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Restaurant Industry Trends Successful Food & Beverage business concepts worldwide Bienvenidos I can say there’s no one in the world who doesn’t know what a taco is! —Luis Valle, Mexican Seafood Revolutionary @DonVergasMariscos 1 Restaurant industry trends Why is it a good idea to open a Mexican restaurant? 2 Enrique Olvera was one of the gastronomic ambassadors for Mexico 1 fifteen years ago. People know that chilli con carne and hard shell taco are not Tex-mex Mexican. is not —Gerardo Vázquez Lugo, Executive Chef @Nicos. Mexican Latinamerica’s 50 Best Restaurants 2018 Winner cuisine 3 Authentic Mexican has been discovered: The US is the major importer of mezcal from Mexico. Super- "I would like people really premium tequila and Traditional Mexican cuisine to pay more for top- mezcal increased its is recognised as an quality Mexican food. volume by an intangible cultural These are in many cases explosive 651% in 13 really complex, wonderful heritage of humanity. years according to the sauces; particularly from Tequila Regulatory Oaxaca, for instance, that Council. date back from before Europe." —Anthony Bourdain 4 Re Tr 2 Mexican cuisine has many sub-styles There’s not just one Mexican flavor. We have plenty of regions and ingredients, so, two Mexican Restaurants could be very different from each other. For example, Oaxaca Vs. Baja Style. —Alejandro Ruiz, Executive Chef @Casa Oaxaca Gourmet Awards Winner 5 Rich & delightful: Oaxaca in the eye: Oaxaca has always been Mexico’s most authentic For 2018: food town. Now a new generation of chefs is experimenting with the old New takes on dishes specific to “Any chef who discovers this recipes and turning the city one of Mexico’s 31 states or their culinary country will feel inspired. sub-regions can be expected as into the next culinary hot Mexican traditional cuisine is the chefs take deeper dives into spot. best I have tasted. I had the best their cuisines. tortillas and cochinita pibil in a little town in Yucatán. For NOMA Tulum I spent one year researching ingredients & Mexican techniques”. —René Redzepi about Yucatecan Cuisine travelandleisure.com/articles/oaxaca-mexico-newest- food-town nrn.com/beverage-trends/15-food-and-beverage- 6 trends-expect-2018/gallery?slide=7 What is amazing today is that many Michelin awarded restaurants have everything to do 3 with Mexico: they have at least one taco in their menu and Mexican mezcal-based mixology. —Eduardo García, Executive Chef awareness @Grupo Máximo Bistrot in the world 7 Tacos, moles, salsas, Mexico City was the No. 1 Mexican endemic Cultural Travel Destination in 2016. ingredients & Chefs have been starring in Capital: the contemporary worldwide culinary Mexico City holds the media. No. 1 ranking in BEST TRIPS in 2019. 8 Look at the selection of Mexican chingones around the world: Photos from Criollo, Hija de Sánchez, Atla & Noma. A bunch of opportunities: From Fast Food to Fine Dining, Mexican cuisine is evolving the way new consumers relate to this gastronomic culture. 10 1 Where? Copenhagen, Denmark Category: Fast Food Concept: Mexican Street Food Chef: Rosio Sánchez & René Redzepi Ex-Noma pastry chef Rosio Sánchez makes a (taco) stand in the Danish capital. She's importing corn from Oaxaca and making her own masa daily. 11 Photos from La Hija de Sánchez 12 2 Where? London, England Category: Casual Concept: Mexican Market Finger Food Chef: Tomasina Miers Wahaca is a UK restaurant group selling Mexican-style street food with 25 branches in the United Kingdom. In 2016, Wahaca became the first restaurant group in the UK to be certified as carbon neutral. 13 Photos from Wahaca 14 3 Where? New York City, United States Category: Fine Casual Concept: Hip Mexican Bistró Chef: Daniela Soto & Enrique Olvera All-day eatery for contemporary Mexican bites with local ingredients, plus coffee, wines & mezcal. 15 Photos from Atla 16 4 Punto MX Where? Madrid, Spain Category: Fine Dining Concept: Contemporary Mexican Cuisine Chef: Roberto Ruiz Michelin-star Mexican restaurant in Europe. Punto MX was the first restaurant in Europe in which corn tortillas are made artisanally by hand using the age-old technique of *nixtamalizacion.* 17 Photos from Punto MX 18 5 Where? London, UK Category: Fine Dining Concept: Contemporary Mexican Cuisine Chef: Martha Ortiz High end Mexican restaurant at the Intercontinental Hotel on Park Lane. 19 Photos from Ella Canta 20 Mexican Restaurant Strategic Recipe Musts: 1 Mexican DNA brand Proud to be, proud to share. Tradition Experiential Cheerful infused Storytelling 21 2 Define your category & occasions From target market to business model. How many rotations? What should your average ticket be? How many seatings? Would your restaurant be Street Food inspired or Mexican Sophisticated? 22 3 Design your menu with local ingredients Get inspired by the ancient roots while merging with the environment 23 4 Design the experience What about some fresh guacamole prepared at your table? Tecnocumbia Dj mixing and some Moscow Mules with mezcal? Define your signature customer journey and your hero dishes & drinks. 24 Meet your consultant partners A.K.A.: los meros meros Our core is to design Restaurants and Food Halls worldwide that generate extraordinary experiences for their consumers and investors. [email protected] meromole.com 26 Mexican Cliché Restaurant Hyper-Targeted Vs. Mexican Experience Design Restaurant Specialised Mexican Mexican inspired Tex-Mex Generic but locally sourced Mexican Cliché Burritos & Margaritas for everyone 27 Successful Food & Beverage business concepts worldwide.
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