By now, itโs clear that the Hong Kong restaurant industryโs malaise is profound and structural.
The difference in food prices between mainland China and more expensive Hong Kong makes it impossible for the latter to compete in terms of value for money.
Right now, there is a dearth of useful suggestions from industry experts on how to make Hong Kong more competitive, except for vague recommendations about elevating the cityโs offerings and improving the quality of service.
Let me tell you, the problem isnโt bad service and boring menus.
There is no simple fix for what ails us. The sector is going to continue facing strong headwinds unless rampant inflation suddenly hits Shenzhen or Hong Kongโs cost of living free falls โ neither of which are good things in the view of most economists.