Egg Prices Squeeze Small Restaurants: How They're Adapting

Across the United States, small restaurants are feeling the pinch of soaring egg prices. For businesses where eggs are a key ingredient, the impact is particularly severe. We spoke with four restaurant owners who specialize in egg-centric dishes to understand how they're navigating this challenging economic landscape.

One restaurant in California has started using smaller eggs in some dishes and is exploring plant-based egg substitutes for certain items. The owner explained that while customers appreciate the quality of real eggs, they also need to keep prices reasonable. Another restaurant in New York has temporarily removed some of its most egg-heavy dishes from the menu, focusing instead on dishes that use fewer eggs or feature other ingredients.

In the Midwest, a restaurant owner is working directly with local farmers to secure a more stable egg supply at a better price. This approach not only helps the restaurant but also supports the local agricultural community. Finally, a Southern restaurant is experimenting with different egg-cooking techniques to maximize the yield from each egg, ensuring that portions remain consistent while minimizing waste.

These stories highlight the resilience and resourcefulness of small business owners in the face of economic hardship. While the future of egg prices remains uncertain, these restaurants are demonstrating that adaptability and creativity can help them weather the storm.