For years, a restaurant's success was associated with the number of hours it kept its doors open. More days, more nights, and more weekends were synonymous with prosperity. Teams were subjected to endless schedules, sacrificing their personal time to meet a demand that seemed to have no limits. But this mindset is changing. Today, decisions like closing on weekends, which would have previously been considered business suicide, have transformed into a statement of principles: prioritizing the well-being of teams and fostering a healthy work-life balance.
In Barcelona, the pioneers of this change were Jordi Vilà and Sònia Profitós. 17 years ago, they decided to close Alkimia, then located on Indústria street, on weekends. "We wanted to find a formula that would help with family reconciliation," explains Vilà. The decision also led the restaurant to become a meeting point for chefs and industry professionals on Monday nights, taking advantage of their day off. "A year and a half ago, we took another step: also closing on Friday nights," says the chef, who now only opens from Monday lunchtime until Friday lunchtime.
At La Gormanda, chef Carlota Claver and her husband, Ignasi Céspedes, front-of-house manager, made a similar decision just over a year ago: closing on weekends to dedicate more time to their daughters. "The main reason has been them," explains Claver. After seven years of closing only on Mondays, they now enjoy weekends with their family. "We are very happy to be able to share this time and be more present," they affirm, convinced that success is not always measured in opening hours.
At the other end of the city, Xeixa Casa de Menjars, led by chef Sara Valls, has become another example of balance between business and well-being. "This restaurant is conceived as a lifestyle model and a long-term project," Valls recently explained. With reduced hours and a firm commitment to human sustainability, the establishment demonstrates that taking care of the team is as important as taking care of the product.
And then there are the places that take this philosophy even further. Cuina Japonesa, a small counter with only ten seats, opens exclusively at lunchtime, from Tuesday to Friday. With a minimalist menu and strict rules, the restaurant has placed the protection of its team at the center.
The Berbena restaurant, led by Carles Pérez de Rozas, has also championed this way of working. During the pandemic, they implemented shorter shifts and reviewed salaries. "I place a lot of emphasis on the social and economic sustainability of the restaurant," assures the chef. In 2023, they also limited their hours to Monday to Friday evenings and Friday lunchtimes. The result? An operation that respects both the team and the customers.
Perhaps we are witnessing the beginning of a gastronomic revolution, where respect for cooking, people, and processes becomes as important as what arrives on the plate.Even in fine dining and in other cities, this trend is gaining strength.Disfrutar, considered one of the best restaurants in the world, stopped opening on weekends in 2018,adjusted its schedule after the pandemic and, since 2022, has recovered that model with a focus on work-life balance. In Madrid, renowned spaces such as Osa, Sacha, or DiverXO, by Dabiz Muñoz, have also adapted their calendars, demonstrating a balance with more sustainable models.
This movement is not only changing schedules but also the fundamental values of the sector. In a world where the client is often prioritized above all else, these restaurants raise an essential question: What if the best way to take care of diners is to start by taking care of the teams? Perhaps we are witnessing the beginning of a gastronomic revolution, where respect for cooking, people, and processes becomes as important as what arrives on the plate.
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