\u00f3mo puede multiplicarse r\u00e1pidamente un concepto de <em>quick service<\/em>. Lasse Andersen present\u00f3 la historia de la marca danesa de <em>porridge<\/em> Gr\u00f8d bajo el expresivo t\u00edtulo <em>\u201cPorridge Saved My Life\u201d<\/em>. <a href=\"https:\/\/www.ahgz.de\/galerien\/European-Foodservice-Summit-2026-11125\"><\/a>&nbsp;Y sobre el mercado espa\u00f1ol &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Laura L\u00f3pez, de La Martinuca, mostr\u00f3 c\u00f3mo un producto tan espa\u00f1ol como la tortilla puede transformarse en una marca contempor\u00e1nea y con vocaci\u00f3n de expansi\u00f3n .<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La atenci\u00f3n de los&nbsp; organziadores por el mercado de&nbsp;&nbsp;&nbsp; Oriente Medio, con an\u00e1lisis sobre las condiciones econ\u00f3micas del sector&nbsp; estuvo representada por la intervenci\u00f3n de&nbsp; Duncan Muir, de Azadea Group (UAE<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;Sobre cuestiones experienciales trat\u00f3 Steve Tatham, antiguo Walt Disney Imagineer y Executive Creative Director de Epic Universe que introdujo en la &nbsp;Summit la cuesti\u00f3n de las experiencias inmersivas y de los mecanismos que permiten convertir una visita en algo que trasciende el consumo de un producto. <a href=\"https:\/\/www.ahgz.de\/galerien\/European-Foodservice-Summit-2026-11125\"><\/a>&nbsp;Es una idea cada vez m\u00e1s relevante para la restauraci\u00f3n: el cliente no compra \u00fanicamente comida; tambi\u00e9n compra contexto, experiencia y recuerdo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El networking que acompa\u00f1a las ediciones de la Summit fue coordinado por Henry McGovern y Katrin Wi\u00dfmann que presentaron los llamados \u201cSummit-Satellites\u201d, una iniciativa destinada a mantener el contacto y el intercambio de conocimiento entre los miembros de la comunidad &nbsp;entre evento y evento.En 2027 est\u00e1n previstos encuentros en Mil\u00e1n, Madrid, Barcelona, Berl\u00edn, Par\u00eds y Varsovia. <a href=\"https:\/\/www.ahgz.de\/galerien\/European-Foodservice-Summit-2026-11125\"><\/a>&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;La Summit &nbsp;2026 deja una fotograf\u00eda bastante clara del momento que vive el foodservice europeo.Crecer sigue siendo necesario, pero crecer bien es m\u00e1s dif\u00edcil. El consumidor cambia, las marcas necesitan reinventarse, la IA empieza a modificar la gesti\u00f3n cotidiana, y la experiencia adquiere cada vez mayor importancia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Madrid ser\u00e1 de nuevo sede de la Summit&nbsp; en 2027,&nbsp; a la vista de la satisfacci\u00f3n plena de patrocinadores, organizadores y participantes.<\/p>","protected":false},"excerpt":{"rendered":"<p>Madrid acogi\u00f3 por primera vez el European Foodservice Summit, que \u00a0reuni\u00f3 a m\u00e1s de 250 \u00a0directivos \u00a0procedentes de 25 pa\u00edses, en la Real F\u00e1brica de Tapices, convertida durante dos d\u00edas en \u00a0santa sanctorum del sector. El evento fue dirigido por \u00a0Katrin Wi\u00dfmann,&#8230;<\/p>","protected":false},"author":1,"featured_media":3467,"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":[6,1,12],"tags":[],"class_list":["post-3466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-lo-mario","category-actualidad","category-eventos"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Madrid ser\u00e1 tambi\u00e9n capital del \u00a0foodservice europeo en 2027 - Food Story<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodstory.es\/ca\/madrid-sera-tambien-capital-del-foodservice-europeo-en-2027\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Madrid ser\u00e1 tambi\u00e9n capital del \u00a0foodservice europeo en 2027 - Food Story\" \/>\n<meta property=\"og:description\" content=\"Madrid acogi\u00f3 por primera vez el European Foodservice Summit, que \u00a0reuni\u00f3 a m\u00e1s de 250 \u00a0directivos \u00a0procedentes de 25 pa\u00edses, en la Real F\u00e1brica de Tapices, convertida durante dos d\u00edas en \u00a0santa sanctorum del sector. 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