Rising food prices....over the last three years we have seen steady increases in food costs at the wholesale level as well as in the market. Given the drought conditions in California and the Southwest as well as harsh winters in the Plains and South, the trend is set to continue. We will start to see the major impact by late summer and well into winter of 2014. Incomes have stagnated at the same levels for most Americans, so how do we respond? Hopefully with some thought and preparation. In homes it may introducing the family to smaller portions of meat, while filling up on veggies and legumes, purchasing items when in season and preserving them by freezing, canning and pickling where space and budget allow. In restaurants the problem is somewhat similar. Those businesses with set menus will either have to raise prices or lose money. But if Chefs can rise to the challenge by having more fluid menus, preserving in season and stop serving the same 10 vegetables and the same 6 cuts of meat the impact of the rising costs could actually produce more interesting dining, more inspired chefs and a better control over those rising costs. This will also mean the chefs and cooks will have to sharpen their skills, dust off their creativity and communicate with their patrons. Guests may need a reminder about the impact of many factors on the menu costs but if the food is great, the service is excellent and the price fair Americans will adapt to new models for restaurants. (Just ask Steve Ells of Chipotle.) Of course there are many factors to consider....what do you think?
Posted on: Sat, 08 Mar 2014 06:11:43 +0000
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