{"id":3135,"date":"2026-03-29T18:29:20","date_gmt":"2026-03-29T16:29:20","guid":{"rendered":"https:\/\/foodstory.es\/?p=3135"},"modified":"2026-03-29T18:59:23","modified_gmt":"2026-03-29T16:59:23","slug":"espana-vuelve-al-mapa-de-la-elite-restauracion-de-marca-europea","status":"publish","type":"post","link":"https:\/\/foodstory.es\/en\/espana-vuelve-al-mapa-de-la-elite-restauracion-de-marca-europea\/","title":{"rendered":"Espa\u00f1a vuelve al mapa de la \u00e9lite restauraci\u00f3n de marca europea"},"content":{"rendered":"<h2 class=\"wp-block-heading\"><strong>La restauraci\u00f3n de marca en Espa\u00f1a recupera centralidad en el debate europeo tras dos d\u00e9cadas de transici\u00f3n<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>El ecosistema empresarial espa\u00f1ol vuelve a posicionarse en foros internacionales en un contexto de reorganizaci\u00f3n sectorial<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Por Gunde Naro<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La restauraci\u00f3n de marca en Espa\u00f1a vuelve a ocupar una posici\u00f3n relevante en el escenario europeo tras un periodo prolongado en el que su capacidad de generaci\u00f3n de valor qued\u00f3 diluida en un contexto de expansi\u00f3n desigual y ajustes estructurales.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si la primera d\u00e9cada del siglo XXI estuvo marcada por la proyecci\u00f3n internacional de conceptos como Pans&amp;Co, Telepizza, Jamaica, Lizarr\u00e1n o Tapas Bar, la etapa posterior vino acompa\u00f1ada de procesos de concentraci\u00f3n y revisi\u00f3n estrat\u00e9gica. La necesidad de operaciones corporativas y la falta de consistencia en algunos planes de crecimiento limitaron el recorrido de parte del sector.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En paralelo, el debate sobre el modelo de restauraci\u00f3n en Europa se vio condicionado por posiciones que cuestionaban la evoluci\u00f3n hacia estructuras organizadas, en contraste con otros mercados donde el peso de la restauraci\u00f3n independiente ,como Italia, ha mantenido mayor presencia. Este contexto contribuy\u00f3 a una menor visibilidad del modelo espa\u00f1ol en determinados foros internacionales.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La situaci\u00f3n comienza a reequilibrarse en la tercera d\u00e9cada del siglo, tras la pandemia, con una mayor articulaci\u00f3n sectorial y una presencia m\u00e1s activa en espacios de debate europeo. En este proceso ha tenido un papel relevante la organizaci\u00f3n Restauraci\u00f3n de Marca, bajo la direcci\u00f3n de Adriana Bonezzi, reforzando la interlocuci\u00f3n institucional y la participaci\u00f3n en encuentros sectoriales.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Eventos como el European Foodservice Summit, celebrado en \u00c1msterdam, o encuentros como Imagine en el marco de Alimentaria Barcelona, han contribuido a recuperar la presencia del sector espa\u00f1ol en la conversaci\u00f3n europea.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En 2026, esta tendencia se consolida con la elecci\u00f3n de Madrid como sede de una nueva edici\u00f3n del European Foodservice Summit, en septiembre pr\u00f3ximo, organizado por dfv Mediengruppe bajo la direcci\u00f3n de Katrin Wissmann. La designaci\u00f3n sit\u00faa a la capital espa\u00f1ola como punto de encuentro para operadores, inversores y grupos en expansi\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El contexto econ\u00f3mico y la evoluci\u00f3n del sector est\u00e1n propiciando, adem\u00e1s, un renovado inter\u00e9s por f\u00f3rmulas de cooperaci\u00f3n empresarial. Determinados grupos contemplan la posibilidad de establecer alianzas con operadores internacionales o con inversores especializados, en busca de escalabilidad y posicionamiento en distintos mercados europeos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En este escenario, la restauraci\u00f3n de marca desarrollada en Espa\u00f1a vuelve a plantearse como un modelo exportable, sustentado en la experiencia acumulada en gesti\u00f3n, desarrollo de conceptos y adaptaci\u00f3n a distintos entornos competitivos.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">???? Nota editorial<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Durante los a\u00f1os de menor proyecci\u00f3n internacional del sector, la cobertura informativa especializada desempe\u00f1\u00f3 un papel relevante en el seguimiento de su evoluci\u00f3n. Publicaciones como <em>FoodService Europe<\/em>, bajo la direcci\u00f3n editorial de Gretel Weiss, mantuvieron una atenci\u00f3n continuada sobre el mercado espa\u00f1ol, apoy\u00e1ndose en contribuciones regulares de analistas y colaboradores, entre ellos Mario Ca\u00f1izal, lo que permiti\u00f3 sostener su presencia en el \u00e1mbito profesional europeo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los art\u00edculos y reportajes que entre 1998 y 2023 sostuvieron la imagen y din\u00e1mica de la restauraci\u00f3n de marca espa\u00f1ola en Europa p\u00f9eden consultarse entre los e-books que bajo el gen\u00e9rico t\u00edtulo de DE LA IDEA AL LEGADO ha escrito Mario Ca\u00f1izal y a los que se puede acceder linkando:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/foodstory.es\/wp-content\/uploads\/2026\/03\/VI.-FOORSERVICE-MARKET-IN-EUR-PART-1.pdf\">https:\/\/foodstory.es\/wp-content\/uploads\/2026\/03\/VI.-FOORSERVICE-MARKET-IN-EUR-PART-1.pdf<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/foodstory.es\/wp-content\/uploads\/2026\/03\/VII.-FOOD-SERVICE-MARKET-IN-EUR-Parte-II.pdf\">https:\/\/foodstory.es\/wp-content\/uploads\/2026\/03\/VII.-FOOD-SERVICE-MARKET-IN-EUR-Parte-II.pdf<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>La restauraci\u00f3n de marca en Espa\u00f1a recupera centralidad en el debate europeo tras dos d\u00e9cadas de transici\u00f3n El ecosistema empresarial espa\u00f1ol vuelve a posicionarse en foros internacionales en un contexto de reorganizaci\u00f3n sectorial. Por Gunde Naro La restauraci\u00f3n de marca en Espa\u00f1a&#8230;<\/p>","protected":false},"author":1,"featured_media":3109,"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":[6,12],"tags":[],"class_list":["post-3135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-lo-mario","category-eventos"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Espa\u00f1a vuelve al mapa de la \u00e9lite restauraci\u00f3n de marca europea - 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\/en\/espana-vuelve-al-mapa-de-la-elite-restauracion-de-marca-europea\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Espa\u00f1a vuelve al mapa de la \u00e9lite restauraci\u00f3n de marca europea - Food Story\" \/>\n<meta property=\"og:description\" content=\"La restauraci\u00f3n de marca en Espa\u00f1a recupera centralidad en el debate europeo tras dos d\u00e9cadas de transici\u00f3n El ecosistema empresarial espa\u00f1ol vuelve a posicionarse en foros internacionales en un contexto de reorganizaci\u00f3n sectorial. 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