Interview Ana Savin (Stage Nice Dining / Hotel Bordeaux) on the state of the Horeca industry in 2026
According to what entrepreneur Ana Savin told Profit.ro, the restaurant industry in Romania is going through a period of deep restructuring, amid the fiscal and political instability that marked the year 2025.
Business and profitability indicators:
– Profits in the restaurant sector have fallen from an average of 20% to a current range of between 3% and 5%.
– Maintaining the VAT rate at 11% is seen as a key underpin to avoid a consumer price collapse.
– 2025 has been marked by decline, while 2026 is forecast as a year of slow recovery, with a visible consumption growth from the second half of the year.
Expansion and investment details:
– The Stage Nice Dining restaurant in Bucharest, opened in 2025, involved an investment of €250,000. The unit has 200 square meters, 70 seats and a team of 15 employees.
– The operating strategy involves restricting menus to rigorously control food cost and increase staff efficiency.
– Future plans include expanding the concept to Brasov.
Labor market and consumption dynamics:
– In the provinces, the labor force is more stable than in Bucharest, where staff turnover is accelerated by multiple choices.
– The average consumption bill is much higher in the capital, with customers frequently opting for full menus (appetizer, main course, dessert and wine), unlike in regional markets where consumption is more limited.
Hotel sector outlook:
– Hotel management is seen as more predictable than restaurants, with success dictated by clear procedures, cleanliness and genuine ratings on booking platforms.
– The corporate segment remains the mainstay for establishments in industrial cities such as Galati.
Ana Savin warns that the number of restaurants will drop significantly in the coming period, with survival reserved exclusively for well-processed locations that focus on customer experience and strict control of operational costs.