Cancún, Quintana Roo — Rising input costs have forced restaurants across Quintana Roo to rethink their operations and, in some cases, raise menu prices to maintain food quality, according to the local restaurant association.
Perla Flores Navarro, president of the National Chamber of the Restaurant and Seasoned Food Industry (Canirac), said inflation has driven a steady increase in costs since last year, prompting establishments to seek ways to minimize the impact.
Strategies include using seasonal products, buying in bulk, and cutting unnecessary operating expenses to avoid significant price hikes for customers.
Flores Navarro noted that some restaurants have applied increases of 5% to 7% on their menus, while others have kept prices unchanged to protect customer traffic.
The business leader acknowledged the sector continues to face challenges, recalling that 35 restaurants closed in 2025 after failing to reach financial breakeven.
She added that conditions remain tough this year due to tax burdens, changes in labor laws, and a decline in tourist arrivals.
Despite the difficulties, Flores Navarro said the restaurant industry will keep working with authorities to boost competitiveness, preserve jobs, and maintain its economic contribution to Quintana Roo.
