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Catering and hospitality, what are not you tell are stories

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My parents worked in France for many years; They learned in the cradle of gastronomy the noble profession of hotelier and returned to his land with money and a lot of knowledge for Spain then. They mounted their family restaurant with great success. Grew up, It was expanded in meters, staff and everything was smooth sailing until it came the oil crisis of the years 80.

Then he began the decline that devoted itself to the closure a few years later. The lack of business management was the culprit. It is not controlled almost nothing, and the main indicator of good business performance was that there was more money in the box the day before. My father used much rasera, but nothing pen.

After that hard and early business lesson, I started working in different multinational companies. They all taught me how a company is managed HORECA; with technology working for us, receiving indicators, Statistics, ... comparative management control pure all areas of the business to make sound decisions.

I discovered the power of spreadsheets. Today socioeconomic changes They are very deep and occur at breakneck speed. The restoration has been turned upside down and nothing will be what it was.

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.

And many fronts: address, living room, kitchen, shopping, cycle of goods, human Resources, marketing, operations, administration, online reputation ... It turns out that the spreadsheet has been overcome. Thanks to technological development, professionalization of training and large dose innovation, have appeared on the market many applications and services that until recently were only available to large corporations and for scanning all areas of business.

Y lo mejor es que estas herramientas se han democratizado en precio y son fáciles de usar. Pero, ¿por dónde empiezo? ¿Cuál es el mejor POS/TPV? ¿Aplicaciones integradas o proveedor único? ¿Qué gestor de reservas es mejor?

Junto a Diego Coquillat y Manel Morillo, profesores de Gastrouni, hemos elaborado GIR, la primera y única guía de innovación para restaurantes, para ayudar a responder a las cientos de preguntas que recibimos al año sobre estas cuestiones, y esto lo que nos ha llevado a concentrar en una única publicación todas aquellas soluciones, aplicaciones e innovaciones tecnológicas que tengan relación con la industria de la alimentación y la bebida.

Con GIR2019 buscamos ayudar al sector a tener en un único documento el mapa de la innovación y de las soluciones digitales con las que mejorar la viabilidad de los negocios y la felicidad de las personas que se encuentran alrededor de la restauración.

Porque como me dijo mi padre ya jubilado, lo que no son cuentas, son cuentos. Bienvenido al futuro del sector HORECA, descarga gratis ya GIR2019 desde aquí.

4/5 - (6 votes)

Sobre el autor

Soy un tipo con suerte al que la vida le ha dado mucho más de lo que esperaba. Imparto clases en el Instituto Universitario de Investigaciones Turísticas. Soy Director del Máster en Dirección de Restaurantes y F&B Hotelero de la Universidad de Alicante.

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