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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/

Agüita, ‘El Born Wine Bar’, is the place to taste and buy special wines made handcrafted by winemakers loving their terroir. It offers cheeseboards, charcuterie, salmon, and other delicatessen selected to pair with their wines to make you enjoy a beautiful dinner. The owner of Agüita, Mr. Joan Jofra, shared with us why he decided to own a wine bar and how he implemented Loyverse in his business. When did you open your wine shop and why did you choose this type of business? I have been a wine lover and the previous owner offered me to buy Agüita one year and a half ago. I have been an IT boy for over 40 years. I gave my IT business to my son. Now, I decided to change direction and I am trying to sell wine. It was just 5 months before the COVID. We have been closed for one year, from March 2020 until May 2021. Now, we have been open for 5-6 weeks. I cannot say that it is going great, but at least we are open. The problem is that 80% of our customers are tourists and now tourists are not coming to Barcelona because of the COVID. What is your philosophy in business? It is very easy: Keep the customer satisfied and give him the product he needs. It is quite interesting in the wine business because when somebody enters through the door you need to understand what would this person like to drink, what type of wine and what food he would like to eat. I like to spend time in the afternoon in the winery and make contact with the clients and try to understand them. What is your goal for the next 10 years? Now I am focusing all my energy on recovering from being more than one year closed. My first goal was to open an online shop and I achieved this goal during the COVID. My second goal is to start a wine distribution business. This is something I am planning to do in 2023. When did you start using Loyverse? I started using Loyverse from the first day I opened the winery. I needed a system to be able to create the invoices, receipts and help me manage the inventory of my items. How did you first learn about Loyverse? I was searching online for a point of sale system. I read many articles and recommendations about POS software and then decided to use Loyverse. What attracted my attention was that Loyverse is a cloud-based system and I needed a system that my employees can use in my store but at the same time, I can check all the activity from my work office which is in another location. What is the feature that you like most in Loyverse? The thing that I like most about Loyverse is its simplicity. It is very easy to sell a product and create a receipt. I can take the phone from my pocket and create a receipt in less than 30 seconds. I subscribed to Employee Management and Advanced Inventory as well. What would you like to see in Loyverse in the future? The feature that I would like to be added to Loyverse is the ability to return products to the suppliers. If my supplier brings me some bottles that are damaged or in bad shape and I need to return these products back, it is not possible for me to register this in Loyverse. I would like to create a document similar to the Purchase order document that I can send to my supplier. What message would you like to give to the Loyverse Team? Keep improving the system and continue listening to your customers the same way as you are doing now with this interview.

In this interview, we talk with one of the co-founders of a successful Mexican restaurant in Valencia, Spain. The story begins during the pandemic and highlights the challenges and triumphs of establishing and growing a business in such a difficult time. The restaurant, known for its authentic Mexican cuisine, has become a beloved spot in Valencia, expanding to multiple locations and participating in important local fairs. The co-founder shares insights into the philosophy behind the restaurant, their use of technology to streamline operations, and advice for aspiring entrepreneurs. Starting the Business The business began during the pandemic. It was started by my Mexican friend, Alejandro Robledo, and me, an IT professional. Alejandro said, "Hey, I'm going to open a Mexican restaurant. Do you want to help out?" So, I became part of the process, starting with the development of a simple website and looking for customers. It was very complicated due to the pandemic. We tried various options to see what worked best for us until we found the right solution. It was a boom because it fit very well into the system. Restaurant Philosophy Our restaurant's philosophy is to serve one hundred percent Mexican food made by Mexicans. All our cooks are Mexican. Our staff is diverse, with employees from various nationalities: Venezuelans, Colombians, Cubans, Spaniards, and more. We try to participate in many events. For example, we have booths at fairs offering Mexican food and are present in different parts of Valencia. Currently, we have three locations in the city. Main Objective Our main idea is to bring a bit of Mexico, and its culture, both in the restaurant's atmosphere and the food, to the Spanish palate. We noticed that in Spain, most Mexican restaurants offer Tex-Mex cuisine, which is not authentic Mexican food. They sell burritos and other dishes that are more Tex-Mex style. We wanted to bring traditional tacos with corn tortillas and authentic ingredients like barbacoa al pastor. We opened our first restaurant in 2020, the second in 2021, and the third in 2023, consolidating our success. Consolidation at Important Fairs Between 2021 and 2023, we also established ourselves at two important fairs in the City of Arts and Sciences in Valencia. During the Christmas fairs, we positioned ourselves well, attracting clients from all over the world, significantly contributing to our popularity. Business Differentiation Although we started in the midst of the pandemic crisis, we have distinguished ourselves from other restaurants. Our food is one hundred percent homemade and not Tex-Mex style. Additionally, when people visit our restaurant, we want them to feel like they are in a little piece of Mexico. We are an embassy of Mexico, with authentic food and music. Generally, we bring Mexican artists, and many of our murals are hand-painted by Mexican artists who create their works while people eat. We also have mariachis constantly performing. Choosing Loyverse POS I am in charge of the IT part, while Alejandro, my partner, takes care of the kitchen and the business structure. Together with Ana, who manages social media, we were looking for a system that worked well. I developed a system within WordPress that we tried to adapt for internal order management, but it was complicated. While searching for systems, I found Loyverse POS in a forum where someone recommended it. It was perfect. I quickly familiarized myself with its functions: how to place an order, send an order to the kitchen, and register printers. I am very grateful for the ability to print tickets in the kitchen, which has streamlined the work of our waiters, solving the problem of lost tickets and significantly improving our processes. One feature I appreciate about Loyverse POS is the ability to customize orders, such as choosing whether a product has sugar or not, and having this information displayed at the checkout. It also helps us manage the daily menu, where customers have three options: starter, main course, and dessert. All of this is recorded and sent to the kitchen automatically, allowing us to efficiently serve many people. In our restaurant, we have managed to serve up to two hundred people at once, thanks to this system, which has greatly facilitated our operations. We also like the feature of sending orders and managing the inventory of beverages. Although we currently only manage the beverage inventory, we might implement a more detailed inventory control in the future. Advice for Entrepreneurs For those who want to start a business, my main advice is not to fear failure. We started in the middle of the pandemic and feared losing everything, but taking risks and being brave led us to our current success. It is crucial to be passionate about what you do and maintain focus, working consistently every day. We were not funded by any large entity, just three friends with bank loans to start this business. Not fearing risks and maintaining constant hard work have been key to our success. Conclusion In summary, our success is based on the authenticity of our culinary offering and our ability to adapt to our customers' needs. Our passion for what we do, combined with the use of efficient technology like Loyverse POS, has been fundamental to our growth and consolidation in the market. We invite everyone to visit our restaurants and enjoy an authentic piece of Mexico in Valencia. Restaurant name EL HUEY Instagram: https://www.instagram.com/elhueyvalencia/

WISSLER is a bar and restaurant serving cold beer, tasty cocktails, and maybe the best burger in town. They are located in Spain. The owner of WISSLER, Mr.Duus, shared with us that they aim to give each customer a great time when they are visiting their bar by offering a great atmosphere and not only serving food and drinks. -Can you briefly describe the story of your business? My girlfriend and I moved to Spain about one year and a half ago. We have been working here on and off because we have been working in a traveling agency. We knew Spain very well as we have lived before for short periods of time for many many years. We had great jobs back in Denmark but we were beginning to get tired of the daily routine. We needed and wanted something else for our family and ourselves. Therefore, we sold everything we had in Denmark and came here. We found a bar and restaurant business. It is a concept bar. It is a bar but we also provide burgers and sides, simple but high-quality burgers. We focus a lot on the atmosphere and the staff. The whole experience of the bar is more important than drinks and food. -How is your business going? Two months ago we opened our second bar with the exact same concept but in a bigger city. The first one is located in a holiday city like a holiday destination on the Spanish coast. The second one, because of the pandemic, is located in a larger city. During the pandemic, it was really hard to manage a bar in an area that is destined especially for tourists. It has always been in our desire to scale the business. We plan to open 10-15 more bars in the next 5 years. For my girlfriend and I this isn’t a romantic dream of having a restaurant, we are building a business. We know a lot about hospitality and how to run a business like this but it could have been a different type of business as well. We currently have 10 full-time employees in both our restaurants. My girlfriend and I do more behind the scenes things, we deal with management and marketing and things like that. -How did you experience the pandemic year? It had been the most challenging year of my whole professional career. It has been pure survival because around 90% of the customers that were supposed to be here, were not here. We have worked with 2-3% of the human capital, which is pretty much nothing. This is why we chose to expand with a new restaurant. It looked crazy to some people that we planned to open a second restaurant in this pandemic but for us, it was to take some of the risks away. Because if you go to a big city, there are always people. Of course, there are curfews and we have to close at a certain time, but again, for the period of time the restaurant will be open, the number of customers will be higher. Currently, in the city where we have our first restaurant, there are no people so no matter how much marketing we can do, it doesn’t make any difference. -How do you advertise your business? We do a lot of online marketing. We are very heavy on Instagram and Facebook, both organic and paid and that is our primary focus. This is also our main belief to take a little bit out of the regular marketing on a holiday destination. Normally, a lot of other similar businesses have their promotional guys standing outside of the restaurant inviting people in. But, we plan to connect to the people when they are standing on the beach and planning what to eat tonight or where to go for lunch when they are checking their phones. This is why we are heavily present online. All our menu is also online. People can use a QR code for ordering. This is how we use retargeting and try to keep people connected with us and hopefully come back more than once. -What makes your business stand out from other similar businesses on the market? The atmosphere. We come from Scandinavian countries. When you go to a Scandinavian bar, restaurant, or coffee shop there are distinguishing elements. There is a big focus on the interior design, the lighting, and everything. It is different from businesses here in Spain. We try to take the best from the Scandinavian traditions. Most of all, I think our key advantage is our staff. We do a lot of training for our staff. We work a lot with hospitality so not only to offer a great service but doing excellent hospitality. It means that everyone who walks through our door should be treated as a guest in our home. -How did you first learn about Loyverse? I googled around and I found different reviews in a bunch of systems. I have worked with a lot of systems throughout my professional career. At the time, it was important for me to find a simple system. Because there are a lot of big systems out there but for a startup like us it would become very complicated and heavy. This is why my focus was to find a simple system, even though that would mean that it would miss some features it was worth the sacrifice. In addition, Loyverse has the functionality to manage multiple locations which is very important to us. -What features of Loyverse do you find most useful for your business? I like the simplicity. I think this is the number 1 feature. We just got new people on board in the new office and they found the app really easy to learn. The app is intuitive. I really like the Kitchen Display System. We have tablets with the KDS in both the kitchen and the bar and I think KDS works really well and it is very helpful. -What would you like to see in Loyverse in the future? I would like to have more reports. I would like to have a report for the time that is needed to prepare and serve the order. We are not a fast-food restaurant but we do sell burgers and this time shouldn’t be too long and I would like to be able to keep track of it. That can be an interesting metric for us to work with. Another point is that our shift ends after midnight. We would like to define the period of time the system must calculate as a working day. For example, I would like to have a specific setting in the Back office where I can indicate that the day must be calculated from 03:00 AM to 2:59 AM the next morning. Also, happy hour is a feature that is needed for our type of business. -What message would you give to young people who want to start a business? I think the most important thing is: Just do it. There are a lot of people out there with good ideas, but only the people who really take action and test or do what they planned to succeed. If you ask in the restaurant field, my strongest advice would be to track expenses. We use the Loyverse add-on: Advanced Inventory and for us, it is extremely important. We count everything, we check prices every time we get deliveries so we always know that we are making money off what we sell. I think this is very important in restaurants, bars and coffee shops. People usually don’t know if they are making money or not. They are usually focused on the food and the experience, and that is very important of course, but it is also important to track the expenses and make sure you are having profit. This is why I love Loyverse because it does the tracking of expenses that I need. If you get all the data in the system, it is pretty simple to keep track and eliminate mistakes. I would like to say to the Loyverse team to keep up with the good work and keep developing even more.

Manesti Interior are interior architects whose vocation is to follow you in the realization of your projects and development. The company was founded in 2008 in Belgium and now they also have a branch in Marbella, Spain. Manesti Interior offers their interior design services through the sale, as well as the assembly of custom-made furniture, in addition to accompanying their customer hand in hand in the realization of any work, interior design, or landscaping with the aim of improving its living conditions inside your home or garden. The representative of Manesti Interior in Marbella shares his experience working with the Loyverse POS app and the message to the Loyverse team. When did your business start in Marbella? We started 3 years ago. We started with manufacturing home furniture on MDF and then we split into an interior design shop. We sell to customers that come to our store and look at the furniture that we display. And we do interior design projects for the whole house or office. Why did you decide to work on interior design? Because, in this city where I live: Marbella, it is very common to have a decoration shop or an interior design shop. Marbella is a well-known city inhabited by mostly wealthy people. The majority of the people here are English but there are also people from France, Belgium, and Russia. They look for special decorations or special interior designs and this is the reason why we decided to open this shop. This business started first in Brussel and then we decided to have the second store here in Marbella. How do you compare with other interior design stores in the market? I don’t consider other interior design store competitions, they are my colleagues. My customers are not their customers. Our strongest point is that we don’t exaggerate with the prices of the items that we sell. We are against this kind of practice, we think it is not legal. We cannot buy a pen at 2 Euro and sell it at 10 Euro. I just take my margin and it is ok. Because here everything is exaggerated. We have an architect design business next door. We talk and exchange ideas and share about projects that we might be dealing with, but we don’t consider them as a competitor. It is the same as if you go to San Trope in France. There are a lot of restaurants and beach clubs because there is demand for that. It is the same here in Marbella. There are so many interior design businesses because for each of them there is a market. How did you first learn about Loyverse? When we rented this building to open our business, the person who had been using the place was using the Loyverse POS app. She also had a decorations shop and she recommended your system. I tested it with a few items first. I found it very easy, very practical and very useful. There are a few things that we would like to ask to improve. For example, I would like to have the option to send an invoice with the VAT number and all details of the company. We have a lot of customers that buy in the name of the company and they don’t like to have a receipt; they want to have a real invoice. Currently, we are managing this situation using another system in addition to Loyverse that is specialized in invoice generation. All the other features, the stock and everything is working very well. I am pretty happy with it. What feature would you emphasize as the most useful for your business? We are using the Advanced Inventory feature. We are delighted with it. I also like that each document from the Advanced Inventory - Inventory history and Inventory valuation - section can be exported in a CSV file and can be opened easily and correctly in Excel. Everything is fantastic. The production where I can see all the produced items. I have added the suppliers in the system, and whenever I add a new item, I indicate the suppliers for this item. I also think the low stock notification is a good feature but to be honest I don’t use it very often. This is because we are not so big and we don’t often buy the same products that we might have used before. I cannot specify only one feature. I think everything is perfect. What is your message for the Loyverse team? For me, everything is great with the app so, I have only congratulations to say to you.

In the northwest side of Spain, we have a hardworking chef David from A Coruña, who started his entrepreneurial journey cooking in 5-star hotels. Due to the stress of such labor, he decided to quit everything to find a place and especially the time to cook for love and work enough. Let’s see how such a transition, the restaurant “Casaperucho” came to exist. What is your business about and how did you start? My business was a life-changing decision. I used to work as an executive in five-star hotels and similar places, managing a large team and dealing with a heavy workload. I wanted a change and tried to find a less demanding job, like being a cook or something simpler, but nobody would hire me. I kept searching and found a restaurant near an industrial area where I could work from Monday to Friday and change my lifestyle, from working 7 days a week, 24 hours a day, having evenings and weekends off, and doing what I love, cooking. That was the beginning of my journey. It took me a long time to figure out how to make this lifestyle change because working conditions in the hospitality industry are tough – only one day off per week, standing for long hours, and dealing with a lot of stress. Do you think your skills have improved during that transition? In terms of management, it was something I already had experience in, you know? Managing kitchens with 15 cooks under my supervision prepared me well. However, in this new venture, I had to step back to take two steps forward. Previously, I focused on more gourmet cuisine, but now I cook homestyle dishes using everyday techniques. As a result, my stress levels have decreased significantly. When did you start? We started in March and have been open for five months. We are very happy with the progress, serving an average of 90 meals daily. We still need to renovate a bit since some parts are quite old; the tables, for instance, date back to 1995. What is the core value of your restaurant? Cooking with love and providing excellent service. Since the beginning, I aimed to offer good working conditions to my staff – working mornings from Monday to Friday. These excellent conditions have made the team happy and motivated to work well in the restaurant. Our philosophy revolves around providing dignified working conditions. How did you discover Loyverse, and what are your favorite features? My brother, a programmer who develops programs for hospitals, introduced me to Loyverse. He found it on Google and thought it would be perfect for my restaurant. We really like the reasonable cost of Loyverse, which has been a tremendous help in starting up, especially compared to other expensive programs. The features are user-friendly, such as sending orders, generating sales reports, and managing employee tasks for the waiters. What advice would you give to those who want to start a restaurant? I would advise them to research and crunch the numbers thoroughly. I did a lot of calculations and, even with 15 years of experience, made some mistakes. Step by step, I adjusted the numbers and carefully managed expenses to ensure success.