Faced with this situation, many restaurants have quickly adapted by opting for alternatives such as takeaway and delivery services as a new opportunity for their business. In difficult times, one has to reinvent themselves.
Marathon-viewing and meal home delivery growth have a lot more in common than it seems. It is indeed as easy to order food as it is to watch series because we are talking about two sectors which have needed to adapt to drastic changes in consumption habits.
We live in a fast-paced world, which is getting faster by the day. People with hardly any time or people who don’t know how to make more time. Millennials immersed in new ways of living –as a side note, nightclubs are closing in droves since people no longer hook up while getting down on the dance floor– followed by Generation Z, who will sustain these new habits and even surpass them. People who live such stressed-out lives that they have to turn to yoga instead of relaxing by doing some cooking.
Conscious breathing, relaxing the mind, and living in the here and now are espoused by coaches and spirituality gurus. Whatever the case may be, the reality is, however, that an increasing number of people are opting for takeaway food when hunger strikes. Food on the go is also part of the here and now, since demand is on the up and shows no sign of slowing down in the short term.
So let’s ask ourselves, what differentiates a good menu from a bad one at a café or restaurant? A good menu on one of our García de Pou blackboards, for example, can be easily distinguished from a bad one by any number of visual elements, but also by the way in which the information is laid out.
Poke? Yes, poke. A new trend? Maybe. Or perhaps it’s here to stay, like South American ceviche. More and more people are enjoying ceviche and now its competitor has arrived: Poke. And it’s arriving on a surfboard… because it’s from Hawaii. Like ceviche, its base is made from raw diced and marinated fish. It’s a typical fisherman’s dish from the Pacific islands that can be complemented in many different ways: with avocado, rice, quinoa, seaweed, mango, cucumber, lettuce, edamame… and topped off with a sauce – soya sauce is a good choice but there are many options. The combinations are limited only by your imagination and it’s a very complete and healthy dish.
One new feature in this regard are the additions to our entire range of paper straws made from liquid-resistant cellulose supplied in eco-friendly packaging. We boast a wide range of variations: flexible or straight, standard or jumbo straws for slushy drinks, short straws for cocktails, wrapped or unwrapped, with or without a spoon and much more, together with new selections and some kids’ variations.
We have a galvanised steel buffet collection that is ideal for setting tables, displays and canteens for a retro or rural look, as well as a new melamine line in black with a brown stripe aimed at hotels, restaurants and catering companies that maintains the elegant look of porcelain while incorporating a more modern touch.
Focusing on the galvanised steel collection, you can see how the metal composition offers a rustic and original finish. This steel has been treated with a special lacquer for increased resistance to wear and to allow contact with food items. The collection consists of three round trays, a pitcher, an oval tray and a truncated mini cup, the perfect collection for using on buffets and table service as it can be used to hold all sorts of food and cutlery.
In order to comply with the new European Directive on reducing disposable plastics, which will come into force in 2021, we are focusing on sustainable materials; in other words, those that are made from renewable resources.
In this post, we are emphasising two new alternative materials to oil derivatives. Although they are very different, all three are considered to be eco-friendly materials because they are 100% biodegradable, additive-free and contain no toxins, thereby fully respecting the environment.
First of all, we would like to highlight the new “Vichy” design by Like-Linen, a classic design that emulates a fabric table cloth look to evoke a feeling of home-made traditional cuisine. This set of high-quality serviettes, table covers and table cloth rolls are made from Spunlace, a complex viscose and cellulose compound. This material produces strong products that are pleasant to touch, making it seem like they are made from textile fabric. Furthermore, both the raw material and the inks are biodegradable and compostable, so they help look after the environment.
“Tired of ferrying souls across the river Acheron in exchange for coin, Charon has become a food and pizza delivery guy. As he rides a flying container, he zips weightlessly back and forth across an imaginary, ethereal world”. This is the description provided by Quim Hereu of his work for the cover of the 2019-2020 García de Pou catalogue. The artwork depicts Charon’s old boat empty and unused, as well as various “strambotic beings watching his movements which are worthy of the best French acrobat. In the background, a snail of Time hands out eternal youth to anyone who wants it”. This is a hugely characteristic piece by Quim Hereu, a Catalan painter considered to be the leading exponent of Strambotism, an artistic offshoot that was begun by Joan Fuster Gimpera in the 1970’s in L’Empordà. Gimpera passed down the art of Strambotism to Hereu so he could be his successor and revitalise it. By applying his unique style to the underlying essence of the products by García de Pou, he has produced a piece of exquisite quality.