Across Russia, prices in catering settings have been trending upward as inflation bites and supply chains face ongoing disruption. Industry insider and founder of Stereo People Group, Andrey Tretyakov, shared observations with socialbites.ca about how these pressures play out in everyday menus and purchases.
The core driver, according to Tretyakov, is the seasonal nature of restaurant offerings. Dishes rotate with the seasons, and as menus evolve, so does the list of ingredients and finished products that operators must source. This summer has underscored a broader pattern: inflation is pressing up the cost of meals. In practical terms, many operators report an average price increase around 10 percent as they adjust to new menu cycles and the higher price tags that come with refreshed ingredient lists.
Tretyakov notes that inflation is not the sole factor lifting prices. Logistics complications—ranging from transportation delays to tighter freight costs—also contribute to the expense equation for Russian eateries. He points to a noticeable rise in logistics pricing since the previous year, a factor that operators must absorb or pass along through menu prices and feature offerings.
Within the industry, organizations tracking hospitality trends have also highlighted cost pressures in catering. In June, the Russian Federation of Hoteliers and Restaurants (FRiO) reported ongoing price elevations across the sector. Analysts attribute a portion of these increases to a rise in the cost of imported goods, with some estimates suggesting that import-related expenses can climb by as much as 35 percent. This shift compounds the effect of domestic inflation and creates a more challenging pricing environment for menus and service.
Overall, operators in the sector are navigating a combination of seasonal menu refreshes, higher input prices, and logistical headwinds. The result is a cautious approach to price adjustments, with many pointing to the need for careful menu planning, supplier diversification, and wiser inventory management to maintain value for diners while covering elevated costs. The evolving mix of inflation, procurement costs, and shipping reliability remains a central topic for restaurateurs seeking to balance affordability with sustainability in a changing market environment (attribution: FRiO reports and industry commentary).”>