The Pan Malaysia Koo Soo Restaurants and Chefs Association has commented that some restaurants may soon begin reducing the portion of food served to their customers. This comes as some eateries are struggling to cope with the price increase of ingredients and other materials or goods.

According to the vice president of the association, Datuk Ringo Kaw, some operators could opt to lessen the use of ingredients and its portion, while others may decrease 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.

Datuk Ringo also went on to explain that the economic impact of Covid-19 has caused these price hikes to be unavoidable, especially as businesses are still recovering from the losses incurred during the early lockdowns. Not only that, restaurant owners are also required to bear 35% additional cost of non-food materials, such as plastic bags, sanitising equipment, and other overhead costs.

The recent unpredictable weather and devastating floods across the country, too, have wreaked havoc with the production of raw ingredients, thereby forcing restaurant owners to spend more in procuring raw food materials. To illustrate, Datuk Ringo said that the price of poultry had recently increased by a whole 20%.

“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,” said Datuk Ringo.

Meanwhile, the president of the Malaysian Indian Muslim Restaurant Owners Association, Datuk Jawahar Ali Taib Khan shared that its members will strive to maintain the affordability of their food, even in the event of a necessary price increase. He said that they will try to keep the price hike minimal to avoid burdening consumers, especially those in the lower income bracket.

That said, Datuk Jawahar pointed out that some restaurants may charge higher prices for their food and services compared to other eateries. “Those restaurant operators are probably doing so because the operating costs are higher compared to others,” he said, adding that another contributing factor could be the higher rentals that some eateries need to pay due to their location.

“The price of a piece of roti canai might be RM1.50 in the suburbs but it could be more (expensive) in the cities,” Datuk Jawahar shared. He also reminded consumers that they have the right to lodge complaints with the Domestic Trade and Consumer Affairs Ministry if they feel that some restaurants are charging too exorbitantly for their services.

Datuk Ringo’s and Datuk Jawahar’s remarks both echo earlier comments from a few coffee shop associations as well. Specifically, in December 2021, the president of Malaysia-Singapore Coffee Shop Proprietors General Association, Wong Teu Hoon had said that some kopitiams may consider increasing the price of their beverages to help cope with rising expenses.

(Source: The Star)

• TAGS:
• Datuk Jawahar Ali Taib Khan
• Datuk Ringo Kaw
• Food Prices
• Malaysian Indian Muslim Restaurant Owners Association
• Pan Malaysia Koo Soo Restaurants And Chefs Association
• Restaurant