Gourman: Cuyna

Cuyna is a novel idea, at least in the world of gastronomy.

This is a project that arises during the pandemic driven by a insight market: the fabulous growth that the delivery I was living, and looking at the future, not only the later need that restaurants would have, once normality returns, to satisfy immediacy and convenience through the efficiency gained by outsourcing the service. deliverybut generating an innovation, an old practice in other industries, unusual in gastronomy.

Gourman: We are

Thus, Cuyna defines itself as a digital native multi-brand hospitality operator, who has closed agreements with dozens of brands throughout Spain, which entrust their menus, recipes, processes and procedures, even to suppliers, so that they cook and deliver to account of them their creations in various geographical locations, inaccessible to the restaurant.

In short, restaurants give this operator most of their secrets, the differentiators that manage to create a brand, so that this company, with kitchens all over the country, can replicate and deliver their dishes.

Imagine the reader from Quito who can call and order dishes from restaurants of the quality of Mikka or Zeru at home in their city, or the reader from Guayaquil, who can do the same with restaurants like Ciré, Numm or Quitu, from Quito.

His representative says that this is achieved, “with a technological layer that goes to the heart of the operation, with the entire system with which the kitchens operate, which contemplates specific developments for each one of the points of the operation, guaranteeing perfect execution and quality, following the standards of each Mark”. In the following months, this company will have 23 kitchens in different geographical locations.

Many corporations with world-renowned brands in the hardware, automotive, textile, among others, have already ventured into this business model. Many of them even reduced their manufacturing operations to a minimum, concentrating on research, innovation and design, leaving production in specialized third hands, achieving greater economies of scale.

In gastronomy there are places that offer food, while others offer experiences. Can this new trend supply both?

This reminds me of one of the last essays by Vargas Llosa, The civilization of the spectacle, which talks about the onslaught that culture suffers from the desperation for entertainment. The Da Vinci Code is more important than the Salvator Mundi and all the original codices of the Master.

Cuyna will be the next step to have world famous kitchens, available in our house at click of one apps? Something unthinkable for purists or experience seekers, could be the new world of the young generations. (EITHER)