With arrival Easter weekConsumption Fish and seafood Intensifies BethlehemIncreasing sales Cherry E. Regional restaurants. Sector founders reveal optimism with this period and points out changes in consumer behavior.
https://www.youtube.com/watch?v=s9F3Logxelk
During a religious holiday, This is tradition Replaces red meats in paramens FishReinforcing the movement in betting organizations The regular dishes of this area. For most entrepreneurs, it is the best time of the year in terms of sales.
The regional menu is like
Ayn SousaThe owner Fishmonger Network in Greater BelemThe preparation started at the beginning. “This work is focused on ensuring that the stocks are ready to meet the demand,” he said.
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Without betting on seasonal news, she follows with a fixed menu. “We already have a lot of options available. A. Patrace boiler This is our main and is right for family meals, ”he said.
Fried gold, boiler and mookuca highlights
Already commanded in Fishmonger Anna AnusThe movement can also feel. Specialty Regional fish AS GoldWere, and,, and,, and,, and,.. The child E. Yellow HakeShe says that without changes in the menu, some recipes will be more important at this time. “The Fried gold A lot of requested for having a A very affordable price And get very popular with customers, ”he said.
“A. The student And and Yellow Hake Moqueaka They also come out a lot. People want to collect family around traditional food with para taste, ”Anna adds.
Sales rise to 80% during holiday
In recent years, she reported Sales grow more than 80% During the period. “The biggest peak is really Good FridayBut the demand begins before the week and only ends Easter Sunday. This is a good rush, ”he said.
Anna Tradition strengthens from losing strength. “The culture of fish is still very alive here during the holy week. People think this moment is worth it with the family and make the ritual on the table.”
Delivery in high boosts sales
In addition to the face -t -faces service, the Delivery The place is getting. “Today, about 30% of our sales They are made by delivery. Before the epidemic, it is very difficult to ask someone Boiler Or Fried fish By application. Now it has become a daily routine, ”Anna said.
She believes that this change is right here. “The customer found practicality and saw that you could have the same quality at home. It has raised our range and helping sales.”
The price of fish is worries, but helps to balance the plan
In 2025, prices Fish to eat more Up to 19,15%According to a survey of Daisy Para. It lights a warning to traders.
“This is a challenge. We will try to confirm good prices before we have to talk to our best, negotiate with suppliers and rise.” “You can’t send everything to the customer.
For her, a good relationship with suppliers can cause a diversity. “We already have faithful partners and this can help a lot at the moment. The fish are ready to serve with fresh, affordable price and taste.”
