Overview
- Presented in Barcelona at CaixaBank headquarters with Salvador Illa, Tomás Muniesa, Gonzalo Gortázar and Ferran Adrià, the launch drew more than 200 industry professionals.
- The nearly 700-page Bullipedia volume applies the Sapiens model to connect concept, identity, business model and financial planning, and it includes editable templates, checklists and practical resources.
- The guide targets entrepreneurs, students and working restaurateurs by mapping decisions from menu design and branding to opening preparation and day‑to‑day management.
- The launch builds on a decade of CaixaBank–elBulliFoundation collaboration through the bank’s Food&Drinks division, with more than 500 training events for hospitality entrepreneurs.
- Coverage highlights sector pain points the manual addresses, including roughly 60% of restaurants closing within five years and the scarcity of business plans, with Adrià adding he can gauge a venue’s profitability in about 30 minutes.