Lunchbox makes a comeback on crisis
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Doğan News Agency
Oluşturulma Tarihi: Nisan 14, 2009 00:00
IZMIR - In an effort to cut costs, some companies are cancelling lunch services, forcing many employees to prepare their lunches at home. Catering firms also bear the burden of the practice, as the sector contracts 35 percent
Companies that have reduced production or laid off staff are also resorting to cutting lunch services. As workers slowly return to the habit of bringing lunchboxes to work, catering firms are calling on employers to re-evaluate such decisions.
As the catering sector in Turkey contracts 35 percent, registered companies are also complaining of unregistered activity. "All industrial sectors have suffered contractions and layoffs," said Ahmet Hakan Ay, president of the Aegean Catering Industrialists Association. "And our job is to sell food to workers."
In 2008, costs rose 25 percent, but the catering industry is having trouble reflecting this in prices, Ay said. "After a year, when we go to our customers for a raise, they offer 5 percent off their current contracts. In our proposals, we are reducing variety. We are returning to metal plates, instead of porcelain."
What kept the catering industry alive was a decision to reduce the value-added tax to 8 percent from 18 percent last year, Ay said.
Lunchboxes may be used "for a temporary period," Ay said. "They are a loss for workers. Preparation and health are all issues here. Employers may continue to buy catering services, but without paying too much," he said.
Catering firms are not very big, Ay said. "When we are in hardship, employment suffers. We do not want to lay off our chefs or service personnel."
A dish of four varieties, in accordance with international standards, should be bought for at least 4 Turkish Liras, he said. "This price shows the meal is suitable in size and health. The catering firm can make 5 to 6 percent of profit. Those who sell food for cheaper prices have problems in quality."
Food variety is rapidly dropping, according to Kemal Saldır, manager of Seçsan Gıda, a catering firm that serves companies active in the İzmir Atatürk Organized Industrial Zone. "Small-sized companies are feeling the pain more," he said. "The workers get minimum wage. With that, they pay their rents and look after their family. They cannot allocate money for a lunchbox. If the employer cannot deliver lunches, workers will work hungry."
The minimum wage in Turkey is 477 liras ($300) per month.
As companies try to cut costs, they are orienting toward unregistered catering companies, Saldır said. "These firms are trying to save the day," he said. "Their raw material is unhealthy and the food is untraceable. They are selling a dish for 2.50 liras, using unhealthy meat, vegetables and fruits. Quality cooking oil sells for 50 liras per tin, but some brands are sold in the market for as low as 30 liras. These are banned oils and hazardous for human health."
As opposed to this, registered catering firms use quality material that can be traced back, Saldır said. "It is not right to do business with unregistered firms on the pretext of a crisis," he said. "The directorate of the Ministry of Agriculture should increase inspections."
As the catering sector in Turkey contracts 35 percent, registered companies are also complaining of unregistered activity. "All industrial sectors have suffered contractions and layoffs," said Ahmet Hakan Ay, president of the Aegean Catering Industrialists Association. "And our job is to sell food to workers."
In 2008, costs rose 25 percent, but the catering industry is having trouble reflecting this in prices, Ay said. "After a year, when we go to our customers for a raise, they offer 5 percent off their current contracts. In our proposals, we are reducing variety. We are returning to metal plates, instead of porcelain."
What kept the catering industry alive was a decision to reduce the value-added tax to 8 percent from 18 percent last year, Ay said.
Lunchboxes may be used "for a temporary period," Ay said. "They are a loss for workers. Preparation and health are all issues here. Employers may continue to buy catering services, but without paying too much," he said.
Catering firms are not very big, Ay said. "When we are in hardship, employment suffers. We do not want to lay off our chefs or service personnel."
A dish of four varieties, in accordance with international standards, should be bought for at least 4 Turkish Liras, he said. "This price shows the meal is suitable in size and health. The catering firm can make 5 to 6 percent of profit. Those who sell food for cheaper prices have problems in quality."
Food variety is rapidly dropping, according to Kemal Saldır, manager of Seçsan Gıda, a catering firm that serves companies active in the İzmir Atatürk Organized Industrial Zone. "Small-sized companies are feeling the pain more," he said. "The workers get minimum wage. With that, they pay their rents and look after their family. They cannot allocate money for a lunchbox. If the employer cannot deliver lunches, workers will work hungry."
The minimum wage in Turkey is 477 liras ($300) per month.
As companies try to cut costs, they are orienting toward unregistered catering companies, Saldır said. "These firms are trying to save the day," he said. "Their raw material is unhealthy and the food is untraceable. They are selling a dish for 2.50 liras, using unhealthy meat, vegetables and fruits. Quality cooking oil sells for 50 liras per tin, but some brands are sold in the market for as low as 30 liras. These are banned oils and hazardous for human health."
As opposed to this, registered catering firms use quality material that can be traced back, Saldır said. "It is not right to do business with unregistered firms on the pretext of a crisis," he said. "The directorate of the Ministry of Agriculture should increase inspections."