Majorca's Restaurants Struggle Amidst Tourism Boom

The Spanish island of Majorca is experiencing a surge in tourism, leading to increased hotel occupancy and airport traffic. However, a less visible struggle is taking place within the island's restaurant sector. Despite the bustling terraces and lively streets, restaurant owners are facing significant challenges. These include staff shortages, a perceived lack of industry recognition, and escalating operational costs. These issues are forcing some establishments to reduce their operating hours, even during peak season.

Last year, the island welcomed a record number of tourists, with a substantial increase in passenger traffic at Palma de Mallorca airport. Tourist numbers are projected to continue growing in the coming year. This influx of visitors, while beneficial in some ways, is exacerbating the problems faced by restaurants.

The president of the Mallorca CAEB Restaurants Association highlighted the issue of unpredictable staff absences, particularly on weekends. He described the impact of last-minute no-shows on restaurant operations, sometimes leading to kitchen closures or early shutdowns. This results in compromised service quality, especially in smaller establishments.

The restaurant association advocates for a separate labor agreement tailored to the unique challenges of the restaurant industry in Majorca. The current agreement, shared with hoteliers, is seen as inadequate. The association calls for fair and realistic wage policies and greater autonomy in negotiations to address issues like unpredictable staffing, the seasonality of tourism, and the specific needs of smaller restaurants.