Clear ideas for restaurants that want to grow with less noise
Guides and insights on reservations, operations, customer experience, demand, and metrics. Practical content for owners and managers who need to make better-informed decisions.
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.
Blog topics
Choose where to start
Each category groups articles that address the same kind of problem: converting better, streamlining operations, anticipating demand, or reading growth with sharper judgment.
Reservations
Confirmations, no-shows, waitlists, and everything that affects real occupancy.
Guides and analysis on confirmations, no-shows, waitlists, and reservation conversion for restaurants.
Operations
How to organize operations, distribute the load, and keep service running under pressure.
Articles on peak hours, bottlenecks, dining-room and kitchen coordination, and service pace in restaurants.
Marketing
Acquisition, growth, and commercial decisions with more judgment and less guesswork.
Practical ideas to attract guests better, measure growth, and make clearer commercial decisions in restaurants.
Experience
The experience a guest perceives before sitting down and how it affects the booking.
Content on the pre-visit experience, conversion, reviews, and trust before booking.
Data
Readings of demand, channels, and repeat visits to act before the problem hits the bottom line.
Analysis of demand, repeat visits, channels, and operational signals to anticipate problems before they hit the bottom line.
Recent
Just published on the blog
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.
How to Get Your Restaurant Recommended by ChatGPT (and Found on Google)
83% of restaurants are invisible in ChatGPT. A no-fluff technical guide to getting found on Google and recommended by AI: a consistent NAP, Bing Places, schema.org, an HTML menu, reviews, and a 10-minute audit with 5 prompts.
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.
Editorial archive
All articles
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.
How to Get Your Restaurant Recommended by ChatGPT (and Found on Google)
83% of restaurants are invisible in ChatGPT. A no-fluff technical guide to getting found on Google and recommended by AI: a consistent NAP, Bing Places, schema.org, an HTML menu, reviews, and a 10-minute audit with 5 prompts.
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 get more Google reviews for your restaurant
A practical guide to getting more Google reviews: when to ask for them (with the bill, in person), how to remove friction with a QR code, how to respond to negative ones, and how to measure it all.
How to Get a Customer to Come Back to Your Restaurant
Why a satisfied customer doesn't return on their own, and what system to use to trigger the second visit: customer data, segmentation, message templates for WhatsApp and email, and reactivation without a points program.
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.
How to spot low demand in your restaurant before you lose reservations
Learn to spot low demand in your restaurant before it shows up in the till. Signals, metrics and actions to protect reservations, occupancy and revenue.
Customer experience at your restaurant: it starts before the visit
What a guest sees, compares, and hesitates over before booking your restaurant. Learn how to improve your website, reservation flow, reviews, and pre-visit trust.
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.
Authors
Who writes at Plattio
Blog author
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.
Blog author
Cristina Fattucelli
Restaurant marketing specialist
Cristina Fattucelli writes about marketing, customer acquisition, and online reputation for restaurants on the Plattio blog. Her articles build on patterns observed by the team across reservations, reviews, conversion, repeat visits, and online visibility, focusing on how to turn that information into clearer commercial actions.
Close the loop
If you already know which part of the problem you want to tackle, we'll help you turn it into real operations
The blog is designed to help you pinpoint the problem more clearly. If you want to put it into practice at your restaurant, we'll show you in a quick call how to translate it into workflow, team, and tooling without the fluff.