Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected] Miss a question? Go here.
Sure, the world has its fair share of problems. But for much of it and right now, inflation is the biggest: more specifically, rising food prices.
Over the past few months, prices of agricultural staples like corn, soybeans, and wheat have jumped considerably. The drought here in the United States is being blamed for much of it, but dry weather all over the globe isn't helping.
How are Valley chefs and restaurateurs dealing with rising food costs at their establishments and what sacrifices have (or haven't) they made? I asked a few and this is what they had to say:
Romeo Taus, Chef and Owner, Romeo's Euro Cafe
Know your guest profile. Cater to the foodies but price your food for the core group of guests. Some portion adjustments (smaller) are made where it makes sense. Seasonal specials with lower food costs, increase average sale (soda, teas, coffee, appetizer, extra salad, dessert, etc.), server training stressing value, quality and creativity. We have not adjusted prices since 2007.