La Cerda de Chueca revamps its image and presents its new menu Revistahosteleria.com La Cerda de Chueca revamps its image and presents its new menu
3 tips to apply if you manage your bookings with Agora and TheFork UpdatesFOS Consulting 3 tips to apply if you manage your bookings with Agora and TheFork
The sector comes together at the Great Festival of the Hotel and Catering Industry, organised by Makro Revistahosteleria.com The sector comes together at the Great Festival of the Hotel and Catering Industry, organised by Makro
The Night of Gastronomy, a party to celebrate the 10th anniversary of Gastrónoma Revistahosteleria.com The Night of Gastronomy, a party to celebrate the 10th anniversary of Gastrónoma
Piscina Barcelona 2025 fills its swimming pools and spas with reused water from the Picornell Revistahosteleria.com Piscina Barcelona 2025 fills its swimming pools and spas with reused water from the Picornell
Nômade Temple debuts in Spain with two openings in spring 2026 Revistahosteleria.com Nômade Temple debuts in Spain with two openings in spring 2026
B&B Hotels grows in Spain with the opening of two new hotels in Burgos and Reus Revistahosteleria.com B&B Hotels grows in Spain with the opening of two new hotels in Burgos and Reus
Áurea Hotels presents a campaign created with artificial intelligence Revistahosteleria.com Áurea Hotels presents a campaign created with artificial intelligence
Los Prados starts its new phase with the incorporation of Ozone Bowling Revistahosteleria.com Los Prados starts its new phase with the incorporation of Ozone Bowling
Ginger and churro, Spain's up-and-coming flavours Revistahosteleria.com Ginger and churro, Spain's up-and-coming flavours
Moret and Palacete Rosales come to Pintor Rosales Street Revistahosteleria.com Moret and Palacete Rosales come to Pintor Rosales Street
Fashion Outlet at Megapark announces new openings and refurbishment of its gastronomic offering Revistahosteleria.com Fashion Outlet at Megapark announces new openings and refurbishment of its gastronomic offering
Each restaurant loses up to 600 euros per month for wasted food. Revistahosteleria.com Each restaurant loses up to 600 euros per month for wasted food.
Italian Fooding Group appoints Pablo Plasencia as new Managing Director Revistahosteleria.com Italian Fooding Group appoints Pablo Plasencia as new Managing Director
