The little restoration in danger?

Great chefs obtain great benefits from the various activities they carry out outside their restaurant, however, in the restaurant itself the benefits seem quite scarce, this is what Paulo Alves, president of the Greco Club, an entity where 20 greats are grouped, tells us. Food companies that supply restaurants.

According to Paulo Alves, it is difficult to maintain a restaurant in which there are a large number of cooks in the kitchen, no matter how much you charge, the expense is excessive and does not compensate. The restaurants will be replaced by the new restaurant chains, which are expected to grow spectacularly. Wow, judging by the words of Paulo Alves, the situation will be similar to that of large shopping centers, their proliferation has forced the closure of many small food stores that could not compete with the prices that these chains offered. The monopolization of the restaurant seems a fact, except for some great chefs who keep their ship, the rest, sooner or later, may succumb to what the big chains offer, cheaper prices and more competitiveness. The restoration is not a food chain, a certain product can be found in one or another center, while a culinary preparation presents the personal touch of a cook being different in each of the restaurants.

Regarding the issue of supporting and maintaining the business, it may be difficult to find a formula that competes with the fast food chains, where they manage to offer a series of services for a cheaper price. The advantage of the restaurants with respect to these chains is the figure of the chef, he does not exist and neither does the personality, the genius or the originality of a dish.

Of course, there are many drawbacks to keeping a restaurant afloat, prices, competition, location, in addition to the possible crisis that is on the horizon. Some great chefs are already beginning to say that the happy situation of gastronomy is beginning to change.

Via | 5 Days More information | Greco Club

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