The Hong Kong catering industry expects a 30 percent drop in business during Easter, with high-end restaurants experiencing the largest decline of up to 50 percent, according to a catering veteran.
President of the Hong Kong Federation of Restaurants & Related Trades, Simon Wong Ka-wo, described the market as “very quiet,” noting that the initial estimate for the business drop was a 25 percent decrease compared to a typical weekend, which could reach 30 percent.
Speaking on a radio program on the last day of the four-day Easter holiday, Wong explained that the decline in business is primarily linked to Hongkongers traveling abroad and northbound consumption.

Since Easter is not a public holiday in the mainland, he noted there has been no increase in mainland tourists visiting the city.
He stated that the rise in northbound consumption has become a significant trend, and the industry is not optimistic about the future outlook.
Additionally, Wong noted that families traveling during the holiday represent a high-spending demographic, significantly impacting mid-range and high-end restaurants, which have seen declines of up to 40 to 50 percent.
He added that tea restaurants and fast-food outlets have experienced a more moderate decline.
He expressed concerns about the economic outlook, believing the industry will continue facing challenges.
Wong indicated that traditional high foot traffic districts like Yau Tsim Mong have seen fewer visitors in recent days. In contrast, areas hosting events, such as the West Kowloon Cultural District and Kai Tak Sports Park, have managed to attract more visitors and restaurants in those locations have reported good business.
He considers this underscores the idea that organizing a wider variety of events can encourage residents to go out and spend.

Cheng Wong

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HK sees sluggish Easter catering market as restaurants record 30pc business drop