RESTALIA offers a well established business structure, with highly qualified professionals who have many years' experience in the sector and with many brands that have come together in a single melting pot of numerous disciplines and areas of management. Among our overall competitive advantages, we at RESTALIA work on and are concerned with developing strict business plans, personnel training, commercial and marketing motivation and strategy, continuous investment in R+D, centralised logistics, great negotiation and purchasing capacity with the main benchmark suppliers and thorough control of direct operations in the restaurants through quality audits and service.

In more detailed terms, RESTALIA offers its franchisees numerous possibilities and opportunities to manage their business:

Our renowned 100 MONTADITOS and LA SUREÑA brands, the image of RESTALIA as a brand leader, as well as our extensive proven track record, offering a unique and clearly defined product in the Spanish catering market.

Franchisees obtain important financial, operating and managerial benefits regarding their investors.

The centralisation of services and standardisation of products and suppliers, managed by sales volume, lead to a rise in productivity and business performance, with a highly appreciable improvement in competitiveness. Logistics are organised through a distribution platform which enables purchases to be determined and managed through the Restalia Group, therefore standardising all suppliers.

Being a professional franchisor group has allowed us to set up a specific control and management system which regulates and simplifies the commercial side to catering that takes place in our establishment chains.

We coordinate the tasks required to achieve brand cohesion and standardisation throughout the restaurant network, so favouring product identity and coherence.

We offer our franchisees a training plan aimed at both the franchisee and their personnel, which includes:

Theoretical/practical courses held at the company's training restaurants, aimed at franchisees and managers and designed to improve their knowledge about management and the franchise system.

Theoretical/practical courses held at the franchisee's own outlet and aimed at managerial and basic personnel, including everything they require in their daily work: handling and presenting the product, consumer care, suggested sale, use of IT applications, etc.