{"id":38411,"date":"2024-03-15T09:30:00","date_gmt":"2024-03-15T08:30:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=38411"},"modified":"2024-02-19T15:03:12","modified_gmt":"2024-02-19T14:03:12","slug":"osztott-asztal-koncepcio","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/osztott-asztal-koncepcio\/","title":{"rendered":"\u2018M-etaing table\u2019 alebo star\u00fd-nov\u00fd trend v pohostinstve\u00a0"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Koncept zdie\u013eania nie je na vzostupe len v oblasti potrav\u00edn. \u010coraz viac re\u0161taur\u00e1ci\u00ed nab\u00e1da \u013eud\u00ed, aby sa o svoje kulin\u00e1rske z\u00e1\u017eitky delili nielen s dobr\u00fdmi priate\u013emi v re\u0161taur\u00e1ci\u00e1ch, ale aby sa o ne vedome delili aj s cudz\u00edmi \u013eu\u010fmi, \u010do m\u00f4\u017ee ma\u0165 viacero v\u00fdhod. Zistite v\u0161etko o zdie\u013eanom stole! <\/strong><\/p>\n\n\n\n

U\u017e\u00edvanie si znamen\u00e1 n\u00e1js\u0165 si \u010das na vedom\u00e9 vn\u00edmanie a prijatie ur\u010dit\u00fdch vec\u00ed, \u010di u\u017e ide o v\u00fdlet, jedlo alebo len tak\u00fa leniv\u00fa nede\u013eu. E\u0161te v\u00e4\u010d\u0161\u00ed p\u00f4\u017eitok v\u0161ak vznik\u00e1, ke\u010f sa o tento okamih del\u00edme s ostatn\u00fdmi, namiesto toho, aby sme ho pre\u017e\u00edvali sami. Ako sa hovor\u00ed, \u0161\u0165astie je jedin\u00e1 vec, ktor\u00e1 sa st\u00e1va v\u00e4\u010d\u0161ou, ke\u010f sa o \u0148u del\u00edme. Pravdepodobne najprogres\u00edvnej\u0161\u00ed \u0161\u00e9fkuch\u00e1r na\u0161ej doby, Ferran Adria<\/a> nadv\u00e4zuje na to, ke\u010f hovor\u00ed: \u201eNajv\u00e4\u010d\u0161ou soci\u00e1lnou sie\u0165ou na svete nie je Facebook, ale jedlo a n\u00e1poje.\u201d\u00a0<\/p>\n\n\n

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Obr\u00e1zok: www.envato.com <\/figcaption><\/figure>\n<\/div>\n\n\n

KVALITN\u00c9 STOLOVANIE AKO KOMUNITN\u00dd Z\u00c1\u017dITOK<\/span><\/h3>\n\n\n\n

Tento trend posil\u0148uje aj Mallorca Re\u0161taur\u00e1cia Brut<\/a> je. Argent\u00ednsky \u0161\u00e9fkuch\u00e1r Edu Mart\u00ednez zvolil pre koncept spolo\u010dn\u00e9ho stola nezvy\u010dajn\u00e9 usporiadanie. V tomto jemn\u00e9 stolovanie<\/a> v re\u0161taur\u00e1cii si m\u00f4\u017eete sadn\u00fa\u0165 len k baru. Brut m\u00e1 16 miest na sedenie - a nie v\u017edy si m\u00f4\u017eete vybra\u0165, kto bude sedie\u0165 ved\u013ea v\u00e1s. Int\u00edmne rozhovory tu nie s\u00fa tak\u00e9 jednoduch\u00e9 ako inde a gastronomick\u00fd z\u00e1\u017eitok u\u017e nie je s\u00fakromn\u00fd, ale spolo\u010dn\u00fd. V\u010faka otvorenej kuchyni sa hostia podie\u013eaj\u00fa nielen na jedle, ale aj na jeho pr\u00edprave, \u010d\u00edm sa z n\u00e1v\u0161tevy re\u0161taur\u00e1cie st\u00e1va plnohodnotn\u00e1 spolo\u010dn\u00e1 udalos\u0165. \u00a0<\/p>\n\n\n\n

Chef's Table V newyorskej re\u0161taur\u00e1cii Brooklyn Fare sa tie\u017e rozhodli pre delen\u00fd st\u00f4l v barovom \u0161t\u00fdle. Na rozdiel od re\u0161taur\u00e1cie Brut m\u00e1 nieko\u013eko oddelen\u00fdch stolov, skuto\u010dn\u00e1 akcia sa v\u0161ak odohr\u00e1va pri obrovskom bare. Origin\u00e1lny koncept rozdelen\u00e9ho baru, ktor\u00fd zachovali Rak\u00fa\u0161an Max Natmessnig a Holan\u010fan Marco Prins, pon\u00faka aj v\u00fdh\u013ead do otvorenej kuchyne, v\u010faka \u010domu sa takmer dvadsa\u0165 host\u00ed m\u00f4\u017ee podeli\u0165 o barov\u00e9 sedenie aj kulin\u00e1rske \u0161peciality.\u00a0<\/p>\n\n\n

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Obr\u00e1zok: www.envato.com <\/figcaption><\/figure>\n<\/div>\n\n\n

Dosiahne n\u00e1s \u0161vaj\u010diarska vlna?<\/span><\/h3>\n\n\n\n

Na z\u00e1padnom pobre\u017e\u00ed Spojen\u00fdch \u0161t\u00e1tov Walter a Margarita Manzkeovci zaviedli koncept komunitn\u00e9ho stola. Republique s\u00eddli v historickej tehlovej budove, ktor\u00fa v roku 1928 postavil nikto in\u00fd ako Charlie Chaplin. Je to kaviare\u0148 s dlh\u00fdmi, rozdelen\u00fdmi dreven\u00fdmi stolmi, ktorej atmosf\u00e9ra pripom\u00edna sk\u00f4r stredovek\u00fa rytiersku sie\u0148 ako typick\u00fa kaviare\u0148. K\u00fdm ve\u010dera sa pod\u00e1va pri s\u00fakromn\u00fdch stoloch v pri\u013eahlej re\u0161taur\u00e1cii, cez de\u0148 je kaviare\u0148 samoobslu\u017en\u00e1; hostia si potom sadn\u00fa k jedn\u00e9mu zo spolo\u010dn\u00fdch stolov, kde sa nikto neboj\u00ed kontaktu s \u201ccudzincom\u201d. Koncept kaviarne je ve\u013emi ob\u013e\u00faben\u00fd, hostia \u010dasto \u010dakaj\u00fa v dlh\u00fdch radoch, najm\u00e4 na ponuku ra\u0148ajok.  <\/p>\n\n\n\n

Koncept nazvan\u00fd \u2018m-st\u00f4l\u2019 v\u0161ak tie\u017e dokazuje, \u017ee popularita spolo\u010dn\u00fdch stolov nie je len v\u00fdstredn\u00fdm v\u00fdstrelkom alebo extravaganciou vy\u0161\u0161ej triedy, preto\u017ee m\u00e1 aj spolo\u010densk\u00fd prvok. A v r\u00e1mci projektu, ktor\u00fd sa za\u010dal vo \u0160vaj\u010diarsku<\/a> z\u00fa\u010dastnen\u00e9 re\u0161taur\u00e1cie pripravia ve\u013ek\u00fd st\u00f4l, ktor\u00fd bude ozna\u010den\u00fd ako st\u00f4l m-eating, \u010do znamen\u00e1, \u017ee ide o spolo\u010dn\u00fd st\u00f4l. Ve\u010deraj\u00faci sa potom op\u00fdtaj\u00fa, \u010di si chc\u00fa sadn\u00fa\u0165 k spolo\u010dn\u00e9mu stolu, ale je tu samozrejme aj mo\u017enos\u0165 sedie\u0165 samostatne. A ak si niekto vyberie prv\u00fa mo\u017enos\u0165, m\u00e1 na to mnoho d\u00f4vodov. Niektor\u00ed \u013eudia jednoducho nechc\u00fa sedie\u0165 sami, in\u00ed sa te\u0161ia z mo\u017enosti socializ\u00e1cie a niektor\u00ed si v cudzom meste n\u00e1jdu nov\u00fdch priate\u013eov. A \u00faspech hovor\u00ed s\u00e1m za seba: desa\u0165 miest vo \u0160vaj\u010diarsku m\u00e1 u\u017e viac ako dvadsa\u0165 re\u0161taur\u00e1ci\u00ed na zozname m-eating table.\u00a0<\/p>\n\n\n

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Obr\u00e1zok: www.envato.com <\/figcaption><\/figure>\n<\/div>\n\n\n

ZDIE\u013dANIE JE V M\u00d3DE<\/span><\/h3>\n\n\n\n

Ak si odmysl\u00edme fine dining, r\u00fdchlo zist\u00edme, \u017ee tento typ stravovania nie je nov\u00fd. V re\u0161taur\u00e1ci\u00e1ch r\u00fdchleho ob\u010derstvenia, stanoch, stravovac\u00edch zariadeniach alebo pivn\u00fdch z\u00e1hrad\u00e1ch s\u00fa spolo\u010dn\u00e9 stoly u\u017e dlho akceptovan\u00e9. V skuto\u010dnosti \u013eudia \u010doraz \u010dastej\u0161ie zdie\u013eaj\u00fa veci s ostatn\u00fdmi aj v in\u00fdch oblastiach, napr\u00edklad vo forme zdie\u013eania auta alebo pren\u00e1jmu bytu. <\/p>\n\n\n\n

Novinkou v\u0161ak je, \u017ee \u013eudia sa vedome sna\u017eia zdie\u013ea\u0165. Ako vysvet\u013euje nemeck\u00fd v\u00fdskumn\u00edk trendov Pierre Nierhaus v Spr\u00e1va o trendoch v gastron\u00f3mii v roku 2022\/23<\/a>, potreba komunity, vz\u0165ahov a prepojen\u00ed je \u201c...odvek\u00e1. \u013dudia sa v\u017edy stret\u00e1vali so svojimi rodinami,<\/a> s priate\u013emi a hos\u0165ami, aby ste sa podelili o z\u00e1\u017eitok z jedla. To plat\u00ed aj dnes.\u201d Nierhaus hovor\u00ed, \u017ee jedlo a n\u00e1poje s\u00fa \u201clepidlom\u201d spolo\u010dnosti.\u00a0<\/p>\n\n\n

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Obr\u00e1zok: www.envato.com <\/figcaption><\/figure>\n<\/div>\n\n\n

V\u00ddHODY rozdelenej koncepcie ASTAL<\/span><\/h3>\n\n\n\n

Najm\u00e4 po mnoh\u00fdch zatvoreniach, obmedzeniach a soci\u00e1lnej izol\u00e1cii sp\u00f4sobenej koronav\u00edrusom \u013eudia doslova t\u00fa\u017eili po kontaktoch, po stret\u00e1van\u00ed sa a interakcii s ostatn\u00fdmi. Aj majitelia re\u0161taur\u00e1ci\u00ed profituj\u00fa z vyu\u017e\u00edvania spolo\u010dn\u00fdch stolov - najm\u00e4 v tak\u00fdchto nestabiln\u00fdch \u010dasoch. Na jednej strane zvy\u0161uj\u00fa kapacitu sedenia; nie je potrebn\u00e9 nech\u00e1va\u0165 priestor medzi dlh\u00fdmi stolmi alebo barmi pou\u017e\u00edvan\u00fdmi na jedno jedlo, ktor\u00e9 by inak museli by\u0165 obsaden\u00e9 person\u00e1lom. Na druhej strane sa v\u00e4\u010d\u0161ie skupiny m\u00f4\u017eu \u013eah\u0161ie usadi\u0165 bez toho, aby museli robi\u0165 nejak\u00e9 zmeny. A skuto\u010dnos\u0165, \u017ee re\u0161taur\u00e1cie so spolo\u010dn\u00fdmi stolmi maj\u00fa zvy\u010dajne krat\u0161ie \u010dakacie doby ako tie, ktor\u00e9 tento koncept nemaj\u00fa, pravdepodobne pote\u0161\u00ed stravn\u00edkov. <\/p>\n\n\n\n

Hoci je tento trend v Ma\u010farsku menej roz\u0161\u00edren\u00fd, m\u00f4\u017eeme u\u017e vidie\u0165 nieko\u013eko jeho pr\u00edkladov. V oblasti fine diningu je to napr\u00edklad re\u0161taur\u00e1cia Roumor Jen\u0151 R\u00e1cza, \u00e1zijsk\u00e1 re\u0161taur\u00e1cia Qu\u00ed na ulici Arany J\u00e1nos alebo tretia ned\u00e1vno otvoren\u00e1 re\u0161taur\u00e1cia 101 NEO Marci Keve, zatia\u013e \u010do sie\u0165 talianskych re\u0161taur\u00e1ci\u00ed Vapiano vyu\u017e\u00edva ve\u013ek\u00e9 spolo\u010dn\u00e9 stoly u\u017e viac ako 10 rokov. \u00a0<\/p>\n\n\n\n

Zdroj z<\/a> <\/p>\n

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

Az osztott asztal koncepci\u00f3 ugyan nem \u00fajkelet\u0171, azonban m\u00e1r a gasztron\u00f3mia olyan r\u00e9tegeiben is besziv\u00e1rog, ahol kor\u00e1bban nem tapasztaltuk. L\u00e1ssuk, milyen el\u0151nyei lehetnek, mind \u00e9ttermi, mind vend\u00e9g szempontb\u00f3l! <\/p>","protected":false},"author":14,"featured_media":38417,"comment_status":"closed","ping_status":"closed","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":[3],"tags":[209,1872,1873,177,15],"class_list":["post-38411","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hirek-a-gasztronomiarol-vendeglatas-hirei-szakacs-szakma-hirei-idegen-forgalom-hirei","tag-gasztronomia","tag-kozossegi-elmeny","tag-sharing-concept","tag-trend","tag-vendeglatas"],"yoast_head":"\nosztott asztal koncepci\u00f3<\/title>\n<meta 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