Steak Price Sharp Rise: Causes and Impact on Restaurant Business

Impact on the restaurant business

Andrey Bova, the chef of the Pro.khinkali restaurant, noted that the current situation has led to additional difficulties for restaurants. They have to raise prices for their dishes, but consumers are not always ready to accept new financial conditions. Sergey Mironov, the founder of the MEAT & Fish chain, emphasized that the increase in purchase prices is a sensitive issue for the restaurant sector. Restaurants are forced to redistribute increased costs to other dishes, which can negatively affect customer loyalty. For example, in the Meat & Fish restaurant, a 400-gram ribeye steak costs about 3.8 thousand rubles, while in Black Angus, a Choice and Wagyu ribeye weighing 350 grams will cost 2.6 and 3.5 thousand rubles, respectively. High prices can scare off even the most loyal customers, causing concerns about the future of the restaurant business.

Reasons for the increase in meat prices

The main reason for the rise in premium beef prices is the shortage caused by high demand and limited supply. Roman Kostyuk, CEO of the National Union of Beef Producers, explained that only 20% of the carcass is used for steaks, which makes them more valuable and rare. In addition, Russian producers are increasingly focusing on exports , which also increases domestic prices. According to the National Union of Poultry Farmers, in 2024 , consumption of all types of meat in RUSSIA increased by 2.5% compared to the previous year, reaching 83 kg per person. Russians still prefer poultry and pork, which affects the demand for beef.

Prospects and Recommendations

With prices rising, restaurants need to adapt to the new reality. One possible solution is to expand the range of dishes using more affordable types of meat, as well as introduce new cooking technologies that reduce costs. Considering local suppliers can help optimize prices and maintain product quality.

In conclusion, the increase in prices for steaks and other premium cuts of beef poses a serious challenge for the restaurant business. Restaurant owners need to find a balance between quality and price to retain customers and ensure stability in a changing market.