- Business failure, artificial intelligence, profitability and the younger generations are some of the topics that will take centre stage at this second edition.
- On 17 November, 200 entrepreneurs, founders and executives will gather at Espacio Rastro (Madrid) to speak candidly about the sector’s real challenges.
When is closing a restaurant the best decision? Is it more profitable to open new venues or to diversify the business? What role will artificial intelligence play in the future of the hospitality industry? These are some of the questions that Disruptiva will be putting on the table on 17 November.
The hospitality movement spearheaded by Tania de Anta has just unveiled the programme for its second edition, an event that will bring together some of the sector’s most prominent business owners, chefs and professionals to speak candidly about the challenges facing those at the helm of their businesses.
Following the success of its first edition, Disruptiva returns with a programme that steers clear of corporate rhetoric and picture-perfect success stories, instead giving centre stage to the conversations that usually take place behind the bar, after service or amongst colleagues.
From failure to profitability: the stories that aren’t always told
One of the event’s highlight talks will be ‘Failure teaches too’, where Alejandro Hermo (Restauración Organizada) and Marta Fernández de la Vega (Toppings & Salads) will share their experiences of business mistakes, difficult decisions and the lessons learnt from projects that don’t go as planned.
Profitability and growth will also take centre stage with “Opening more outlets vs. diversifying the business: which is more profitable?”, a discussion between Rafa Recuenco (Grupo Gastroadictos), Genaro Celia and Agustín Mikielievich (Insurgente) and Iván Morales (Grupo Arzábal), who will put forward different strategies for growth in the hospitality sector.
Meanwhile, Nino Redruello, from Familia La Ancha, will share his unique perspective on the sector in “My quantum moves”, whilst Álex Fernández, from La Fresería, will join Armando Ávila, from Zuplyit, for a Q&A session where attendees can raise their own business queries.
Artificial intelligence, Generation Z and new ways of consuming
The transformation of the sector will also feature prominently throughout the day. In “AI and the restaurant industry: friends or foes?”, representatives from Grosso Napoletano, Chalito and La Martinuca will analyse how technology is changing the management and opportunities within the hospitality business.
The younger generations and changing consumer habits will be the focus of “What if Gen Z is right?”, whilst Lydia Nieto (Brunchit), Eduardo Gómez (Hermanos Vinagre) and Nino Kiltava (Grupo Nunuka) will debate which is more profitable: following culinary trends or sticking with established consumer habits.
There will also be opportunities to explore new business models, delivery, distribution and the dining experiences that are making a difference.
The disruptors who come to break the rules
At Disruptiva, there are no speakers: there are disruptors. Professionals who take to the stage to share knowledge drawn from their own experience, without pre-prepared speeches, and with the aim of offering useful tools for other businesses.
Among the key figures at this second edition are Nino Redruello, Minerva Tapial, Cocituber, Bruno González, Lydia Nieto, Álex Fernández, Eduardo Gómez, Roberto Ruiz, Edwin Rodríguez and Soraia Durán, amongst others.
Gastronomic communication will also feature in ‘Why don’t I get press coverage whilst my competitors do?’, with Minerva Tapial (Rosi La Loca World) and Soraia Durán (Suite Agencia), who will discuss the keys to building brands with media visibility.
Meanwhile, Cocituber and Tania de Anta will lead “The Fall of the Influencers”, a conversation that promises to bring some of the most controversial issues in gastronomic content creation to the table.
There will also be a slot for creativity applied to gastronomic marketing with Erika Silva, a gastronomic marketing consultant, who will lead the fast talk “Be cheeky: how to get on TV for free”. Using a real-life example, she will explain how a campaign devised in just five minutes made it onto television thanks to creativity and teamwork, proving that you don’t always need a big budget to gain visibility.
More than an event, a hospitality movement
The first edition of Disruptiva, held in November 2025, brought together 200 executives and 38 trailblazers, establishing a format that puts people and real-life experiences at the heart of the event.
This year, the event will once again combine debates, interviews and workshops with various networking opportunities, gastronomic experiences and a coffee party in partnership with Incapto, all designed to foster connections and collaboration amongst professionals.
All of this is guided by the four principles that define Disruptiva: unfiltered honesty, practical tools, people first and a spirit of collaboration. Because, beyond the big names and the on-stage discussions, Disruptiva has one goal: to create a community where hospitality professionals can speak openly about their challenges, share lessons learnt and, together, find new ways to tackle the future of the sector.
About DISRUPTIVA
Disruptiva is an annual event that brings together entrepreneurs, founders and leaders from the hospitality sector to share experiences, discuss the sector’s main challenges and discover new opportunities for growth through honest conversations, shared experiences and valuable connections between professionals who want to build a stronger, more profitable and more people-centred hospitality sector.
Date: 17 November 2026
Venue: Espacio Rastro · Madrid
Information and tickets: disruptiva.es