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Blog for restaurants and gastronomic entrepreneurs

Reduce the waste of your restaurant! 6 ways to do it with Soft Restaurant®

Reduce the waste of your restaurant! 6 ways to do it with Soft Restaurant®

Although many restaurants do not take it into account, about 10 percent of food is wasted before it becomes a dish, becoming a sunk cost and an obstacle to increasing business profitability.

International Franchise Diploma: Experiences in the gastronomic and technology sector

International Franchise Diploma: Experiences in the gastronomic and technology sector

Merida Yucatan. January 19, 2021.- In Mexico and Latin America, interest in franchises has increased more and more, a business model based on the granting of the rights to exploit a product, activity or trade name by a company to one or more people in a region determined, and its main market is food and beverages, which represents 34 percent of all these businesses.

7 reasons to implement a software in a restaurant this 2021

7 reasons to implement a software in a restaurant this 2021

In the last five years, restaurant software has gained ground in more than 80 percent of restaurants in countries like the United States, helping to improve business efficiency and offer a more satisfying experience for diners.

5 functions of a restaurant software that will help you grow

5 functions of a restaurant software that will help you grow

Gastronomy is a complex business in which several people must carry out multiple tasks in the shortest possible time, and this need has led to the development of specialized tools such as restaurant software, designed to guarantee a correct operation of restaurant management, satisfaction customer and business profitability.

What makes a restaurant profitable? Interview with AMS Consultoría

What makes a restaurant profitable? Interview with AMS Consultoría

Merida Yucatan. January 6, 2021.- Profitability is the ability to generate a profit from an investment, and in the gastronomic sector it is a factor that differentiates gastronomic ventures and businesses that achieve success from those that fail in the face of the challenges of real world.