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
- Learn
Food waste in hospitality: one week logging what you throw shows how much you lose (and why it isn't always theft)
Hospitality waste is three things and only one may be theft. One week logging what you throw: in our example, €135 and two points of food cost.
- Learn
How to do inventory in hospitality: count 25 products, not 250, and find the waste you don't see
How to take a hospitality inventory by counting only 20 or 30 products: last day of the month, ex-VAT, at the latest delivery note price. The gap is your waste.
- Hospitality news
Verifactu delayed to 2028: you no longer have to change POS before January, but the 2021 law still stands
On 5 October 2026 the tax ministry delayed Verifactu to 2028. If you were going to change POS before January there is no rush, but the Anti-Fraud Act still applies.
- Hospitality news
Indexed or fixed electricity for your restaurant? What to check now that power is at its yearly high
Wholesale power hit €201.99/MWh on 6 October 2026. If your restaurant is on an indexed tariff, what it really costs and when switching to a fixed rate pays off.
- Hospitality news
Hospitality digitization is not driven by return on investment. It is driven by the Official Gazette
Verifactu arrives in 2027. Why hospitality digitization enters by obligation, at the minimum, and what a tech actor would do differently.
- Learn
How to know if your restaurant is profitable when you keep the numbers in your head
A consultant estimates that 90% of hospitality operators have no profit and loss statement. How to tell if your restaurant is profitable and which control level you are on.
- Hospitality news
Yes, you can already sanction phone use in your bar: minor misconduct, two days at most, and ten to do it
The BOE of 4 September 2026 makes phone use minor misconduct in hospitality: two days’ suspension as the ceiling and ten days to sanction.
- Hospitality news
Deposit-return in hospitality: 10 cents per can from November, and nobody has written yet who pays you back
Deposit-return in hospitality: 10 cents per pack from 26 November 2026. What the rule says, what is still undecided, and what it costs if packs do not come back.
- Hospitality news
Why hospitality spending is falling when households have €1,057 more to spend
Household spending rose €1,057 in 2025 while restaurants and lodging fell €92, per INE. Why hospitality consumption is down and what to check on your menu.
- Learn
A good month does not decide how much you can take: the year-to-date does
March can show €4,750 profit and €2,900 “yours”. The quarter closes at €750 profit and €2,100 less in the account. Why the cumulative figure rules.
- Learn
The first steps of your viability plan (and the mistake of starting with the premises)
The first steps to build a hospitality viability plan: concept, market, costs and break-even, with the formula and a worked example.
- Learn
How to calculate your restaurant’s real profit (and how much of that money you can take)
Your bar made €4,750 in March and you can only take €2,900. How to calculate a restaurant’s real profit and know how much of that money is actually yours.
- Hospitality news
Tourists spent 10.9% more this July (and less of it reached your bar)
Tourists spent 10.9% more in July 2026 and dining out lost share. EGATUR data and what to do with your menu before October.
- Learn
Before starting a hospitality business, ask yourself this (it isn’t how much money you have)
Before starting a hospitality business, check whether you have the four means you need: money, craft, market and location. First step of the guide.
- Learn
How to cost a menu of the day
A €16 menu of the day only leaves €4.30 for starter, main and dessert. How to cost it properly and which dishes belong on the board.
- 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
Restaurant numbers: why you can't fully delegate the control
How to read restaurant numbers without fully delegating them. Only 39% review profitability weekly, and 6 in 10 restaurants don't last 5 years.
- 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.
- Learn
Delivery note control in hospitality: how to protect your margin
A practical guide to delivery note control in hospitality: check every delivery against the order so you don't overpay and protect restaurant margin.
- 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.