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I can’t imagine we will see too many price decreases, it’s so hard out there anyway.”Auckland seafood institution Harbourside packed in punters last week after offering its 1988 menu at 1988 prices. “It’s not realistic.”Substantial price hikes for food products had begun about three years ago, he said, but over the past six months, they had really “taken off”.A sack of short grain rice cost Harbourside $28 four months ago, whereas now it cost $52.Bart Littlejohn, of Sails Restaurant, also the Auckland branch president of the Restaurant Association of New Zealand, said winter had always been a struggle for restaurateurs, but this year was tougher than ever.As well as a huge jump in food costs, there were rising rents, gas and electricity prices to deal with, as well as increased wage costs. Profit margins, which are traditionally small, were now almost non existent.He said the prospect of Kiwis eating out less due to their own budget restrictions would be a recipe for disaster for some establishments.Littlejohn said even established eateries were having to work harder to make budget.Sails was currently contacting its regular cheap jerseys supply clientele, offering them a complimentary bottle of fine wine when they dined this month.Littlejohn said discounting would not be sustained.