Carlos Bergara
Restaurant operations and reservations specialist
Carlos Bergara writes about reservations, operations, and demand control in restaurants. His articles build on patterns observed by the Plattio team across confirmations, no-shows, coverage, lead time, repeat visits, and operational strain, focusing on how to turn those signals into clearer decisions for the dining room, the kitchen, and the business.
Published articles
Everything written by Carlos
When is VeriFactu mandatory? Current dates and announced postponement
VeriFactu dates for companies, the self-employed and restaurants in Spain. What the BOE requires today, what Hacienda has announced for October 2028 and what still needs approval.
What a restaurant in Spain can legally charge you for (and what it can't): bread, cover charge, terrace, deposits, cards and doggy bags
A guide checked against the BOE and the regional consumer authorities: bread, a terrace surcharge and a booking deposit can be charged when the menu prices them before you order. A card surcharge and a doggy bag cannot, and the cover charge changes with the region.
VeriFactu in Spanish hospitality: what it requires of a bar or restaurant POS and how to get it ready
A guide, verified against the BOE, to what VeriFactu requires of a bar or restaurant POS, scene by scene. It covers the receipt, swapping it for an invoice, cancellations, and the till close, with the fines at stake and the steps to get your venue ready. The dates and the status of the postponement have their own article.
Digital time tracking in Spanish hospitality: what's mandatory today and what's about to change
A no-alarmism guide to working time records in Spanish hospitality: what the law requires today, the real fines, where the digital clock-in royal decree stands, and how to comply with split shifts, part-timers, and weekend extras.
How to manage a restaurant waitlist without losing tables
An operational guide with a protocol, template, metrics, and criteria to manage a restaurant waitlist without losing tables or breaking your reservation logic.
Restaurant growth metrics: 5 signals worth acting on
The 5 metrics worth reviewing every week to know whether your restaurant is truly growing: coverage, lead time, repeat visits, average check and channel.
Restaurant rush-hour operations without bottlenecks
A practical guide to organizing restaurant rush-hour operations with clear roles, fewer bottlenecks, and a smoother service pace.
Reduce no-shows in restaurants and reclaim tables in time
A practical guide to reducing no-shows in restaurants with confirmation, reminders, easy cancellation, a waitlist, and fewer empty tables.