In the bustling food scene of Barcelona, Sigma Burgers has quickly made a name for itself with a no-nonsense approach to burgers: quality ingredients, done right. Founded by a consultant-turned-burger-enthusiast, this smash-style burger joint proves that passion and precision can cook up real success. Here’s how the journey began—and how Loyverse helped along the way.

Why, how, and when did you start your business?

I opened Sigma Burgers on December 13th. It’s a smash-style burger joint, and although I still work in consulting, burgers have always been my passion. I finally had the chance to go for it, and I thought: it's now or never.

I wanted to do something that truly excited me, and my consulting job helped cover the initial investment. Just when I was ready to launch, the pandemic hit—so I had to delay. But eventually, I went ahead. If it worked, great. If not, I’d stick with consulting. I'm not the type to leap without a parachute—I like to weigh my options.

What makes Sigma Burgers stand out from other burger places?

Two things: quality and simplicity.

First, the meat—we use 100% beef, nothing else added. Just salt and pepper, which brings out the natural juiciness. A lot of places mix in other ingredients, but I learned from the best in the burger scene, not from flashy trends like burgers with donut buns.

We keep it classic: brioche buns, onions, melted cheese, and always focus on using the best ingredients. The simpler it is, the better.

How did you discover Loyverse POS?

My budget was limited, so I searched for POS apps for hospitality on Google Play. I tried several, but Loyverse stood out—it was intuitive, easy to use, and most importantly, free.

Even so, I chose to subscribe to the Employee Management add-on, which has been extremely useful.

What are your favorite features?

The modifiers—without a doubt. They’ve made things much easier when it comes to handling custom orders like “no onions” or extra sauces.

Before using them, we had a lot of internal confusion—orders would get mixed up, and it wasn’t always clear what each one needed. But in a kitchen, order is everything, and modifiers brought that order. They’ve helped us work faster and with more confidence.

What's your top advice for someone starting their own business?

Start as soon as you can. I had ideas and theories about how things would work, especially the food—but once you're in it, you realize many things are harder than expected.

That’s why it’s better to start early and learn as you go. It’s scary, and yes, it’s a risk—but just like driving a car: once you get it rolling, it’s easier to keep going.

There’s no perfect moment. The best time to start is now. And find a clear motivation—whether it’s money, passion, or not wanting a boss. Whatever your reason is, let it drive you.

Follow them in IG: https://www.instagram.com/sigma_burgers

Their tasty website: https://sigmaburgers.com/