FTV News / Reported by Tang Shiqing and Guo Nanhong from Taipei
From the epidemic to the Russo-Ukraine war, prices have been soaring. The catering industry in the first row of the tsunami finally waited until the lockdown was lifted and customers returned. However, the most important cost of manpower and food materials has been rising repeatedly, which has caused many industry operators to lament , Now that the revenue can be evened, it is necessary to laugh. The pressure on operating costs is really great.
The whole chicken is put into the pot and boiled for eight hours, so that the chicken soup turns golden yellow, and the taste will be rich and sweet.
Adam, a French chef, said, “Then this is sparkling water with heavy minerals, fried loofah made with Japanese bamboo charcoal powder.”
Exquisite cuisine, coupled with the chef’s table service, makes guests feel at home. However, in the era of great inflation, even expensive high-end French cuisine cannot escape the pursuit of high costs.
Adam, a French chef, said, “Actually, I think the hardest part is that prices have been rising in the post-epidemic era. In fact, we didn’t feel much at first. Why is it because we have always used ingredients from small organic farmers? Like the first 1-6 months of last year, it was actually quite hard work, and I found that the real imported food has increased more and more, and I can’t even buy it.”
Last year, I spent more than 1 million yuan for redecoration, but the chicken cost 30,000 to 4,000 yuan a month, gas cost 10,000 to 20,000 yuan, and the shipping bill for two months was more than 50,000 yuan. I wanted to even out the loss. It is getting more and more difficult. Small restaurants that fight alone can only plan carefully.
The set meal is simplified, from 13 dishes to 9 dishes, shortening the meal time, and can increase the table turnover rate. Actuarial calculation of visitor time, one floor less, can also reduce expenditure by 10%. Another Japanese food store that focuses on cheap prices is fighting a solidarity battle to set prices by quantity.
Guo Zhennan, owner of a Japanese food store, said, “The ingredients have all gone up, and it is very difficult for you to adjust them back. The most obvious one is probably salmon roe. I started this business at the age of 17 15 years ago. About 15 years ago, salmon roe One kilogram is 900 yuan, but now it is about 2400 yuan per kilogram, and the price will be set by quantity. Originally, we might only get 5 kilograms of fish at a time. Now we may order 50 kilograms from 10 stores together, and the price will be the same. will be more beautiful.”
The cost has increased significantly, reducing the monthly income by 100,000 or so, but for small stores, it is a fluke to survive the epidemic, the Russian-Ukrainian war and inflation.
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