During the meeting, it was noted that prices for public catering services are formed based on the menu, which indicates both the cost of dishes and the number of servings in grams. Each entrepreneur independently sets prices for their dishes.
According to the service, in January 2026, there is an increase in prices for public catering services, with some establishments seeing price increases exceeding 15%.
Restaurateurs confirmed that starting from January 1, 2026, the service charge is not displayed as a separate line item on the bill. The reasons for the price increases for dishes are related to the rise in costs in the following areas:
- increased rental rates;
- higher utility tariffs and costs of fuel and lubricants;
- rising prices for products used in dish preparation;
- increased operational expenses, including the purchase of inventory (dishes, napkins, sanitary supplies, etc.);
- higher salaries for employees and tax burdens.
During the discussion, the participants of the round table reached an agreement on the need to optimize prices in the public catering sector and to introduce a 10% discount on orders and takeout of ready-made dishes.
The Association of Hoteliers and Restaurateurs, HoReCa Club, will soon prepare an analytical report for the Antimonopoly Regulation Service, based on which joint mechanisms for price stabilization will be developed.
