In hospitality, management has traditionally been done “by ear”. But something is changing. Digitalisation is no longer about “installing software”, but about regaining control: knowing what is happening in the business, organising processes and making decisions based on information. In this episode of HORECA Stories, we dive deep into this transformation: how technology is helping to professionalise management and improve the profitability of bars, restaurants and hotels.
Professionalising is not about complicating things: it is about understanding
Óscar Pastor, consultant and founder of Oh My Business, makes it clear: professionalisation is the goal; technology is the path. And that path begins with a very simple question: what problem do you want to solve? Because digitalising is not about buying tools, it is about building a system that helps you manage better.
From “I think…” to “I know…”
Pablo Ruiz, from Last.app, sees it every day: when a restaurant digitalises properly, it gains visibility, agility and judgement. Where there was once intuition, there is now data. Where fires were once being put out, decisions are now anticipated.
And digitalisation does not only affect numbers. It affects people. At Devoto Burger, Rodrigo Almada Franink explains it from the inside: technology must work without creating noise, without overloading the team, helping to make work smoother and management lighter.
Integration: the big “click” of the modern restaurant
If there is one word that sums up the episode, it is this: integration. When tools are connected, the business can breathe. When they are not, efficiency is lost. And in a sector where every minute counts, the difference between integrated systems and technological “islands” can be the difference between controlling the business… or chasing it.
Digitalisation to prevent problems (before they explode)
Well-applied technology does not create complexity: it reduces it. It becomes a radar that allows you to detect deviations, organise processes and protect the customer experience. Because, in the end, digitalising is not about screens: it is about managing better.
Discover the full episode on HORECA Stories: HORECA 4.0 — digitalisation that gives control back to the restaurateur.
By Rodrigo Domínguez, journalist at Aplus Gastromarketing.