Restaurants Urge Government Reforms for Lower Food Prices, Favoring Direct Sourcing Over Subsidies

The Thai Restaurant Association is asking the government to connect raw material wholesalers with restaurants to lower ingredient costs, rather than providing subsidies for each dish. The association believes that subsidies do not always lead to lower prices and is pushing for more effective measures. Restaurants are currently facing rising prices for key ingredients such as chicken, pork, and rice. This is either forcing businesses to pass on costs to consumers or squeezing their profit margins, posing a significant challenge to their operations. Association officials believe that direct dealings with wholesalers could reduce intermediate margins, allowing for more stable ingredient procurement. This demand comes amid broader inflationary pressures in the Thai economy, which are impacting consumer purchasing power. The government faces a delicate balancing act to stabilize the economy while minimizing the impact on people's livelihoods. Source: Bangkok Post