Tania de Antafounder of Eating Stories

I’ve spent over 15 years building and running brands across every continent. My work is creating and transforming hospitality and F&B brands into profitable businesses. I combine disruptive branding with multichannel marketing strategy, customer experience and constant business analytics. I’m an expert in digitalisation and process optimisation with AI.

If you want to open a food concept, improve one, or expand and franchise your brand — that’s my world.

As an F&B project advisor, I help startups, chefs, events, festivals and gastronomy institutions generate value. I know that sounds abstract, but the level of detail you’d need doesn’t fit here, and there’s no point in giving you a needlessly long pitch. If that’s what you’re looking for, let’s have a chat and I’ll tell you properly.

I’m also co-founder of Disruptiva, the event breaking the rules of hospitality.

As a university lecturer — including at Universidad Complutense de Madrid — I teach modules on marketing, hospitality and tourism, passing on what I know to prepare the next generation of professionals. My mission is to drive growth and sustainability in the industry through innovative, practical strategies. But mostly, I try to spread good vibes and grow good people. I love teaching. I’m the Director of the Master’s in Gastronomic Marketing at the prestigious culinary school Hofmann.

As a speaker, lecturer and host, I talk about hospitality, consumers, trends, marketing and AI. Public speaking is one of my favourite things to do.

And as a person, I’m fairly nice (or so they say) but savagely honest and pretty foul-mouthed.

Six non-negotiable ideas.