Samuel Carrillo
Tipi founder · Cook specialized in management
Samuel is passionate about gastronomy. He ended up studying cooking and working as a cook when he realized that getting paid to eat is complicated. He specialized in traditional, product-led cooking, and on the business side in management and profitability.
His greatest passion is red prawns, and for stews, any stew with salsa española. He has spent years managing restaurants, both his own and others', and has worked alongside great cooks such as José Andrés and Juanjo López.
He decided to build Tipi when he saw that a huge part of the sector was abandoned by hospitality tech companies that treated independent operators like outcasts: nobody wants to deal with a hospitality owner living in a snowball of chaos.
Articles written
- Hospitality news
Smoking ban on terraces: who really decides (and what Hostelería de España can actually do)
Congress already has the bill that bans smoking on terraces, sent on 21 July 2026. Who decides, and what Hostelería de España can actually do.
- Learn
Controlling restaurant numbers: why you can't fully delegate it
Only 39% of hospitality operators review profitability every week, and 6 in 10 restaurants don't last 5 years. Why you can't delegate control.
- Hospitality news
Hospitality profitability did not fall: it came into the light
The set menu rose 19.5% and the food inside it 39.2%. Why hospitality profitability hits records in official data and sinks in your till.
- Hospitality news
The dynamic pricing that actually makes sense in your restaurant (and it's not Dani García's)
Dani García proposed charging more on Saturday. Here's why the dynamic pricing that actually works in your restaurant is another one: the one that follows real cost.
- Hospitality news
What is the best tool for an independent bar or restaurant in 2026?
Public prices for Haddock, tspoonlab, Yurest and Tipi, and the minimum revenue you need for each to pay for itself. The math nobody shows you.
- Hospitality news
Why hospitality is so slow to digitize (even after you accepted the POS)
Verifactu is mandatory for hospitality freelancers from 1 July 2027. Why POS digitized fast, and cost control still has not.
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What is delivery note control for in your restaurant?
What delivery note control means in hospitality, and why checking every delivery against the order protects your restaurant's margin month after month.
- Learn
How often should you look at your restaurant numbers?
How often to review your restaurant numbers so two weak months don't wreck the year before you notice. Cadence, a worked example and a weekly plan.
- Hospitality news
Hormuz does not hit your bill today: hospitality price rises land in October
Funcas expects food prices to rise about 7% after summer after the Hormuz disruption. The surcharge takes ~6 months to reach your delivery notes, October.
- Hospitality news
The government pays for your new fridge (if you apply early)
A €15M emergency plan to renew hospitality equipment. Up to €11,000 per venue, 100% of the investment, first-come first-served from 5 August.