Photo: CheapEats photographer Sue Jefferson
Excessive profits in the restaurant sector? Never.
A new report from Failte Ireland, commissioned from consultants Howarth Bastow Charleton, claims that the relatively high cost of eating out in Ireland is due to input costs. It states that raw materials are more expensive, as are labour costs, VAT and excise, and utility and operational costs. Driving down costs in other sectors, it says, is essential for the restaurant trade to remain competitive.
Obviously, Failte Ireland have an interest in persuading people that Ireland is not a rip-off, but the report seems believable and trustworthy. Still, I’m sure we’ve all experiences of being ridiculously overcharged, especially in those few stragglers who haven’t woken up to economic reality.
What do you think? Does the Failte Ireland report assauge your anger at those restaurant rip-off experiences, or are some places just utter chancers?
Friday 25 September, 2009 at 4:26 pm
Being charged 18 euros for simple pasta (no fancy smoked salmon, truffle shavings or anything there). Being charged for bread (a staple on most european tables – for free). Being charged 3.5 euros for a coffee. Being charged for sides when the main course is already above the 20 euros mark. Being charged 8 euros for a bottle of water. Not being offered tap water. One of my worst experience was in a restaurant which is now closed (only got what they deserve!) where I was given a slice of white sliced bread topped with tinned mushrooms and pompously called “bruschetta”. At 7 euros, I nearly chocked when I saw the plate….
Saturday 26 September, 2009 at 5:45 pm
ah ah ah, what did I say? I’ve just been charged 3.50 for a (very small and not even good) cappuccino. In fairness, it was priced at 2.70, but an extra 80 cents were added for being decaff… The cheek of them!