While SF State students survey the menus in the Cesar Chavez Student Center, some may have noticed the increase in prices this fall.

Traditionally, restaurants in the student center have been allowed an annual price increase of up to 4 percent. But this year marked the highest increase ever. Vendor Services, the committee that controls business regulations in the student center, has allowed a 6.5 percent increase this year. This means that the average price of food has increased about 25 cents.

But an owner of two out of the 11 restaurants in the student center is worried that the 6.5 percent increase isn’t going to cut it. “[Recently, the price of] everything went through the roof: supplies and food cost,” said the vendor. “Anybody who watches the news knows this.” He did not wish to disclose his name because he is one of the many vendors who believe the prices should’ve been raised more.

This is the first time a price jump of this proportion has been allowed. In 2006 even as the price of oranges increased, the restaurant owner did not stop selling freshly squeezed orange juice at its regular price. Though the owner said he just wanted to break even on the increased costs, Vendor Services did not give him an increase.

All the restaurants in the student center are family-owned and pay rent to the Vendor Services committee. The non-profit committee takes care of rent, the formal process of accepting new spectators and price regulations. Neha Shah, the retail and commercial services manager, explained how the organization decides price changes.

“The regulation for price increases is compared with the standard price of living every year,” Shah said. “Our prices are a lot lower than other prices [on] campus. The vendors are really sensitive to student needs. After all, they were once students.”

The student center must also follow university guidelines. Some of these guidelines include environmentally friendly policies that student center’s businesses have been following for a few years now.

“The student center went ‘green’ before it was the cool thing to do and we are very proud of that,” Shah said.

Some examples include all the plastic cups are actually green wear: they are made of corn stock and sugar cane. According to the vendor, these items all add extra expenses that they take on themselves.

The vendor explained that owning a restaurant at the student center is very different than owning one on campus. Food vendors outside of the center don’t have to pay miscellaneous fees such as building maintenance or restroom cleaning. Food stops outside of the student center can also set their prices at whatever they want.

Catherine Paschen, a 21-year-old student, has noticed the increase.

“Food in general has gone up,” said the communications major. “I mean, downtown [prices are] so expensive, but [now] the burritos in the students center are pretty expensive.”

The vendor sympathizes with the frustration students may feel with the price increase.

“We really feel for the students and nobody is here to get rich,” he said. “We are even cheaper than McDonald’s now.”