Owners of cafes and restaurants in Morocco are sounding the alarm. Exacerbated by the disproportionate increase in the prices of the products necessary for their activity, they find themselves forced to react to a situation that has become unsustainable. They are also mobilizing in the face of the excessive increase in the prices of basic products, essential to their activity. Coffee, sugar, dairy products and other foods are seeing their costs soar. Indeed, the costs of these raw materials, which are experiencing a dizzying increase, directly affect their profitability.
The intervention of Ahmed Rahhou requested;
Faced with this surge in prices of basic products necessary for their activities, owners of cafes and restaurants in Morocco are on the verge of asphyxiation. In a desperate gesture, the National Federation of Cafe and Restaurant Owners denounces this critical situation. Professionals in this sector called on Ahmed Rahhou, president of the Competition Council. Following this “warning”, so to speak, from the owners of cafes and restaurants, the Competition Council announced the opening of a dialogue to recall the rules of price freedom and competition. Indeed, a balance must be found to protect both consumers and entrepreneurs. The latter are demanding urgent intervention to regulate prices and put an end to this speculation which threatens their economic survival. This critical situation highlights the daily challenges faced by these entrepreneurs, whose activity contributes significantly to the local economy and tourism.
Sector in danger;
Cafes and restaurants in Morocco are struggling with uncontrolled price increases. By calling for help from the Competition Council, they hope to obtain concrete measures to stabilize the situation and protect their business. The authorities’ response will be crucial for the future of this key sector of the national economy. Indeed, the current situation of cafes and restaurants in Morocco is critical. By calling for the intervention of the Competition Council, the owners hope to find solutions to stabilize costs and preserve their activity. Also, the response of the authorities will be decisive for the future of this sector, which is essential to the Moroccan economy. Rising prices have a direct impact on consumers, who see menu prices rise, and on employees, with increased risks of downsizing. Owners fear that without rapid intervention, many establishments will have to go out of business or shut down, leading to massive job losses and a decline in the quality of life of employees and their families.
Devastating impact;
Professionals in the sector, already weakened by the Covid-19 pandemic, are bearing the brunt of these price increases. Numerous closures have been recorded, leading to considerable job loss. Small businesses and micro-enterprises find themselves particularly vulnerable. Commodity prices have exploded. Red meat went from 60 to 140 dirhams per kilo, and the price of coffee doubled in less than three months. This drastic increase also affects dairy products, olives and olive oil. Fuels and even local taxes, such as the public land occupancy fee, have seen their cost increase dramatically.
To get out of this impasse, cafe and restaurant owners are calling for collaboration with the competent authorities. They suggest measures such as subsidizing commodities, controlling prices at source and establishing support mechanisms for small businesses in the sector.
Price out of control;
It is in this spirit that, in a cry of distress, these entrepreneurs called on the Competition Council in the person of its president, Ahmed Rahhou, asking for price regulation as quickly as possible to stem this speculation which threatens their survival. This initiative also aims to draw the attention of the authorities to the crisis the sector is going through. Rampant commodity inflation is impacting consumers and employees. Customers are experiencing an increase in menu prices, while employees risk losing their jobs in the face of the establishments’ economic difficulties. The situation, if it persists, could lead to massive closures, accentuating social and economic problems. To break this impasse, catering professionals suggest measures such as commodity subsidies, strict price controls and support mechanisms for small businesses. These initiatives could stabilize the market and preserve a vital sector for the Moroccan economy and tourism.
