According to their information, the 15% service charge was not part of the establishment's profit.
This money was used to create a payroll fund and support high service standards.
The association's statement emphasizes that including this amount in the price of dishes is the only legal way to maintain staff income and avoid mass employee turnover. Transferring this amount into the price makes the market more transparent without changing the economic burden on establishments.
The previously applied practice of service charges was a standard that supported both workers and the establishments themselves. Part of the collected funds went to cover costs associated with service, including consumables and basic services for guests, such as napkins and sugar.
The "Horeca" Association also noted that pricing analysis should take into account seasonal fluctuations and periods of low demand when establishments continue to incur operational costs at the same level.
Considering the rise in prices for food and goods, establishments calculate their expenses as follows:
- food and raw materials — 38-40%;
- rent — 7-8%;
- salaries (including taxes and contributions) — 15%;
- utilities and security — 2-2.5%;
- operational expenses — 2-2.5%;
- packaging — 1.5%;
- marketing — 5-6%;
- expenses on low-cost and fast-wearing items — 3%;
- transportation costs — 1%;
- bank services and acquiring — 1-1.5%;
- delivery aggregator services — 1-1.5%;
- depreciation — 1-1.5%;
- taxes — 4.6%.
Thus, the total cost price in the pricing structure ranges from 82.6% to 88.6% depending on the season and the occupancy of establishments.
Association representatives emphasize that price analysis based solely on the cost price of individual dishes is erroneous. This approach ignores a significant portion of mandatory expenses necessary for the sustainable operation of an establishment. The provided data reflects an averaged picture for mid-segment establishments that are part of the "Horeca Club." The association does not regulate prices across the entire sector and is not responsible for pricing in establishments that are not its members. Previously, the association warned that ill-considered decisions could lead to price increases in the public catering sector, but these warnings went unheeded.
The association also emphasizes the need to avoid a simplified approach to discussing prices in the hospitality industry.
According to their data, the rise in prices in public catering establishments is a direct consequence of the increase in prices for raw materials and supplier services, primarily for basic products (meat, dairy products, eggs, and others).
The association calls for the establishment of a professional and constructive dialogue between the government, business, and experts, based on factual data and economic calculations, which will allow for a better understanding of the working conditions in the sector.
