From cauliflowers to tomatoes, Inverness eateries feel impact of rising costs
Prices of food and non-alcoholic drinks are rising at their fastest rate in over 45 years.
This is impacting local businesses who can no longer budget monthly for their raw materials and are seeing additional costs added on from distributors for bringing things to the region.
However, despite increased costs they are reporting that people are still spending and supporting their businesses.
According to the Office for National Statistics, food inflation is at 19.2 per cent; the last time it was this high was in August 1977.
Norman MacDonald, proprietor of Café 1 in Inverness, said: "It's bizarre – at one point it was cauliflowers that were unaffordable and then it was tomatoes.
"It's a moving picture and we are having to watch our costs continually; the days of monthly costings are gone.
"We are now three times as much for a lamb rump as we were last year. For a raw 8oz bit of meat it was costing us £17 last week."
However, for Mr MacDonald it wasn't a completely bleak picture, and he said that people from Inverness are still spending money when they come to his restaurant.
He added: "We have to maintain a profit margin and we are populating our menu with cheaper alternatives when things are expensive.
"However, we are finding that people still want to spend when they come out to us. People may be skimping or saving in other areas, but when they come out for a celebration then the don't compromise.
"Our suppliers are also working really hard to help us – we are all in this together. We have a local buying policy which is easier during summer, and we are hoping it is a good harvest."
However, some businesses have had to change suppliers from local to more national in order to save on costs.
Inverness's XOKO Bakehouse owner Tristan Aitchison said: "Everyday basics and essentials have gone up – our packs of bacon have doubled [in price] and eggs have gone up, but we've found that we can minimise increases to customers in being savvy where we shop.
"We've changed suppliers for milk, and our price has gone down because of that. We'd love to have Highland milk but if we have that then there is a big premium on top of that.
"We use speciality butters for some of our goods – we can't change that supplier so we do have to pass on the cost for that.
"If we are providing a luxury product then consumers are paying the price for them, especially if competitors aren't offering the same as us."
Poppy Baker-Spink, the owner of The Cake Shop in Tomnahurch Street, has also had to spend time switching suppliers in order to find the best deals.
She said: "It is so hard to find the right balance between keeping your customers happy and the need to increase your own prices.
"I have spent most of the year investing time into finding different suppliers, constantly price checking everything and looking at other ways to keep costs down to balance it out!
"Thankfully we are stronger than ever but winter was hard as with any business in hospitality. I can’t express how grateful I am for all of our lovely customers."
One business is now seeing delivery prices go up, as well as the food fees.
Jo de Sylva, owner of MacGregor's in Church Street, said: "We are now seeing extra costs to our delivery prices up by 12-20 per cent because of where we are.
"It was already high before."
What do you think about rising costs? Email newsdesk@hnmedia.co.uk
