1. Cost factor: The price of food in the restaurant includes not only the price of pork, but also other raw materials, seasonings, labor and other costs. If these costs are not reduced accordingly, even if the price of pork is reduced, it will be difficult for restaurants to simultaneously reduce the price of vegetables.
2. Profit consideration: restaurants need to ensure a certain profit margin to maintain normal operation. If the price of vegetables is reduced too much, it may affect the overall profit.
3. Market competition: The catering industry is highly competitive. In order to attract customers, some restaurants may choose to adjust vegetable prices instead of following the decline in pork prices.
4. Food positioning: Different restaurants have different food positioning and consumer groups, and some high-end restaurants may choose to keep food prices stable to maintain brand image and consumer recognition.
5. Seasonal factors: The food price in restaurants may be affected by seasonal changes. For example, in the season when there is less demand for meat, restaurants may raise food prices to reduce cost pressure.
In short, the decline in pork prices is related to the decline in restaurant prices, but it is not absolute. Faced with cost pressure, market competition and other factors, restaurants may choose not to completely follow the changes in pork prices to adjust vegetable prices.