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
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: when it becomes mandatory for bars and restaurants and how to prepare your POS
A guide verified against the BOE: the real VeriFactu dates after the postponement to 2027, what the regulation demands of a bar's POS, the fines at stake, and how to get your venue ready without waiting for December.
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.