What price should plates be sold at so the restaurant can cover costs and earn profit? It seems simple, yet it remains one of the toughest challenges for hoteliers and a common source of business failures in the industry. Alcoyano sought a solution and teamed with David Rock to push forward a project called Gastrokaizen that drew attention from key decision makers. Shuttle.
In Alicante, the accelerator program led by Juan Roig, president of Mercadona, highlighted Gastrokaizen as one of the standout brands. The January intake welcomed 120 new additions, including about fifteen companies from Portugal. The Gastrokaizen traction program is designed for established companies with recurring revenue that want to consolidate and scale their business.
As with many business ideas, the software for professional kitchen management grew from a user need. Roca describes a situation faced by the Alcoy entrepreneur who found the market offerings unsatisfactory or relied on Excel sheets that many restaurants still use. The aim was to provide a practical alternative that fits daily operations.
Facilities of the Juan Roig accelerator Lanzadera in the port of Valencia. Information
Despite starting in technical engineering, the founder shifted careers to hospitality. He began as a waiter, then trained as a cook, and since then has acted mainly as an advisor helping restaurants and food businesses design menus and refine their recommendations. For over a decade, he has contributed to the Tourism Development Center, CDT Alicante, training aspiring professionals.
Calculations
Over the years, it became clear that chefs and restaurateurs needed software that revealed the actual cost structure behind each dish. Such a tool would help set prices and plan menus according to budget. The system needed to be intuitive and agile. “For the job to work well, raw materials typically account for about 30 percent of the costs,” notes Rock. This rule of thumb guides pricing and recipe decisions, even as markets and supply chains shift.
Gastrokaizen goes beyond pricing. It standardizes kitchen processes, streamlines operations, and maintains quality. It enables the creation of step-by-step pages or documents that guide every meal, which is especially valuable for restaurant chains facing staffing constraints or ownership transitions. The platform provides templates and workflow templates that reduce the impact of manpower gaps and miscommunication.
David Roca, the Alcoy native behind Gastrokaizen, emphasizes that giving workers clear, repeatable instructions makes it much easier to keep operations moving smoothly. He believes Lanzadera will accelerate growth by expanding reach and capabilities for the business.
The Gastrokaizen software began its market presence in 2019 and has since gained a substantial user base in Spain and several Latin American regions. Notable clients include groups like Grupo Gourmet de María José San Román, according to David Rock. This expansion demonstrates the system’s ability to support diverse culinary operations and scale across different markets.
The core value of Gastrokaizen lies in turning kitchen data into actionable guidance. By linking menu design, cost control, and standardized preparation steps, restaurants can price intelligently, reduce waste, and deliver consistent quality. This integrated approach helps both independent venues and growing chains manage day-to-day demands while pursuing long-term growth objectives. The program’s emphasis on practical, repeatable processes resonates with operators seeking reliability in challenging environments, from busy service windows to multi-site rollouts.
In an industry where margins depend on precise cost management and consistent execution, Gastrokaizen offers a framework that aligns operational discipline with strategic pricing. The result is a tool that supports better decision making, greater predictability, and the ability to scale with confidence. This is particularly valuable for owners who juggle menu development with budget constraints and the need to maintain high standards across all kitchens, regardless of size.
As the venture continues, the question remains about how price and process intersect to sustain profitability. The practical takeaway is that understanding actual dish costs and standardizing procedures create a foundation for smarter menus, steadier margins, and sustained growth across the hospitality sector. This is the essence of Gastrokaizen and its ongoing mission to empower kitchens through clear, actionable insights.