If you are following the kosher restaurant scene in Israel, you have noticed that there are more kosher restaurants today than ever before. The trend of restaurants going kosher is significant even in cities that do not have a strong observant population. We asked some of these restaurant owners why they have gone the kosher route.

“Even before we had a teudat kashrut,” say some restaurants, “all of our products were locally sourced and had kosher supervision.” Tnuva dairy products, for example, all have kosher supervision, as do dairy products from many boutique suppliers.

To qualify for a teudat kashrut the restaurant must be closed on Shabbat. The big decision for the restaurant is to close or not to close on Shabbat.

Why do Restaurants Close on Shabbat?
Why do so many restaurant owners. who do not observe Shabbat or kashrut themselves, insist on kashrut for their restaurants?

In some cases, the motivation is ideological. A restaurant is owned or purchased by Shomrei Shabbat-observing Jews or the owner himself is chozer bitshuva (returns to Torah observance). In this case the owners do not want their business to violate the laws of kashrut and shabbat. 

In other cases, the motivation for closing on shabbat is purely economic. The restaurant assesses its traffic flow and concludes that kashrut will increase their profitability.

In many cases owners close their restaurants on shabbat to improve their personal lives. "Before I closed my restaurant on Shabbat I never saw my family. Now I have one day off." In the 21st century people value their quality of life. They may work long hours all week, but they want at least one day a week for themselves and their families. “Yes, we lose the Shabbat traffic, but we have our lives. At long last I can spend time with my spouse and my children.”

Papagaio was one of the first major chains of meat restaurants to close on Shabbat. I asked the founder about this decision. “Not only do people get tired, but restaurants also get tired. When working 7 days a week” said the founder “the staff tires and the place wears down. It is important for restaurants to take a break one day a week.” 

"Go find staff to work on Shabbat" restaurant owners tell us. Staffing the restaurant on Shabbat is difficult. The young people who staff most restaurants, work all week and want to enjoy life on weekends.

Closing on Shabbat works in many cities, but it is much harder in towns that are almost exclusively tourist-based like Eilat. eLuna has seen kosher restaurants in Eilat come and go, some closing completely and some giving up the kashrut because they can’t sustain the business without Shabbat traffic.

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