“I know restaurants change their menus every week and raise the prices a bit here, a bit there, but to be price-friendly and price-conscious you have to be flexible on your menu,” says Vino Grille & Spirits co. – Owner Chuck Van Fleet.
He says the changes to his menu have come at no cost to customers, adding that “the fillets have gone up by over $ 10 a pound. When we looked at the price we were going to have to charge, we said we weren’t going to use nets anymore, so we went to New York. “
With supply chain shortages, many foods and everyday products used by restaurants are much more expensive.
Van Fleet says: “The price of lemons and limes per case has doubled. Due to the drought and the lack of water, we get an inferior product. Cooking oil has also doubled in price.
Delivery delays also have an impact on restaurants.
“It’s hard to get Italian, French, Spanish wine, but you also look at wineries that can’t get the glass to put the juice in,” Van Fleet said.
Restaurants like Vino Grille and Spirits are taking advantage of the addition of outdoor dining areas and hosting banquets to equalize costs, but that brings up another problem: finding employees.
While the future is uncertain about restaurant overhead costs in the coming months, there are programs to help them recover from the pandemic.
Earlier this month, California decided to expand the sale of take-out cocktails and maintain alcohol service for alfresco dining in parklets.
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