{"id":205856,"date":"2022-06-28T19:55:02","date_gmt":"2022-06-28T19:55:02","guid":{"rendered":"https:\/\/bm.dev.synology.me\/?p=205856"},"modified":"2022-06-28T19:55:02","modified_gmt":"2022-06-28T19:55:02","slug":"costuri-mai-mari-si-tarife-pe-masura-operatorii-din-turism-cresc-preturile-insa-limita-maxima-va-fi-stabilita-in-functie-de-elasticitatea-pietei-ce-se-intampla-este-un-efect-al-inflatiei","status":"publish","type":"post","link":"https:\/\/bm.dev.synology.me\/?p=205856","title":{"rendered":"Costuri mai mari \u015fi tarife pe m\u0103sur\u0103: operatorii din turism cresc pre\u0163urile, \u00eens\u0103 limita maxim\u0103 va fi stabilit\u0103 \u00een func\u0163ie de elasticitatea pie\u0163ei. \u201eCe se \u00eent\u00e2mpl\u0103 este un efect al infla\u0163iei, dar \u015fi de cerere \u015fi ofert\u0103\u201c l \u201eNimeni nu vrea s\u0103 stea la break-even, dar nici o marj\u0103 de profit de dou\u0103 cifre nu este \u00een regul\u0103\u201c"},"content":{"rendered":"<p>\nInfla\u0163ia \u015fi cre\u015fterea pre\u0163urilor la utilit\u0103\u0163i \u015fi combustibil au pus o mare presiune pe bugetele de cheltuieli ale ope\u00adratorilor din ospitalitate, hoteluri \u015fi restaurante, ceea ce implicit a dus la cre\u015fterea tarifelor practicate de ace\u015ftia. \u201e\u00cen principiu, atunci c\u00e2nd se fac ni\u015fte bugete de operare, politica de tarifare trebuie s\u0103 aib\u0103 o explica\u0163ie. De obicei se ia \u00een considerare infla\u0163ia at\u00e2t pe partea de venituri, c\u00e2t \u015fi ce \u00eenseamn\u0103 efectul s\u0103u asupra cheltuielilor. Ce se \u00eent\u00e2mpl\u0103 e rezultatul infla\u00ad\u0163iei, dar pe de alt\u0103 parte e ceea ce \u00eenseamn\u0103 cerere \u015fi ofert\u0103, c\u00e2t de disponibil este un produs. E normal s\u0103 creasc\u0103 tarifele, dar nenorocirea este c\u0103 se produce efectul de domino, nu v\u0103d un sf\u00e2r\u015fit, cre\u015fte infla\u0163ia, cresc \u015fi tarifele\u201c, spune Cris Micu\u0163, senior associate \u00een cadrul Trend Hospitality Consulting &#038; Management.<\/p>\n<div>\n<p>\nCu toate acestea, el este de p\u0103rere c\u0103 fiecare hotelier sau proprietar de restaurante ar trebui s\u0103 \u00ee\u015fi fac\u0103 o analiz\u0103 pentru a vedea c\u00e2t poate cre\u015fte tarifele, \u00een lipsa unei astfel de strategii, pre\u0163urile sunt crescute speculativ.<\/p>\n<p>\nMai mult, pe l\u00e2ng\u0103 infla\u0163ie, ospilitatea \u00ee\u015fi adapteaz\u0103 pre\u0163urile \u015fi \u00een func\u0163ie de cerere, acolo unde turi\u015ftii vor continua s\u0103 vin\u0103, hotelierii \u00ee\u015fi vor cre\u015fte tarifele. Ce se \u00eent\u00e2mpl\u0103 \u00een aceast\u0103 perioad\u0103 reprezint\u0103 o testare a elasticit\u0103\u0163ii pie\u0163ei de c\u0103tre operatorii din turism, adic\u0103 limita la care se vor opri privind cre\u015fterile tarifelor va depinde de cerere.<\/p>\n<p>\n\u201eIncertitudinile pe termen scurt impun analizarea \u015fi luarea celor mai adecvate m\u0103suri \u00een vederea atenu\u0103rii eventualelor \u015focuri ce ar putea afecta activitatea economic\u0103 a societ\u0103\u0163ii. De asemenea, conducerea a avut \u015fi are \u00een continuare \u00een vedere m\u0103suri privind fluxurile financiare \u00eentr-un mod care s\u0103 urm\u0103reasc\u0103 diminuarea expunerii financiare precum \u015fi men\u0163inerea s\u0103n\u0103t\u0103\u0163ii financiare a societ\u0103\u0163ii, \u00een scopul asigur\u0103rii condi\u0163iilor pentru dep\u0103\u015firea perioadelor dificile precum \u015fi asigurarea continuit\u0103\u0163ii activit\u0103\u0163ii\u201c, se arat\u0103 \u00een raportul privind rezultatele din primul trimestru al acestui an a companiei Turism Felix.<\/p>\n<p>\nCheltuielile companiei au crescut \u00een primele trei luni din acest an cu peste 26% fa\u0163\u0103 de aceea\u015fi perioad\u0103 a anului trecut, iar veniturile s-au men\u0163inut la acela\u015fi nivel cu anul trecut.<\/p>\n<p>\nTotodat\u0103, compania Turism Covasna a avut \u00een primul trimestru al acestui an cheltuieli de 3,8 milioane lei, fa\u0163\u0103 de 2,9 mil. lei \u00een perioada similar\u0103 a anului trecut, ceea ce \u00eenseamn\u0103 o cre\u015ftere de circa 30%.<\/p>\n<p>\nDrago\u015f Petrescu, proprietarul grupului City Grill, spunea recent \u00een cadrul emisiunii ZF 15 minute cu un antreprenor c\u0103 tarifele produselor v\u00e2ndute \u00een restaurantele din grup au crescut cu circa 16-17%.<\/p>\n<p>\nAceste cre\u015fteri de pre\u0163uri sunt dublate \u015fi de perioada imediat urm\u0103toare de dup\u0103 ridicarea restric\u0163iilor dup\u0103 doi ani \u00een care turismul a func\u0163ionat la capacitate mic\u0103 sau deloc din cauza pandemiei. Dup\u0103 o perioad\u0103 \u00een care turismul s-a desf\u0103\u015furat cu greu din cauza restric\u0163iilor, oamenii au re\u00eenceput s\u0103 c\u0103l\u0103toreasc\u0103, astfel c\u0103 decizia de a ie\u015fi \u00een ora\u015f sau a pleca \u00een vacan\u0163e s\u0103 nu fie pe lista am\u00e2n\u0103rilor anul acesta, ceea ce \u00eenseamn\u0103 c\u0103 pre\u0163urile \u00een cre\u015ftere de\u015fi vor afecta turi\u015ftii, nu \u00eei vor determina s\u0103 renun\u0163e la aceste lucruri.<\/p>\n<p>\n\u201eAt\u00e2ta timp c\u00e2t r\u0103spunsul este pe m\u0103sur\u0103, chiar dac\u0103 ridic tariful, am destul\u0103 cerere, ridic p\u00e2n\u0103 ajung la un echilibru. Nimeni nu vrea s\u0103 stea la break-even, dar nici o marj\u0103 de profit de dou\u0103 cifre nu este \u00een regul\u0103. Riscul cel mai mare st\u0103 chiar \u00een decizia pe care o ia operatorul, iar reac\u0163ia pie\u0163ei este chiar gradul de ocupare\u201c, mai spune Cris Micu\u0163.<\/p>\n<\/div>\n<p>\n&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Infla\u0163ia \u015fi cre\u015fterea pre\u0163urilor la utilit\u0103\u0163i \u015fi combustibil au pus o mare presiune pe bugetele de cheltuieli ale ope\u00adratorilor din ospitalitate, hoteluri \u015fi restaurante, ceea ce implicit a dus la cre\u015fterea tarifelor practicate de ace\u015ftia.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[510],"tags":[9321,246,32492,184,340,526],"class_list":["post-205856","post","type-post","status-publish","format-standard","hentry","category-actualitate","tag-cerere","tag-crestere","tag-efect","tag-inflatie","tag-preturi","tag-tarife"],"_links":{"self":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/205856","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=205856"}],"version-history":[{"count":0,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/205856\/revisions"}],"wp:attachment":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=205856"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=205856"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=205856"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}