Cancún, Quintana Roo — The rise of so-called dark kitchens is putting increasing pressure on traditional restaurants in Quintana Roo, where many establishments are already struggling with low customer turnout, according to Marcy Bezaleel Pacheco, president of Cocineros por Quintana Roo.
Bezaleel said the business model has grown significantly in the state’s urban areas, with hundreds of kitchens operating exclusively through digital delivery platforms, eliminating the need for dine-in space. This allows them to reduce operating costs and stay open extended hours, including late at night, to meet delivery demand.
While the format responds to changing consumer habits, it poses a major challenge for established restaurants that face higher overheads and declining footfall, he said.
Despite tourism promotions and food festivals in destinations such as Cancún, Playa del Carmen, and Tulum, restaurant occupancy remains below expectations, Bezaleel added. He noted the trend is not limited to major tourist hubs but is visible across the state, calling for stronger measures to encourage dining at traditional establishments and maintain the sector’s competitiveness.
