Els dinars d’empresa i els sopars per emportar-se a casa són les noves pautes gastronòmiques de celebrar les festes 

Bep Al·lès/Ciutadella – Menorca’s restaurant sector is facing Christmas with caution, maintaining stable demand while dealing with rising costs and changes in consumer habits. Lunches are gaining prominence over dinners, and some establishments are closing on public holidays due to economic pressure.

The Christmas season arrives in the restaurant sector without euphoria or collapse. The industry enters the festive period prudently, supported by stable demand very similar to last year’s, but conditioned by rising costs and by an increasingly clear change in consumption habits: lunches are overtaking dinners. This is confirmed by Menorcan restaurant associations, which describe a largely continuous outlook in terms of reservations, albeit with some nuances.

Traditional company lunches continue to be concentrated mainly on Fridays and at midday, while family and friends’ gatherings are spread throughout December, with particular intensity at weekends.

Prices moderate and the CPI falls to 3.2 percent in the Balearic Islands
November ends with a price increase of 3.2 percent in the Balearic Islands.

Customer behaviour also remains predictable on key dates. According to restaurant sources consulted, last-minute reservations do exist, but they are mainly concentrated on less significant days in the calendar. “For Christmas Day, Christmas Eve or New Year’s Eve, planning is still done in advance, with no major changes compared to other years,” sector representatives point out.

Price variations
Where there are variations is in prices. Restauració Menorca CAEB acknowledges a general increase in rates, mainly driven by rising labour costs. Even so, demand is holding up. “People continue to go out for lunch during these dates, although with tighter control over spending,” the association notes, referring to a more restrained but still present clientele.

Lunches on the rise
The rise of lunches over dinners is consolidating as a trend. The sector attributes this evolution both to changes in social habits and to practical reasons: work-life balance, lower nighttime consumption and, in many cases, a more affordable bill than that of a long dinner. Most company lunches, however, end with an afternoon social gathering, or tardeo.

The context, however, is not comfortable for everyone. The association warns that more and more establishments are choosing to close on certain public holidays or even suspend activity during winter, from January to February or even until March. The reason is clear: rising labour costs, combined with sick leave and the difficulty of ensuring minimum turnover, lead many businesses to close when the numbers do not add up.

Christmas and New Year’s Eve take-away menus
An increasing number of people, especially groups of friends, are choosing to celebrate at home but with restaurant food. Take-away menus have become a clearly growing alternative, particularly on Christmas Eve and New Year’s Eve, when establishments traditionally handled the longest and most demanding services. Now, many customers prefer to order dinner in advance, pick it up at an agreed time on the same day, and host the gathering at home, enjoying greater comfort without giving up a carefully prepared gastronomic proposal.

For consumers, the reason for this change is evident: it is a more affordable option, without the costs associated with table service, drinks or the extras of a long dinner. Budgets can be adjusted more easily, especially at a time of year when spending multiplies. It also allows for large celebrations without the difficulties of finding a table or coordinating schedules.

For restaurants, on the other hand, this formula allows them not to lose the economic boost of these days while also becoming a way to improve work-life balance.

Take-away menus ensure work and turnover, but with more controlled logistics: orders are closed days in advance and delivered within specific time slots on the day of the celebration. This not only facilitates planning and reduces risks, but also opens the door to an increasingly valued advantage: allowing staff to spend these nights with their loved ones. In a context of high costs and staffing difficulties, this model is gaining ground as a balance between business sustainability and work-life balance.