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11/09/2026CATALONIA'S HOSPITALITY AGREEMENT AND OVERTIME: WHAT CHANGED WITH THE 2025-2028 AGREEMENT AND HOW IT AFFECTS YOUR SHIFTS
The Catalonia hospitality and tourism collective agreement 2025-2028 raises pay, cuts working hours, and tightens overtime rules. Here's what changes for your restaurant.
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04/09/2026BEST RESTAURANT SOFTWARE AND POS: 2026 GUIDE
THERE'S NO SUCH THING AS "THE BEST POS" — THERE'S THE ONE THAT SOLVES YOUR BOTTLENECK. A SELECTION OF PLATFORMS ORGANIZED BY NEED, NOT BY RANKING
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28/08/2026MANDATORY SIGNAGE IN YOUR RESTAURANT: THE CHECKLIST TO AVOID A FINE
THE SIGNS SPANISH LAW REQUIRES TODAY, WITH LEGAL BASIS AND FINE RANGES, PLUS WHAT CHANGES WITH THE NEW ANTI-SMOKING LAW FOR TERRACES APPROVED IN JULY 2026
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21/08/2026HACCP IN YOUR RESTAURANT: WHAT'S MANDATORY AND HOW TO SET IT UP WITHOUT LOSING TIME
WHAT THE LAW ACTUALLY REQUIRES, THE 7 PRINCIPLES EXPLAINED IN PLAIN ENGLISH, AND HOW TO BUILD YOUR SYSTEM FROM AN ALREADY-VALIDATED SECTOR GUIDE
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14/08/2026STAFF TURNOVER IN HOSPITALITY: CAUSES AND HOW TO REDUCE IT
WHY STAFF TURNOVER SPIKES IN HOSPITALITY, WHAT IT REALLY COSTS, AND FIVE PRACTICAL LEVERS TO REDUCE IT BEFORE THE NEXT PEAK SEASON
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07/08/2026LABOR COST IN HOSPITALITY: HOW TO CALCULATE IT AND WHAT TO DO IF IT SPIKES
A PRACTICAL GUIDE TO CALCULATING REAL LABOR COST IN HOSPITALITY, KNOWING THE HEALTHY RATIO FOR YOUR TYPE OF BUSINESS, AND ACTING WHEN IT SPIKES WITHOUT LOSING SERVICE QUALITY
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31/07/2026RESTAURANT ACCOUNTING: WHAT NUMBERS TO CHECK WEEKLY SO MONTH-END DOESN'T SURPRISE YOU
A PRACTICAL GUIDE TO RESTAURANT ACCOUNTING: THE MOST COMMON MISTAKES, THE NUMBERS WORTH CHECKING EVERY WEEK, AND HOW TO BUILD A CONTROL SYSTEM WITHOUT NEEDING TO BE AN ACCOUNTANT
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30/07/2026GASTRONOMIC RETAIL CONSULTING: MARGINS, PRODUCTION AND SCALABILITY
A PRACTICAL GUIDE TO SCALING A GASTRONOMIC BUSINESS WITHOUT LOSING CONTROL OF MARGIN: HOW RECIPE COSTING CHANGES, WHAT CENTRALIZED PRODUCTION REQUIRES, AND HOW TO CALCULATE REAL MARGIN PER PRODUCT
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15/07/2026RECEIVING GOODS AND PURCHASING CONTROL: HOW TO AVOID EXPIRY, RUSH ORDERS AND HIDDEN COSTS
A PRACTICAL GUIDE TO TURNING PURCHASING AND RECEIVING INTO A CONTROLLED PROCESS: WHAT TO CHECK ON EVERY DELIVERY, HOW TO MANAGE SUPPLIERS BY RULE, AND HOW TO STOP RUSH DECISIONS FROM BECOMING COST
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10/07/2026GASTRONOMIC CONSULTING IN BARCELONA, GIRONA AND THE MARESME: WHAT TO ASK FOR AND HOW TO CHOOSE
PRACTICAL CRITERIA FOR CHOOSING A GASTRONOMIC CONSULTANCY BASED ON YOUR AREA, YOUR TYPE OF BUSINESS AND THE PROBLEM YOU ACTUALLY NEED TO SOLVE
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14/06/2026KITCHEN WASTE: HOW TO MEASURE IT AND REDUCE IT WITHOUT CUTTING QUALITY
A PRACTICAL GUIDE TO UNDERSTANDING WHERE MONEY IS LOST IN THE KITCHEN: VISIBLE WASTE, HIDDEN WASTE, PORTION CONTROL, EXPIRATION LOSSES, PRODUCTION PLANNING AND ROUTINES TO REDUCE LEAKAGES WITHOUT AFFECTING THE CUSTOMER EXPERIENCE
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31/05/2026RESTAURANT INVENTORY CONTROL: PAR LEVELS, FIFO/FEFO, AND A WEEKLY ROUTINE
HOW TO STOP BUYING “BY GUESSWORK” AND TURN INVENTORY INTO A CONTROL TOOL: WHAT TO MEASURE, HOW TO SET MINIMUM AND MAXIMUM STOCK LEVELS, HOW TO AVOID EXPIRATION LOSSES, AND HOW TO LINK INVENTORY TO FOOD COST AND PROFIT MARGINS
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16/05/2026DELIVERY MISTAKES THAT EAT AWAY YOUR OPERATING MARGIN
A PRACTICAL GUIDE TO UNDERSTANDING WHY “HIGH SALES” DOESN’T MEAN “HIGH PROFITS”: COMMISSIONS, PACKAGING, WASTE, TIME, SALES MIX AND A SIMPLE METHOD TO CALCULATE THE REAL MARGIN OF EACH CHANNEL
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01/05/2026MENU ENGINEERING: WHICH DISHES TO PROMOTE FOR HIGHER PROFITS
LEARN HOW TO DECIDE WHAT TO HIGHLIGHT, ADJUST OR REMOVE USING A SIMPLE POPULARITY VS PROFITABILITY MATRIX, WITHOUT OVERHAULING YOUR ENTIRE MENU OR “GUESSING” PRICES
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16/04/2026RECIPE CARDS AND SOPS: CONTROL AND PROFITABILITY
HOW TO STANDARDIZE RECIPES AND PROCESSES TO REDUCE COSTS AND IMPROVE FOOD COST IN YOUR RESTAURANT
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01/04/2026WHY YOUR RECIPE COSTING DOESN’T MATCH SALES AND HOW TO FIX IT
IF YOUR RECIPE COSTING LOOKS RIGHT BUT YOUR MONTHLY RESULTS DON’T, HERE’S WHY: PORTIONS, YIELDS, INVENTORY, BASE PREPARATIONS AND DELIVERY
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17/03/2026RECIPE COSTING: HOW TO CALCULATE COST PER PORTION AND SET PROFITABLE MENU PRICES
HOW TO CALCULATE THE REAL COST PER PORTION, CONTROL FOOD COST AND SET PROFITABLE MENU PRICES FOR YOUR RESTAURANT
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02/03/2026HOW TO REDUCE FOOD COST WITHOUT SACRIFICING QUALITY (12 REAL LEVERS)
REDUCE COSTS WITHOUT CUTTING QUALITY: PORTIONING, WASTE, PURCHASING, BASE PREPARATIONS, SALES MIX AND DELIVERY, WITH A PRACTICAL 7-DAY ACTION PLAN
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15/02/2026PRIME COST IN RESTAURANTS: HOW TO CONTROL FOOD AND LABOR COSTS TO IMPROVE MARGINS
A PRACTICAL GUIDE TO CONTROLLING FOOD COST AND LABOR COSTS TO IMPROVE YOUR RESTAURANT’S PROFITABILITY
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31/01/2026HOW COSTS AND MARGINS ARE DISTRIBUTED IN THE HOSPITALITY INDUSTRY
A CLEAR FRAMEWORK TO READ YOUR P&L: COST OF SALES, LABOR COSTS, OVERHEAD, GROSS MARGIN AND NET MARGIN, WITH REALISTIC BENCHMARKS AND IMPROVEMENT LEVERS
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16/01/2026HOW MUCH DOES GASTRONOMIC CONSULTING COST AND IS IT WORTH IT?
PRICING, WORKING MODELS, WHAT SHOULD BE INCLUDED, COMMON RISKS AND A CLEAR WAY TO CALCULATE ROI WITHOUT EMPTY PROMISES
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01/01/2026WHAT IS A GASTRONOMIC CONSULTANT AND HOW CAN THEY HELP A RESTAURANT?
A RIGOROUS LOOK AT THE REAL VALUE OF CONSULTING: ECONOMIC IMPACT, LIMITATIONS, FOLLOW-UP, VALUE-PRICE BALANCE AND BUSINESS PROFILES THAT CAN BENEFIT FROM EXPERT SUPPORT
