Restaurants seek to differentiate themselves in a tough market

The nation’s restaurants are trying to create strategies to improve their operations and attract loyal customers. But they face high operating costs, turnover of personnel and heavy competition.

Representatives of 143 restaurants that are members of the Cámara Costarricense de Restaurantes considered these challenges in a symposium  seeking to attract national and international tourists. The president of the chamber, Manuel Burgos, presented a report on the most recent survey. Some 40 percent of those surveyed said that social networking was important to maintain visibility.

Guillermo Siles, the director of a Peruvian association of restaurants, discussed the increase in quality in his country noted that one eating place there, Astrid y Gastón, had been named the best in Latin America.

Costa Rican restaurants tried to develop plans to strengthen their offerings not only from the point of view of quality but also service, the chamber said.

The chamber is involved in working with the Instituto Costarricense de Turismo, the Club de La Gastronomía Epicúrea and other agencies and organizations to create a long-term plan.

Representatives of eight restaurants worked to create foods from native Costa Rican plants that could be signature dishes that are profitable and stimulate other chefs to follow this path.

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