The Menu of the Day has always been a great motivator for choosing a restaurant, combining price, variety and quality when deciding where to eat. However, they are becoming more and more expensive, and diners are looking for alternatives. Last year, its price rose barely 1.5%, reaching 14.20 eurosbut In the past decade, it has risen by approximately 22%compared to 11.7 euros that the full menu for the first course, the second course and dessert costs on average.
This moderate increase has clearly been maintained Under the consumer price indexwhich ended the year at 3.1%, which is even more surprising given the rising prices of many staple foods, such as Eggs, beef or coffeewhich rose to double digits. Thus, the sector has shown remarkable resilience in a context characterized by increasing costs and increasing profit margins. However, 10% of restaurants were forced to raise their prices About 4%, slightly higher than inflation, to meet expenses such as increased costs of inputs, electricity, rent and freelance fees, while three out of ten establishments maintained their prices. To this end, many restaurants needed deep internal restructuring and solutions such as adapting their menus to mitigate the impact of more expensive ingredients, and replacing some foods such as beef – which today is 16.5% more expensive than last year – with other cheaper alternatives.
Maintaining daily menu prices has forced many restaurants to undergo a deep restructuring process. Hoteliers have modified their menus to mitigate the impact of more expensive ingredients, replacing certain cuts of beef with cheaper alternatives. They also strengthened proposals Semi-menu and executive formsmore flexible for the diner’s pocket, they have focused their activity in times of high flow, and reduced services in periods of low demand to Reduce staff and energy costs. In addition, the evolution of consumer behavior towards more practical and economical options, along with the promotion of tourism, has helped maintain stable demand, according to the report published yesterday. Spain hospitality In cooperation with Edenred.
Emilio GallegoSpain’s Hospitality Secretary General, points out that today’s menu remains “an accessible resource for thousands of workers, a bow in increasingly difficult days that offers a healthy and sustainable alternative based on seasonal produce and traditional dishes.”
The report specifies Canary Islands, Asturias, Andalusia and Murcia As the most affordable communities, with listings ranging between 13 and 13.4 euros, while Balearic Islands, Basque Country and Catalonia They offer the highest numbers and easily exceed 15 euros.
But it’s not just prices and costs that matter to employers. The sector also faces other threats, such as takeaway meals, which could drive away customers, especially depending on the region. “There is less and less cooking. Supermarkets sell fewer raw products and more ready-to-eat foods. In addition, many establishments already have their own service area so that the customer can eat,” explains Gallego. However, he maintains an optimistic tone: “You cannot compete against the quality and experience offered by going to a restaurant where they serve you food.”