Restaurants raised prices by 10% in June due to higher import prices – Kommersant

According to the Federation of Hoteliers and Restaurateurs of the Russian Federation (FRiO), prices in Russian restaurants have already increased by an average of 10% in June. Restaurant chains attributed this to the rise in price of imported products, the cost of some of them increased by 35%.

FRiO vice-president, owner of the franchise of the Meat and Fish network, Sergey Mironov, said that they grew up on marbled beef, which was no longer supplied from abroad. “The situation is similar with the Magadan shrimp – the catch volume has decreased, while prices have increased. In our network, we are raising prices for shrimp by 20%,” he said. “Izvestia”.

The owner of the Tigrus Group (brands Osteria Mario, Shvili, Zest, Bar BQ) Henrik Winter claims that the company “receives daily information letters about the increase in the cost of olive oil, seafood and a number of other products.” According to him, Osteria Mario is “highly dependent on imports”, and the price of food in the chain increased by up to 10%.

According to Elena Shargorodskaya, representative of the purchasing department of Novikov Group (restaurants Farsh, Magadan, Valenok, Klevo), olive oil has already risen in price by 34% over the year, fish – by 25%, seafood – by an average of 14%. “Squid, salmon and shrimp increased the most in price. Foreign canned food – pilati tomatoes, olives, sauces, vinegars, and tahini paste – rose in price by 17% and 11%, respectively, ”she added.

The Shokoladnitsa chain said that over the current month, imported products have risen in price by 15-30%. In particular, the cost of shrimp increased by 15%, olive oil – by 14%, capers – by 19%, assorted mushrooms – by 20%, the company said.

Problems with the delivery of Mediterranean products have become one of the reasons why Russian restaurateurs are changing their concept. Against the backdrop of difficulties in opening Italian restaurants, which are traditionally very popular, restaurateurs began to open establishments of Georgian cuisine.

Details – in the material “Kommersant” “Georgia was added to the menu”.

Laura Keffer