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Innovació i creativitat en el món de la restauració per afrontar la nova realitat del sector.

22 de enero de 2021
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Innovació i creativitat en el món de la restauració per afrontar la nova realitat del sector.

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L’Associació Espanyola de Experts Científics en Turisme va celebrar els passats 12 i 13 de novembre de 2020 la XXI edició del congrés de turisme.

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Aquest congrés s’havia de celebrar a Salamanca, però degut a la pandèmia es va fer en format online.

En Gaspar Berbel Giménez, membre del grup Aptabel i professor-investigador de la universitat EUMediterrani (adscrita a la UdG), va presentar una comunicació sobre creativitat-innovació dins el sector de la restauració, titulada “CREATIVIDAD E INNOVACIÓN EN LA RESTAURACIÓN. EFECTOS Y CONSECUENCIAS DE LA COVID-19”.

Dins una perspectiva prospectiva post COVID-19, i des de la situació actual, va parlar de què és la creativitat i la innovació, com s’han abordat aquests conceptes dins la restauració, com s’articulen els processos creatius dins el camp del màrqueting i les xarxes de relació amb els clients. També va repassar experiències innovadores, com les propostes del Bullifundation, el fenomen ghost o dark kitchens, els influencers dins el món de la cuina, l’efecte dels programes de cuina a la TV, la co-creació… entre d’altres.

Qualsevol persona o entitat interessada en aquest anàlisi pot contactar amb l’autor (bel@aptabel.com) o a la pestanya CONTACTE de la web.

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Aquí podeu trobar el Programa del Congrés.

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