Weko Blog
Clear guides to run your business: regulations, templates, numbers and comparisons, with sources and a review date.
RegulationsVerifactu and TicketBAI: how they differ and which one applies to your bar or restaurant
TicketBAI is the system of the Basque Country's regional tax authorities, already mandatory; Verifactu is the Tax Agency's system for the rest, with deadlines in 2027 according to the BOE. What each one involves, who requires it and how to tell which is yours.
Regulations
See all (10)What the law requires of you, explained step by step.
RegulationsVerifactu in bars and restaurants: when it becomes mandatory and what to do
According to the BOE (Spain's official gazette), your invoicing software or POS must be adapted before 1 January 2027 (companies) or 1 July 2027 (self-employed and everyone else). The Tax Ministry has announced a postponement to October 2028 that is not yet in the BOE.
RegulationsDo you have to list the 14 allergens on the menu of a bar or restaurant in Spain?
Yes: even if the dish is not pre-packed, you must say which of the 14 allergens each dish contains. What the rules say, how the information can be given and the fine bands set by law.
RegulationsGuest registration (parte de viajeros): which data is mandatory, what happens with minors and the deadlines
The full list of data Real Decreto 933/2021 requires for each guest, the contract and the payment; who signs when minors travel; and the 24-hour reporting deadline and three-year retention period.
Templates
See all (1)Ready-made documents to copy and adapt to your business.
Calculators
See all (3)The maths done for you: costs, margins and prices.
CalculatorsFood cost: what it is, how to calculate it and what percentage is reasonable in a bar or restaurant
Food cost is the part of a dish's price that goes on ingredients. The formula, a worked example, guideline ranges by type of venue and the most common mistake: calculating it with VAT included.
CalculatorsHow to price a dish and a set lunch menu (menú del día) in your restaurant
Work out the selling price from your ingredient costs, using a target food cost or a margin, and price the set lunch menu by adding up its dishes. With worked examples and Spanish restaurant VAT.
CalculatorsWaste and yield (mermas): how they affect the costing sheet of your dishes
Waste (merma) is what you lose when you peel, clean or cook a product. How to calculate it, the difference between gross and net quantity, and how it changes the cost of a dish, with worked examples.
Comparisons
See all (8)Which option suits you, with the pros and cons.
ComparisonsWeko vs Avirato: what each one does, what it costs and which fits your accommodation
Avirato and Weko using what each one publishes: direct bookings, portals, guest registration and price. Avirato does not publish a price; it quotes by your number of units. Includes where Avirato wins. Avirato data checked on 16 Oct 2026.
ComparisonsWeko vs Gstock: what each one does, what it costs and which fits your restaurant
We compare Gstock and Weko using what each one publishes: purchasing, costing sheets, orders, inventory, team, APPCC and price. Gstock does not publish rates on its plans page; its home page gives an indicative figure. With an honest section on where Gstock wins. Gstock data checked on 16 Oct 2026.
ComparisonsWeko vs Haddock: what each one does, what it costs and which fits your restaurant
We compare Haddock and Weko using what each publishes: invoices, costing sheets, orders, staff, food safety (APPCC) and price. With an honest section on where Haddock wins. Haddock data checked on 16 Oct 2026.
Weko Blog. Every article shows the date of its last review and the sources it relies on.