The Restaurant Market

With the onset of the crisis entered a new age of the restaurant market. The restaurant business has become more economical and feasible (consider "pizza Lyublino). Customers began to save money on luxuries, but indulge in the campaigns in restaurant, it may because of habit. Therefore, restaurateurs are trying to meet the needs of clients and offer a cheaper, but equally high-quality and interesting product. Is a natural selection of market players. With respect to weak companies may be several scenarios.

Thus, the weak companies will die, become part of a stronger, they can take under the wing of the larger partners in order to obtain further benefits. Also likely and another option (it is rare, but potentially available), when a stronger company helps the weak to stay afloat, based on multi-year partnership. Naturally, in a chain of "provider – the restaurant" possible different scenarios. Who dictates the rules with the crisis of cooperation of suppliers and restaurants have changed. Some restaurants began to break off relations with some suppliers in connection with the revision of their own menu or changing the range of the provider.

Others try to keep the old partnership, but the suppliers impose new requirements (selection, payment, etc.). In turn, the suppliers dictate the new terms restaurants. The change in terms of cooperation with suppliers is not does not depend on the format of institutions, nor from his kitchen, but solely on the economic characteristics of the company. "The interaction between suppliers and retailers it is extremely important during a crisis – says Giulio D'Erme, director of marketing and sales Rosinter Restaurants Holding.