{"id":31881,"date":"2022-11-03T14:57:19","date_gmt":"2022-11-03T13:57:19","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=31881"},"modified":"2023-01-17T15:16:56","modified_gmt":"2023-01-17T14:16:56","slug":"bowl-talelmeny-jovo","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/bowl-talelmeny-jovo\/","title":{"rendered":"Two trends will drive hospitality in 2023"},"content":{"rendered":"
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The guest experience defines the everyday life of a restaurant, which means creating an impression that makes the time spent in the restaurant memorable. This is becoming increasingly difficult today, as economic factors are having a huge impact on supply. So restaurants need to come up with solutions that meet both the sustainability of the establishment and the needs of the guests. <\/strong><\/p>\n\n\n\n

Nothing new, but still cool<\/span><\/h3>\n\n\n\n

I'm sure many of you know what a buffet is. They also know how the many delicacies served on a single plate gives you an experience<\/a>. The food, served in its simplicity, is a cornucopia of richness, as the sight is paired with a myriad of shapes, foods and flavours. This, like everything else, can be enhanced by what is called the one-dish experience. Guests are guaranteed to enjoy it and caterers can think it up and prepare it well in advance. The so-called bowl style is a win-win solution.<\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

The origin of the one-dish experience<\/span><\/h3>\n\n\n\n

The trend originates from Hawaiian pok\u00e9, or \u201epoke bowls\u201d, made from raw fish, which is considered a national dish there. Florian Hartmann is an award-winning professional chef who has travelled halfway around the world in his professional career and has long cherished the concept of the bowl experience, which has brought him success. Having visited and tried it in many places, from Michelin-starred places to hotels, it became clear to him that it could be the future.<\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

The versatile culinary experience of the one-pot meal<\/span><\/h3>\n\n\n\n

Trends researcher Hanni R\u00fctzler recently highlighted in her Food Report 2023 that the \u201eMake your food vegetarian\u201d mindset is likely to be the most striking trend<\/a>. This is also because Authoritative<\/a>, because there are so many good foods on the market today that you can't tell at first glance whether they are meat or beyond. Although it is still a minority of people who eat vegan, people more attention is paid to<\/a> for healthier eating and organic food. This includes the drive for sustainability and climate protection, which has a major impact on nutrition. So the second trend for the future is that if we are going to eat meat, it should be certified organic where possible and sourced locally. Florian Hatman added: \u201eThe style of serving, made possible by the so-called one-dish, bowl style, fits in perfectly with these trends\u201d.<\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

Bowls make you healthy and happy<\/span><\/h3>\n\n\n\n

The bowl experience is a growing solution for eating out. It's filling and healthy. Not a single dish, not a salad, but a presentation of fresh, crunchy ingredients in a bowl. The pok\u00e9 bowl, which has been growing in popularity in recent years, may not seem so unfamiliar these days. First popular overseas, the superfood later became popular in major cities in Western Europe and arrived in our country around 2019. Originally, pok\u00e9 bowl was named after the cutting technique used to cut up fish. Basically, three ingredients were used - rice, onions and red tuna, but nowadays there are many varieties. In fact, each nation's cuisine has added its own favourite ingredients, so this one-dish experience has spread even faster. The rice base can be accompanied by any number of ingredients. Fish, chicken, fresh vegetables, beans, various sauces and a sprinkling of healthy seeds. Commonly used are almonds, hazelnuts, cashew nuts, but also walnuts, sesame seeds and pumpkin seeds.<\/p>\n\n\n\n

Florian Hartmann:<\/em><\/strong> \u201ePersonally, as a restaurateur, I would offer bowls twice a month. You can create the right one for every concept, the main thing is that it should have at least five or six components. However, they should always include creamy, crunchy, as well as sour, sweet and spicy ingredients.\u201d <\/em><\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

The advantage of the bowl<\/span><\/h3>\n\n\n\n

What is very important is that you can actually use any popular raw material. This is not a new trend, but it's a proven one, and it's very reliable. The advantage is that it can be eaten at any time of the day, for breakfast, lunch and dinner. Any restaurant can adapt it to its concept and add a fresh splash of colour to its menu. Versatile and unbeatable, they are quick and easy to prepare.<\/p>\n\n\n\n

There is no doubt about the bowl's experiential nature and popularity. It could be the leading trend of the future in catering, which also fits in with the current economic situation. It allows variety and can provide a convenient solution to everyday eating.<\/p>\n\n\n\n

Source: <\/strong>https:\/\/www.ktchnrebel.com\/bowls-and-food-trends-2023\/<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

\u00d3ri\u00e1si laktat\u00f3 adagok? Szofisztik\u00e1lt mutatv\u00e1ny a t\u00e1ny\u00e9ron? Mindez egyben megval\u00f3s\u00edthat\u00f3. A j\u00f6v\u0151 gasztron\u00f3miai trendje a bowl. #matuszvad<\/p>","protected":false},"author":14,"featured_media":33537,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[255],"tags":[2,10,209,249,216,19,211,212,231,177,15],"class_list":["post-31881","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trendek","tag-blog","tag-etterem","tag-gasztronomia","tag-konyha","tag-konyhafonok","tag-receptek","tag-sef","tag-sefek","tag-szakacs","tag-trend","tag-vendeglatas"],"yoast_head":"\nK\u00e9t trend t\u00f6r majd el\u0151re a 2023-as vend\u00e9gl\u00e1t\u00e1sban - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Bowl el\u0151nye. K\u00e9t trend t\u00f6r majd el\u0151re a 2023-as vend\u00e9gl\u00e1t\u00e1sban. A vend\u00e9gek \u00e9lvezik, a vend\u00e9gl\u00e1t\u00f3helyek el\u0151re kigondolhatj\u00e1k, elk\u00e9sz\u00edthetik.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/en\/bowl-talelmeny-jovo\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"K\u00e9t trend t\u00f6r majd el\u0151re a 2023-as vend\u00e9gl\u00e1t\u00e1sban\" \/>\n<meta property=\"og:description\" content=\"Bowl el\u0151nye. K\u00e9t trend t\u00f6r majd el\u0151re a 2023-as vend\u00e9gl\u00e1t\u00e1sban. 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