GAB LAB Blog:  Stories of Food, Culture & City Life

Group reservations look simple on paper. One booking, one invoice, one point of contact. Then the dietary information arrives, and the picture changes. One guest avoids gluten. Another cannot eat shellfish. Two are vegetarian. One has a nut allergy. A child will not eat anything spicy. Suddenly, a single booking requires managing multiple requirements, and the risk of an error rises. The short answer is that partners coordinate dietary information by collecting it in a struct

A private cooking session is only as good as the information behind it. When partners send incomplete details, the booking process slows down, menus get adjusted last minute, and clients sometimes arrive to an experience that does not match their expectations. The short answer is that partners should collect six categories of information before requesting a private session: group details, date and time, experience type, dietary needs, language requirements, and any special re

Reconciliation is one of those tasks that feels tedious until it goes wrong. For travel agencies, matching what you billed your client against what GAB LAB pays you in commission is essential. If the numbers do not align, you either lose money or spend hours chasing discrepancies. The short answer is that reconciliation follows a clear process: compare your client invoices against GAB LAB booking reports, verify the commission calculations, and resolve any gaps with your poin

Yes, partners can track which promotional campaigns generate cooking class reservations. This is one of the most useful features of the GAB LAB partnership program. The short answer is clear. The longer answer explains how tracking works, what you can measure, and how to use the data to improve your marketing. Why Campaign Tracking Matters Promotional campaigns cost time and money. Without tracking, you cannot know which campaigns work. Identify What Works. See which campaign

Measuring revenue is not optional. If you cannot track what your referrals generate, you cannot assess whether the partnership is worth your effort. You cannot identify which marketing channels work. You cannot plan for growth. The good news is that GAB LAB provides the tools to measure this accurately. The short answer is that partners measure revenue through booking reports, the partner portal, unique tracking codes, and commission statements. The longer answer explains eac

Yes, partners can create recurring culinary events for returning corporate clients. This is one of the most valuable ways to deepen a partnership with GAB LAB and build predictable revenue. The short answer is clear. The longer answer explains why recurring events work, how to structure them, and what to consider. Why Recurring Events Matter for Corporate Clients Corporate clients are different from leisure travelers. They often return. They plan ahead. They value consistency

Travelers do not always have several days to explore Barcelona. Some visit for one day, stay overnight before a cruise, attend a business meeting, or spend a short stop between destinations. Travel businesses can still introduce these guests to Barcelona's food culture through a well-planned cooking experience. The key is to choose a suitable class, keep transfers simple, and leave enough time for guests to enjoy the activity without rushing. For travel agencies, hotels, conc

Yes. GAB LAB experiences can be considered for culinary incentive programs that reward employees, recognize achievements, and give teams a chance to connect outside the workplace. Companies often look for employee rewards that offer more than a cash bonus or a standard gift. A hands-on cooking experience in Barcelona can give employees an opportunity to learn new skills, prepare local dishes, and share a meal with colleagues. For corporate travel planners, HR teams, incentive

A Barcelona itinerary can include much more than sightseeing. Travel companies, DMCs, hotels, concierge teams, and tour operators can add a cooking experience between sightseeing activities to create a more varied day for their guests. But timing matters. A cooking class has a set start time. Sightseeing tours can run longer than expected. Traffic can affect transfers. Guests may need time to walk between locations. So how can partners coordinate cooking class schedules with