“We are forced to pass on the increases”: restaurateurs caught by the throat

You now have to pay a little more to enjoy a beef rib steak or simply choose the dish of the day at your favorite restaurant. In question, the prices of cereals and energy which continue to climb following the Russian invasion of Ukraine last February. As a result, the price of beef exploded.

Thus, in the bar-restaurant Le Chaudron, in Anglet, the burger now costs 1.50 euros more. The rib steak took two euros. “And today, it should even be put at 24 or even 26 euros”, explains Raphaël Bourdère, the establishment’s chef. The situation is even worse for poultry, since the beginning of the avian flu which particularly affects the south-west. “We are a small establishment. Given the prices, we cannot afford to have dishes at 30 euros, we have to remove it from the menu”he explains in the TF1 20H report, at the top of this article.

In the A La Cantine café-restaurant in Bayonne, the daily special will also see its price increase by 50 cents, by mid-May. “We have to pass these increases on to customers, but we do it slowly so as not to lose them”, explains the manager. A kind of big gap, in short, for restaurateurs between profitability and customer loyalty. For now, customers are accepting these increases. “It seems acceptable to me, since the dishes are homemade”consider one of them.

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