Jordi Pascual

The full-service restaurant market adapts to changing customer behaviors, evolving experience expectations, and industry trends, identifying opportunities to innovate and enhance competitiveness.

Hospitality no longer competes solely on cuisine, service, or location. It competes on model, structure, and adaptability. In this roundtable, key perspectives from the sector —independent restaurateurs, restaurant groups, and branded dining— come together to examine how the way of competing has radically changed. Costs, talent, scale, brand, experience, efficiency, and resilience all come into play from very different realities. An honest conversation to understand which factors are redefining competitiveness today, which models withstand current pressures best, and which strategic decisions will determine the survival and growth of the hospitality business in the coming years.