A total of 34 % of gastronomic operations in Slovakia have seen a decline in traffic in the last 12 months. More customers recorded 18 % of restaurants and 38 % have not changed. This stems from the autumn survey of the Food Barometer of Edenred, attended by 121 gastronomic operations in Slovakia.
- 34 % of the gastronomic operations recorded a decline in traffic per year.
- The Food Barometer Study included 121 Slovak gastronomic operations.
- The rise in prices of raw materials and personnel costs increase profit pressures.
“The gastrosegment goes through the next phase of adaptation. Fewer visitors and slower growth of sales should be perceived as a reflection of changed customer behavior caused by pressure on their family budgets. This is not a decline in interest in gastronomy, ”said PR director Lívia Bachratá.
At present, 55 % of businesses perceive their sales, but last year it was 77 %. Another 36 % of restaurants evaluate the current sales rather negative and six percent very negative, and last year it was only two percent. On the contrary, Three percent of operations recorded great satisfaction with sales. One of the largest items faced by restaurants are the rising costs of raw materials, more than 77 %. This is followed by a lack of high-quality staff at 67.8 %, a limited price policy possibility with 28.9 %, pressure on profitability with 24 %or finding other austerity measures with more than 20 %share.
The survey showed that Despite the lack of staff, 72 % of operations would not change its regime. On the other hand, 17 % of restaurants were forced to shorten the operating time and 11 % limited the use of the terrace or part of the interior. At the same time, companies admitted that they re -increased prices, namely 65 % raised prices by a tenth and another 12 % by a fifth. Only 18 % of operations in the last year did not change the prices.
Since April of this year, the transaction tax is also valid for which almost a third of the operations have applied for customers for cash payment, Although she left the final decision on them. One percent said it only received cash. In the case of the expectations of business owners next year, 40 % of them are not worried and assumes that they can handle it without any problems. On the contrary, 43 % of operations expect to survive, but with difficulty. Almost every fifth restaurant, which is about 17 %, is worried if they survive at all.
