I'm a lucky guy that life has given him much more than I expected. I teach at the University Institute for Tourism Research. I am Director of the Master in Restaurants & F&B Hospitality University of Alicante.
To live hospitality is no longer enough to be a fan who cooks well and is majo; this is now a thing of professional. To bring up a hospitality business you need to master numerous tools and entrepreneurial skills to extract maximum performance.
For professional reasons, I travel a lot and visit catering establishments of all kinds, where I have seen things that…
It is according to several studies in the United States, a 75% sector employee admits he has ever stolen…
The last day of HospitalityInnovationPlanet, last February was held, I met at the door space…
In one of my previous articles I talked about the study that was conducted Turijobs which was mined to…
As each new start of year, return loaded with good intentions. Purposes that most of us disappear or…
The departure of staff is the biggest cost in most restaurants. Unfortunately, many entrepreneurs have a vision…
Since very little I worked in the restaurant my parents, so I could see first hand how…
During 2017, in Gastrouni we have created a section on our website to which we have called "10 questions with ..." with…
As a lover of restaurant management, sometimes I find myself in the situation of helping a professional who…
Hace unas semanas recibí un mensaje a través de LinkedIn de un profesional que asistió a uno de los muchos…
Another edition, I have been present at the HORECA AECOC Congress held last 1 Y 2 of March…
As he advanced in the January article, This month has been confirmed that the total expenditure incurred by the…
Again, It ends a year in which it has again broken the main milestone in Spanish tourism field…
A few days ago I had the pleasure of attending one of the leading and important events of the Spanish panorama…
A few days ago I read a study by the National Restaurant Association (US), which it was extracted one…
Although I currently dedicate to university education, I have never ceased to consider myself a waiter; a proud waiter. A waiter…
When it comes to improving the operations of a restaurant, always come to mind several factors: calendars and…
During the last months, in every conversation I have with some friends who are managers and restaurateurs, appears…
If you are reading this article it is because you have a restaurant and you want to improve your numbers and profitability or you are…
