<p style="margin-top:0pt; margin-bottom:0pt; padding:0pt 0pt 0pt 0pt ; text-autospace:ideograph-numeric; text-autospace:ideograph-other; layout-grid-mode:char; vertical-align:; "><span style="letter-spacing: 0pt; font-size: 12pt; font-family: Arial;">下周一冬至，不少市民提早外出用膳做節。有食肆表示近日至下周一的訂枱均爆滿，剛巧今明兩日是婚嫁好日子，令訂枱做節更困難。</span></p><p style="margin-top:0pt; margin-bottom:0pt; padding:0pt 0pt 0pt 0pt ; text-autospace:ideograph-numeric; text-autospace:ideograph-other; layout-grid-mode:char; vertical-align:; "> </p><div><img src="/EditBackyard/EditorData/Photo/15072368.jpg" width="400" height="266" alt="" /> </div><p style="margin-top:0pt; margin-bottom:0pt; padding:0pt 0pt 0pt 0pt ; text-autospace:ideograph-numeric; text-autospace:ideograph-other; layout-grid-mode:char; vertical-align:; "><span style="letter-spacing: 0pt; font-style: italic; font-size: 12pt; font-family: Arial;">今年菜價及雞價均有上升。</span> </p><p style="margin-top:0pt; margin-bottom:0pt; padding:0pt 0pt 0pt 0pt ; text-autospace:ideograph-numeric; text-autospace:ideograph-other; layout-grid-mode:char; vertical-align:; "><span style="letter-spacing: 0pt; font-style: italic; font-size: 12pt; font-family: Arial;"><br /></span><span style="letter-spacing: 0pt; font-size: 12pt; font-family: Arial;">面對經濟前景不明朗，客人傾向選擇價格相宜的套餐，一圍12人3,000多元。另有食肆指客人消費額減少約一成，龍躉、海參等貴價菜需求下降，轉攻大路菜式。</span></p><h2><span style="letter-spacing: 0pt; font-weight: bold; font-size: 12pt; font-family: Arial;">菜價及活雞價均上升</span></h2><p style="margin-top:0pt; margin-bottom:0pt; padding:0pt 0pt 0pt 0pt ; text-autospace:ideograph-numeric; text-autospace:ideograph-other; layout-grid-mode:char; vertical-align:; "><span style="letter-spacing: 0pt; font-size: 12pt; font-family: Arial;">敍福樓集團執行董事黃傑龍表示，不少客人提早今明兩日做冬，但剛巧是婚嫁好日子，部份分店訂枱有困難。位於屋邨的分店一晚做兩輪生意，首輪訂位已爆滿，次輪訂位達八至九成滿。</span></p><p style="margin-top:0pt; margin-bottom:0pt; padding:0pt 0pt 0pt 0pt ; text-autospace:ideograph-numeric; text-autospace:ideograph-other; layout-grid-mode:char; vertical-align:; "><span style="letter-spacing: 0pt; font-size: 12pt; font-family: Arial;"><br /></span><span style="letter-spacing: 0pt; font-size: 12pt; font-family: Arial;">業界對今年市道不太樂觀，市民或因擔心經濟前景，普遍選擇價格相宜套餐，如每圍3,300元至3,800元供12人用。因員工薪酬等成本上升，該酒樓明年整體加價5%。</span></p><p style="margin-top:0pt; margin-bottom:0pt; padding:0pt 0pt 0pt 0pt ; text-autospace:ideograph-numeric; text-autospace:ideograph-other; layout-grid-mode:char; vertical-align:; "><span style="letter-spacing: 0pt; font-size: 12pt; font-family: Arial;"><br /></span><span style="letter-spacing: 0pt; font-size: 12pt; font-family: Arial;">泉章居老闆陳錫輝表示，冬至及之前連續數日訂枱已爆滿，但客人消費額減少約一成，鮑魚、海參、瑤柱及龍躉等貴價菜需求減少，客人主攻大路菜式，相信與早前佔中影響客人收入及近期股市波動有關。</span></p><p style="margin-top:0pt; margin-bottom:0pt; "><span style="letter-spacing: 0pt; font-size: 12pt; font-family: Arial;"><br /></span><span style="letter-spacing: 0pt; font-size: 12pt; font-family: Arial;">街市菜價及活雞價格也上升。香港入口蔬菜批發商會會長袁昌表示，因天氣凍及臨近冬至，過去數天瓜類如青瓜及勝瓜批發價，上升一至兩成至每斤6至7元，料零售價每斤約10元。豆苗批發價過去數日上升兩至三成至每斤約23元，較豆苗好吃的豆杯批發價上升一至兩成至每斤約70元。</span><span style="letter-spacing: 0pt; font-size: 12pt; font-family: Arial;"><br /></span></p><div> </div><div><span style="letter-spacing: 0pt; font-size: 12pt; font-family: Arial;">港九雞鴨行職業公會副主席馬平龍預計，冬至本地農場供應的活雞會增加至三萬隻，連同內地每日供應約7,000隻，相信足夠應市。因運輸及工人工資在節日期間雙計，零售價會增加約兩成至每斤55至65元，一隻三斤重活雞約200元。</span></div>