We’re paying more to be served* up less *(smile not included)
DINERS are fed up with being charged higher prices for shrinking meals.
A consumer watchdog chief has confirmed his office is receiving more complaints from customers angry at the rising cost of eating out.
Consumers’ Association of Ireland chairman Michael Kilcoyne said people are also being short-changed in portion sizes – and in the substandard service in some establishments.
Mr Kilcoyne told the Irish Mail on Sunday: ‘There is evidence of smaller portion sizes and even some of the menus have decreased the range on the menu. Some more expensive items have been discontinued or they use cheaper cuts.
‘Generally the most expensive item is fillet steak. Some restaurants have discontinued it because consumers have become more conscious about what they spend and the increased price.’
The consumer champion also noted that ‘service standards have got worse’, adding: ‘There is less service to the customer in terms of customers waiting longer because of less staff in restaurants.
‘People have stopped going out to restaurants. Instead, they will go to the
‘People have stopped going to restaurants’
local takeaway. Secondly, they’re able to have a glass of wine at home, so they don’t have to get a taxi or buy expensive bottles.’
Food safety bosses are also reporting a rise in complaints. According to the Food Safety Authority of Ireland, there was an 11.5% increase in complaints to the State agency between April and July.
An FSAI spokeswoman said that although the hospitality sector is struggling to cope with rising costs and staff shortages, food safety ‘cannot be compromised’.
‘Food businesses have a legal responsibility to ensure the food they are serving their customers is safe to eat and correctly labelled. If costs are rising for food businesses and prices are going up, food safety and authenticity cannot be compromised.’
The rise in consumer dissatisfaction comes as hospitality leaders are urging the Government to retain the lower 9% VAT rate introduced to help them during the pandemic.
Restaurants Association of Ireland chief Adrian Cummins recently said the 9% rate must stay, to cushion businesses from soaring energy and food prices.
This call has been echoed by the group representating the country’s hotels, which have been widely criticised for soaring prices in recent months.
However, according to reports this week, the Commission on Taxation and Welfare has advised the Government to revert to the 13.5% rate next February as planned.
And in a meeting with the Irish Hotels Federation and tourism leaders last week, Finance Minister Paschal Donohoe was reported to be highly critical of what he described as ‘price-gouging’. Mr Kilcoyne, of the Consumer Association of Ireland, this weekend accused hotels of ‘greedy’ behaviour, despite the industry having ‘a lot of money pumped into it during the pandemic, serious money’.
The statutory body that enforces competition and consumer protection law confirmed this weekend it has fielded more than 200 complaints about hotel prices and service on its dedicated helpline since February.
A Competition and Consumer Protection Commission spokeswoman said the complaints related to price rises, cancellations and service. Outlining some of the issues she said: ‘Hotels have seen expenses and overheads increase significantly in 2022 in line with inflation. This… has resulted in passing on those costs to the consumer.’
She said increased demand since the relaxation of Covid restrictions had driven up prices, noting: ‘Dublin has had a very high occupancy rate this year, ranking consistently amongst the highest in Europe.
‘An increase in the number of events such as weddings has put additional pressure on demand for hotel rooms. With high demand and low supply, as with any goods or service, there is a general incentive to increase prices.’
Responding to criticism of rising prices, shrinking portions and falling service standards, the RAI’s Mr Cummins said the hospitality sector is ‘getting hit left, right and centre’.
He told the MoS: ‘The [cost of the] raw materials that we have to buy has increased dramatically.
‘Restaurants will have certain menu items that are now a loss leader so they’re going to be taken off the menu, we would predict, because why would you put something on the menu when you’re losing money? I’ve seen items coming off the menu, but I haven’t seen portion size change.’
He also said there are 40,000 vacancies in hospitality, which is hitting restaurants hard.
‘We have 40,000 vacancies in hospitality. We lost so many staff because of Covid. Every part of the economy is looking for staff but hospitality is looking for more staff than other sectors,’ he said.
A spokesman for the Irish Hotels Federation said: ‘Despite the rising costs of business, Irish hotels
continue to offer one of the highest standards of service and quality of accommodation and food in Europe and represent good value relative to comparable overseas destinations.’
‘Hospitality is getting hit left, right and centre’