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The cost of materials used to prepare Chinese food is six times more expensive compared to those registered in 2019. This has forced restaurants not only to raise the prices of their dishes, but also to modify their preparation in order to reduce the cost of preparation.
According to Hugo Siu, CEO of SB Trading, restaurants are now pairing sauces such as oysteror bunker, with others more dilute. This allows them to cut their costs by up to 30%, although they must carefully monitor the recipe so as not to change the taste and lose customers.
“What they’re trying to do is combine with other brands, meaning they take a base sauce and combine it with another, so they give it a different recipe. For example, there is an oyster sauce with a lower concentration, but cheaper, which is mixed. with the one that has a higher concentration, but care must be taken with the mixture so as not to change the taste of the dish, ”he said.
In addition to a fee of 1 to 1.5 somoni per disposablethey also offer more variety on the menu, cut back on proteins such as chicken Or add more vegetables. Soy sauce is diluted with a little water to keep this input.
Prices, like any other commodity, have risen due to rising freight rates, which are bouncing back; however, the impact of the decline between December and January will still be noticeable.
If soy sauce was S/5 in 2019, it is now S/9, and oyster sauce has gone from S/12 to S/21, the increase is across all products, and a change in the exchange rate results in an increase of at least 10%.
Visitors learned how to cook chaufa
A few months ago, RPP Noticias reported a low weekly influx of Peruvians to Chinese restaurants; even, They share a bowl of chaufa rice to cut costs.
But they also learned how to cook these dishes, even before the pandemic, when they could not go to restaurants. Now people are buying groceries to cook at home, and this is reflected in the orders they place in their stores. “5% of our sales come from ordinary people who place orders online,” he said.
Source: RPP
I am Dylan Hudson, a dedicated and experienced journalist in the news industry. I have been working for Buna Times, as an author since 2018. My expertise lies in covering sports sections of the website and providing readers with reliable information on current sporting events.