Restaurants in Majorca are being forced to “throw away” food and change their menus in a bid to combat dwindling tourism numbers and a fall in spending. Some holiday hotspots are recording a 40% drop in customers, which could spell the end for hundreds of restaurants, potentially forcing them to shut up shop for good this year.
In a last-ditch attempt to remain viable for as long as possible, restaurants are replacing typical fresh fish dishes with less perishable products. Juanmi Ferrer, president of the CAEB Restaurants Association, said tourists dining at restaurants were “cutting back on everything”, including wine and having fewer dishes, as they feel the pinch. On average, spending per table has dropped between 10% and 12%.
Issuing a stark warning, Mr Ferrer said restaurants are being forced to “change their menus and include cheaper products”.
He said: “Restaurant owners are having to throw away fresh produce because their forecasts aren’t being met. Therefore, they are opting for less perishable food on their menus.”
Both May and June, which should have been popular months for tourists, were a struggle for businesses, and even though the peak summer season is upon us, there doesn’t seem to be an upturn in trade this month.
With holidaymakers often enjoying fresh Mediterranean cuisine, Mr Ferrer is concerned that the possible loss of quality of food in Majorca may force tourists to turn their backs on the island.
Mr Ferrer said: “July is not working out to be a good month. We have fewer customers, and they have less money available to spend. Businesses are having to adapt to the situation. It’s logical. If you have customers with a smaller budget, you change the menu and include cheaper products.”
“In the end, what matters is the restaurant owner’s profit, while for Mallorca, the important thing is to raise the standard of food, product, and service. A decline in quality doesn’t benefit Mallorca’s image, but owners must do everything possible to remain viable.
“A tremendous effort has been made to turn Mallorca into a first-class gastronomic destination, but if restaurant businesses in tourist areas see that quality dishes aren’t being consumed, they’ll adapt to what customers can afford. This undermines the commitment to quality that has been made in recent years.”