{"id":15437,"date":"2025-03-26T07:28:07","date_gmt":"2025-03-26T07:28:07","guid":{"rendered":"https:\/\/site.itshrt.com\/worldnews\/how-small-restaurants-are-dealing-with-record-egg-prices\/"},"modified":"2025-03-26T07:28:07","modified_gmt":"2025-03-26T07:28:07","slug":"how-small-restaurants-are-dealing-with-record-egg-prices","status":"publish","type":"post","link":"https:\/\/site.itshrt.com\/worldnews\/how-small-restaurants-are-dealing-with-record-egg-prices\/","title":{"rendered":"How Small Restaurants Are Dealing With Record Egg Prices"},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-6606220950177433\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- ItShrt World News -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-6606220950177433\"\r\n     data-ad-slot=\"1882483372\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\r\n<br \/>\n<\/p>\n<div data-testid=\"companionColumn-0\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\"><em class=\"css-2fg4z9 e1gzwzxm0\">\u201cMaking It Work\u201d is a series about small-business owners striving to endure hard times.<\/em><\/p>\n<hr class=\"css-7ad88g e1mu4ftr0\"\/>\n<p class=\"css-at9mc1 evys1bk0\">Bird flu outbreaks that wiped out about 15 percent of the nation\u2019s egg-laying chickens and drove wholesale egg prices to a peak of more than $8.50 a dozen in February have vexed grocery shoppers and prompted big breakfast chains to add surcharges to diners\u2019 checks. But for owners of small eateries, paying double or triple for an ingredient they crack by the hundreds each day could potentially put them out of business.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">These business owners are getting creative: changing recipes; using liquid or powdered eggs, which haven\u2019t gotten as expensive as quickly; and selling whatever items they can that don\u2019t include eggs \u2014 things like falafel or packaged snacks or even fresh flowers.<\/p>\n<p class=\"css-at9mc1 evys1bk0\"><a class=\"css-yywogo\" href=\"https:\/\/www.nytimes.com\/2025\/03\/18\/business\/egg-prices-wholesale.html\" title=\"\">Prices<\/a> have come down in recent weeks but remain historically high, and worry about new outbreaks is keeping business owners on edge. The U.S. Department of Agriculture predicted on Tuesday that egg prices would climb <a class=\"css-yywogo\" href=\"https:\/\/www.ers.usda.gov\/data-products\/food-price-outlook\/summary-findings\" title=\"\" rel=\"noopener noreferrer\" target=\"_blank\">nearly 58 percent<\/a> this year. Food trends like all-day breakfast menus and protein-heavy diets are keeping demand \u2014 and therefore prices \u2014 high, according to analysts at CoBank, a bank that lends to farmers.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-1\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">Eggs are too perishable to be stockpiled and small businesses generally don\u2019t have extra cash for refrigerator space to keep extra eggs even for brief periods, said Rob Handfield, a professor and the director of the Supply Chain Resource Cooperative at North Carolina State University.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cIt\u2019s not like you can stock up on a month\u2019s worth of eggs,\u201d he said. \u201cYou really rely on those weekly or daily deliveries of eggs if you\u2019re a small business.\u201d<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Restaurant and bakery owners could charge more for their baked goods or breakfast sandwiches, but they fear that hiking prices will drive away customers.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cThat\u2019s the big challenge for a lot of owners right now,\u201d said Holly Wade, executive director of the NFIB Research Center at the National Federation of Independent Business.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Here\u2019s how the owners of four small businesses are trying to be creative in adapting to the jump in egg prices.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-2\">\n<p><h2 class=\"css-1u37br4 eoo0vm40\" id=\"link-5b039454\">Square Diner, New York City<\/h2>\n<\/p>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-3\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">For most of the 24 years Ted Karounos and his wife, Ann, have owned the Square Diner in the TriBeCa neighborhood of New York City, egg prices hovered between $30 and $35 for a case of 30 dozen eggs. During the pandemic, prices spiked as high as $100 a case.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Today, Mr. Karounos would be thrilled with that price. \u201cThis year\u2019s been scary,\u201d he said. \u201cI\u2019ve never seen $200 before.\u201d Now, he is paying $239 per case \u2014 a nonnegotiable cost, considering that he serves about 360 eggs a day at the Square Diner, a classic restaurant with booths, a long row of counter stools and vintage signs adorning the walls.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Eggs are the star of the diner\u2019s signature omelets and of the \u201clumberjack\u201d breakfast platter that includes eggs and pancakes, which also incorporate eggs in the batter. In total, Mr. Karounos estimated that about 60 percent of his menu included eggs.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-4\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">Mr. Karounos raised prices 7.5 percent last year to keep pace with inflation, he said, and is considering hiking them again. The margins on something as workaday as a two-egg breakfast have shrunk drastically, he said: \u201cYou\u2019re talking about a dollar per plate of lost profit.\u201d<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cThis is not an ingredient we can go without,\u201d he added. \u201cRight now we\u2019re just absorbing the hit.\u201d<\/p>\n<h2 class=\"css-1u37br4 eoo0vm40\" id=\"link-125eec3e\">Oh My Cupcakes!, Sioux Falls, S. D.<\/h2>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-5\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">At least 90 percent of everything Melissa Johnson sells includes eggs. That\u2019s not unexpected for a bakery, but Ms. Johnson, founder and chief executive of Oh My Cupcakes! in Sioux Falls, S.D., said the price of eggs led her to add other types of inventory.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cThe more items we can come up with that don\u2019t include eggs but still supplement our income, the better off we\u2019ll be,\u201d she said. She has added bags of snack mix and dry pancake batter mix to the shelves, along with gift items like candles and fresh flowers.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Ms. Johnson considered adding a surcharge to offset some of the increase in egg costs. But she worried that even an increase as low as 25 cents would dissuade customers, who are already spending less now than they did in previous years.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-6\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">\u201cWe could easily price ourselves out of the market,\u201d she said. \u201cCupcakes are not a necessity. We understand people are really needing to make some decisions with how they\u2019re spending their hard-earned money.\u201d<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-7\">\n<p><h2 class=\"css-1u37br4 eoo0vm40\" id=\"link-41351a3e\">La Flor de Yucat\u00e1n Bakery, Los Angeles<\/h2>\n<\/p>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-8\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">The sweet breads, cakes and desserts Mark Burgos sells at his family-owned bakery in the Pico-Union neighborhood of Central Los Angeles have two things in common: traditional Mexican flavors and lots of eggs.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cVery few things don\u2019t have eggs in them,\u201d he said, listing customer favorites like kings cake, a traditional holiday sweet bread; tres leches cake; and flan. His flan recipe alone, which makes two dozen portions, takes 260 eggs. \u201cYou don\u2019t have a lot of wiggle room,\u201d he said.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-9\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">Mr. Burgos has started buying fewer eggs and hunting down liquid and powdered eggs so he can save whole eggs for recipes where he can\u2019t make substitutions. \u201cWe\u2019ve had to use everything we could get our hands on,\u201d he said, adding that he found liquid eggs in January but had no such luck in February.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Mr. Burgos said he had had to raise prices by about 20 percent, but he said the increase \u2014 plus the economic impact of the recent wildfires in Los Angeles \u2014 had hurt business. \u201cSince things are expensive, things slow down,\u201d he said. \u201cEverybody\u2019s having a hard time.\u201d<\/p>\n<h2 class=\"css-1u37br4 eoo0vm40\" id=\"link-5bcd77ac\">Side Piece Kitchen, Tacoma, Wash.<\/h2>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-10\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">Eggs are ubiquitous on the menu at Side Piece Kitchen, a restaurant in Tacoma, Wash., that specializes in brunch: The sandwiches are laden with poached or fried eggs as well as egg-based sauces. Even the latkes \u2014 the restaurant\u2019s version of breakfast potatoes \u2014 use eggs as a binding ingredient.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">But the owner, Hailey Hernandez, who opened the restaurant with her mother and husband in 2022, says her newest menu items have fewer eggs \u2014 or none at all. Recently, the cost of eggs prompted her to halve the number of fried eggs in her signature maple-sausage-and-cheddar biscuit sandwich down to one, and to set a daily market price for eggs ordered on the side ($6.50 for two eggs in mid-March).<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Side Piece\u2019s weekly specials no longer feature eggs, Ms. Hernandez said. \u201cWe\u2019re spending more time really transforming ingredients\u201d to elevate cheap items like chickpeas into an appetizing dish, she said. \u201cThis week we made falafel from scratch.\u201d<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-6606220950177433\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- ItShrt World News -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-6606220950177433\"\r\n     data-ad-slot=\"1882483372\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\r\n<br \/>\n<br \/><a href=\"https:\/\/www.nytimes.com\/2025\/03\/26\/business\/egg-prices-restaurants.html\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cMaking It Work\u201d is a series about small-business owners striving to endure hard times. Bird flu outbreaks that wiped out<\/p>\n","protected":false},"author":1,"featured_media":15438,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[633,619,2132,1501,135,343,816,134,4917,4918,1613,4919],"class_list":["post-15437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-world","tag-agriculture-department","tag-avian-influenza","tag-bakeries-and-baked-products","tag-eggs","tag-fees-and-rates","tag-los-angeles-calif","tag-new-york-city","tag-prices-fares","tag-restaurants","tag-sioux-falls-sd","tag-small-business","tag-tacoma-wash"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How Small Restaurants Are Dealing With Record Egg Prices - World News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/site.itshrt.com\/worldnews\/how-small-restaurants-are-dealing-with-record-egg-prices\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How Small Restaurants Are Dealing With Record Egg Prices - World News\" \/>\n<meta property=\"og:description\" content=\"\u201cMaking It Work\u201d is a series about small-business owners striving to endure hard times. 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