Today, most restaurants have a website. The only ones that don't have it are out-of-network or out-of-network sites and those that have a very local clientele and don't need it.

Most of the places with an online presence know that both the design and the use of the web must be 100% optimal, with a desired UX level.

It must be borne in mind that the website of a restaurant is the online showcase of a business, so having it optimized is very important for its proper functioning.

Online reservations on the rise:

It is proven that more than 30% of restaurant reservations are made online. And the websites of specific restaurants, account for 57% in the search of users, so we think that it is a high percentage and reason enough to ask if our website is fully optimized and is attractive enough to get more customers.

Essential on a restaurant website:

It is not worth having just any website, having an unattractive or poorly functional website will only give you a bad reputation. Improving the user experience will make the website of your restaurant better its results. These are the 5 guidelines that your website must comply with:

1. Take care of the design:

The ideal is to entrust the design of your website to someone specialized, so that they can make a website according to your needs, but at the same time, it can be constantly updated, in a simple way, by someone from the same restaurant, for this, the web needs a content manager such as WordPress.

It is also convenient to think about the corporate colors and the theme of the restaurant, so that both things fit perfectly. A website that fails this part will make users lose interest in it.

2. Content is vital:

The website of a restaurant must have a content strategy. You have to take care of the messages to attract customers, the names of the dishes must be original and create new experiences.

3. Online reservations:

Most of the online reservations are made through the mobile, so our website must be responsive, so that your navigation adjusts to any device.

4. Don't forget about SEO:

SEO or web positioning is very important, its purpose is to try to make the web appear in the first pages of Google with the search terms that interest the restaurant.

5. The importance of a blog:

Including a blog on the web is one of the best tools to attract more visits and build customer loyalty. In addition, it can position our restaurant as a good benchmark in the sector.

Traditional restoration expresses more doubts about the future and is very sensitive to possible changes in the economic situation. The complaint of all evil is historical in our society and almost exclusive to traditional restoration, but the rest of the threat is legal and logical, traditional restoration and management models that have not been updated feel weak and vulnerable to changes. .

The economic crisis of 2008 and following left many dead on the road and many other businesses very affected. Many of these weakened businesses continue, a decade later without converting and fearful that another crisis will give them the lace.

In this decade we will undertake (we're already working on it) the largest RECONVERSION in the industry in decades. 487 / 5000 Resultados de traducción A reconversion as obvious as it is necessary. Customers are no longer the same, they do not consume the same and do not want the same, gastronomy has expanded its range with very different concepts and cultures, the digital relationship with food and leisure is a must, consumption outside the home (or product cooked by someone else) has become widespread as a life habit, employees behave differently and have new expectations, fraud is no longer so profitable or is under suspicion….

In this prodigious decade we are witnessing the emergence of robots as a workforce. Now it is no longer a project for the future, now they are at fairs and events, they can be bought and there are already many advertisements for restaurants, chains, hotels, etc. that incorporate them in a part or in all their production and service process. All management processes are being digitized by leaps and bounds.

Digitization is no longer something that experts publish in newspaper articles as a necessity, if not a daily habit of those who have not yet done so. More and more 100% digitized hospitality businesses are opening since its inauguration. Robots are already part of this.

The robots are going to take care of repetitive tasks,heavy and without added value and will reduce the pressure of restaurateurs to recruit staff, focusing the need on the most professionalized staff. They will give them prestige to work in the sector, since the remuneration will be improved and the new jobs will be of added value.

What do robots have to do with the reconversion that the sector is going to undergo? EVERYTHING, they will be one of the channels of the processsince they will revolutionize the processes, efficiency (and benefit) of the first adopters and will drag the sector to change processes and concepts.

There will always be a place, a very large place for restoration and traditional gastronomy -not only the most classic concepts have survival and management problems-, but All businesses that do not modernize their internal structure and update their positioning may be left out of the reconversion.

The robotic,, In a broad sense, it will give the final push to reconvert all the survivors of the debacle of the previous crisis ... or to fall if they do not.




With the new wave of coffee came the art of foam, which has come to be called the art of latte or coffee with milk. Baristas try to add more value and personalization to their infusions, distinguishing themselves from other professionals in the sector.They succeed, but at the cost of investing huge amounts of time.

This art is not limited to coffees, any sparkling drink can be decorated. This is the case of cocktails. In cocktail bars, the use of food coloring is the order of the day,although it is also possible to use the mechanical processes widely used in the latte.

If creating artistic pancakes using 3D food printers was already a possibility, why wouldn't we automate latte art?

Si la creación de tortitas artísticas mediante impresoras 3D de alimentos ya era una posibilidad, ¿por qué no íbamos a automatizar el arte del latte?
This is what the company proposed Ripplesappeared in 2015 and specialized in the creation of auxiliary machines for restoration. Thus, your Ripple Maker, which is called the automated tool specialized in latte art, will join other quirky, but not useless, appliances that have appeared in the past, such as the PancakeBot.

The creators of Ripples claim that the device boasts unprecedented speed, so that the main disadvantage of latte art will be eradicated thanks to restoration robotics..

The indiscriminate use of drawings on foam opens the door to a world of possibilities based on product customization. We should not only think about the possibilities of differentiation offered by the artistic resources in the presentation of the food, we must weigh what other options exist since the precision of Ripple Maker allows to write on the foam. Thank the customer for the consumption? Boost sales with special offers? Receive incentives by reinforcing the brand image of a product? ...

The technology is young, and the renowned inventiveness of the restorer has not yet paid off, so the known applications, apart from the obvious ones, are still few. Yes OK, owners are already using this robotics solution for restoration..

At the Hilton London Tower Bridge (United Kingdom), the cocktail service draws customers' attention with that special touch of foam art. Customers love it. So much so that Kia Illulian reports a 5000% increase in the number of orders requesting latte art at Carrera Café, her business in Los Angeles, California. And similar experiences take place in those establishments where they dare to try the benefits of Ripple Maker: Hawaii, Oregon, Tel Aviv ...

Los creadores de Ripples aseguran que el dispositivo hace gala de una rapidez inaudita, de forma que la principal desventaja del arte en latte será erradicada gracias a la robótica para restauración.
We would not be surprised if this system would soon reach large chains such as Starbucks, given its potential to attract customers and personalize the product, Can you imagine that the next coffee, your name was written on the coffee foam instead of on the cardboard cup?

It is a blatant insult that every year they are thrown away 320 million meals in perfect condition in UK restaurants;In other words, 900,000 meals a day, enough to feed 300,000 people with all guarantees. Something that has been openly denounced by the directive responsible for the app mobile Too Good To Go.

Too Good To Go is an emerging company whose goal is reduce the amount of food wasted in catering establishments in Europe.They are currently present in nine countries (Denmark, Norway, Holland, Germany, the United Kingdom, France, Belgium, Switzerland and Spain), where they are debating to fulfill their fundamental mission to equate the food produced with the food consumed.

For this they use the app eponymous mobile already mentioned, which serves as trading platform for collaborating restaurants.In it, locals can offer the leftover food that they have not been able to sell at the end of the day at discounted or hyper-reduced prices (symbolic prices in most cases).

In this way two birds are killed with one stone. On the one hand, the amount of wasted food is reduced, which has a positive effect on the environment through consumption de-escalation (or in this case, rather production de-escalation),and people and households at risk of social exclusion for economic reasons are helped to have tasty and nutritious food at a very low price.

Too Good To Go is having great success in the region. At this time, 15,000 catering and food establishments have become partners, including hotel lounges, restaurant chains, organized restaurant franchises and, above all, small local establishments that boast a strong social commitment to their communities. On the whole they have managed to save 10 million meals and have 7.5 million registered users..

Now Too Good to Go is available in Spain.His arrival has been recent, being present in Madrid, Barcelona, Bilbao and Salamanca. Currently there are still few establishments where the application can be used, however in just one month of operation in our territory it has gathered 90,000 users..