ASORE positions local products as key driver of innovation & growth in PR’s restaurant sector
By THE STAR STAFF
The Puerto Rico Restaurants Association (ASORE by its acronym in Spanish) will center its annual ASORE Restaurant Show on the economic and creative potential of local products, highlighting their role as a catalyst for innovation and new business opportunities across the island’s foodservice industry. The event will take place Oct. 30-31 at the Puerto Rico Convention Center, bringing together restaurant owners, operators, suppliers and culinary professionals for two days of business development, training and industry networking.
ASORE President Dr. Sonia Navarro emphasized that the restaurant sector’s purchasing power can directly strengthen Puerto Rico’s agricultural and manufacturing ecosystem. “Restaurants are much more than points of consumption. We are spaces where creativity and innovation can transform our local products into new experiences for consumers while generating opportunities for our farmers, producers, manufacturers, and suppliers,” Navarro said. “When the industry bets on what’s ours, it creates, drives, innovates, and grows the local economy.”
A central feature of the 2026 Restaurant Show will be the Demo Kitchen Sabores de Nuestra Tierra, led by chefs Ventura Vivoni and David Talavera. The live culinary space, developed in coordination with the Department of Agriculture, will showcase dishes prepared with Puerto Rican ingredients and highlight the full supply chain -- from who produces the food to how it reaches restaurant kitchens and the economic impact of consuming local goods.
Bartender competitions will also incorporate local rums, coffees, fruits, craft beers, and other Puerto Rican spirits. Meanwhile, the Copa Cultural Gastronómica Puertorriqueña, aimed at university and high school students, will focus on local gastronomy as its core theme.
This year’s event includes an enhanced educational agenda designed to strengthen operational and managerial capabilities across the sector. The Managerial Training Program, running Oct. 29-30, will cover operations, human resources, menu design, technology, organizational culture, inventory management, and other tools to help businesses navigate current industry challenges.
ASORE will also integrate the new ASORE Restaurant Summit, a full day of training on Oct. 29. The morning session will present updated findings from the EAT study by Gaither International, offering insights into consumer trends and restaurant usage patterns. Afternoon sessions will focus on legal issues affecting employers, including labor legislation, tip regulations, immigration matters, and the appropriate use of technology in the workplace.
“The program responds to the need for entrepreneurs to have information and tools to make better decisions and strengthen their operations,” Navarro said. “An employer who invests in training today prevents future situations that could be far more costly. Labor legislation continues to change constantly, so staying educated is essential.”
The Main Auditorium will also host discussions on the future of the industry, including Proyecciones 2026, a study by Inteligencia Económica that outlines the challenges and opportunities facing Puerto Rico’s restaurant sector in the current economic environment.
The ASORE Restaurant Show is open to entrepreneurs and professionals in the prepared‑foods and gastronomic industries. Participants must present their Merchant Registry to enter.
