Many businesses face product and food shortages, and local restaurants must adapt to unpredictable changes in unique ways.
Adams Bar & Grill co-owner Whitney Loehnig said product shortages were weekly. She noted that she and her staff have responded to product shortages by getting creative, mixing menu items and advising their customers to try different menu items.
“It seems like every week we have, we place orders three days a week. And it seems like every day is something that comes out or only happens the following week, out of stock. So it’s a constant battle, ”Loehnig said. “And like I said, it’s all across the board.
She explained that Adams responded to their shortages by getting a new supplier, which is beneficial as they added a new delivery day. In addition, she said that they have run different promotions based on their available items.
“(The) quality of our food is our most important concern,” Loehnig noted. “And so if we’re running out of something, it’s just because we’re not willing to sacrifice quality for it.”
She praised her husband for doing everything to ensure that the business has food and that its shortages are rare.
Loehnig said it was amazing how understanding and cooperative their customers were when responding to menu items that weren’t available.
Like Adams, Pappy’s Grill & Pub owner Michelle Margulies said product shortages vary and are inconsistent. Margulies said Pappy’s had shortages of items such as chicken, take-out containers, onion rings and jalapeño poppers.
Along with sporadic shortages, Loehnig added that Adams has seen a dramatic rise in prices.
“Our price increase has been astronomical, nothing we haven’t seen since we’ve been in the restaurant business. It’s clear across the board, it’s all in place, and I’m talking about, you know, top ends of over 60 percent on some items, ”she said. “It’s been a whirlwind trying to get this under control.”