The All Ceylon Restaurant Owners Association has announced that food prices in restaurants across the island have increased by 30% due to significant hikes in the cost of essential ingredients such as rice, coconuts, eggs, and salt.
Harshana Rukshan, the association’s president, explained that the surge in the price of coconuts, which now cost up to Rs. 200 in some regions, has forced many restaurants to remove popular items like coconut sambol and milk gravy from their menus.
Adding to the burden, the price of chicken has climbed to Rs. 1,280 per kilo, further straining restaurant budgets. The increase in ingredient prices has also impacted small-scale food vendors, particularly those making hoppers and selling lunch parcels, who are struggling to keep up with the rising costs.
Restaurant owners are reportedly facing a severe financial crisis, with the escalating prices of staple goods making it increasingly difficult to sustain operations while maintaining affordability for customers.
The association has urged the government to take steps to stabilize the prices of essential commodities to prevent further disruptions to the foodservice industry and to ensure the affordability of meals for the public.
