September is loved by many visitors to Mallorca. Travellers arrive as singles, couples, or in special interest groups. Some seek the sun and sand, while others prefer to explore the island independently. Despite their differences, all share a common need: to eat, and therein lies the challenge.
Across the island, there are significant price variations, from a simple coffee to high-end dining experiences. At Sollerweb, we regularly receive feedback on pricing and value for money. Interestingly, food ranks second in the list of comments; the most frequent complaint concerns service, often described as “indifferent.”
Hospitality is an art form. When guests are cared for by true professionals, the distinction is clear, from the initial greeting to the unassuming attentiveness which sets the gold standard. We all remember a great dining experience, but we will talk more about the fun we had, and the staff who contributed to it.
September’s food enthusiasts recognise quality service and fine food. Daily, we see bustling restaurants alongside those with empty seats. Visitors have choices and set price limits. Where dinner with wine once cost around 40 euros per person, in 2025 this experience now runs at 60 to 70 euros.
The result: people dine out less frequently or they look for restaurants with a fixed price menu.
This month is pivotal for many restaurants, with closures and ownership changes highlighting the industry’s challenges. The hope is that new start-ups for next year will make significant staff training part of the plan, not just an add on. The time and investment in staff training have been long neglected and needs to change.
Mallorca’s hospitality sector faces two main hurdles: pricing and perceived value, and the critical role of staff training. A well-led team, guided by a seasoned professional, remains unbeatable. The future will reveal how these challenges are met.