Fractalia, global company leader in the development and implementation of technological and creative engineering solutions, makes available to the retail sector its “REMData” solution to measure consumer behavior at the point of sale and predict their behavior.

At present, understand the reasons why customers opt for certain action is fundamental to the world of distribution. Thus reflect the survey data on retail trends, which stress that 75% of buying decisions occur at the point of sale and that 67% of consumers prefer to shop in physical shop online.

The measurement of consumer behavior the retail sector generates value and improves your shopping experience of the first, and therefore increase their loyalty. So this is successful, it is essential for business, since according to the data cited, 75% of customers make more purchases if they are in a good mood during your stay in the trade. Similarly, 8 out of 10 customers are more likely to purchase from a store that offers a personalized experience.

Analysis tools such as Traffic, which are comprehensive studies through sensors provide insight into customer traffic in specific areas of the local, global planning peaks capacity or certain areas, and help gauge spaces. In the same vein, the Heat Map tool identifies and analyzes the areas of occupancy and traffic density within a particular space, knowing in real time the busiest areas and preventing the typical crowds of these centers.

Other innovative solutions in the field are the Audience Measurement Systems, which allow people’s attention on a particular point; the “Tracking” Fingerprint, that in the event that a customer has opened its device, reports the parameters associated with this digital-to thereby obtain user reports, or the popular “Beacons” system, which sends specific information smartphones and personal customers when they are in the area of ​​influence of the system, which allows to establish with these personalized communication.

Although we are used to supply all kinds of seafood throughout the year, it is certain that the fruits of the sea also have stations (in this case related to the reproductive cycles of species or water temperature). It’s a great time to eat anything from the sea that have mustaches or antennae: shrimps, prawns, lobster, crayfish, shrimp and crab are at their optimum consumption.

The shrimp can be eaten raw in tartar or carpaccio, salad with exotic fruits, accompanied by a plate of pasta with pesto or with arugula and lots more dishes. With prawns you can do pretty much the same, although they are usually a little less tasty, but you can prepare recipes like grilled accompanied by butter tuneadas with herbs and spices.

Another product that is at its best is the sardine, a tasty blue fish whose price is still not prohibitive and that can be prepared in a thousand ways. The queens of coastal summers. Their season is from June to November, but the saying recommends eating Virgin Virgin, ie July 15 to August 15. They roasted grilled are a delicacy. Some people enjoy eating them with your fingers, others believe that we must draw the whole skin with its scales and eating clean fillets of thorns, his dark grasilla, helped the fork and shovel. Canned sardines, deserve special mention and is curiously that “mature in the can”; better like wine in the cellar.

The beautiful is another fish that goes right now for your best time of the year. With it you can do more or less the same as with tuna, and its far more sustainable fisheries. With it you can prepare the classic marmitako, or use it for more Asian cuisine.

In Spain, Almadraba tuna is a widely consumed variety. His best season is from June to October and captured when, from the depths of the Atlantic, crossing the Straits in two directions: to the Mediterranean to spawn and back to the ocean, in late June, much thinner and with meat paler.

Fuente: Mónica Escudero. “DE TEMPORADA: LO QUE DEBERÍAS COMER EN VERANO”. “El Comidista”. 08/07/2015. http://elcomidista.elpais.com/elcomidista/

Ministry officials presented on June 22, the activities included in this initiative and action to promote fisheries products, in the conference that discussed the current situation of the sector and to take measures to stimulate consumption in an act organized by the School of Naval Engineers of Madrid.

In this act, responsible for the Ministry of Agriculture, Food and Environment presented the different activities included in this initiative as well as actions to promote fishery products carried out by the Department.

They have also participated representatives of industry, who have talked about the quality and sustainability of fishery products. In this context, a round table where the way to encourage consumption, from the perspective of the various subsectors analyzed took place.

Week Fishery Products aims to inform the Spanish population quality and variety of fishery products and aquaculture, and to value the consumption of fish as an essential part of a balanced diet, with emphasis on communities with lower consumption.

Among the actions taken are actions aimed at consumer markets through the promotion and tasting of fish products. A visit to Mercamadrid, the hours of full market activity directed to specialized media and bloggers, where the processes of distribution and marketing of fishery products and aquaculture explain also performed.

Similarly, a promotional event was organized in the Plaza de Callao, Madrid; a visit to the Guadarrama River Nursery School and promotional activities on social networks.