The National Chamber of the Restaurant and Seasoned Food Industry (Canirac) expects at least 20 of the 60 potential investments for Puebla and the surrounding municipalities of San Andrés Cholula to be finalized by October.
Ignacio Alarcón Rodríguez Pacheco, the organization’s national president, commented that the foreign business owners who visited last March have not yet decided which of the seven gastronomic corridors they will set up shop in.
He commented that these are significant investments planned, and therefore, “the decision is not easy for the business owners, but there is a strong interest among some to take the first step before the end of the year.”
He indicated that whoever completes their project this month will open next November, as they are occupying vacant buildings, which will undergo remodeling work, and the work will not take more than 30 days.
He estimated that, based on the final investment, the total will be at least 5 million pesos, so he expects 20 projects to be completed by the last quarter of this year.
He also said that approximately 40 jobs would be generated per restaurant, as they are large establishments that require a large staff for different areas and to provide quality service.
Alarcón Rodríguez emphasized that Puebla has seven established gastronomic corridors, which represents a competitive advantage in the central region of the state, which is why brands from the north and southeast of the country seek this, in addition to security.
Foreign entrepreneurs are looking for flexible markets to enter, making Puebla one of them in the country, a reason that prompted the trade mission at the beginning of the year.
He mentioned that any foreign investment contributes to strengthening the sector; it also means generating more jobs in the tourism industry, which is important as a driver of Puebla’s economy.
The former leader of the Canirac (National Association of Restaurants) in Puebla said that the state, as a gastronomic market, has attracted more investment in the last five years, which is why local restaurants are improving their establishments to be competitive.
However, he said that the quality of service, from the dishes to the attention, makes the difference between one business and another, which is why they are working hard to train their staff so that it translates into more customers.
Source: eleconomista
