Consumption in Buenos Aires restaurants continues without rebound,and empty table It has become a commonly seen postcard. The food industry is concernedfacing. increasingly expensive And profitability is becoming increasingly difficult. Yes, I understand Many stores were unable to sustain their operations and were forced to close.the majority of facilities that continue to operate are resist crisis Reduce profits and adapt your trading strategy.
he New Chairman of the Association of Hotels, Restaurants, Confectioners and Cafés (AHRCC), Camilo Suarezhe pointed out. The reduction in consumption is about 30% Compared to 2024, this year has already recorded a severe recession. Although they registered specific spikes For special days etc. mother’s day wave museum nightthe impact was insufficient to compensate for the overall decline. Decreasing purchasing power and reducing non-essential expenses.
Restaurants in crisis: changing consumption habits of Argentines
investigation management and fit revealed that 8 out of 10 Argentines have modified their spending habits,and going out to eat These are one of the first cuts. According to Suarez, “Crisis hits everyone, but in different ways and for different reasons.“. in puerto maderothe decline in the presence of tourists had a significant impact on sales, micro centera place where offices and commercial activities are centered lasts only until the first day of the monthwhich takes place at the same time as payroll collection.
of still life paintingOn their side, higher level of consumptionpartially their You can share a wide variety of dishesThe exit will be more accessible. This type of facility provides: Keep your customers flowing because of you price quality ratio and the cultural value they represent for the people of Buenos Aires.
In this sense, Gustavo Levinsonof, Pizzeria and Empanada House Association (Apyce)since March, he explained. Sales showed a decreasing trendnevertheless A slight recovery was seen in October and early November.. ”It remains to be seen whether this trend will stick, but orders always increase seasonally at the end of the year. In addition, we are seeing an increase in tourists, especially from the United States and Brazil.” he said.
but, Levinson said the average ticket is It’s still low. ”There’s no need to order a second drink, choose a dessert, or choose a delicious wine. Production levels will be maintained, but with limitations. Consumption is adjusted so that, for example, the most expensive types of pizza are no longer preferred.” he explained.
Meanwhile, Suarez admitted: Difficult to offer discounts and promotionssince there is a restaurant. Price “to the limit”. ”Costs, especially costs of services, are very high and now is not the time to pass them on to your clients. Margins had to be reduced to remain competitive, but quality was not affected” he emphasized.
on the other hand, suarez It is said that it is difficult for restaurants to provide it. discounts and promotionsbecause they are “”to the limit” With price: ” costmainly the services are very expensive and honestly it’s not the time to migrate them completely. Final value. He added that they should have been cut back. profit margin To be competitive. “There’s no mention of quality,” he says.
Despite the complex situation, the sector city government for Promoting restart measuresamong which Event schedule on Calle Corrienteswhere the restaurant remains Open until 4amand Musical shows, street artists and cultural activities The aim is to attract the masses.
nevertheless, Outlook for the gastronomy sector remains cautious. Entrepreneurs trust: tourists coming in Although the latest data is not promising, it may serve as a recovery engine. The number of foreign visitors to Japan in September decreased by 18.9% compared to the same month last year.. According to Daniel ShusteingartDirector of Production Development Area Found,”This is expected to be the worst decline since 2006, excluding the pandemic period.”.
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