Kaw said food operators were struggling to cope as prices of poultry had increased by 20 per cent, as well as a 35 per cent additional cost for non-food materials. — Picture by Yusof Mat Isa
“Essentially, reducing food portions is an increase of food price because even with smaller portions, consumers still have to pay the same ,” said Datuk Ringo Kaw, vice president of the association, adding that some restaurateurs had no other choice to keep their clients. In response to the rising food prices, Malaysian Indian Muslim Restaurant Owners Association president Datuk Jawahar Ali Taib Khan said its members would be keeping their food affordable, especially for those from the B40 community.
“Those restaurant operators are doing so probably because the operating costs are higher compared to others.
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