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Consumers are treated with temporary extras due to the constant deficiency of eggs in the US food system. But experts told FOX Business that the extra is less evil than the menu price increase.
Michelle Cerzmo, CEO of the National Restaurant Association (NAR), said these costs are a temporary action and can be eliminated when deleted from menus The macroeconomic conditions improveHuman
Cresmo told Fox Business: “When a restaurant operator adds extra cost to its menu in terms of this, it is generally because they are optimistic that they are resolved quickly and because Want to be transparent with their customers about raising their costs. ”
For example, the Wafel House, a southern breakfast chain, added 50 % extra once on Monday to all its menus.
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The company blamed the lack of continuous eggs caused by the poultry influenza (HPAI) – or bird flu – to blame for dramatically raising the price of eggs, saying “consumers and restaurants have to make difficult decisions.”
While the company did not specify when the cost would be eliminated, he said that if market conditions are permitted, it would adjust or remove the additional fee.
The menu at the WAffle House Restaurant in Houston shows a tag that recommends customers by 50 % price increases per egg “because of the increase in the country at the cost of eggs”. (Gianrigo Marletta / AFP through Getty Images / Getty Images)
Changing the price in a menu is often added to the cost of an operator. Korsmo added: “They also do not give them the opportunity to have the same transparency with customers with customers about changing prices.”
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“I think most of the time, what we see with other types of inflation … never really down as much as it was in a pre -inflation period, where we only get this kind of constant sense “The harder economy,” said Cres.
Customers can be seen at a restaurant in the Frey building in San Francisco on May 31, 2024. (David Paul Morris / Bloomberg via Getty Images / Getty Images)
Silvine Charlebois, a professor and chief executive of the AGRI-Food Laboratory Laboratory, emphasized that cost fluctuations can adjust or eliminate additional costs, while the menu price changes are more permanent and significant.
“Customers tend to respond to rising prices to separate costs, even if the net cost is the same,” said CharleBois. “While consumers may hate additional costs, additional costs provide specific costs such as supply chain impaired, work costs or credit card processing costs.”
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Fox Business told Fox Business that many restaurant customers question the value of higher -priced menu goods.
Chatmeter helps restaurants analyze customer feedback to inform the decisions of menu, prices and operations. Its data shows that the number of pricing surveys that “expensive” restaurants increased by more than 40 % in 2024, while the number of “cheap” word has decreased by more than 10 %.
However, additional costs can provide customers with transparency about the reason for price increases, which helps to make it more pleasant, adding that loyal customers are less than a temporary price increase. It is beyond brand control, distance. , Which extras often exist.
The dinner is seen on September 16, 2024, an outdoor restaurant in Atlanta. (Elias Nouvelage / Bloomberg through Getty Images / Getty Images)
Max Chaudoro, a Jean owner in New York, told Fox Business that he wished he could add extra costs, but legally, he could not be in the city.
“Our expenses are growing constantly, and we can only raise prices with consumer psychology,” Chodoro said.
He said the additional cost is easier to run because people are primarily responding to the menu price. According to Chodorow, the only additional cost that restaurants in New York State are requesting are appropriate for parties in a certain size or specific events for the appropriate parties, and according to Chaodoro, it should be disclosed during specific guidelines for the customer.
He said they are allowed to do something at a expense, “that is being transferred directly to vague employees.”