{"id":22733,"date":"2024-04-10T05:04:25","date_gmt":"2024-04-10T03:04:25","guid":{"rendered":"https:\/\/andyapp.io\/marc-pages-valls-eficiencia-operacional-en-la-gestion-del-personal-en-el-foodservice-andytalks-ep-35\/"},"modified":"2024-04-10T05:04:25","modified_gmt":"2024-04-10T03:04:25","slug":"marc-pages-valls-eficiencia-operacional-en-la-gestion-del-personal-en-el-foodservice-andytalks-ep-35","status":"publish","type":"post","link":"https:\/\/andyapp.io\/co\/marc-pages-valls-eficiencia-operacional-en-la-gestion-del-personal-en-el-foodservice-andytalks-ep-35\/","title":{"rendered":"Marc Pag\u00e9s Valls: Eficiencia operacional en la gesti\u00f3n del personal en el foodservice. Andytalks #Ep 35"},"content":{"rendered":"<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/GXFKYIU5Eas?si=ov5i8s5gKEmKd34V\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p>En el episodio 35 de los AndyTalks entrevistamos a\u00a0<a href=\"https:\/\/www.linkedin.com\/in\/marcpagesvalls\/\" target=\"_blank\" rel=\"noopener\">Marc Pag\u00e8s Valls<\/a>, CEO de <a href=\"https:\/\/www.skello.es\/\" target=\"_blank\" rel=\"noopener\">Skello en Espa\u00f1a<\/a>, y un profesional con una amplia trayectoria en el lanzamiento y consolidaci\u00f3n de empresas internacionales en el mercado espa\u00f1ol vinculadas a la digitalizaci\u00f3n de la restauraci\u00f3n.<\/p>\n<p><strong>Marc nos visita para conversar con Rafa Li\u00f1\u00e1n, CEO de Andy, de un tema que, al igual que la gesti\u00f3n de la seguridad alimentaria, para muchos l\u00edderes en el foodservice es una espina clavada que cuesta superar: la gesti\u00f3n eficiente del personal.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Los retos de la gesti\u00f3n manual del personal<\/strong><\/h3>\n<p>La gesti\u00f3n tradicional del personal en el foodservice se ha realizado, y en muchos casos, se sigue realizando, de forma manual.<\/p>\n<p>Esto implica una cantidad interminable de tareas tediosas y repetitivas, como la creaci\u00f3n de horarios, el seguimiento de las horas trabajadas, la gesti\u00f3n de vacaciones y permisos, la comunicaci\u00f3n con los empleados y el control de costes.<\/p>\n<p><strong>Las limitaciones de la gesti\u00f3n manual son evidentes:<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><span style=\"color: #008080;\"><strong>P\u00e9rdida de tiempo y recursos:<\/strong><\/span>\u00a0Los responsables de Recursos Humanos dedican una gran cantidad de tiempo a tareas administrativas, lo que les resta tiempo para actividades estrat\u00e9gicas.<\/li>\n<li><span style=\"color: #008080;\"><strong>Errores humanos:<\/strong><\/span>\u00a0La gesti\u00f3n manual es propensa a errores, como la falta de control de las horas extra o la asignaci\u00f3n incorrecta de personal.<\/li>\n<li><span style=\"color: #008080;\"><strong>Falta de visibilidad:<\/strong><\/span>\u00a0Es dif\u00edcil tener una visi\u00f3n completa y actualizada de la situaci\u00f3n del personal en tiempo real.<\/li>\n<li><span style=\"color: #008080;\"><strong>Dificultad para escalar:<\/strong><\/span>\u00a0A medida que el grupo de restauraci\u00f3n crece, la gesti\u00f3n manual se vuelve cada vez m\u00e1s compleja e ineficiente.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>La soluci\u00f3n, como nos explica Marc, es mucho m\u00e1s sencilla de lo que parece.<br \/>\nY se llama Skello.<\/p>\n<p><strong>Escucha la conversaci\u00f3n entre Marc y Rafa y descubre c\u00f3mo Skello est\u00e1 ayudando ya a grupos de restauraci\u00f3n en todo el mundo a optimizar incalculablemente su eficiencia operacional.<\/strong><\/p>\n<h3><\/h3>\n<h3>***<\/h3>\n<p><strong>Recuerda que, n<\/strong><strong>uestras conversaciones cuentan con el apoyo de <a href=\"https:\/\/restauracionnews.com\/\" target=\"_blank\" rel=\"noopener\">RestauracionNews,<\/a> la plataforma de contenidos referencia para el negocio en la hosteler\u00eda y los restaurantes. Gracias a este l\u00edder en la actualidad del mundo de la restauraci\u00f3n moderna entrevistamos a los referentes del sector.<\/strong><\/p>\n<p>Gracias por formar parte de la comunidad Andy. \u00a1y por favor, ay\u00fadanos a llegar a otros profesionales de la restauraci\u00f3n, compartiendo este episodio con tus compa\u00f1er@s del sector!<\/p>\n<p><strong>\u00a1No te olvides de seguirnos en <a href=\"https:\/\/www.youtube.com\/channel\/UCN46DDTi4hnn_OgpploMhEA\">YouTube<\/a><a href=\"https:\/\/www.instagram.com\/andyapp.io\/\" target=\"_blank\" rel=\"noopener\">\u00a0<\/a>y <a href=\"https:\/\/www.linkedin.com\/company\/andy-digital-assistant\" target=\"_blank\" rel=\"noopener\">LinkedIn<\/a>, canales a trav\u00e9s de los cuales podr\u00e1s disfrutar de mucho m\u00e1s contenido en primicia!<\/strong><\/p>\n<p>Si quieres recuperar episodios anteriores de los AndyTalks, puedes hacerlo en <strong>esta misma <a href=\"https:\/\/andyapp.co\/andytalks-podcast-negocios-food-service\/\">web<\/a>.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>Y finalmente, si aun no lo has hecho, \u00a1prueba Andy!<\/strong><\/p>\n<h4 style=\"text-align: center;\"><span style=\"color: #008080;\"><strong>\u00a1Ahora es m\u00e1s f\u00e1cil que nunca con nuestra prueba gratis de 10 d\u00edas!<\/strong><\/span><\/h4>\n<p style=\"text-align: center;\"><strong><br \/>\n<a href=\"https:\/\/andyapp.io\/signup\/\" target=\"_blank\" rel=\"noopener\">&#x1f449;&#x1f3fd;\u00a1EMPIEZA GRATIS AQUI!&#x1f448;&#x1f3fd;<\/a><\/strong><\/p>\n<p>&nbsp;<\/p>\n<h4><strong>\u00a1IMPORTANTE!<\/strong><\/h4>\n<p>Recursos y enlaces de este episodio:<\/p>\n<ul>\n<li>\n<h4><a href=\"https:\/\/www.linkedin.com\/in\/marcpagesvalls\/\" target=\"_blank\" rel=\"noopener\"><strong>LinkedIn de Marc Pag\u00e9s<\/strong><\/a><\/h4>\n<\/li>\n<li>\n<h4><a href=\"https:\/\/www.skello.es\/\" target=\"_blank\" rel=\"noopener\"><strong>Web de Skello<\/strong><\/a><\/h4>\n<\/li>\n<li><strong>LinkedIn de <a href=\"https:\/\/www.linkedin.com\/company\/andy-digital-assistant\">Andy<\/a>\u00a0<\/strong><\/li>\n<li><strong>LinkedIn de <a href=\"https:\/\/www.linkedin.com\/in\/rafalinan\/\">Rafa<\/a><\/strong><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; En el episodio 35 de los AndyTalks entrevistamos a\u00a0Marc Pag\u00e8s Valls, CEO de Skello en Espa\u00f1a, y un profesional con una amplia trayectoria en el lanzamiento y consolidaci\u00f3n de empresas internacionales en el mercado espa\u00f1ol vinculadas a la digitalizaci\u00f3n de la restauraci\u00f3n. Marc nos visita para conversar con Rafa Li\u00f1\u00e1n, CEO de Andy, de&hellip;<\/p>\n","protected":false},"author":7,"featured_media":22734,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[256,265],"tags":[],"post_series":[],"class_list":["post-22733","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-andy-talks-co","category-andytalks-co","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Eficiencia operacional en la gesti\u00f3n del personal #AndyTalks 35<\/title>\n<meta name=\"description\" content=\"Marc Pag\u00e9s Valls, CEO de Skello Espa\u00f1a, comparte tips ultra \u00fatiles para ayudar a gestionar equipos f\u00e1cil y \u00e1gilmente en el sector foodservice\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/andyapp.io\/co\/marc-pages-valls-eficiencia-operacional-en-la-gestion-del-personal-en-el-foodservice-andytalks-ep-35\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eficiencia operacional en la gesti\u00f3n del personal #AndyTalks 35\" \/>\n<meta property=\"og:description\" content=\"Marc Pag\u00e9s Valls, CEO de Skello Espa\u00f1a, comparte tips ultra \u00fatiles para ayudar a gestionar equipos f\u00e1cil y \u00e1gilmente en el sector foodservice\" \/>\n<meta property=\"og:url\" content=\"https:\/\/andyapp.io\/co\/marc-pages-valls-eficiencia-operacional-en-la-gestion-del-personal-en-el-foodservice-andytalks-ep-35\/\" \/>\n<meta property=\"og:site_name\" content=\"Andy | Intowin\" \/>\n<meta property=\"article:published_time\" content=\"2024-04-10T03:04:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/andyapp.io\/wp-content\/uploads\/2024\/04\/AndyTalks-Promo_2024-2.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"tere\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"tere\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/andyapp.io\\\/co\\\/marc-pages-valls-eficiencia-operacional-en-la-gestion-del-personal-en-el-foodservice-andytalks-ep-35\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/andyapp.io\\\/co\\\/marc-pages-valls-eficiencia-operacional-en-la-gestion-del-personal-en-el-foodservice-andytalks-ep-35\\\/\"},\"author\":{\"name\":\"tere\",\"@id\":\"https:\\\/\\\/andyapp.io\\\/co\\\/#\\\/schema\\\/person\\\/3ffa4a9d44ca0624a05c01695bbf07ed\"},\"headline\":\"Marc Pag\u00e9s Valls: Eficiencia operacional en la gesti\u00f3n del personal en el foodservice. 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