In brief
In response to rising egg prices due to bird flu, small restaurants are getting creative with their menus and ingredient sourcing, but the challenges they face may threaten their businesses.
With egg prices skyrocketing due to bird flu outbreaks, many small eateries are feeling the squeeze. For places like the Square Diner in New York, where about 60% of their menu features eggs, this is a significant challenge. Wholesale prices hit a record high of over $8.50 a dozen earlier this year, forcing establishments to reconsider their recipes, explore alternative ingredients like liquid or powdered eggs, and even expand their menus to include non-egg items.Though recent weeks have seen a slight decrease in egg prices, they remain historically high, prompting concerns about future outbreaks. Analysts project a 58% increase in egg prices throughout the year. The demand for eggs remains high, driven by popular food trends such as all-day breakfast and protein-rich diets. Small businesses often lack storage facilities to stockpile eggs due to their perishable nature, which adds further pressure on supply chains already impacted by these price hikes. Without significant cash reserves to mitigate these costs, many owners worry about their livelihoods in a landscape where eggs are not just an ingredient, but a staple.
