As we read in gastroeconomy, a business trends and gastronomy website, the economic crisis has caused a reduction in number of customers and also a reduction of the ticket in the restoration.
Although, there is a part of the population who tends to resort to basics: cooking and making bread at home or set up a backyard garden or on the rooftop, those who prefer to keep going out to lunch or dinner, prioritize affordability and informal, with quality products.
It is for this reason that now more than ever are required professional chefs who are able to offer lower-cost but rich, original and unique dishes.