War in Ukraine: shortage of raw materials worries traders

A restaurant in Toulouse (Haute-Garonne) welcomes up to 800 customers a day, with a single à la carte dish: the rib steak with fries and a secret sauce. “It’s 80% sunflower and 20% rapeseed”details a cook. Only for 15 days, one of their two suppliers no longer delivers to them. “There, we have enough to last the week, but normally, we would have to last two with what we have”says Jonathan Ruggierisecond cook. The five restaurants of the brand present in France are all affected by the shortage.

Oil free available quicklythe pattern does not exclude not closing. The other solution would be to change the recipe for their unique dish, which has made the brand successful for 60 years. “It’s for this menu that we come so we would always like the same fries”says a customer. Another customer says that if the recipe changes, she will no longer eat at this restaurant. A biscuit factory located at 60km from Toulouse has the same problem. It can last another two weeks. To replace the oil, she could turn to butter, but everything went up, including the packaging. To compensate, the company is considering an increase of 4 to 5% of its biscuits sold in supermarkets.