Jordi Tumo Jardí

Restaurant management does not end in the kitchen or the dining room. Procurement, food distribution, urban logistics, and waste management are all part of an external ecosystem that is becoming increasingly regulated, demanding, and complex, both in urban and tourist environments. This roundtable explores the major challenges that take place beyond the restaurant walls and how they directly impact costs, operations, sustainability, and overall business viability. A key conversation to understand why managing the invisible has become a true competitive advantage.