When I proposed to the Basque Culinary Center the idea of developing a study that would allow us to draw the picture of the moment in terms of digitization of the horeca sector, identify the levers, brakes or concerns, and glimpse the innovation agenda of Spanish restaurants, this international reference institution immediately decided to join to spearhead the initiative, which was also joined by organizations such as Marcas de Restauración or HIP-Horeca Profesional Expo. Diego Coquillat was also a valuable collaborator.
The result is a report conceived as a working tool "for both the foodservice and technology industries" and as an opportunity to "deepen mutual understanding and collaboration".
In the words of the general director of the Basque Culinary Center, Joxe Mari Aizega, the Report "comes at a time when gastronomy is no longer synonymous with haute cuisine. It is perceived as a concept that encompasses many subsectors where gastronomy adds value". That is why "we must become more experts in the field of digital transformation", something that is encouraged from the institution he directs: "At the Basque Culinary Center, in business management, we are already teaching processes with digital tools. Our challenge is to keep track of what appears in real life and integrate it into training processes".