The average price of the daily menu in Spanish bars and restaurants has experienced an increase of 1.5% in the last year, standing at 14.2 euros, according to the report presented by the Hospitality Association of Spain in collaboration with Edenred. This increase, described as “stagnation” by the sector, contrasts with the notable rising prices of food and drinkswhose prices have grown above the increase applied to daily menus.
According to the study, 40% of establishments have raised the price of their menu between 2% and 3%, while 30% maintain the rates of the previous year. 10% of stores admit increases of more than 4%, and the remaining 20% have increased the price by just 1%.
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How much does the most expensive and cheapest menu cost in Spain
If we filter by autonomous communities, a great variation can be observed. The cheapest daily menu is found in the Canary Islands (13 euros on average), followed by Asturias (13.2 euros) and Andalusia and Murcia (13.4 euros). At the opposite extreme, the Balearic Islands register the highest price (16 euros), ahead of the Basque Country (15.8 euros) and Catalonia (15.4 euros), while in Madrid, the average cost is 14.5 euros. Although it is worth noting that, according to the report, in the Balearic Islands, Extremadura and the Basque Country the price has not experienced variations compared to the previous year.
Emilio Gallego, Secretary General of the Hospitality Industry of Spain, warns that “those establishments focused on the daily menu have to look closely,” in reference to cost pressure and the need to adapt management to sustain the business, according to EuropaPress. Gallego emphasizes that the type of establishments that offer a daily menu is increasingly diverse, since if before it was a proposal aimed at residents, now in tourist areas it is an “interesting opportunity for tourists.”
In this way, bars and restaurants are also adapting to the current consumption context. Thus, they are adapting their culinary offerings with proposals such as the half menu, which has been on the rise in recent years, or changing products, since there are menus where, for example, the sirloin has disappeared in favor of more affordable pieces.
Concern in the sector about the rise of supermarket restaurants
One of the main concerns of the employers is the competition that supermarkets are assuming, which have increased their offer of prepared dishes and enabled spaces for consumption in the establishment itself. “We are going to a society that stops cooking and shopping, where ready-meal solutions can be a problem for people.” hospitality. We are open to competition, but playing with the same rules,” says Gallego, who demands that supermarkets that offer restaurant areas comply with the same requirements and licenses as the rest of the hospitality industry.
In this way, the director of the hospitality association has explained that one “thing is the tasting bars” as there may be in pastry shops and another is that there are “tables and chairs for lunch and dinner” as seen in some supermarkets.