Spanish Restaurant Owner Addresses Holy Week Pricing Concerns

A Spanish restaurant owner has clarified her establishment's pricing strategy following a public inquiry regarding increased prices during Holy Week. In a recent video, the owner stated that her restaurant, located in Cartagena, does not raise prices for the religious holiday. Instead, she explained, the primary adjustment made during peak seasons like Holy Week, July, and August, is the temporary removal of dishes requiring extensive preparation. "The only difference you might notice is that we take off the menu the dishes that involve the most elaborate preparation," she explained, adding that these are "the ones that complicate the kitchen the most." The owner emphasized that these periods are crucial for generating revenue. "These are days to make money," she asserted, suggesting a high turnover of customers. She further elaborated that price adjustments, when they occur, are driven by ingredient costs rather than specific holidays. "We raise prices when we have to raise them," she said, citing an increase in beef prices as an example that would necessitate an adjustment to dishes like 'cachopo'.