Juan David Botero researcher at the BCC Innovation Lab.  Click the link to watch the video.

The food and beverage industry is continuously evolving; technology, convenience, and personalization are the three elements leading the innovation research for the industry.

The Basque Culinary Center in San Sebastian, Spain is known for being a leader in innovation and research, technique, Avant Garde culinary methods; with a state-of-the-art building. It also has positioned as one of the best culinary schools in the world. The BCC Innovation Lab is a research and development facility, in junction with the Basque government and different food and beverage companies oversee several projects in innovations, gastronomy, technology and many more.

Juan David Botero is one of the researchers who is currently working with various tech companies to develop a facial recognition software who can measure the mood state of the guest at the restaurant. He affirms the innovation proposed by the industry 4.0 is and will be the next big thing for restaurant concepts and to achieve this they must undertake applied research and innovation projects, to promote new businesses and entrepreneurship, in the gastronomy and restaurant industry.

San Sebastian-Donostia has become a city who has invested in the different business acceleration programs, joining forces with universities and business schools to maintain and develop an active economy. Botero affirms that Donostia is a perfect city to open a business and test the waters; many companies do so and succeed expanding to other parts of Spain, and other countries as trend entrepreneurs and business owners are betting on the economic rotation of the city. Many start-ups and tech companies are doing the same in other to establish flagship retail store o headquarters in the Basque region.