{"id":5377,"date":"2025-06-22T06:06:55","date_gmt":"2025-06-22T06:06:55","guid":{"rendered":"https:\/\/info-eforie.ro\/index.php\/2025\/06\/22\/iesiri-mai-putine-asteptari-mai-mari-cum-s-a-schimbat-relatia-romanilor-cu-restaurantele\/"},"modified":"2025-06-22T06:06:55","modified_gmt":"2025-06-22T06:06:55","slug":"iesiri-mai-putine-asteptari-mai-mari-cum-s-a-schimbat-relatia-romanilor-cu-restaurantele","status":"publish","type":"post","link":"https:\/\/info-eforie.ro\/index.php\/2025\/06\/22\/iesiri-mai-putine-asteptari-mai-mari-cum-s-a-schimbat-relatia-romanilor-cu-restaurantele\/","title":{"rendered":"Ie\u0219iri mai pu\u021bine, a\u0219tept\u0103ri mai mari. Cum s-a schimbat rela\u021bia rom\u00e2nilor cu restaurantele"},"content":{"rendered":"<div>\n<p>Pia\u021ba HoReCa a trecut printr-o mai mare instabilitate \u00een prima jum\u0103tate din 2025 comparativ cu 2024, studiile de specialitate ar\u0103t\u00e2nd c\u0103 rom\u00e2nii ies deja mai rar la restaurant, iar c\u00e2nd o fac au a\u0219tept\u0103ri mai mari \u0219i vor experien\u021be memorabile.<\/p>\n<div><picture loading=\"eager\" width=\"1400\" height=\"750\" alt=\"Cinci tineri la mas\u0103 \u00eentr-un restaurant\"><source type=\"image\/webp\"  media=\"(min-width: 1400px)\"><source type=\"image\/webp\"  media=\"(min-width: 1000px)\"><source type=\"image\/webp\"  media=\"(min-width: 700px)\"><source type=\"image\/jpeg\"  media=\"(min-width: 1400px)\"><source type=\"image\/jpeg\"  media=\"(min-width: 1000px)\"><source type=\"image\/jpeg\"  media=\"(min-width: 700px)\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/cdn.adh.reperio.news\/image-1\/16cf7f4d-556b-4a52-86d0-06dfea928424\/index.jpeg?p=a%3D1%26co%3D1.05%26w%3D700%26h%3D750%26r%3Dcontain%26f%3Dwebp\" alt=\"Cinci tineri la mas\u0103 \u00eentr-un restaurant\" width=\"1400\" height=\"750\" loading=\"eager\"><\/picture>\n<p>Rom\u00e2nii ies mai rar la restaurant, dar au a\u0219tept\u0103ri mai mari \u0219i vor experien\u021be memorabile<\/p>\n<\/div>\n<p><a href=\"https:\/\/adevarul.ro\/economie\/horeca-deficit-alarmant-de-forta-de-munca-2429197.html\" target=\"_blank\">Contextul economic<\/a> a devenit mai impredictibil, afect\u00e2nd \u00een mod direct comportamentul consumatorilor \u0219i sustenabilitatea afacerilor, atrag aten\u021bia reprezentan\u021bii HoReCa. De\u0219i se observ\u0103 o restabilizare a pie\u021bei, discu\u021biile despre majorarea TVA provoac\u0103 nelini\u0219te printre operatorii din domeniu.<\/p>\n<p><i>\u201eHoReCa este o industrie foarte sensibil\u0103 la ceea ce se \u00eent\u00e2mpl\u0103 politic \u0219i economic, fapt pentru care prima jum\u0103tate a fost destul de dificil\u0103, mai ales \u00eentr-un context tensionat. \u00cen compara\u021bie cu 2024, lucrurile au p\u0103rut mai instabile, iar operatorii din industrie au resim\u021bit din plin nesiguran\u021ba pie\u021bei. \u00cen acela\u0219i timp, rom\u00e2nii au avut mai mult\u0103 pruden\u021b\u0103 \u00een consum, sc\u0103z\u00e2nd frecven\u021ba ie\u0219ilor la restaurant.<\/i><\/p>\n<p><i>Totu\u0219i, \u00een ultimul timp se simte o redresare: oamenii revin \u00een restaurante, turi\u0219tii \u00eencep s\u0103 mi\u0219te pia\u021ba, iar apetitul pentru experien\u021be de calitate revine treptat. Atmosfera general\u0103 devine mai optimist\u0103, iar HoReCa se repozi\u021bioneaz\u0103, adapt\u00e2ndu-se noilor cerin\u021be \u0219i preg\u0103tindu-se pentru a doua jum\u0103tate a anului cu mai mult\u0103 \u00eencredere<\/i>\u201d, a declarat Ana Savin, proprietarul unui restaurant nice dining. <\/p>\n<h2>Majorarea TVA ar dezechilibra HoReCa<\/h2>\n<p>Dup\u0103 o perioad\u0103 grea marcat\u0103 de pandemie \u0219i crize economice, stabilitatea din HoReCa este \u00een continuare fragil\u0103. \u00cen acest context, orice decizie fiscal\u0103 nea\u0219teptat\u0103 ar putea dezechilibra complet industria. Discu\u021biile recente despre o posibil\u0103 majorare a TVA-ului pentru HoReCa creeaz\u0103 incertitudine \u0219i \u00eengrijorare.<\/p>\n<p><i>\u201eHoReCa revine pe o linie de echilibru la jum\u0103tatea acestui an, pe care sper\u0103m s\u0103 \u0219i-o men\u021bin\u0103 \u0219i s\u0103 nu fie vizat\u0103 de eventuale decizii nefavorabile industriei, mai ales c\u0103 discu\u021biile despre o majorare TVA provoac\u0103 nelini\u0219te. O cre\u0219tere a TVA-ului ar fi un pas \u00eenapoi pentru HoReCa. Ar reduce marjele de profit, ar for\u021ba cre\u0219terea pre\u021burilor pentru consumatori \u0219i, implicit, ar descuraja consumul de servicii de ospitalitate. HoReCa abia \u00eencepe s\u0103 respire din nou. E nevoie de m\u0103suri care s\u0103 sus\u021bin\u0103, nu s\u0103 \u00eengreuneze\u201d<\/i>, a spus ea.<\/p>\n<p>Operatorii din HoReCa \u00ee\u0219i reg\u00e2ndesc strategiile, \u00ee\u0219i diversific\u0103 serviciile \u0219i se preg\u0103tesc pentru o var\u0103 care ar putea schimba favorabil direc\u021bia acestui an. Sezonul de var\u0103 2025 are poten\u021bialul s\u0103 revigoreze pia\u021ba \u2013 dar ca acest lucru s\u0103 se \u00eent\u00e2mple HoReCa are nevoie de stabilitate \u0219i \u00eencredere, a ad\u0103ugat Savin.<\/p>\n<h2>Rom\u00e2nii ies mai rar la restaurant, dar au a\u0219tept\u0103ri mai mari\u00a0<\/h2>\n<p>Preferin\u021bele rom\u00e2nilor s-au schimbat considerabil \u00een ultimii ani. Dorin\u021ba de experien\u021be culinare personalizate \u0219i memorabile define\u0219te comportamentul clien\u021bilor \u00een 2025. Tendin\u021bele \u00een meniu \u0219i concepte se \u00eendreapt\u0103 c\u0103tre ingrediente locale \u0219i preparate personalizate, adaptate preferin\u021belor lor. Experien\u021bele interactive, precum definitivarea preparatelor la mas\u0103 sau meniurile sezoniere, c\u00e2\u0219tig\u0103 popularitate. O abordare autentic\u0103 \u0219i orientat\u0103 spre nevoile clientului va defini succesul.<\/p>\n<p>\u201e<i>Rom\u00e2nii ies mai rar, dar c\u00e2nd o fac, a\u0219teapt\u0103 excelen\u021b\u0103. Oamenii vin la restaurant pentru a se bucura de via\u021b\u0103 \u0219i vor o poveste \u00een farfurie, un ambient care \u00eei deconecteaz\u0103, un serviciu impecabil. Acesta este noul standard \u00een HoReCa, iar cine nu se adapteaz\u0103, risc\u0103 s\u0103 r\u0103m\u00e2n\u0103 \u00een urm\u0103. \u00centr-o lume gr\u0103bit\u0103, clien\u021bii caut\u0103 tot mai mult momente de r\u0103sf\u0103\u021b autentic. Noi am mizat pe un concept nou \u00een Rom\u00e2nia &#8211; nice dining prin care propunem por\u021bii generose, gust rafinat \u0219i plating spectaculos. De asemenea, miz\u0103m pe atmosfer\u0103, detalii care s\u0103 impresioneze servirea la mas\u0103 \u0219i o rela\u021bie sincer\u0103 cu oaspe\u021bii no\u0219tri \u2013 iar acest lucru \u00eencepe s\u0103 se vad\u0103 \u0219i \u00een fidelitatea lor.<\/i><\/p>\n<p><a href=\"https:\/\/adevarul.ro\/stiri-interne\/societate\/tot-mai-putini-romani-consuma-bere-la-terasa-pe-2433084.html\" target=\"_blank\">Ie\u0219irea la restaurant este tot mai mult despre experien\u021b\u0103<\/a><i>, despre emo\u021biile \u0219i tr\u0103irile avute \u00een cadrul restaurantului. Iar localurile trebuie s\u0103 se adapteze constant. Vor face diferen\u021ba cele care vor \u00een\u021belege conceptul de ospitalitate, \u00ee\u0219i vor surprinde pl\u0103cut mereu clien\u021bii \u0219i vor face schimb\u0103ri care s\u0103 impresioneze<\/i>\u201d, spune specialistul.<\/p>\n<\/p><\/div>\n<p><a href=\"https:\/\/adevarul.ro\/economie\/iesiri-mai-putine-asteptari-mai-mari-cum-s-a-2450722.html\" class=\"button purchase\" rel=\"nofollow noopener\" target=\"_blank\">Read More<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pia\u021ba HoReCa a trecut printr-o mai mare instabilitate \u00een prima jum\u0103tate din 2025 comparativ cu 2024, studiile de specialitate ar\u0103t\u00e2nd c\u0103 rom\u00e2nii ies deja mai [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5378,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-5377","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-popular"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/posts\/5377","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/comments?post=5377"}],"version-history":[{"count":0,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/posts\/5377\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/media\/5378"}],"wp:attachment":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/media?parent=5377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/categories?post=5377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/tags?post=5377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}