The article highlights the significant rise in the prices of raw materials in the Thai market, affecting both consumers and restaurant owners. Factors such as adverse weather conditions, reduced output, and COVID-19 lockdowns have contributed to the price hike, particularly in meats, seafood, and vegetables. These increases have led to adjustments in dish prices for restaurants, with some experiencing as much as a 50 baht per kilogram increase in the cost of certain items. To mitigate these costs, larger restaurants and entrepreneurs have implemented cost management systems, while smaller businesses without such systems are more greatly affected. The Department of Internal Trade plans to monitor product prices closely and has established a hotline for complaints to ensure consumer protection.