VeraBlue
Executive Chef
More than likely, you're as fed up with the rising cost of everything used in production as I am. If it's not the actual item that's been raised, the delivery surcharges are bordering on the ridiculous. Every vendor, every supplier has raised their prices. Have any of you passed those increases onto your customers yet?
I hang out in the dining room during service so I'm available to the customers. Some have concerns regarding the prices, some are downright disagreeable about it. We just began an initial increase. A year ago, this unit ran at a 45% food cost, serving about 800 meals at lunch. This year, we're down to about 500 meals per lunch (everyone knows what shape the Exchange is in, just read the papers). Everything has increased between 7and 20 % during this time. I'm running an average of 45.6% food cost. No small feat, to be sure. Unfortunately, we do have to start passing some of the increases on.
This cafe is like a gigantic buffet. Some items are offered 'self serve' and are charged, usually, by weight. Some items are served by a staff member. Previously, we'd offered dinner rolls as a complimentary accompanyment to the soup. At the time, the roll cost me 15cents. It's currently up to 55cents for the roll. We charge for an additional roll, 50cents. At this rate, anyone can see that it costs more to have the roll in the house, yes? We were faced with either increasing the price of the soup, or charging for the roll, no longer complimentary. We decided to charge 65cents for the roll. I'm hiding in my office...I don't want to hear the ensuing whining. Our ciabatta bread, black russian pocket and health breads cost 82cents apiece. I have to increase the price of a sandwich by a dollar for the customers who desire those breads.
Currently, I sell an egg for 50cents. Once I finish costing that item out, I imagine I'll have to increase that price too.
It's rough once you decide to push the increases. I get that everyone is feeling the pinch, but.....doesn't it make sense that if you see food costs rising at the supermarket, it only stands to reason that restaurants/dining facilities are seeing those same increases?
Ultimately, our choices are either reduce portion size, eliminate certain items from the menu, or raise prices.
Anyone else in the same quagmire?
I hang out in the dining room during service so I'm available to the customers. Some have concerns regarding the prices, some are downright disagreeable about it. We just began an initial increase. A year ago, this unit ran at a 45% food cost, serving about 800 meals at lunch. This year, we're down to about 500 meals per lunch (everyone knows what shape the Exchange is in, just read the papers). Everything has increased between 7and 20 % during this time. I'm running an average of 45.6% food cost. No small feat, to be sure. Unfortunately, we do have to start passing some of the increases on.
This cafe is like a gigantic buffet. Some items are offered 'self serve' and are charged, usually, by weight. Some items are served by a staff member. Previously, we'd offered dinner rolls as a complimentary accompanyment to the soup. At the time, the roll cost me 15cents. It's currently up to 55cents for the roll. We charge for an additional roll, 50cents. At this rate, anyone can see that it costs more to have the roll in the house, yes? We were faced with either increasing the price of the soup, or charging for the roll, no longer complimentary. We decided to charge 65cents for the roll. I'm hiding in my office...I don't want to hear the ensuing whining. Our ciabatta bread, black russian pocket and health breads cost 82cents apiece. I have to increase the price of a sandwich by a dollar for the customers who desire those breads.
Currently, I sell an egg for 50cents. Once I finish costing that item out, I imagine I'll have to increase that price too.
It's rough once you decide to push the increases. I get that everyone is feeling the pinch, but.....doesn't it make sense that if you see food costs rising at the supermarket, it only stands to reason that restaurants/dining facilities are seeing those same increases?
Ultimately, our choices are either reduce portion size, eliminate certain items from the menu, or raise prices.
Anyone else in the same quagmire?
