Tuk Tuk Trend Tours
15 September | 15:00 – 18:30 | Madrid
Climb aboard your Tuk Tuk and experience Madrid’s most exciting hospitality concepts.
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
Following the programme, all participants will receive a comprehensive Executive Brief, bringing together the key insights and information from the Trend Tour.
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 is CEO and Founder of MCL Food Consulting and Vice President of FCSI Iberia. With over 10 years’ experience, she specialises in F&B concept creation, operations and strategy, working with restaurants, hotels and hospitality groups, including Michelin-starred venues, to develop efficient, high-performing and experience-driven concepts.
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
Following the programme, all participants will receive a comprehensive Executive Brief, bringing together the key insights and information from the Trend Tour.
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
Ramón Dios is a restaurateur, HORECA consultant and Founder of Gastrocoaching. With over 25 years of experience, he is CEO and Executive Chef of El Mesón de Fuencarral in Madrid. He specialises in restaurant operations, leadership and team development, supporting F&B businesses internationally in building scalable, high-performance service models. His work includes international consulting projects in Spain, Mexico, Saudi Arabia and China.
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
Following the programme, all participants will receive a comprehensive Executive Brief, bringing together the key insights and information from the Trend Tour.
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 is a hospitality strategist and Co-Founder of Krudo Raw Bar in Madrid. He has held leadership roles at Unibail-Rodamco-Westfield, Europacity, Time Out Market and Nhood, developing hospitality-driven projects focused on customer experience, placemaking and commercial performance across global markets. He has worked across Europe, North America and the Middle East as an operator, landlord and consultant, shaping food-led destinations and customer experiences.
Study Tour Creator & Coordinator
Julia Chesnokova curated the fulll Madrid Food Trend Tour programme, designing the concept, routes and venue selection to offer a practical view of the city’s key foodservice trends, business models and urban hospitality formats.
Julia is the Founder of Food & Success and Co-Founder of Future Bites, working at the intersection of trendwatching, strategy and innovation in foodservice. As a global advisor to F&B brands, she helps restaurant professionals decode emerging trends, evolving dining concepts, and the future of hospitality and urban food culture.
