Chef Patricia Rusler will share her tips and tricks to optimize the processes and ways of working in the kitchen of a restaurant to achieve maximum efficiency and savings, one of the main concerns of the current hospitality industry. How to save space in the kitchen to earn it in the dinning room and increase production capacity? It will also explain how digitalization or connectivity can also bring great benefits in the operation of the kitchen. Patricia, currently a corporate chef, advises RATIONAL Ibérica since 2012, has extensive professional experience as manager of its own catering business for more than 8 years, also a specialist in pastry and high restoration.