Eateries struggling with rising cost, too


PETALING JAYA: The increasing cost of raw food ingredients is contributing to the price hike in some eateries, say restaurant associations.

Malaysian Indian Restaurant Owners Association vice-president C. Krishnan said these included vegetables, poultry, milk, spices and other sources of protein.

“Almost all the raw ingredient prices have gone up. The government should look into this issue and provide solutions to restaurant owners and consumers as well,” he said.

Krishnan added that the rise in prices was probably due to a lack of manpower at the “production level”, and cited vegetables as an example.

“The lack of manpower at vegetable farms, which rely mainly on foreign workers, has affected the whole value chain,” he said.

Besides the price hike in ingredients, most restaurants were also struggling to keep afloat, he said, adding that since the pandemic began, more than 1,000 restaurants in his association had closed down.

“Some restaurants had to adapt to new mechanisms such as utilising technology for their service in efforts to limit human interaction to curb the virus.

“However, this involves a lot of investment and some restaurants could not afford this,” he added.

Krishnan said some restaurants had accumulated debts that need to be paid back.

Pan Malaysia Koo Soo Restaurants and Chefs Association vice-president Datuk Ringo Kaw said it was important for consumers to know the reason for the price hike.

He said besides the higher cost of ingredients, restaurants also had to limit seating capacity and operating hours.

He urged the government to consider the fact that restaurant owners still had to pay full rental despite not being able to generate enough revenue.

Kaw said restaurants also had to bear the cost of non-food materials to reduce the risk of Covid-19 infections, such as swab tests for employees, sanitisers, hand gloves and face masks.

“This extra cost is also one of the reasons some restaurants had to increase prices,” he added.

Malaysian Indian Muslim Restaurant Owners Association president Datuk Jawahar Ali Taib Khan said restaurant owners should avoid increasing prices as a way to help the community.

“Our stand is clear and we even have distributed a circular to our members to not increase prices at their restaurants.

“Everyone is struggling and not increasing your prices is one way to play a part to help the community revive,” he added.

“This is not the time to increase the price of food.”

Article type: metered
User Type: anonymous web
User Status:
Campaign ID: 46
Cxense type: free
User access status: 3
Join our Telegram channel to get our Evening Alerts and breaking news highlights

increase , cost , raw , food , ingredients , price hike , eateries , restaurant

   

Next In Nation

PBM looking to take on Pakatan Harapan in Penang during GE15
Sg Petani boy gains Internet fame with his slick reporting style
Covid-19: Unvaccinated kids won’t face restrictions but please get them jabbed, says KJ
MACC detain two for questioning in littoral ship corruption case
Covid-19: Number of infections in educational institutions at a worrying level, says Melaka state health director
Dr M regaining appetite and his sense of humour, says Marina
Johor polls: Umno not afraid of Muda joining the fray, says Ahmad Maslan
Covid-19 Watch: 13 new cluster identified with 4,066 new cases
MACC to review corruption perceptions index findings after Malaysia slips five spots in standings
Johor Polls: Umno VP questions why PAS wants to contest the seats BN lost

Others Also Read


Vouchers