Food sellers not hiking prices despite increase in cost of ingredients
KUCHING: Kuching folks need not worry about forking extra money for their favourite bowl of ‘ kolo mee’ as stall operators do not want to burden their customers who are struggling during this Covid-19 pandemic by increasing their prices.
Four operators who were interviewed prefer to absorb increasing prices of raw ingredients and earn less instead of hiking their prices.
Tuah Rapiee, 47, said that price of chilli, shallots, garlic had increased, as well as price of chicken and beef.
“Price for chicken did increase a li le, but for beef bone, it has increased from RM13 to RM15 per kg. Despite the increase, I don’t plan to increase prices or reduce the portion size.
“I’ll just absorb it and earn a bit less because if I increase it, it will burden the people, and everyone is affected by the pandemic. Everyone is trying their best to survive and cope, so as long as I can sell food, I will have capital to keep the business rolling,” he said when met at his stall in Kubah Ria yesterday.
Previously, he also ran a salted ‘terubok’ fish stall but had to close it down a few months ago as there were no tourists and he could not make much sales. Now he only has his food stall as his main source of income and does not want his earnings to decrease if he increases his prices.
His stall offers ‘halal’ versions of ‘wantan’ noodles or soup, beef or chicken ‘kolo mee’, fried ‘kolo mee’ and other dishes.
Nurul Atiqah Ali, 25, business owner, said that although prices have increased, she will maintain her food prices for the time being.
“The price of raw chicken has increased starting yesterday by 50 sen to RM1 but I don’t plan to raise prices of food,” she said when met at her stall in Kubah Ria.
Nurul said that this is because many people have ventured into the food business, selling similar dishes as hers, meaning she could lose out to her competition if she raised her prices.
Her stall offers ‘Ayam Penyet’, fried rice, fried noodles, ‘tom yam’ soup and others.
Galacity coffeeshop owner Tan Yit Shieng, who also owns a ‘kolo mee’, ‘belacan beehoon’ and ‘ABC’ stall said that he plans to maintain the price of a regular bowl of ‘kolo mee’ at RM4.
“Most of the stall operators at my coffeeshop prefer to absorb the costs and not increase prices
Price for chicken did increase a li le, but for beef bone, it has increased from RM13 to RM15 per kg. Despite the increase, I don’t plan to increase prices or reduce the portion size. Tuah Rapiee
so as not to burden customers. Everyone is suffering during the pandemic and if they increase their price, if may affect their business.”
Most of the stall owners and himself were affected by the price increase of pork and imported shallots, he said.
Another operator at Mile 4 who preferred to remain anonymous said that he plans to maintain the price of ‘kolo mee’ at his stall at RM3.50 for regular serving as he worries increasing the price may affect his business.
He said that he was informed by suppliers that prices of shallots, garlic and pork have gone up, especially for imported shallots.
“My supplier said that the shipment cost of shallots has gone up, and price of pork increased. Price of shallots has always been going up and down depending on season so it won’t affect me much. But pork will, as I need to buy not just for the meat garnishing but also other pork parts for the broth and making lard,” he said.
Meanwhile, Kuching Coffeeshop and Restaurant Owners Association did not receive any complaints on the price hike for raw noodles from stall operators but said prices of other ingredients did increase recently.
Its secretary Stephen Chieng said that with the price increase, it is up to the operators themselves if they want to increase their prices as the association has no control over it.
He added that as the main ingredient is the noodles, not much meat, garlic or shallots are used for garnishing meaning the price would not be affected much.
“Personally, I feel that the prices should not go up so much so as to not burden customers during this pandemic.”
On Monday, Kapit Coffeeshop and Restaurant Owners Association chairman Ma Tian Ho said a price hike for noodle or rice dishes was unavoidable in Kapit due to rising cost of ingredients, including raw noodles.
He said there was an increase of 20 sen to 30 sen for noodles, ‘laksa’ and ‘nasi campur’ starting Dec 1.
“Since Nov 15, the price of pork has gone up RM2 per kilogramme, while soy sauce, small red onions, noodles and other items are also more expensive,” he told The Borneo Post.
“We, the association, cannot intervene in this ma er but can only advise the stall operators to be reasonable when raising their prices. Whatever the increase (in rate is) should be acceptable to both the operator and the customers.”