Trend & Study Tours
15 September | 15:00 – 18:30 | Madrid
Hosting Partners
FULL SERVICE TREND TOUR
From Heritage Tabernas to Luxury Hospitality Ecosystems
Madrid’s full-service dining scene is becoming more layered, more social and more ambitious. Restaurants are no longer only places for lunch or dinner. They are becoming hospitality ecosystems, cultural spaces, product theatres, design statements, fire-led experiences and new forms of urban social life.
In just 3.5 hours, this tour will take participants across a carefully curated route of full-service concepts that show how Madrid is redefining contemporary dining.
This tour is designed for professionals who want to understand how contemporary full-service restaurants are changing, and what these changes mean for the future of restaurant groups, urban hospitality, heritage assets, fire-led dining, bar culture, private clubs, boutique hospitality and social restaurant experiences.
What to expect:
- Restaurant group ecosystem: gastro-retail, private club, boutique hotel and luxury hospitality under one strategic umbrella
- Product-first counter dining: restaurant as theatre, choreography and brand experience
- Heritage taberna revival: historic hospitality assets brought back to life for modern guests
- Responsible hospitality: conscious design, local sourcing, inclusion and social impact
- Fire dining ecosystem: premium steakhouse and hidden fine dining in one destination
- Neo-aperitivo and tardeo: early-evening social rituals as a new business opportunity
Format: Tuk-tuk tour with six concepts and two tastings
Starting & Ending point: tbc
Your ticket to the Full Service Trend Tour
Book your place on the Full Service Trend Tour as an add-on to your European Foodservice Summit experience.
Tour details are subject to change.
Your Tour Guide:
Marta Cebrián López – CEO and Founder of MCL Food Consulting, Vice President of FCSI Iberia, F&B operations leader and hospitality strategy consultant
Marta Cebrián López leads the Full Service Trend Tour. She brings a practical operator and consultant perspective to the route, helping participants read each stop not only as a restaurant, but as a working hospitality business with its own operational logic, guest experience and commercial model.
Marta is the CEO and Founder of MCL Food Consulting, a boutique consultancy specialising in the creation and optimisation of F&B concepts. Her work combines creativity, operational efficiency and business strategy for restaurants, hotels and hospitality groups.
She is also Vice President of FCSI Iberia, part of FCSI, the leading global association for hospitality and foodservice consultants. In this role, she contributes to the development and visibility of the foodservice consulting profession and collaborates with industry professionals across Spain and Portugal.
With more than 10 years of experience, Marta has worked with Michelin-starred restaurants and led strategic projects for hotels and restaurant groups internationally. Her expertise covers F&B operations, concept development, kitchen management, cost control, sustainability and the design of more efficient hospitality systems.
For this track, Marta brings the on-the-ground full-service perspective: how restaurants are designed, organised, operated and scaled; how concepts translate into service and team routines; and how hospitality groups create memorable guest experiences while protecting operational performance.
FAST CASUAL & QSR TREND TOUR
Scalable Foodservice Models
Madrid is redefining what fast foodservice can be.
In just 3.5 hours, this tour will take you across eight very different fast casual, QSR and scalable food concepts. Together, they offer a compact but powerful view of how fast foodservice is changing in Madrid and beyond.
At each stop, participants will discover practical ideas that can serve as professional inspiration: product structure, pricing logic, store format, counter design, menu engineering, brand communication, delivery strategy, customer flow, technology use, operational scalability and expansion potential.
This tour is designed for professionals who want to understand how scalable foodservice concepts are changing, and what these changes mean for the future of restaurants, delivery, franchising, brand development, FMCG partnerships, retail locations and urban food culture.
What to expect:
- Healthy fast casual as everyday lifestyle infrastructure
- Viral mono-product dessert as small-format growth model
- Digital-first burger QSR as modern brand culture
- Corporate bakery prototype as chain innovation
- Robotic pizza as foodtech automation
- FMCG-powered restaurant as branded food venture
- Wellness grab-and-go as urban health culture
- Hybrid fast casual dining as restaurant-quality food at speed
Time: 15:00 – 18:30
Format: Tuk-tuk tour with eight concepts and two tastings
Starting & Ending point: tbc
Your ticket to the Fast Casual & QSR Trend Tour
Book your place on the Fast Casual & QSR Trend Tour as an add-on to your European Foodservice Summit experience.
Tour details are subject to change.
Your Tour Guide:
tbc
FOOD HALLS & MARKETS TREND TOUR
From Municipal Markets to Luxury Food Hall: Four Food-Space Business Models in One City
Madrid eats through its markets, and each of them tells a different story about the future of foodservice.
In just 3.5 hours, this tour will take participants across four very different food spaces: a reinvented municipal market, a luxury food hall, a heritage gastronomic destination and a community-driven neighbourhood market. Together, they offer a compact but powerful view of how food halls and markets are evolving as business models.
At every stop, participants will see a wide variety of food concepts, from artisan producers and independent restaurants to premium tapas counters, casual dining operators, international food brands and emerging entrepreneurs.
What to expect:
- Municipal market as a local innovation hub
- Luxury food hall as a real-estate value creator
- Heritage market as a tourist gastronomic destination
- Community market as an urban regeneration case
Time: 15:00 – 18:30
Format: Tuk-tuk tour with four stops and two tastings
Starting & Ending point: tbc
Your ticket to the Food Halls & Markets Trend Tour
Book your place on the Food Halls & Markets Trend Tour as an add-on to your European Foodservice Summit experience.
Tour details are subject to change.
Your Tour Guide:
Yago Bonastre – Hospitality strategist, F&B concept developer and Co-Founder of Krudo Raw Bar
Yago Bonastre is a hospitality professional specialising in restaurant concepts, food & beverage strategy and experiential dining. Throughout his career, he has worked across the hospitality ecosystem as landlord, operator and consultant, contributing to the creation and growth of innovative F&B and leisure destinations across Europe, North America and the Middle East.
He has held leadership roles at Unibail-Rodamco-Westfield, Europacity, Time Out Market and Nhood, where he led the development and expansion of hospitality-driven projects with a strong focus on customer experience, placemaking and commercial performance.
Since October 2024, Yago has been Co-Founder of Krudo Raw Bar, a contemporary raw seafood restaurant located in Madrid’s Mercado de Vallehermoso, focused on elevated cuisine, product quality and guest experience.
Yago holds a Master’s Degree in Hospitality Management from Madrid Culinary Campus by Ferran Adrià.
For this tour, Yago brings the operator, landlord and placemaking perspective: how food halls, markets and mixed-use destinations are created, curated, managed and evaluated from both a commercial and customer-experience point of view.
Study Tour Creator & Coordinator
Julia Chesnokova – Founder of Food & Success, Co-Founder of Future Bites, foodservice trendwatcher and strategic advisor to F&B brands
Julia Chesnokova is the organiser and curator of the full Madrid Food Trend Tour programme across all three tracks for the European Foodservice Summit. She has developed the tour concept, selected the routes and venues, and structured the programme to give participants a practical view of Madrid’s most relevant foodservice trends, business models and urban hospitality formats.
Julia is the Founder of Food & Success, a trendwatching, education and consulting platform for the global restaurant and foodservice industry, and Co-Founder of Future Bites, a platform dedicated to visionary, scalable and investable F&B concepts worldwide.
For this track, Julia brings the trendwatching and strategic lens: how to read full-service restaurants not only as places to eat, but as signals of wider shifts in hospitality, urban culture, design, social rituals, premiumisation and experience-led dining.