PETALING JAYA: Consumers may soon see smaller portions being served as some eateries grapple with price increases of raw food materials and other goods, says the Pan Malaysia Koo Soo Restaurants and Chefs Association.
Its vice-president Datuk Ringo Kaw said some operators would reduce the use of raw food and its portions, while others might reduce the volume of food to be sold.
“Essentially, reducing food portions is an increase of food price because even with smaller portions, consumers still have to pay the same (price),” he said.
He noted that some restaurateurs were left with no choice in order to maintain their clients.
Kaw also said price hikes at eateries were inevitable as the country was still recovering from the devastating impacts of the pandemic.
He said the unpredictable weather, including heavy rains, which resulted in floods and landslides, had affected the production of raw ingredients.
“Consequently, restaurant owners will need to spend more to procure raw food materials,” he said.
Kaw said prices of poultry had increased by 20% recently and food operators were struggling to cope.
On top of raw food materials, restaurant owners also have to bear the 35% additional cost of non-food materials such as plastic bags, sanitising equipment and other overhead costs.
“Both operators and consumers are struggling and need to survive during these difficult times.
“I just hope everyone, including the consumers, understands the situation restaurant owners are facing,” he said.
Malaysian Indian Muslim Restaurant Owners Association (Presma) president Datuk Jawahar Ali Taib Khan said their members would be keeping their food affordable especially for those in the lower income (B40) bracket.
If price increases were necessary, he said they would make sure they were minimal to avoid burdening consumers.
“We are doing our part to help Malaysians during this hard time,” he said.
Meanwhile, he said customers had the right to decide whether to dine in at restaurants that imposed higher prices.
“Those restaurant operators are doing so probably because the operating costs are higher compared to others,” he said.
He noted that location of restaurants also contributed to the increase of food prices as some owners had to pay higher rentals.
“The price of a piece of roti canai might be RM1.50 in the suburbs but it could be more (expensive) in the cities,” Jawahar Ali said.
However, he said consumers could also lodge complaints with the Domestic Trade and Consumer Affairs Ministry if there were restaurants which imposed unreasonable prices.
He noted that labour shortage was a more pressing problem for Presma members.
“Locals are not interested to work in the (food) sector while foreign workers have yet to be allowed to enter the country.
“Even if restaurants are allowed to operate for 24 hours again, most owners will probably opt out as it will add to higher overhead costs and with a lower volume of customers,” he said.
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