{"id":3369,"date":"2026-07-05T17:42:00","date_gmt":"2026-07-05T15:42:00","guid":{"rendered":"https:\/\/foodstory.es\/?p=3369"},"modified":"2026-07-05T17:42:04","modified_gmt":"2026-07-05T15:42:04","slug":"va-de-bocadillos-y-su-asignatura-pendiente","status":"publish","type":"post","link":"https:\/\/foodstory.es\/en\/va-de-bocadillos-y-su-asignatura-pendiente\/","title":{"rendered":"Va de bocadillos y su asignatura pendiente"},"content":{"rendered":"

v<\/strong><\/p>\n\n\n\n

Hace m\u00e1s de veinte a\u00f1os dediqu\u00e9 una parte importante de mi vida profesional a convencer a las principales empresas del sector de que el bocadillo merec\u00eda algo m\u00e1s que ser considerado un simple tentempi\u00e9. As\u00ed naci\u00f3 Sandwichforum<\/strong>, en 2004.<\/p>\n\n\n\n

Conseguimos reunir a fabricantes de pan artesanal e industrial, elaboradores de ingredientes, cadenas de restauraci\u00f3n, distribuidores y especialistas. Empresas de todo ese amplio arco, desde Europastry hasta Rodilla, entendieron que el bocadillo pod\u00eda convertirse en un aut\u00e9ntico plato principal y lo incorporaron a sus estrategias de innovaci\u00f3n, marketing y comunicaci\u00f3n.<\/p>\n\n\n\n

Durante un tiempo pareci\u00f3 que aquella revoluci\u00f3n era imparable. Marcas como De Lina’s, Sandwichs & Friends o el Fast Good de Ferran Adri\u00e0 tuvieron sus momentos de gloria. Despu\u00e9s llegaron los rankings del \u00abmejor bocadillo de Espa\u00f1a\u00bb. Hasta  los influencers descubrieron el bocadillo escondido en el bar de la esquina.<\/p>\n\n\n\n

Y el debate pas\u00f3 de la innovaci\u00f3n… al juego del \u00abyo hago el mejor que t\u00fa\u00bb.<\/p>\n\n\n\n

No critico esa evoluci\u00f3n. Simplemente creo que nos dejamos una asignatura pendiente.<\/p>\n\n\n\n

Porque la gran pregunta nunca fue cu\u00e1l era el mejor bocadillo.<\/p>\n\n\n\n

La gran pregunta era otra:<\/p>\n\n\n\n

\u00bfC\u00f3mo conseguir que un excelente bocadillo siguiera si\u00e9ndolo horas despu\u00e9s de haber sido elaborado?<\/strong><\/p>\n\n\n\n

Parece una cuesti\u00f3n menor.<\/p>\n\n\n\n

En realidad, es la cuesti\u00f3n.<\/strong><\/p>\n\n\n\n

De su respuesta depende buena parte de la credibilidad del bocadillo como soluci\u00f3n de comida en el nuevo universo del foodvenience<\/em>, pero tambi\u00e9n en los bakery-caf\u00e9<\/em>, los travel hub<\/em> o la restauraci\u00f3n colectiva: desde las colectividades tradicionales hasta los parques tem\u00e1ticos, festivales y grandes acontecimientos deportivos.<\/p>\n\n\n\n

Hoy seguimos aceptando como inevitable que un bocadillo resulte irresistible a las ocho de la ma\u00f1ana… y bastante menos apetecible cuando llega el cliente de las dos de la tarde.<\/p>\n\n\n\n

Nos hemos acostumbrado a pensar que esa p\u00e9rdida de calidad forma parte del negocio.<\/p>\n\n\n\n

Yo no estoy tan seguro.<\/p>\n\n\n\n

Quiz\u00e1 el verdadero reto no consista en preparar el mejor bocadillo del mundo.<\/p>\n\n\n\n

Quiz\u00e1 consista en conseguir que el \u00faltimo cliente disfrute pr\u00e1cticamente de la misma experiencia que el primero.<\/p>\n\n\n\n

Resolver ese desaf\u00edo significar\u00eda reducir mermas, atender mejor las puntas de demanda, simplificar operaciones, ofrecer una experiencia mucho m\u00e1s consistente al consumidor y, al mismo tiempo, reforzar definitivamente el papel del bocadillo como una aut\u00e9ntica soluci\u00f3n gastron\u00f3mica.<\/p>\n\n\n\n

Despu\u00e9s de tantos a\u00f1os siendo testigo privilegiado de la evoluci\u00f3n del sector,* no s\u00e9 cu\u00e1l ser\u00e1 la soluci\u00f3n.<\/p>\n\n\n\n

Probablemente no dependa solo del pan.<\/p>\n\n\n\n

Ni de los ingredientes.<\/p>\n\n\n\n

Ni del envase.<\/p>\n\n\n\n

Ni de la tecnolog\u00eda.<\/p>\n\n\n\n

Seguramente exigir\u00e1 que toda la cadena trabaje como un \u00fanico equipo: panaderos, tecn\u00f3logos alimentarios, fabricantes de ingredientes, especialistas en envases y operadores de restauraci\u00f3n.<\/p>\n\n\n\n

Mientras tanto, mantengo una convicci\u00f3n.<\/p>\n\n\n\n

Las grandes innovaciones no siempre inventan un producto nuevo; a veces simplemente terminan el trabajo que una generaci\u00f3n dej\u00f3 pendiente.<\/strong><\/p>\n\n\n\n

Quiz\u00e1 haya llegado el momento de que alg\u00fan dinamizador de esta apasionante d\u00e9cada retome aquellas conversaciones iniciadas en las ediciones de Sandwichforum.<\/p>\n\n\n\n

Porque sigo creyendo que el futuro del bocadillo todav\u00eda est\u00e1 por escribirse.<\/p>\n\n\n\n

Y quiz\u00e1 el pr\u00f3ximo gran avance del foodservice<\/em> no nazca de un laboratorio.<\/p>\n\n\n\n

Quiz\u00e1 est\u00e9 esperando, simplemente, dentro de un bocadillo.<\/strong><\/p>\n\n\n\n

(*)<\/strong>https:\/\/foodstory.es\/wp-content\/uploads\/2026\/03\/III.-Sandwichforum-2000-2013-EL-BOCADILLO-COMO-PLATO-PRINCIPAL-compressed-1_compressed-1.pdf<\/strong><\/a><\/p>","protected":false},"excerpt":{"rendered":"

v Hace m\u00e1s de veinte a\u00f1os dediqu\u00e9 una parte importante de mi vida profesional a convencer a las principales empresas del sector de que el bocadillo merec\u00eda algo m\u00e1s que ser considerado un simple tentempi\u00e9. As\u00ed naci\u00f3 Sandwichforum, en 2004. Conseguimos reunir…<\/p>","protected":false},"author":1,"featured_media":3000,"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":[6,7],"tags":[],"class_list":["post-3369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-lo-mario","category-restauracion-comercial"],"yoast_head":"\nVa de bocadillos y su asignatura pendiente - 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\/va-de-bocadillos-y-su-asignatura-pendiente\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Va de bocadillos y su asignatura pendiente - Food Story\" \/>\n<meta property=\"og:description\" content=\"v Hace m\u00e1s de veinte a\u00f1os dediqu\u00e9 una parte importante de mi vida profesional a convencer a las principales empresas del sector de que el bocadillo merec\u00eda algo m\u00e1s que ser considerado un simple tentempi\u00e9. 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