28/04/2022 – If we talk about food and catering, the market is traditionally characterized by a corporate offer of products, a corporate offer of catering concepts and a corporate communication offer that are now almost standardized.
This is what has been happening on the market for some time and on which many more or less well-known brands have developed, capable of evolving and generating new forms of use and enjoyment in the food sector&beverage, but all in all part of a context in which it seems that innovation is not so easy to imagine and implement.
But everything changes and everything can change and today finally someone who has broken the mold has come forward, demonstrating the fact that an innovation and repositioning strategy can bear excellent results even where it is believed that the environmental context, social and market does not offer opportunities.
Spanish chef Paco Roncero, 2 ask Michelin, created “Sublimotion” clearly moving away from the typical positioning of a chef and his entrepreneurial reality, making innovation and experience the new extraordinary assets of a totally new company project.
Sublimotion is a brand that comes out of the restaurant sector, to enter the entertainment industry, yet it keeps the know-how and expertise of those who have made gastronomy its banner and the focus of its projects over the years at the center.
What is Sublimotion ? th and ’ a reality that leads to the market, currently in two catering contexts in Ibiza and Dubai, a gastronomic performance, a food show that offers customers an absolutely immersive experience managed with a direction and production of contents that are different from time to time, that envelop guests in a multi-sensory and highly technological physical space, to allow them to theatrically contextualize food and service.
Sublimotion is based on a fixed format, 12 places for 12 guests who are made to sit in a space surrounded by a continuous screen and a table which is a huge high-tech display on which images or installations are projected that complete what surrounds the entire environment. Guests are sometimes equipped with virtual reality viewers with which to literally enter the experience represented while tasting the food being told, visualized and virtualized.
From time to time a theme is chosen which is constructed as a scenography, representation, mix in sensi, bringing the concept of catering and gastronomic experience to a level never seen before, which is made to cross over into the fields of entertainment and innovation, including digital.
Chef Roncero has created a brand that has the characteristics of modernity and vision, because it started from a strategy and not from the product. Many entrepreneurs know how to create quality products with skill and competence, but few spot the right strategy to emerge in a saturated market today, in which competition can no longer be direct confrontation with the same resources, Notes of an explorer must move to a level of exclusivity, customization and originality. These three elements can offer a very high margin of success and profit.
The development strategies of MITO Luxury, related to what we define “unpublished projects”, they speak exactly this language and enable client companies to design and implement modern business models, as well as characterized by vision.
To deepen and start a personalized evaluation of your company project, write to us: management@mito.org.uk
