Latest news and stories about restaurant industry in Portugal for expats and residents.
The Portuguese national tourism board has introduced a new initiative aimed at developing leadership skills for professionals in the restaurant sector.
AHRESP estimates that around 10,000 restaurants closed between January and May. The business association is meeting with parliamentary groups in the 'hope that the debate on the State Budget can include adjustments' so that companies in the sector, 'which are working at the limit, can endure what is to come'.
Following criticism from Moedas regarding Volta, the director of APED, Lobo Xavier, speaks of high adoption rates. Jacinto, secretary-general of AHRESP, says the system is not suitable for the restaurant industry.
The Lousã City Council announced today that the Food and Economic Safety Authority (ASAE) will promote training sessions aimed at entrepreneurs and restaurant professionals with the goal of supporting the implementation and consolidation of best practices.
The logic is simple. When purchasing ingredients, invoices are requested and recorded to deduct VAT and claim expenses. At the time of sale to the customer, the tax document is not issued. The result? Inflated costs for residual declared sales, creating artificial losses that contaminate any serious analysis of the sector's financial health.
From gourmet sandwiches to mental health in kitchens, Paulo Amado explains how the restaurant industry is changing and why the greatest challenge may be preserving Portuguese identity.
The arrival of the Michelin gala, the 2008 financial crisis, the troika, and the Covid-19 pandemic. We have compiled a timeline of the events that shaped the sector in the city, detailing what opened, closed, and transformed.
American Express has announced the acquisition of the restaurant reservation platform TheFork from Tripadvisor for 700 million dollars (approximately 602.8 million euros) to strengthen its presence in the European restaurant sector.
The pandemic was a turning point. “The crisis in the restaurant industry is huge,” says Ljubomir. But above all, it made him think about what brings him happiness. And it is not “cooking scarlet shrimp or buying foie gras.”
What is it like to work in a kitchen in Portugal? What happens before a dish reaches the customer's table? How do the country's kitchens really function? Brazilian chef Emanuel Sávio provides the answers in his new series, 'Além do Prato' (Beyond the Plate). The series, which premieres this Wednesday, May 20th, on the chef's YouTube channel, aims to honour those who keep the country's kitchens running. Filmed in restaurants across Porto, Lisbon, and other regions, the six-episode documentary series offers an intimate look at the professional kitchen environment, from initial prep work to the demanding cleaning process at the end of service. Featured establishments include Casa de Chá da Boa Nova, Apego, and Atrevo, showcasing the diversity of Portugal's contemporary gastronomy scene.
An investigation into whether Santos Pereira is facing challenges within the restaurant industry.
The Governor of the Bank of Portugal took an unusual step regarding the restaurant sector, but his actions did not persuade observers.
The current crisis goes well beyond a drop in demand. The combination of high costs, a rigid fiscal framework, and an administrative model that penalises those who want to grow are co-responsible. Opinion by Duarte Lebre de Freitas
He is a chef and restaurant entrepreneur. Rui Paula, one of the most awarded Portuguese chefs, who is seeking his third Michelin star, says that 'the Portuguese economy is a huge restaurant' due to its impact on multiple sectors.
Rising costs have been strangling restaurant owners in recent years. Following the pandemic, the war in Ukraine triggered an inflationary spiral that led to a drop in demand, spelling the end for many businesses. Now, losses from early-year storms and price hikes caused by the Middle East conflict are adding to the burden. Ana Jacinto, Secretary-General of AHRESP, warns that restaurants are 'surviving' but are reaching 'the end of the line,' urging the government to provide more structural support to a sector that is a key engine of the Portuguese economy.
It was through social media that chef Lídia Brás announced her departure from the two projects she led. Her future now lies in the kitchen of a men's fashion store in Porto. Fernando Araújo, chef and partner, ensures the continuity of the restaurants.
Albert Ahumada is the new general manager of McDonald’s in Portugal, succeeding Inês Lima, who will serve as general manager of McDonald’s in Spain. The executive, who began his role on 1 February, holds a degree from the University of Texas at Austin and an MBA from Baylor University. ...
Whether in a fine-dining restaurant or a local tavern, sous chefs play a fundamental role in life in the kitchen. Speaking to Observador, they disclose the responsibilities they take on and their desire for a calmer life.
