Up and Up and Up They Go Where Food Prices Are Headed, Nobody Knows
Rising food prices have become a burden to everyday Americans and restaurant owners alike. Dining out is getting more expensive, and more franchisors are considering how to serve food people can afford while still making a profit. In April, the U.S. Department of Agriculture (USDA) predicted that restaurant prices will climb 5.5%- 6.5% this year, outpacing 2020 and 2021. Inflation and higher commodity prices are behind the expected increases, and popular franchise products are some of the most deeply affected. The USDA expects wholesale beef prices to rise 4%- 7% this year. Meanwhile, they predict poultry prices will increase up to 12% — after a 26.5% rise since 2021. Cooking oil will probably face the largest bump, with possible 30% increases forecasted. The culprit continues to be inflation, rising labor costs, and supply chain issues. Shutdowns due to COVID-19 have impacted production, transportation costs continue to climb, and workers are demanding higher wages than in previous years. Even Russia’s invasion of Ukraine is taking a toll on food costs; Ukraine is a major wheat producer, and flour prices might rise 15% in 2022. Restaurants have been finding ways to adapt, but the calculus is a bit trickier for franchise-operated businesses. Customers at quick- serve and fast-casual restaurants won’t tolerate “market price”
listed on a menu, and it’s much easier to update an independently run restaurant’s QR code menu than large menu boards. Further, consumers are only willing to pay so much for the breakfast sandwich. Still, some strategies may prove helpful. Some restaurants are slimming down their menus, cutting items that are less popular or have slimmer margins. It’s a trend that has even spread to Darden Restaurants. The move will help you control costs while also making preparation easier on your staff — an important consideration when you might be running short-handed.
The next step is to design your menu so customers will feel most enticed by your items with the highest profit margins. An expert with Menu Engineers estimates that diners spend fewer than 90 seconds looking at a menu, even in a full-service restaurant. So, use eye-catching designs to feature the items you want your customers to purchase.
These strategies won’t make the inflation problem disappear, but they might help you endure the ride as we keep our eye out for the light at the end of the tunnel.
SUMMER CRAB AND LEMON CARBONARA
TAKE A BREAK
Fresh crab and lemon make this crowd-pleasing pasta dish perfect for summer.
Ingredients:
Inspired by FoodAndWine.com
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12 oz bucatini pasta
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3 oz Pecorino Romano cheese, grated 1/2 cup fresh chives, thinly sliced
1/2 cup olive oil
2 tbsp garlic, finely chopped 1/4 cup drained and rinsed capers, chopped 1 tsp coarsely ground black pepper 6 large egg yolks, beaten
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8 oz fresh crabmeat
1 tbsp grated lemon zest 1 tbsp fresh lemon juice
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Sea salt or kosher salt, to taste
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Directions:
1. In a pot of boiling water, cook pasta until not yet al dente. Drain and reserve 1 cup cooking liquid. 2. In a large skillet over medium heat, cook oil and garlic until lightly toasted. Add capers and black pepper, then stir for 2 minutes. 3. Add reserved cooking liquid to skillet and bring to a boil over medium heat. Stir in pasta and cook until al dente. Remove from heat. 4. Stirring constantly, pour egg yolks quickly into the mixture. Add cheese and chives, stirring well until sauce is creamy. Add crab, lemon zest, and lemon juice. Toss together and season with salt.
Solution:
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