Only 5% of the premises managed to depart from their previous activities and completely change their profile. A common way to save your finances was to rent space for office work, training or workshops.
Restaurateurs admit that the last 12 months saw a decrease in turnover from 40 to 80%, and profits from 50 to 90%. Research shows that many people just want to survive. Everyone remembers 2019. when the value of the HoReCa market increased to PLN 32.7 billion, and was 6% higher than in the previous year. The situation in this industry is practically the same across Europe. In Berlin, which is famous for its large number of restaurants with possibly all kinds of cuisine, market watchers expect 8 out of 10 restaurants to have a huge survival problem.
The HoReCa industry is indebted to over PLN 280.9 million. The worst part is that 83% of this amount goes to micro-companies, i.e. sole proprietorships. There are already 10,666 HoReCa companies in the KRD. Elegant establishments with the best cuisine, which have so far been a Mecca for business customers, are in the worst situation. Some restaurateurs have set themselves the goal of remodeling their business. Hence, their own bakeries, deli shops, the sale of delicatessen and even the production of canned food with full dinner dishes were created.
The key to success is innovation. A new way of serving, new recipes, new dishes based on raw materials prepared in the highest temperature and sanitary regime. The use of IQF cut beef in take-away restaurant dishes, which SNS Foods offers, will change the look and taste of many traditional recipes.
Is there anything optimistic? As some people in this industry claim, returning to restaurants will be crowded. Very crowded.