Mamak restaurants face 10–30% cost hikes on ingredients and essentials as global supply chain issues and inflation bite.
PETALING JAYA: Mamak restaurants are grappling with rising operating costs as prices for certain goods climb 10% to 30%, says the Malaysian Muslim Restaurant Owners Association (Presma).
According to Presma president Datuk Mosin Abdul Razak, the cost pressures are due to disrupted supply chains, rising logistics expenses and persistent global economic uncertainty, further worsened by the Iran war.
“The increase varies according to the goods but averages at between 10% and 30%. We started seeing this trend in the middle of last year, and it has continued until now.
“We expect further rises in prices based on the current geopolitical landscape,” he told FMT.
He stated that the price hikes affected raw ingredients such as chicken, vegetables and certain imported items, as well as essentials like packaging materials and cooking gas.
However, he noted that most operators are striving to maintain their prices, offsetting rising costs through improved efficiency and waste reduction so customers aren’t burdened.
“Nonetheless, if these price pressures persist, a minimal adjustment in prices may be unavoidable,” he added, noting that some operators are also exploring alternative suppliers for better rates.
Mosin urged the government to consider mechanisms to stabilise raw ingredient prices and introduce incentives for the food and beverage sector.
Mosin also called on agencies to bolster the domestic supply chain and cut reliance on imports.
