The gastronomic sector has undergone a significant transformation thanks to the incorporation of Information and Communication Technologies (ICT). In this work, the implementation of ICT in the gastronomy sector has been analyzed, highlighting the advantages and disadvantages for its application. Through the application of surveys, the degree of acceptance and interaction of restaurant customers with technology has been measured. Among the advantages is the optimization of management processes, which allows greater efficiency and productivity. In addition, technology can help improve the customer experience by offering interactive menus, online reservations, and faster and more secure payment systems. However, there are also some disadvantages, such as the cost of implementing and maintaining the technology, as well as the excessive dependence on it, which could affect human interaction in the dining experience. It is concluded that the implementation of ICT in the gastronomic sector can be beneficial for companies as long as it is used effectively and a balance is found between technology and interaction with customers.