It is no novelty that we live in a country of chefs and diners. That one of the few threads that still unite and support our social fabric is the pride of our gastronomy and the culture of Good eating. Peruvians know firsthand, which is why the National Institute of Statistics and Informatics (Here) recently confirmed that the number of gastronomic ventures recorded in Peru has grown up to 63.59% since 2022. A trend that only goes up, but that meets the same obstacle as the rest of business projects in the country: the lack of training and access to basic tools for business management.
Although in Peru there are more than 3.27 million micro and small businesses (Mypes) led by entrepreneurs, according to the Ministry of Production (PRODUCE), there are 8 out of 10 who decide to leave the business before turning 5. This is largely due to the Lack of knowledge in key areas such as financial administration, resource planning or personnel management, which limit the potential of many of these businesses. In this context, training becomes a fundamental pillar to guarantee the sustainability and long -term success of these ventures.
He Gastronomic entrepreneuralthough it may be full of talent and creativity, it must face challenges that go beyond the elaboration of exquisite dishes every day. It is essential that you have the necessary tools to manage your business efficiently. Cost administration, inventory control, demand calculation, optimization of human resources and financial administration are key aspects that determine the long -term viability of these projects.
-In addition, one of the fundamental elements so that these ventures can be kept afloat is access to the energy that drives them. The LPG, for example, is the fuel most used by Peruvians in the food industry and for food cooking in homes. From the small spicyrías to the great renowned restaurants, the LPG becomes an essential ally for gastronomic entrepreneurs that depend on a reliable and economic energy source.
Therefore, it is valuable that different sectors – including the energy – begin to look towards the strengthening of these ventures from a more comprehensive perspective. Today, in addition to access to key supplies such as energy, training spaces aimed at improving business management are also offered. Workshops on cost administration, financial planning or efficient management of resources allow many gastronomic entrepreneurs to transform their intuition and talent into more solid and sustainable structures.
He Peru It is a country full of creativity, passion and talent, especially in the gastronomic field. But, that talent must be accompanied by a strategic vision that allows entrepreneurs to overcome day -to -day challenges and ensure that their businesses are sustainable and profitable.
