A look at Colombian catering that looks beyond the difficulties by welcoming new ways: take away and ghost kitchen, but also sanitization, local ingredients, farm to table and sustainable packaging
Reopened in June, Colombian catering has experienced difficult times due to the pandemic and political unrest. The slow but steady recovery, however, is now there, and is expected to lead to a total recovery in sales by December 2021, as Claudia Elena Hernández, executive director of ACODRES - Asociación Colombiana de la Industria Gastronómica tells us. “We have seen and supported the emergence of new modes, such as centralized Ghost Kitchens and take away which was virtually unknown in Colombia. We have worked to make these new initiatives vital and accepted by the regulation of the authorities during the quarantine”.
How has catering evolved?
Innovation and adaptation have been the buzzwords during this entire period. Ghost Kitchens have been successful, but unfortunately we have also seen the proliferation of illegal kitchens. As for hygiene, the take away has become rigorous, direct and diligent in the management of the products and their presentation. Tamper-proof packaging, environmentally friendly materials and hygiene and disinfection training for delivery personnel are achievements that will remain.
Any interesting case histories?
Many restaurants have had to do without their usual suppliers and have turned to local production. The "Colombian Arepathon for Independence'' is an initiative born in Quindio, one of the most important coffee producing states in the country, where local restaurateurs have bought the entire production of corn to produce arepa, a type of bread, which they sold in three days in various cities: they saved the harvest and provided the local farmers with the means of subsistence. Now there is a greater awareness of the value chain around the farm to table and an enhancement of local ingredients, previously not fully appreciated. But there is a lot of work to do. Colombia is the second most biodiverse country in the world. We are still discovering our gastronomy and the variety of flavors and preparations we have in our agricultural and social heritage. It is a combination of emotional and economic factors that should be incorporated into the economic development model, there are new synergies that can and must be exploited.
What about sustainability?
It cannot be said that the topic is prominent, but is gaining relevance. The lack of priority currently revolves essentially around additional costs. But restaurateurs who buy directly from local farmers are growing, changing menus seasonally, gradually eliminating plastic bottles by replacing them with refillable glass. Acodres is planning programs with the country's largest central procurement market to reduce waste and promote circular economy projects.
How do you see the future of hospitality in Colombia?
Our customers are back and their joy is palpable. Our culture requires human contact, we are people who like to celebrate and the hospitality industry has always been an integral part of the experience. People missed the service, the presence, the experience of a different place, being able to choose from a complete menu, the celebration of life that revolves around the table. Some things will never go back to what they used to be. Digital menus and stricter security protocols (face masks, hand washing, disinfection and sterilization, tamper-proof packaging, social distancing) will continue to be the norm for some time to come. We should aspire to acquire best practices and learn from our experiences, keep the good and let the bad melt over time. The business model will adapt as it always has, but the business itself remains essentially the same.