Master in Restaurant Innovation and Management

NEXT EDITION: OCTOBER 13, 2025

ENROLL HERE (Enrollment open until October 1 or until all spots are filled)

Design profitable models, lead teams, and transform your gastronomic vision.

In a highly competitive and constantly evolving industry, the Master in Innovation and Restaurant Management prepares you to lead gastronomic businesses with strategic vision, integrating innovation tools in both management and culinary offering.

You will learn to define effective business models and manage key areas such as marketing, sales, finance, and teams, with the goal of maximising profitability and operational efficiency.

The program is delivered through the learning by doing methodology and structured into sessions and practical activities that combine lectures, real-case analysis, and collaborative challenges. You will also benefit from resources like readings, exercises, case studies, and Learning Journeys: learning visits to leading restaurants, hotels, and wineries, such as El Celler de Can Roca, where you’ll gain first-hand insights into operations, customer experience, and value proposition management.

Upon completion, you will be ready to assume strategic roles such as Restaurant Manager, Gastronomic Management Consultant, or Entrepreneur in innovative restaurant ventures, equipped with a comprehensive, results-oriented, and practice-based approach.

PRACTICAL INFORMATION

• Start date: October 13, 2025
• Registration deadline: October 1, 2025
• Language: Spanish
• Duration: 60 ECTS 
• 26 slots available
• Campus-Based Learning
• Location: Basque Culinary Center
• Academic period: from October 13, 2025 to September 15, 2026
  • In-person classes: Mondays from 09:00 to 18:30h (CEST) and Tuesdays from 09:00 to 17:30h (CEST)
  • Internship period: from June to September 2026 (3 months)
• Degree Type: Permanent Learning Master’s Degree from the University of Mondragón delivered by Basque Culinary Center
• Degree: Master in Permanent Learning in Innovation and Restaurant Management
• For enquiries and further information, click here

MASTER’S OBJECTIVES

• Acquire a comprehensive and up-to-date education in restaurant management, covering key areas such as gastronomic offering, customer experience, marketing, operations, and finance.
• Implement tools and methodologies aimed at optimizing operational performance and improving business profitability.
• Apply learning in real-world contexts through case analysis, challenge resolution, collaborative dynamics, and direct interaction with industry professionals.
• Receive personalized guidance from expert tutors to support the development of viable and sustainable gastronomic projects.
• Develop a strategic and innovative mindset to design differentiated business models in a highly competitive environment.

PROFESSIONAL OPPORTUNITIES

Upon completing the Master’s program, you will be prepared to take on key roles across different areas of the restaurant and foodservice industry. Career paths may include

Restaurant Management

• Restaurant Manager, applying management skills to optimize resources and enhance the customer experience.
• Operations Director, overseeing processes and leading teams in gastronomic environments.
• Front-of-House Manager, coordinating service and ensuring high-quality customer attention.

Gastronomic Entrepreneurship

• Founder of gastronomic ventures, developing innovative and sustainable restaurant concepts.
• Project Manager for own businesses, leading all phases from concept ideation to implementation.

Gastronomic Consulting

• Hospitality and restaurant consultant, advising on strategy, marketing, team management, and operational efficiency.
• Process improvement specialist, helping restaurants increase efficiency and profitability.

Gastronomic and Institutional Organizations

• Technical advisor in gastronomic associations, supporting initiatives that promote and develop the sector.
• Professional in wine tourism or food regulation entities, participating in programs that drive gastronomic advancement.

Teaching 

• Lecturer in educational institutions, sharing expertise in restaurant management.
• Researcher in specialized centers, contributing to the advancement of the gastronomic sector.

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