Andria Kurasbediani, manager of Barbarestan and Georgian House, says the main challenge in Georgia’s gastronomic sector is instability. Beyond rising prices and logistical difficulties, he highlights a severe shortage of qualified staff as one of the industry’s biggest problems. Despite inflation and increasing utility costs, he notes that price adjustments are made simply to sustain operations and maintain quality.
Kurasbediani emphasizes that the industry’s rapid pace contributes to this instability. New restaurants open almost daily in Tbilisi, while many close within months, creating constant shifts in competition and trends. In this environment, he says, attracting and developing motivated young professionals is essential to preserving and advancing Georgia’s rich culinary heritage.
He also addresses the current slowdown in tourism, which has complicated the situation for many businesses. According to him, one effective response is diversifying the customer base and placing greater focus on local guests. Years of crises, from market fluctuations to the pandemic, have taught the sector resilience and the importance of careful planning.
Despite the challenges, Barbarestan and Georgian House have managed to remain stable. Kurasbediani attributes this to strong commitment, clear conceptual direction, and the consistent culinary value the restaurants deliver. The long-term strength of the brands, he says, has played a key role in overcoming difficulties.
