A collateral battle, that of prices to be precise, has been taking place for weeks in our country due to the conflict in Ukraine after the Russian army invaded its territory on February 24 by order of President Vladimir Putin.
The price increase of fixed expenses, such as the shopping basket or fuel, makes a dent in the pockets of wage earners. However, it is the entrepreneurs, those who directly acquire the raw materials, who are currently in the difficult position of dealing with the increase.
Precisely, at the beginning of this week, the social networks echoed the rise in prices faced by the company known until now as cheap guachinche. Guachinche El Fogon, located in Los Baldíos, belonging to the municipality of La Laguna, shared the last invoice paid on Facebook. “We have paid 23 cans of oil for 1,684 euros when just 14 days ago they did not even reach 600 euros,” he explains in the publication.
Its owner, Raico Tosco, has assured DIARIO DE AVISOS that the costs are “unsustainable”. “Oil has multiplied by three and the rise in beef has been crazy, almost 30 percent, not to mention the price of electricity and propane,” says the hotelier, who also highlights the worrying situation of the cereal and, therefore, that of the gofio.
Guachinche El Fogon It opened its doors in 2017 and, since then, has endured two critical economic moments: the restrictions due to the COVID-19 pandemic and the rise in meat prices. Although the affected affirms that none of the previous situations has had to do with a panorama as variable as the one he faces at the moment: “The limit has been diminishing”.
When asked about a possible price increase in the menu, Tosco acknowledges that his profit margins are beginning to be fair because he is a cheap guachinche: “My options range between 6 and 8 euros, but if spending continues to rise, I will have no choice but to raise at least 50 cents each dish.” And it is that, as indicated, the rest of guachinche from Tenerife with whom he has maintained contact foresee a generalized price increase in their menus.
the owner of the Guachinche El Fogon he appreciates the amount of work he currently has because “we work from Monday to Monday”. However, you don’t know what the future holds because prices are constantly fluctuating. “In March I will review the accounts and make a decision,” he concludes.
