Like other professions, the managers of Perpignan kebab outlets pass on the rise in the price of sunflower oil and other raw materials to the prices of their “sandwich”.
This is the first time that Savas has sold its kebab at a higher price. But he has no choice. At their suppliers, the bill of the kebab managers is more and more salty. “Last week, I bought 40 euros for 10 liters of oil instead of the usual 20 euros”, fulminates Savas, avenue General de Gaulle in Perpignan. The boss of Anatolia, the kebab opposite, has also found that the price of sunflower oil has doubled. “We now buy oil for 45 euros that cost us 25. Then it becomes more and more difficult to find it. It has become really complicated”, he reports. A blow for these small shops where oil is at the center of all processes: fries, sauces, cooking certain meats.
But the liquid essential for frying is not the only raw material to experience a price increase. Salad, meat, bread… All the ingredients that make up the famous Turkish specialty are flambéed. “I buy my cake boxes for €18.50 instead of €11.50”, loose Savas. “You have to count 2 euros more per kilo of meat”, for the boss of Anatolia.
Crisps to replace fries?
For these merchants, therefore, no other choice than to increase the price of their menus. “It’s the last resort” justifies the manager of the Ali Baba whose price of the kebab has risen by 1 euro. On the other side of Avenue Général de Gaulle, which concentrates the majority of the kebabs in the city, the manager of Anatolia has also had to review his prices. You now have to pay 50 cents more to eat there.
An increase all the same contained by the fear of losing customers. “If we increase further, it’s the customer who will drink. There, it’s already starting to complain a little”, testifies an employee, before adding: “Above all, we have a lot of young people, high school students, who come here at noon. They don’t have a lot of means so even a small increase, they feel it”. In kebabs, we go so far as to ask ourselves the question of removing fries from the menu. “We are thinking about it but we are not there yet”, admit Savas. In Anatolia, on the other hand, we believe we have found a parade. “Why not menus with crisps? It will cost us less and it’s still potato”, smiles the owner of the trade.
The yellow Frit’rie
Near the Quai Vauban, the Perpignan chip shop is also not spared by the rise in the price of raw materials. Yet she does not use sunflower oil to fry her potatoes. As is the traditional recipe for Belgian fries, these are cooked in beef fat. But the prices have also gone up. “I pay 30 euros for 10 kilos of meat, more than double what a year ago”, says landlady Sabine. Essential accompaniments, sauces are also rationed. No more all-you-can-eat service at La Frit’rie, customers are only entitled to a single dose of ketchup, mayonnaise and others. A situation that pushes its manager to increase the price of the cone by 30 cents for this summer.