At Scheepskameel, an Amsterdam restaurant from the better segment, the prices have increased evenly in recent months. First the cheeses 50 cents more expensive, later the dessert. “We keep asking ourselves: can we do this?” says chef and co-owner Tijs Jeurissen. “With an even price increase, the shock is not that great, even for ourselves. This may feel a little better, but it’s just unavoidable. Maybe there are still a few steps to take.”
Horeca raises prices, sometimes by 40 percent: ‘Can we make this?’ † Cooking & Eating
