Online bookings up 26% in July, according to TheFork

TheFork: Restaurant customers have been adapting to the times and are now giving notice by booking before going for lunch or dinner.

Amidst changing times, customers in the restaurant sector are adjusting their habits. Previously, it was typical for diners to arrive at a restaurant around 10 p.m. or even later. However, nowadays, a growing number of people are making reservations no later than 9 p.m. Additionally, there has been a remarkable shift towards online restaurant bookings, with a 26% increase in July compared to 2019, according to data from the booking platform TheFork. Undoubtedly, this trend is bringing positive news for the work-life balance of chefs and waiters.

Booking ahead: 48% of those surveyed will spend between 25 and 30 euros on each meal

The report shows that 80% of those surveyed will opt to go out more to restaurants during their August holidays, thanks to the free time they enjoy. Thus, 35% say they will go to a restaurant 1-3 times a week, 31% more than three times a week and, finally, 20% will do so every day. The study confirms that, on average, 48% of respondents plan to spend between 25-30 euros per lunch/dinner and 23% less than 25 euros, and more than 65% say they will book via apps and 17% online.

Víctor Planas takes over the gastronomic venture at Fariones Hotel

Chef Víctor Planas, known for his co-ownership of Kensei at the Bahía del Duque hotel in Costa Adeje, has assumed the leadership of the exciting new gastronomic venture, Kaori, situated at the Fariones hotel in Lanzarote. This venture falls under the Rosa Group’s vision to revitalize Puerto del Carmen’s most Asian culinary experience. With his remarkable success in positioning Kensei as a premier dining destination in the south of Tenerife, Planas is now set to bring his culinary expertise and innovative touch to Kaori. The new project aims to offer a completely renovated and captivating Asian culinary experience to the guests at Fariones.

Kaori, a daring and adventurous array of flavors and aromas in its culinary offerings

Having received training at Ricardo Sanz’s renowned Kabuki and achieving great success during his two years at Kensei, Chef Planas is now eager to explore more audacious culinary directions for Kaori. He explains, “While the restaurant’s foundation remains deeply rooted in Japanese cuisine, we are embracing the freedom to incorporate creative elements from other Asian regions. This new proposal tastefully pushes the boundaries of traditional Japanese fare, daring to explore more daring, courageous, and pronounced flavors and aromas that are sure to astonish our customers in Lanzarote.” Planas approaches this challenge with immense enthusiasm.

The Ministry of Agriculture awards the Maxorata matured goat’s cheese

The Ministry of Agriculture, Fisheries and Food, directed by Luis Planas, has announced the Food of Spain Awards in the categories of wines, spirits and cheeses. In the latter section and in the category of matured goat’s cheese, the winner was Maxorata cheese, Protected Designation of Origin Queso Majorero, from Grupo Ganaderos de Fuerteventura, in Puerto del Rosario. Other award winners were the brandy 1866, from Jerez Solera Gran Reserva de Jerez de la Frontera (Cádiz) and the cheese Don Apolonio Añejo Reserva, from Malagón (Ciudad Real).

The World Beer Day

Beer is one of mankind’s oldest fermented beverages and since 2007 International Beer Day has been celebrated every first Friday in August. In recent years there has been a boom in microbreweries, with a not inconsiderable variety of brews. And the Canary Islands have not been left out. All the islands – with the exception of La Graciosa – have their own craft beer. And they produce both Ale and Lager beers and a wide range that includes Pale Ale, Indian Pale Ale, Stouts and Porters, Bock and Pilsener. A wide range of flavours and brews to enjoy craft beer.

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