Great opportunities arise from great crises. The pandemic has created difficulties for the catering industry around the world, and this is why it is interesting to understand how the various countries have reacted, and HostMilano, from its privileged observation point and thanks to the numerous relationships established with leading associations all over the world is able to provide a truly unique panorama.

Associations that will be at HostMilano from 22 to 26 October to discover the latest in the sector and finally meet again in person. We asked Jacqueline Rosenzweig, general manager of the Asociación Mexicana de Restaurantes, to give us a picture of the situation of the industry in Mexico, where 120,000 businesses (20% of the 600,000 registered before the pandemic) have closed since the beginning of the pandemic, with the loss of 400,000 jobs.

“While it may take up to five years for the industry to fully recover, I see a great opportunity to make a clean sweep at the regulatory level, to maintain zero tolerance for corruption and violations of the law. The time and conditions are there - Rosenzweig explains - The sector will return with more strength, even if the slow vaccination campaign and the inefficient action of the Government will lead us to prolong the effects of the pandemic and its economic and social consequences. However, catering remains one of the few luxuries for individuals and families. As after many crises, people will invest a portion of their income in small gastronomic experiences that help them remember the old reality and lead them to remember the old days. In the tourist areas we will have mixed results, depending on whether the recovery takes place with national or international tourists”.

Will the out-of-home landscape change?

As in all crises, there will be winners and losers, but the biggest opportunity and risk at the same time concerns the real estate side of the sector. The possibility of opening open spaces is generating an interesting movement, but there is the risk of eroding other industries as many restaurants open in places with terraces. The way of organizing menus will likely change due to the inflation of some products and the shortage of others, but this will depend a lot on how the exchange rate is maintained and how much the government helps to recover.

At the moment, is sustainability an important issue for the industry of hospitality?

It is a priority theme and includes the fight against food waste and compostable packaging, the use of straws and the recycling of glass and PET containers.

What kind of innovations have been presented this last period?

The biggest news was the new relationship between industry and government which gives us the opportunity to improve the way the sector is regulated and the business is protected. Competition between platforms has begun to offer greater benefits to restaurateurs, and restaurants have reinvented themselves with new delivery or gastronomic experiences designed by chefs.

What steps have you taken to support your associates over the past year?

The Mexican Restaurant Association has provided aid to restaurant workers and their families during the restaurant closure period. On the communication side, we have offered support to spread the promotions they offer. Together with the Chamber of Restaurants, we participated in the negotiations for the prompt reopening of the premises. The Mesa Segura (Safe Table) Protocol was created to promote hygiene measures and ensure safety for customers. We have organized training or promotion webinars for specific products. Thanks to the Ciudad al Aire Libre initiative, restaurants are allowed to place tables on the sidewalks and serve customers in outdoor spaces.