As a result of the growing number of complaints from consumers, a decision was made to abolish the service charge in public catering establishments. This decision, concerning the 15 percent additional charge on the cost of dishes, was announced by Adilet Jumabekov, a leading specialist in the Department of Antimonopoly Policy, Competition Development, and Pricing of the Ministry of Economy, on the air of Birinchi Radio.
The President's Administration instructed to prepare proposals for amending the existing resolution to address this issue. During the discussions, numerous feedback and suggestions from entrepreneurs and restaurant owners were taken into account.
Ruslan Kazakov, head of the Consumer Rights Protection Department of the Antimonopoly Regulation Service under the Ministry of Economy of the Kyrgyz Republic, reported that taking into account the opinions of entrepreneurs, the deadlines for implementing the regulation were postponed to allow businesses to adapt to the changes. The new rules will come into effect on January 1, 2026.
According to him, in accordance with the Civil Code, a public catering establishment operates under an offer agreement, where the menu effectively serves as the contract. A customer visiting the establishment has the opportunity to familiarize themselves with the assortment, prices, and conditions, and decide whether they agree with them by placing an order.
According to the trading rules approved by the resolution of the Cabinet of Ministers of the Kyrgyz Republic No. 560, trading entities have the right to independently set prices for their goods.
Previously, restaurants and cafes often added a separate service charge to the cost of dishes, which varied from 5 to 20 percent. This practice caused dissatisfaction due to the lack of transparency in the final price, and now the final cost of the dish will be indicated in the menu.
Now, the costs of service, including the work of waiters and cooks, are included in the total cost of the dish, which is standard and complies with current regulations.
It is important to note that the state does not set prices in cafes and restaurants, as they do not fall into the category of socially significant goods. However, additional percentages added to the price indicated in the menu are considered a violation and may lead to administrative sanctions.
Altynai Kachibekova, executive director of the HoReCa Club Association, noted that some establishments are facing a decline in sales. She emphasized that each entrepreneur can independently decide whether to raise prices or keep them the same.
According to her, there are many significant expenses in the HoReCa sector. Some establishments, understanding that certain dishes, such as manti, require higher costs, maintain high service quality and corresponding prices. At the same time, other establishments may cut costs on quality, which sometimes reflects on the dishes by substituting some ingredients with cheaper alternatives.
Altynai Kachibekova also added that pricing includes not only the cost of products but also packaging, service, and the atmosphere of the establishment. Thus, the visitor pays not only for the food but also for the service and the conditions in which they find themselves.
Currently, the service charge has been abolished, and labor contracts are being concluded with waiters. This period can be considered transitional, as previously, personnel expenses also included taxes and employee motivation systems.
