Cuban Restaurants Defy Logic Amidst Blackouts and Shortages

Opening a restaurant in Cuba today seems to defy logic, yet some entrepreneurs are bravely navigating severe challenges including rolling blackouts, widespread shortages of essential supplies, and a sharp decline in tourism. These resilient individuals are not only keeping existing establishments afloat but are also venturing to open new ones, adapting their business models to serve the domestic market.

“

It's the Cuban people who are consuming now, who are eating, who are going out to eat.

Dainel Castillo, who previously ran a tourism-focused restaurant, shifted to preparing lunches for local workers after his initial business closed. The positive response prompted him to open a new restaurant. "It's the Cuban people who are consuming now, who are eating, who are going out to eat," Castillo explained. His new venture offers more accessible prices for local consumers but faces significant hurdles. The tightening of U.S. sanctions in January has impacted fuel and electricity availability, while ingredient scarcity and rampant inflation plague the economy.

“

A bottle is between 4,000 or 5,000 pesos (between $6 and $7). But well, the Cuban always manages.

Castillo described the daily struggle to secure supplies, particularly cooking oil, which has seen its price skyrocket. "A bottle is between 4,000 or 5,000 pesos (between $6 and $7)," he said, noting that the average monthly salary in Cuba is around $10. He resorts to using lard as a substitute. The frequent power outages complicate operations further, causing refrigerators to fail and leading to spoiled food. "I would have preferred to give it away," Castillo lamented about the wasted food.

“

I would have preferred to give it away.

Despite these hardships, Castillo remains hopeful for an improvement in the country's situation. The challenges are not limited to small businesses. La Guarida, a renowned restaurant once frequented by international celebrities like Steven Spielberg and Mick Jagger, is also struggling. Its owner, Enrique Núñez, acknowledged that the restaurant is operating at a loss but is committed to retaining staff. "Although we are working at a loss, we are trying to keep it open, mainly to keep the staff," he stated. The restaurant, which was recognized as Cuba's best in 2023, now serves patrons amidst the stark realities of Havana, with empty tables contrasting with its past vibrancy.

“

Although we are working at a loss, we are trying to keep it open, mainly to keep the staff.