•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Gasoline and diesel prices have fallen sharply since early April, but many eateries say ingredient and labor costs remain high, keeping upward pressure on menu prices. Fuel prices have generally trended downward, with the latest adjustment on April 16 cutting diesel and mazut.
In the April 16 adjustment, diesel was cut by 1,920 dong per liter to 31,040, while mazut fell by 2,280 dong per kg to 20,330. Over three consecutive adjustments, diesel has dropped by about 13,740 dong per liter (44%) and mazut by about 4,260 dong per kg from the April 3 peak.
Gasoline prices were mixed. RON 95-III rose by 220 dong to 23,760 per liter, and E5 RON 92 increased by 250 dong to 22,590. Even so, current gasoline prices remain well below the March 24 peak—down around 30% for RON 95-III and roughly 25% for E5 RON 92.
The fuel-price decline has contrasted with commodity and service pricing at many eateries, where prices have continued increasing since early April. For example, a vegetarian banh mi shop on Au Co Street raised prices by 3,000–4,000 dong per bun, and coffee by 3,000–5,000 dong per cup.
Other businesses reported similar adjustments. A large banh canh stall on Van Kiep Street increased bowls from 37,000 to 40,000 dong. A bun bo shop on Le Van Tho raised regular bowls to 50,000 dong, mixed bowls to 60,000 dong, and special bowls to 70,000 dong, after adding 5,000 dong last year and another 5,000 dong more recently.
A chicken-dish restaurant on Ba Huyen Thanh Quan Street in Nhiêu Lộc ward also raised prices by about 5,000 dong per dish, to around 55,000.
Most owners cite rising input costs as the main reason. Ingredients are reported to be higher by 5–15% compared with a few months earlier. Owner Hoa said input costs rose for four months, making it difficult to sustain price holds. While fuel prices have fallen, suppliers have kept high levels, and meat and spices have risen by 5–7%.
According to the article, gas costs have eased but remain about 40% higher than the pre-conflict period (late February), while labor costs have risen about 5%. Price adjustments are described as aimed at covering costs and maintaining portion quality, rather than simply lowering prices.
Another factor is pricing lag: restaurant prices often reflect cost averages over weeks or months rather than immediate changes. Businesses previously faced pressures from input costs, rent, wages, utilities, and packaging. When some inputs ease, reductions may mainly offset earlier margin compression rather than enabling immediate price cuts.
From a business perspective in Ho Chi Minh City, rent and labor are described as fixed costs that are hard to cut quickly. Input costs—reported as about 35–50% of total costs depending on the shop—remain the largest and can vary with market conditions. Fuel-related costs, mainly transport and handling, are typically 3–10% of total costs. As a result, even a sharp fall in fuel prices may only partially reduce total input costs, limiting the ability to lower menu prices.
Fuel input concerns are also described as widespread across sectors such as transport, logistics, food production, and retail distribution. When fuel costs rise, transport and production costs rise as well, pushing up input costs for eateries. The article notes that in the past, higher fuel prices led many Hanoi and Ho Chi Minh City eateries to increase by 5,000–10,000 dong per meal versus the end of last year.
Conversely, when gasoline falls, the effect is often delayed because businesses still bear prior costs and labor pressures persist.
Ly Kim Chi, chairwoman of the Ho Chi Minh City Food and Beverage Association (FFA) and vice-chair of HUBA, said lower fuel prices have helped ease some cost pressure in the food sector. However, she emphasized that fuel is only one component of total costs, so fuel-driven reductions are not enough to meaningfully lower overall costs.
She pointed to dominant cost drivers including inputs from farming and seafood, packaging, and imported materials—factors that can be volatile and sometimes higher than fuel costs. Financial costs, cash-flow pressure, and sluggish demand were also cited as obstacles to price reductions.
Any savings from fuel, she said, mainly offset prior costs rather than enabling immediate price cuts. Market psychology was also mentioned as a stabilizing factor that can curb price-wage spirals.
Looking ahead, Chi expects food prices and dining-out services to stabilize rather than drop sharply. The decline in fuel costs should ease cost pressure and allow businesses to modulate price increases and maintain supply. For a meaningful price drop, the article says additional favorable conditions are needed—especially lower input costs and stronger demand.
Beyond costs, shop owners say pricing is tied to brand positioning. Once prices rise, reductions are not simply returning money to customers and could affect brand image and market expectations. Many owners fear that lowering prices only to raise them again would signal instability, so they tend to keep prices or adjust to the new cost base.
Premium gym chains are entering a “golden era” that is ending or already in decline, as rising operating costs collide with shifting consumer preferences toward more flexible, community-based ways to exercise. Long-term memberships are shrinking, margins are pressured by higher rents and facility expenses, and competition from smaller, more personalized…
