12:05 pm - February 26, 2025
In recent months, the United States has experienced its most severe bird flu outbreak in over a decade, leading to a significant shortage of eggs. This shortage has caused egg prices to soar, impacting not just grocery stores but also restaurants that rely heavily on eggs as a key ingredient. For diners and breakfast lovers, this means that the cost of their favorite egg-based dishes, like omelets, pancakes, and waffles, might be going up. Restaurants across the country are now grappling with how to handle this unexpected expense without alienating their customers. In Green Bay, Wisconsin, local diner owners like Theresa Barlament of the Pancake Place are finding themselves at the center of this debate. Barlament admitted, “The big question is, what are you paying per dozen this week? That is the big question, and it has been going up every week.” The cost of eggs has been increasing steadily, leaving restaurant owners with tough decisions about how to balance their budgets.
One major restaurant chain, Waffle House, has already taken steps to address the issue. The chain announced that it will be adding a 50-cent surcharge for each egg served. This move reflects the severity of the situation and the pressure it’s putting on businesses that rely on eggs. For smaller, locally-owned restaurants like the Pancake Place, such measures are now being considered as well. Barlament expressed hesitation but acknowledged that if egg prices continue to rise, implementing a surcharge may become unavoidable. “At this point, I am not ready to do that,” she said, “but if the price continues to go up, we are going to have to.” The Pancake Place is already taking other steps to cut costs, such as reducing payroll hours when business is slow, in an effort to offset the increased expense of eggs.
The dilemma faced by restaurant owners highlights the difficult decisions businesses must make to protect their bottom line. While some may opt for surcharges, others are exploring alternative ways to absorb the cost. However, for many, there seem to be few other options. When asked if she had any alternatives to raising prices, Barlament simply replied, “We don’t have one.” This sentiment is shared by many in the food industry, who are now forced to adjust their pricing strategies to keep up with rising costs. For restaurants like the Pancake Place, which specialize in breakfast items, eggs are a cornerstone of their menu. Without a reliable and affordable supply, their entire business model is at risk.
Despite the challenges, diners in Green Bay and other affected areas are showing understanding and support for their local restaurants. Regular customers like John Murphy recognize that the situation is beyond the control of restaurant owners and staff. “I would still buy it, and I would never cut back on the tip or anything like that,” Murphy said. “It’s not the servers’ fault. It’s nobody’s fault. It’s just the price of living.” Murphy’s perspective reflects a broader understanding among consumers that inflation and supply chain disruptions are affecting businesses across the board. He also pointed out that while some restaurants may raise prices temporarily, they could lower them again if egg prices stabilize. However, he acknowledged that if customers are comfortable with the new prices, restaurants may choose to leave them in place even after the crisis passes.
Locally, Brunch at the Oaks in De Pere is one of the restaurants that has already decided to increase the prices of menu items that include eggs. This decision, while difficult, is seen as necessary to ensure the restaurant can continue to operate without further financial strain. As more restaurants follow suit, diners may notice a trend of higher prices for dishes that were once considered affordable staples. However, the understanding and loyalty of customers like Murphy provide a glimmer of hope for local businesses. By supporting their favorite restaurants and recognizing the challenges they face, diners can help ensure that these establishments continue to thrive even in uncertain times.
In conclusion, the bird flu outbreak and subsequent egg shortage have created a challenging environment for restaurants nationwide. From large chains like Waffle House to smaller, family-owned diners like the Pancake Place, businesses are being forced to adapt to rising costs. While some are implementing surcharges or raising prices, others are finding creative ways to cut expenses without passing the burden entirely onto their customers. Diners, for their part, are showing empathy and understanding, recognizing that the current situation is beyond anyone’s control. As the egg shortage continues, it remains to be seen how long these adjustments will remain in place. However, one thing is clear: the resilience of both restaurant owners and their loyal customers will play a crucial role in navigating this difficult period.