The restaurant industry has become one of the best barometers for understanding how the economy is performing.How much we spend, how we work, what role tourism plays, and where the business sector is headed. Far from being just a matter of stoves and menus, bars, cafes, restaurants, and catering services are today a true engine of production and a key generator of employment in Spain and other advanced economies such as the US.
In recent years the sector has undergone a profound transformationMore professionalization, greater job stability, a growing presence of foreign talent, a boost in gastronomic tourism, rapid digitalization, and a decisive shift towards sustainability and the circular economy. All this while gastronomic brands with a long-term business vision are consolidating their position and a new generation of projects that prioritize both experience and profitability is emerging.
The weight of the restaurant industry in the Spanish economy
The restaurant sector now represents approximately 3,9% of Spain's GDPThey represent around 7% of the business fabric and also 7% of employment, in addition to accounting for approximately 9% of the service sector's revenue. We are talking about a network that not only generates wealth, but also acts as an element of social and territorial cohesion: there are bars and restaurants in practically every corner of the country, from large cities to small rural towns.
The latest sector report on tourism and catering from CaixaBank Research paints a very broad picture of the sectorwith approximately 232.000 businesses and 264.000 establishments dedicated to serving food and beverages. Of these, around 62% are bars and cafes, 31% are restaurants, and about 7% are catering companies, a sector that is gaining prominence due to new lifestyles and the outsourcing of services for events and groups.
The ownership model remains closely linked to the self-employed and small business owners.Approximately 63% of companies are owned by individuals, a percentage even slightly higher than the average for the economy as a whole. However, this picture is nuanced when considering the weight of large chains, which, although they represent barely 0,1% of companies, contribute approximately 17% of the sector's gross value added (GVA) and around 21% of employment, revealing their enormous capacity to drive growth.
In terms of revenue, the restaurant industry has also experienced a notable boost following the pandemic.The average annual turnover is around €230.000 per company (2022 data), compared to €207.000 in 2019. However, the distribution is very uneven: restaurants are in the lead with an average revenue of around €436.000 and an 18% increase since 2019; catering services average around €364.000 per company, still 8% below pre-pandemic figures; and bars and cafes average around €127.000, with an increase of around 6%.
This increase in turnover is due both to improved prices and to a certain streamlining of the business structure., especially among establishments with lower revenue volumes, such as many bars and cafes, while categories with larger average size and somewhat higher margins are growing.
Restaurant jobs: more work, more stability and foreign talent
The hospitality industry, and in particular the restaurant sector, has established itself as one of the country's major job creators.Since 2021, the number of workers has increased by around 15,3%, reaching approximately 1,4 million employees in the first half of 2024. This means that the sector has gained weight within the Spanish labor market, going from representing around 6,2% of those affiliated in 2010 to nearly 7% today.
One of the defining characteristics of employment in the hospitality industry is the high presence of foreign workers.In 2019, approximately 23% of those affiliated in accommodation and catering were from other countries, and this proportion has continued to increase to reach 26,2% in 2023. The catering sector is, in fact, the sector with the highest percentage of foreign labor, making it an important avenue for labor market integration for the migrant population.
Beyond volume, the great recent revolution lies in the quality and stability of employmentFollowing the latest labor reform, temporary employment has plummeted in the sector: while in 2019, 36,7% of employees had temporary contracts (one of the highest rates in the entire economy), by 2023 that figure had fallen to 7,7%, placing the restaurant industry among the sectors with the lowest percentage of temporary workers. In other words, many more permanent contracts are being signed, and career paths are becoming less precarious.
This change in the contractual structure is accompanied by a gradual improvement in the qualifications of the workforce.Although the total number of students enrolled in vocational training programs related to the restaurant industry has decreased in recent years, higher-level vocational training is gaining ground: in the 2021-2022 academic year, around 27% of those enrolled in courses related to cooking, dining room service, or hospitality management were in higher-level programs. This indicates that, proportionally, more professionals are opting for more advanced, management-oriented training.
The big challenge that remains is productivity.Measured by gross value added per employee, the restaurant sector lags behind the Spanish average and, in fact, ranks among the least productive major service sectors, a gap that has even widened in recent years. Increasing company size, investing in technology, and improving management and innovation capabilities are key to reversing this situation.
Tourism, territory and business fabric: bars for almost everyone
The strong rebound in tourism after the pandemic has given a breath of fresh air to the restaurant industry.Visitor spending, especially from foreigners, has a direct impact on the cash flow of thousands of establishments: CaixaBank estimates suggest that around 30% of restaurants show a high dependence on tourist spending, and approximately 10% depend very significantly on international customers.
The distribution of restaurant businesses in Spain is very broad, but highly uneven.Andalusia, Catalonia, the Valencian Community, and the Community of Madrid account for almost 60% of the establishments, which is logical given their demographic and tourist importance. In terms of territorial density, Madrid, the Canary Islands, and the Balearic Islands have more than two establishments per square kilometer, with the capital leading the ranking at approximately 4,4 establishments per km² thanks to its role as an economic, tourist, and cultural center.
At the opposite end of the spectrum are regions such as Castilla-La Mancha, Castilla y León, Extremadura and AragónWith fewer than 0,3 restaurants per square kilometer, in line with its lower population density. Looking at the number of establishments per 1.000 inhabitants, the islands (Canary and Balearic) continue to appear in prominent positions, while Madrid falls to the bottom of the table and regions with a strong gastronomic tradition such as Asturias and Galicia rise in the ranking.
The sector is also immersed in a process of business concentrationOver the last decade, the total number of restaurants has decreased by around 10% (between 2013 and 2023), with a more pronounced decline since 2019, where the reduction is around 8%. This phenomenon is particularly noticeable in bars and cafes, which have seen their numbers decrease by around 19%, a segment dominated by micro-enterprises in which approximately 98% have fewer than 10 employees.
Meanwhile, branches focused on more specialized services are growingThe number of catering firms has increased by approximately 25% in the last decade, driven by the professionalization of services for events, companies and groups, as well as by changes in consumption habits (more prepared food and more outsourcing).
Spending in bars and restaurants: a barometer of the economy
In times of economic uncertainty, one of the first expenses that is usually reviewed is eating out.Even so, recent experience shows that the restaurant industry has been more resilient than might be expected, both in Spain and in the United States, where consumption in bars and restaurants has remained surprisingly strong despite political instability and macroeconomic fluctuations.
In the United States, sales at bars and restaurants grew by around 6,5% in the 12 months to AugustThis represents a significant increase compared to 4,3% in the same period last year. Part of this growth is driven by online bookings, which have increased by approximately 12% year-on-year, with particularly strong performance in high-end restaurants targeting higher-income customers. Meanwhile, fast-food chains have strengthened their value proposition and promotions to attract consumers with tighter budgets.
Economists point to several factors that are sustaining this spending on restoration.Still-positive economic growth, a robust labor market with low unemployment rates, incomes that, in many cases, are rising faster than inflation, and a rising stock market that has increased the wealth of higher-income households. All of this provides room to maintain spending on experiences, including dining out.
However, not everything is rosy on the horizon for consumption.The sector is facing significant increases in food costs, difficulties finding labor, wage increases, and changes in customer habits, with consumers tending to order smaller portions, forgo dessert, or reduce their alcohol consumption. At the same time, the pace of job creation in the sector has slowed compared to previous years, indicating a degree of caution among business owners.
A clear gap is also observed between different consumer segmentsWhile higher-income households continue to spend freely at restaurants, lower-income families have reduced the frequency of their visits, pressured by inflation and uncertainty about their future financial situation. This reality has forced large chains like McDonald's to rethink their strategy, reinforcing promotions and offering budget-friendly menus to avoid losing this customer base.
Summer, gastronomic tourism and the digitization of reservations
Summer is traditionally the peak season for restaurants in Spain.And the most recent data from booking platforms like TheFork shows a clear increase in consumption during July and August. Not only are people going out more, but they're also allocating a larger budget to eating out, solidifying the restaurant sector as an economic engine for the summer season.
Surveys reveal that 39% of users plan to spend between 200 and 400 euros in restaurants during their holidaysApproximately 27% raise the bar to between 400 and 600 euros, and around 26% exceed 600 euros. This increase in spending provides a direct boost to bars and restaurants, especially in popular tourist destinations where demand skyrockets during the warmer months.
The frequency of visits is also growing strongly.Around 35% of users say they will eat out more than five times a week in summer, compared to 19% the previous year, indicating a clear recovery in gastronomic leisure after years marked by health restrictions and economic prudence.
The average check per diner has been recoveringAround 41% of those surveyed expect to spend between €25 and €35 ​​per meal, and 18% budget between €35 and €50. The almost complete dominance of card payments is striking, accounting for approximately 89% of transactions, reflecting the increasing digitalization of both customers and businesses.
Digitalization not only affects the moment of payment, but also the moment of booking and choosing a restaurant.The use of booking apps has increased by approximately 28%, establishing itself as the preferred channel for both users and businesses, which can better manage shifts, capacity, and cancellations. Furthermore, around 58% of customers admit to checking reviews before deciding where to go, paying particular attention to value for money, a factor considered key by more than half of those surveyed.
The rise of gastronomic tourism is another phenomenon that is taking off.Approximately 31% of travelers admit that the culinary offerings decisively influence their choice of destination, making gastronomy a strategic lever for the tourism industry and an essential pillar of seasonal economic growth in many territories.
Quality, prestige and new gastronomic business models
The improvement of the sector is not measured only in euros or in the number of establishments, but also in quality and international recognitionSince 2019, the number of Spanish restaurants with at least one Michelin star has increased by approximately 43%, reaching 272 establishments in the latest edition of the guide. This places Spain as the fourth country in the world with the most distinguished restaurants, behind only France, Italy, and Germany, and by far the country that has seen the greatest increase in its list of award-winning establishments in recent years.
This leap in prestige is accompanied by a new way of understanding the business.Gastronomy is no longer conceived solely as a culinary exercise, but as a business project with a narrative, brand, and strategy. Many restaurants are born with the ambition of becoming recognizable landmarks, capable of attracting investment, talent, and growth opportunities both within and beyond their city of origin.
Examples such as Black Taurus, Mengem, or Mi Cub illustrate this new paradigm well.Black Taurus is built around fire and quality ingredients, with a meticulously curated aesthetic that aims to offer a cohesive and memorable experience, going beyond simply eating. Mengem, a bistro that earned a place in the Michelin Guide in less than a year, demonstrates that the combination of local identity, a close relationship with the customer, and well-focused excellence can accelerate recognition. Mi Cub, for its part, is committed to locally sourced products linked to the Mercado de Colón, making honesty and close relationships with producers its main selling points.
Other projects are consolidating themselves as stable gastronomic brands with a strong business visionRestaurants like Helen Berger have evolved from being an add-on within a hotel to becoming gastronomic spaces with their own distinct character, capable of attracting both hotel guests and locals. In fine dining, the approach of chefs like Germán Carrizo at the helm of Fierro emphasizes gastronomy itself as the central value proposition: "We sell gastronomy, not entertainment or luxury," a statement that resonates with an increasingly discerning clientele, less impressed by artifice.
Also appearing are highly specialized concepts, such as Ryukishin and its commitment to ramen true to Japanese tradition.In a market saturated with versions and adaptations, authenticity becomes a differentiating factor, provided it is accompanied by impeccable execution and a clear growth strategy.
The phenomenon transcends the classic restaurant and reaches brands that are born almost directly in the digital universeCases like that of Las Tartas de Julita, which emerged as a viral phenomenon and later became a consolidated business, show how the boundaries between traditional restaurants, specialized pastry shops, and consumer brands with a strong presence on social media are blurring.
Even large leisure and sports venues are now integrating gastronomy as a central element of their offerings.The new culinary spaces at Roig Arena are conceived as part of a complete leisure experience, where food ceases to be an accessory service to become a key component of the business model, capable of generating additional average ticket and reinforcing the overall image.
Restaurants and the circular economy: less waste, more efficiency
Sustainability has become one of the major drivers of transformation in the hospitality industry.In territories like the Community of Madrid, where there are well over 32.000 hospitality establishments, the volume of waste generated, water consumption and energy expenditure are enormous, but so is the sector's capacity to lead a change towards more responsible models based on the circular economy.
The circular economy aims to extend the useful life of resources and minimize wasteBreaking with the linear logic of produce-use-dispose. In the restaurant industry, this approach translates into different strategies: prevention of food waste, creative reuse of surplus food, separation and proper treatment of waste, use of reusable or biodegradable packaging, energy efficiency, and redesign of spaces with recycled materials.
The first major challenge is managing the food surplus.Maintaining rigorous inventory control, planning purchases based on estimated demand, and monitoring expiration dates through proper labeling allows for better adjustment of daily production and reduces waste. When there is still surplus food in good condition, there are three main options: transform it into new dishes, broths, or sauces for the menu; donate it to food banks or social organizations; or use it as a base for creating new products.
Some projects have specialized precisely in this creative reuse of surplus materials.A striking example is the Sr. Mendrugo brewery in Aranda de Duero, which produces craft beer by replacing up to 50% of the malt with stale bread collected from local bakeries, reducing both food waste and the water consumption associated with the process. Another example is Desborre, where kombucha, shrubs, and kvass have been developed from pastry scraps, transforming what was once waste into value-added ingredients.
The second pillar of the circular economy in catering is the correct separation and treatment of wasteSorting waste into different fractions (organic, packaging, glass, paper, used oil) and working only with authorized waste management companies ensures that materials end up at the appropriate recycling plants. In parallel, organic matter can be sent to composting facilities, either through external services or on-site, closing the loop by returning this fertilizer to local agriculture.
Collaborative composting projects demonstrate the potential of this approachInitiatives driven by organizations like the Sustainable Restaurants Foundation have developed pilot programs in Madrid restaurants such as Coque and Changó to transform organic waste into compost and then deliver it to local farmers. Companies like Hacemos Composta collect organic waste (food scraps, coffee filters, peels, napkins) to compost it and return the resulting product to businesses, also integrating a social component by working with people at risk of social exclusion.
Another critical area is packaging and container logistics.Prioritizing products in reusable, biodegradable, or bulk packaging and avoiding single-use packaging whenever possible drastically reduces waste generation at the source. Programs like the EcoVares strategy, promoted by Ecovidrio, organize door-to-door glass collection in bars and restaurants, achieving recycling rates of around 74% in hospitality establishments in 2023 and with the participation of more than 180.000 businesses.
Water and energy efficiency completes the green equation of restorationInvesting in energy-efficient appliances, LED lighting, sensor-activated faucets, or water, electricity, and gas consumption monitoring systems directly impacts your bill and reduces your environmental impact. Promoting the consumption of tap water, for example through agreements between operators like Canal de Isabel II and hospitality associations, helps to decrease the use of single-use packaging and optimize resources.
The circular design of the space and the uniforms adds an aesthetic and conceptual layer to this change of model.Choosing second-hand furniture or furniture made from recycled materials, as well as uniforms made from reused or sustainable fabrics, reduces the ecological footprint while giving the establishment personality. The Mo de Movimiento restaurant, for example, has built its identity around the revival of traditional crafts, the use of reclaimed wood and recycled furniture, creating a space with its own character and environmental coherence.
Governments are also beginning to support this transitionPrograms like the circularization initiative promoted by the Madrid City Council through the CIEC, in collaboration with HostelerÃa Madrid, offer training and support to restaurant groups to integrate circular practices into their operations. These types of initiatives, in addition to promoting regulatory compliance, can open the door to grants and specific support programs.
For hospitality businesses, the advantages go far beyond imageReducing waste and using raw materials, water, and energy more efficiently translates into direct cost savings; implementing sustainable measures improves the business's reputation and helps to build loyalty with a customer base that is increasingly aware of environmental impact; and finally, adapting to new regulations allows businesses to anticipate future legal requirements and qualify for public funding.
The restaurant industry is consolidating itself as a sector that combines economic weight, the ability to generate employment, influence on the territory, a driving force for tourism, and enormous potential for improvement in productivity and sustainability.From large chains to neighborhood bars, including haute cuisine projects and new digital brands, all are part of a rapidly evolving ecosystem where quality, experience, digitalization and the circular economy will determine who leads the next stage and who is left behind.