Eating becomes a luxury. At the supermarket, gas station or restaurant, inflation is everywhere. The daily life of the French is now partly governed by their purchasing power which, very often, pushes them to adapt their mode of consumption or their habits.
In July, the rise in prices stood at 6.1% over one year. In the catering industry, it reached 13.9% in the second quarter of 2022, reports the consulting and research firm Food Service Vision. This is 3 points more than the previous year.
Butter, oil, flour… Many of the raw materials used by restaurateurs are strongly affected by inflation and they are therefore often forced to increase their prices. A survey carried out by the Union of Trades and the Hotel Industry (Umih) among its members at the end of July finds that 61% of restaurateurs pass on “partially” the rise in the price of raw materials to maintain their margin, reports The Parisian.
Other restaurateurs, anxious to keep their prices down, are opting for different strategies. One of them is to approach local producers for supplies, as they are generally less impacted by rising prices.
Other cooks are forced to remove certain dishes from their menu, because they believe that the selling price would be too expensive. Interviewed by our colleagues from Actu.fr, the chef of the bistro “Chez Mamy”, Franck Mazataud, confides that the rise in prices is pushing him to review the composition of his menu and his dishes. “It pushes creativity,” he relativizes.
Discover 9 dishes particularly affected by inflation, which you may pay more in restaurants.
