Mexico: Food Service - Hotel Restaurant Institutional

As 2022 marked a return to normality after the COVID-19 pandemic, the Mexican foodservice industry began its recovery and, in many respects, exceeded pre-COVID levels of activity in the hospitality and foodservice. Initially hampered by travel restrictions, limitations on gatherings and a hesitant population, many hotels and restaurants still strove to maintain a level of operations through the pandemic. Thankfully, both Mexican consumers and foreign tourists, anxious to “finally get out”, responded in the form of record vacation purchases and flight bookings, translating into record occupation levels. As the dust settles from the initial euphoria, the Mexican foodservice industry faces the near future with more adaptability, creating additional opportunities for U.S. food and agricultural products.