I didn 't pay the bill
26 November 2021 0 comments
Large chain restaurants have announced a price increase of up to 15% in 2022. This was reported to Izvestia by the leading market players: "Shokoladnitsa", "Black Star Burger" and others. Novikov Group (restaurants "Magadan", "Bolshoy", "Cheese Factory" and others) and Tigrus Group ("Osteria Mario", "Shvili", "Zest", "Bar BQ") also told that prices are likely to rise. Restaurateurs say that they are being pushed to this measure by the rise in price of products and logistics services. Companies are already abandoning some dishes due to the high cost of products and plan to switch to a smaller format of restaurants. The FAS and the Ministry of Industry and Trade told Izvestia that they do not control prices in the restaurant market
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Participants of the Russian restaurant market interviewed by Izvestia are confident that prices for dishes will have to be increased next year. So far, they are talking about an increase in their cost by an average of 5-10%, and in some cases they do not exclude an increase of 15%.
Since 2014, restaurants have been raising prices slightly, but now the situation has changed and they are growing significantly, said Igor Bukharov, president of the Federation of Restaurateurs and Hoteliers (FRIO). Due to the increase in the cost of food this year, dishes in restaurants have risen in price by an average of 15%, said Sergey Mironov, Vice President of FRiO. Prices are also affected by the increase in the cost of logistics services, Igor Bukharov pointed out. Next year, dishes may rise in price by at least 10%, he noted.
According to Yuri Levitas, CEO of Black Star Foods, founder of Free Dog and Free Pizza, the cost of meals will increase by 5-10% on average, but it will not be instantaneous, but gradual. Oleg Podgorny, CEO of the Chocolate Factory, believes that an 8% price increase cannot be avoided — inflation has accelerated too much. According to him, the exact size of the increase depends on the dishes — for some the increase may be 3%, and for others it may reach 15%.
Restaurateur Arkady Novikov said that he is ready to raise prices if the cost of ingredients for dishes increases next year. Other market players, for example, Yakitoria, adhere to a similar position. But, according to the representative of the network, the rise in price is possible only with the introduction of a new menu in the spring.
If the surge in inflation is a temporary phenomenon, then companies will be able to delay the moment of increasing the cost of meals as late as possible, said the owner of Tigrus Group Henrik Winter.
In the face of an increase in the cost of ingredients due to rising food prices, even a level of +10% will not allow the economy to remain at least at the level of the beginning of 2020, says Mikhail Burmistrov, CEO of Infoline-Analytics. At the same time, due to the widespread introduction of QR codes, demand may decrease. Therefore, it is likely that restaurants will still face a drop in revenue, despite the increase in prices, the expert did not rule out.
The FAS and the Ministry of Industry and Trade told Izvestia that they do not control prices in the restaurant market. The Ministry of Agriculture did not respond to the request at the time of publication.
According to restaurateurs, initially expensive ingredients — meat, fish, seafood, imported cheeses - have risen significantly.
— We see that prices are rising mainly for seafood and meat. They occupy a significant share in the menu, so we cannot refuse to use these products in dishes. During the year, prices have been raised several times, for some positions by 10-15%, — said Margarita Kovalchuk, general director of the Severyanin and Zhirok restaurants.
According to her, beef steaks (rib eye or tenderloin, tibon) have risen the most - by an average of 15%. Fish and seafood also increased in price, poultry added an average of 25%, the specialist said.
According to Anderson, raspberries have risen in price by 65%, mascarpone cheese - by 36%, chocolate - by 120%, butter - by 40%. These are the key products from which the company produces desserts.
Due to the rise in food prices, restaurateurs refuse some dishes with expensive ingredients. According to Sergey Mironov, the Meat and Fish chain has already refused to purchase octopus. Its prices have almost tripled — it is a scarce product. In April, it cost 450 rubles for 1 kg, in November it was already 1,250 rubles, the restaurateur said.
According to Oleg Podgorny, fish has become much more expensive. Therefore, the "Chocolate Maker" refused to use, for example, salmon in hot dishes.
It may be necessary to reduce the number of individual ingredients in a serving, shared the owner of Uilliam's, Ugolek, Pinch, William Lamberti. We are talking about dishes where seafood and some cheeses are used — they have risen in price the most.
At the same time, restaurants do not intend to change the menu in favor of more budget positions and reduce portions. According to a representative of Rosinter (restaurants IL Patio, Shikari, Planet Sushi, American Bar and Grill, Mama Rush, and also develops TGI Fridays and Costa Coffee franchises), the company updates the menu several times a year, and there are no plans to abandon existing positions. A similar position is held in Yakitoria.
— We do not intend to change the ingredients in favor of cheaper ones. Our customers come for certain dishes in terms of quality and price. If we make the menu simpler, we will lose our uniqueness and even at a lower price, guests can refuse to visit restaurants—" Alexander Muratov said.
In the current situation, some companies are opening or planning to open small establishments. "Anderson" this year opened a mini-format of restaurants "on the run" in shopping malls. According to the company's representative, in this way the chain wants to increase sales in the takeaway segment. Yakitoria has also launched two small-format restaurants this year and plans to open two more in 2022. Shokoladnitsa and Novikov Group have such plans.
Forced promotion
Participants of the Russian restaurant market interviewed by Izvestia are confident that prices for dishes will have to be increased next year. So far, they are talking about an increase in their cost by an average of 5-10%, and in some cases they do not exclude an increase of 15%.
Since 2014, restaurants have been raising prices slightly, but now the situation has changed and they are growing significantly, said Igor Bukharov, president of the Federation of Restaurateurs and Hoteliers (FRIO). Due to the increase in the cost of food this year, dishes in restaurants have risen in price by an average of 15%, said Sergey Mironov, Vice President of FRiO. Prices are also affected by the increase in the cost of logistics services, Igor Bukharov pointed out. Next year, dishes may rise in price by at least 10%, he noted.
According to Yuri Levitas, CEO of Black Star Foods, founder of Free Dog and Free Pizza, the cost of meals will increase by 5-10% on average, but it will not be instantaneous, but gradual. Oleg Podgorny, CEO of the Chocolate Factory, believes that an 8% price increase cannot be avoided — inflation has accelerated too much. According to him, the exact size of the increase depends on the dishes — for some the increase may be 3%, and for others it may reach 15%.
Restaurateur Arkady Novikov said that he is ready to raise prices if the cost of ingredients for dishes increases next year. Other market players, for example, Yakitoria, adhere to a similar position. But, according to the representative of the network, the rise in price is possible only with the introduction of a new menu in the spring.
If the surge in inflation is a temporary phenomenon, then companies will be able to delay the moment of increasing the cost of meals as late as possible, said the owner of Tigrus Group Henrik Winter.
In the face of an increase in the cost of ingredients due to rising food prices, even a level of +10% will not allow the economy to remain at least at the level of the beginning of 2020, says Mikhail Burmistrov, CEO of Infoline-Analytics. At the same time, due to the widespread introduction of QR codes, demand may decrease. Therefore, it is likely that restaurants will still face a drop in revenue, despite the increase in prices, the expert did not rule out.
The FAS and the Ministry of Industry and Trade told Izvestia that they do not control prices in the restaurant market. The Ministry of Agriculture did not respond to the request at the time of publication.
According to restaurateurs, initially expensive ingredients — meat, fish, seafood, imported cheeses - have risen significantly.
— We see that prices are rising mainly for seafood and meat. They occupy a significant share in the menu, so we cannot refuse to use these products in dishes. During the year, prices have been raised several times, for some positions by 10-15%, — said Margarita Kovalchuk, general director of the Severyanin and Zhirok restaurants.
According to her, beef steaks (rib eye or tenderloin, tibon) have risen the most - by an average of 15%. Fish and seafood also increased in price, poultry added an average of 25%, the specialist said.
According to Anderson, raspberries have risen in price by 65%, mascarpone cheese - by 36%, chocolate - by 120%, butter - by 40%. These are the key products from which the company produces desserts.
Due to the rise in food prices, restaurateurs refuse some dishes with expensive ingredients. According to Sergey Mironov, the Meat and Fish chain has already refused to purchase octopus. Its prices have almost tripled — it is a scarce product. In April, it cost 450 rubles for 1 kg, in November it was already 1,250 rubles, the restaurateur said.
According to Oleg Podgorny, fish has become much more expensive. Therefore, the "Chocolate Maker" refused to use, for example, salmon in hot dishes.
It may be necessary to reduce the number of individual ingredients in a serving, shared the owner of Uilliam's, Ugolek, Pinch, William Lamberti. We are talking about dishes where seafood and some cheeses are used — they have risen in price the most.
At the same time, restaurants do not intend to change the menu in favor of more budget positions and reduce portions. According to a representative of Rosinter (restaurants IL Patio, Shikari, Planet Sushi, American Bar and Grill, Mama Rush, and also develops TGI Fridays and Costa Coffee franchises), the company updates the menu several times a year, and there are no plans to abandon existing positions. A similar position is held in Yakitoria.
— We do not intend to change the ingredients in favor of cheaper ones. Our customers come for certain dishes in terms of quality and price. If we make the menu simpler, we will lose our uniqueness and even at a lower price, guests can refuse to visit restaurants—" Alexander Muratov said.
In the current situation, some companies are opening or planning to open small establishments. "Anderson" this year opened a mini-format of restaurants "on the run" in shopping malls. According to the company's representative, in this way the chain wants to increase sales in the takeaway segment. Yakitoria has also launched two small-format restaurants this year and plans to open two more in 2022. Shokoladnitsa and Novikov Group have such plans.