Insights by theRest.

From her mother's restaurant in Vietnam to major food productions in New York, Thu Buser has forged a unique career in food styling. With her Vietnamese heritage, Western techniques and a passion for enhancing the beauty of food, she shares her story, challenges and vision for the future.

At theRest, the first delivery and digitalization consultancy in Spain, we are transforming the sector and the media are already talking about us. In just three months, we have grown fast, with 70 projected clients and €1.5M in turnover by 2025. Our approach is to democratize delivery, optimizing every stage of the process.

In this interview, Gonzalo shares his vision on the impact of technology on gastronomy, highlighting how digitalization and data analysis are transforming the industry. He reflects on the importance of adapting to new trends and explains how innovation can improve the customer experience and optimize operational management. He also offers his perspective on the future of the sector and the challenges facing restaurants in an increasingly digital world.

What started as a family recipe has become a delivery benchmark in Spain. In this interview, Víctor Naranjo, founder of La Martinuca, shares how he transformed the traditional tortilla de patatas into a scalable business, overcoming challenges and conquering the market with innovation and strategy.

Antonio Pérez, CEO of Mahalo Poké and The Black Turtle, shares his vision on the Spanish restaurant industry, the evolution of fast casual and digitalization. He highlights the importance of profitability, authenticity and sustainability. He also offers key tips for entrepreneurs and reflects on the future of the sector and his business legacy.

Väcka was born with the mission to revolutionize vegetable cheese, combining traditional fermentation with innovative ingredients such as melon seeds. Founded in Barcelona by Luz Sanz and Maxime Boniface, the brand has grown rapidly thanks to its focus on sustainability and quality. In this interview, Luz talks to us about innovation, expansion and the challenges of the vegan sector.

Carlos Esteve went from leading Glovo Ads to revolutionizing kebab with Jekes. With a commitment to quality, digitization and customer experience, his approach is making a difference in fast food. In this Q&A, he tells us how Jekes was born, the challenges of scaling without losing essence and his vision for the future of the sector.

David Ramos, CEO and founder of Klimer, has led the transformation of the company from its beginnings in 2004 to become a national benchmark in hospitality equipment. With a focus on innovation, customization and sustainability, Klimer has been able to adapt to the needs of the sector, guaranteeing quality solutions for restaurants, hotels and caterers. In this Q&A, David shares with us his trajectory, the challenges he has overcome and his vision for the future of the industry.