In recent months, small restaurants across the United States have been grappling with surging egg prices, a direct result of bird flu outbreaks that have devastated egg-laying chicken populations. The U.S. Department of Agriculture estimates egg prices have escalated to over $8.50 per dozen, marking a staggering increase from the previous year. This hike presents a significant challenge for eateries, especially those dependent on eggs as a staple of their menus, like the Square Diner in New York City, which relies on eggs for 60% of its offerings.
In response to these rising costs, many restaurant owners are improvising. Some have altered recipes or reduced egg portions, while others are experimenting with liquid or powdered egg substitutes that have not escalated as dramatically in price. Additionally, eateries are broadening their menus to include non-egg items such as falafel, packaged snacks, or even fresh flowers to counterbalance the financial pressure. Despite a slight alleviation in prices recently, they remain historically elevated, leaving many small business owners concerned about future outbreaks and costs.
Experts like Rob Handfield from North Carolina State University note the perishability of eggs, which complicates inventory management for small businesses. Many of these owners do not have the financial flexibility to stockpile eggs due to limited refrigerator space. Weekly deliveries are critical for maintaining operations, and without reforms or price regulation, the long-term sustainability of these small eateries could be at risk.
As breakfast-centric menus and a growing appetite for protein-rich diets continue to drive demand, small eateries are left to navigate uncertain waters, grappling with both the rising costs and the need to maintain customer satisfaction and profitability.
In response to these rising costs, many restaurant owners are improvising. Some have altered recipes or reduced egg portions, while others are experimenting with liquid or powdered egg substitutes that have not escalated as dramatically in price. Additionally, eateries are broadening their menus to include non-egg items such as falafel, packaged snacks, or even fresh flowers to counterbalance the financial pressure. Despite a slight alleviation in prices recently, they remain historically elevated, leaving many small business owners concerned about future outbreaks and costs.
Experts like Rob Handfield from North Carolina State University note the perishability of eggs, which complicates inventory management for small businesses. Many of these owners do not have the financial flexibility to stockpile eggs due to limited refrigerator space. Weekly deliveries are critical for maintaining operations, and without reforms or price regulation, the long-term sustainability of these small eateries could be at risk.
As breakfast-centric menus and a growing appetite for protein-rich diets continue to drive demand, small eateries are left to navigate uncertain waters, grappling with both the rising costs and the need to maintain customer satisfaction and profitability.
