In response to record-high egg prices, small eateries across the U.S. are innovating their operations.
### Rising Egg Prices Hit Small Eateries Amidst Supply Challenges
### Rising Egg Prices Hit Small Eateries Amidst Supply Challenges
Small businesses are finding innovative ways to adapt as egg prices soar due to bird flu and supply chain disruptions.
Like many restaurants, the Square Diner in New York City faces steep challenges with increased egg prices, which comprise 60% of its menu offerings. In February, wholesale egg prices surged past $8.50 a dozen, largely influencing the struggle of small eateries. Bird flu outbreaks responsible for the loss of about 15% of the country's egg-laying chickens have compounded the issue, forcing owners to manage their budgets creatively to sustain their businesses.
Many restaurant owners are adapting by altering recipes, utilizing liquid or powdered eggs, and diversifying their menus to include egg-free options like falafel or packaged goods. Despite a recent decline in egg prices, the USDA anticipates prices to remain historically high, driven by persistent demand fueled by all-day breakfast trends and a focus on protein-rich diets.
Small businesses lack the storage capacity for perishable eggs, relying on frequent deliveries which add a layer of complexity to their operations. As Rob Handfield, a professor at North Carolina State University, highlighted, business owners cannot stockpile eggs — they must source them weekly or daily, making them vulnerable to fluctuations in availability and pricing.
Overall, these small restaurants are steadfast in their efforts to navigate the rocky landscape of the food industry amidst escalating costs and uncertain supply chains.
Many restaurant owners are adapting by altering recipes, utilizing liquid or powdered eggs, and diversifying their menus to include egg-free options like falafel or packaged goods. Despite a recent decline in egg prices, the USDA anticipates prices to remain historically high, driven by persistent demand fueled by all-day breakfast trends and a focus on protein-rich diets.
Small businesses lack the storage capacity for perishable eggs, relying on frequent deliveries which add a layer of complexity to their operations. As Rob Handfield, a professor at North Carolina State University, highlighted, business owners cannot stockpile eggs — they must source them weekly or daily, making them vulnerable to fluctuations in availability and pricing.
Overall, these small restaurants are steadfast in their efforts to navigate the rocky landscape of the food industry amidst escalating costs and uncertain supply chains.
