In an industry undergoing a profound structural transformation, understanding the real needs of hospitality operators has become a priority to contribute to the development of restaurants. With this objective, TheFork has presented its study: “Challenges and Obstacles of Spain’s Restaurant Industry”, an analysis that gathers the opinions of 615 professionals from across the country on the four major axes shaping the present and future of the sector: profitability, digitization, occupancy management, and changes in diners’ behavior.
In the financial realm, the report reveals an important early structural tension: although seven out of ten professionals consider their restaurant financially stable, 30% identify specific risks and 3% acknowledge liquidity tensions.
Similarly, profitability is analyzed, but not always with the frequency demanded by a sector characterized by demand volatility, seasonality, and the constant pressure on costs. According to the data, only 39% review profitability on a weekly basis, compared to 50% who do so monthly.
Digitalization Is Taking Hold, But at Two Speeds
In terms of innovation and technology, the sector is progressing, but unevenly. While 71% consider their level of digitalization to be high or very high, one in three professionals acknowledges that they still operate at a medium or low level. In this area, the priority for digitalization is clear: 34% want to urgently digitize reservations and occupancy management, followed by 26% seeking to improve customer management and loyalty.
However, beyond the financial investment, the main barriers cited to implementing technology relate to lack of training (30%), time (26%), and clarity on the economic return (25%) of the technological tools. In this sense, the report points to a fundamental issue: technology is part of the day-to-day life of the gastronomy businesses, but its strategic integration remains an unfinished task for many.
Greater Dependence on the Digital Channel in Occupancy Management
In reservations management, the study reveals that the sector lives between digital and manual. The 50% of restaurants already use digital software to log bookings, although 14% still rely on a paper ledger, and more than a third operate in a hybrid model that combines manual and digital processes, creating duplications. In terms of revenue, the online channel is gaining weight and represents a very significant share of income for many establishments; in fact, half say that digital reservations account for 50% of their business volume.
Customer loyalty stands out as one of the major structural challenges for Spain’s restaurant industry. In a new consumer model, increasingly based on exploration and discovery of new spots, repeat patronage from diners is a major challenge for restaurateurs. According to the study, 43% of restaurateurs note that customers plan more and book in advance, 36% perceive that they are more demanding, and 24% consider that retaining them is becoming increasingly difficult. Additionally, 72% of businesses report repeat rates below 50%, making the consolidation of stable revenue and the attraction of new diners more challenging.
“The Spanish restaurant sector has demonstrated an enormous capacity to adapt in recent years. However, the current context requires taking a further step in operational management and efficiency. With this study, our goal is not only to analyze the challenges, but to actively contribute to building solutions that help restaurants become more profitable and sustainable over time,” says Jay Kim, Iberia Country Manager for TheFork.
