Barcelona, ​​September 20 (EFE).- In Barcelona it is already difficult to find daily menus for less than 11 euros, since the rise in product and energy prices has forced most restaurateurs to raise prices . Now, the cheapest are at 12 euros and the most common at 13 or more.

Given the rise in prices, many restaurateurs have also reduced their menu to offer cheaper products or decided that drinks are no longer included in the menu of the day, after a few days in which they saw their customers decrease. , often because they went to the lunch box.

daily menu
A man walks past the daily menu of a restaurant in Barcelona. EFE/Alejandro Garcia

Several bar and restaurant owners consulted by Efe explained that they had to reluctantly increase the price of the daily menu, even knowing that their regular customers will not appreciate it.

According to data from the Hotel Association of Spain, the cost of the daily menu has only increased by an average of 9% since 2016, and yet it is only during these nine months that prices have increased by 9.4%.

The price of energy makes daily menus more expensive

Lucas -he prefers that his last name not appear- is the manager of the bar-restaurant La Yaya, located on La Rambla del Poblenou, and explains that he had to increase the price of his menu from 12 to 13 euros in order to to cover the costs, mainly due to the increase in electricity and electricity prices.

Thus, Lucas’ customers will have to pay around 22 euros more per month to eat every working day in his establishment.
“I am exasperated and disappointed to have so many expenses. Since the end of the summer, the electricity bill has doubled: now we pay more than 2,000 euros per month for the electricity bill, whereas before it was around 1,000 euros”, sobs Lucas.

“Each month we have to save more than the previous one,” he adds.

Restaurant owners attribute the situation to the rise in energy prices but also to the exorbitant price of certain raw materials, many of which are necessary to prepare the dishes on the daily menus, such as oil or coffee.

Some restaurants have decided to remove coffee from the menu price if it was included or to offer a dish with an additional supplement.

“In recent months, we have paid 10% more than normal to be able to buy meat, seafood, oil, vegetables and beer,” says Lucas.

“With the rise in prices, we now spend almost 50% of the money we earn on food, and for this reason we have increased the price of the menu by one euro”, he summarizes. .

Modify daily menu cards to survive

The situation in La Yaya is not an isolated case, as one of the owners of the Cabo Nou bar in the Sant Martí district (Barcelona), Andrés Yacovsky, explained to Efe that he also had to increase the price of daily menus two euros, a drastic measure but not quite effective to get back on track: “we are still tight”, he says.

Both at the Cabo Nou restaurant and at the El Terral restaurant in Palamós (Girona), their managers have decided to make a new menu of the day towards the end of the summer to survive: “we have eliminated foods that are now very expensive, like prawns, because if the customers didn’t ask for them, it wouldn’t bring in anything,” one of El Terral’s waitresses, Sara Andreu, told Efe.

“Today there are products on the menu that are not profitable, such as Padrón peppers, and many others that we can no longer afford,” says the owner of Cabo Nou about the rise in prices. raw material prices.

Faith and hope that the situation will improve

A pesar de los datos, del aumento de los precios, y de la llegada de invoices out of proportion, muchos trabajadores como Sara Andreu maintains the fe y la esperanza that los próximos meses mejorará su situación, aunque tienen miedo de perer clientela “si siguen undergoendo the costs”.

“Inflation affects everyone; Customers have also noticed that life is more expensive and they are looking for cheap but quality food,” according to Andreu.

“The first thing the client says is ‘how expensive’, and they seem to forget that no one has been left behind in this climb, not even us,” says Yakovski, who considers that ‘”a business is a business”, despite customer criticism.

Written by Irène Reverte Chico

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