Shreveport restaurants forced to raise menu prices due to inflation
SHREVEPORT, La. (KSLA) - Inflation is not only impacting gas and grocery store prices, but it’s also affecting locally owned restaurants.
Some establishments are increasing menu prices to keep their doors open.
Although the U.S. Bureau of Labor Statistics reported that inflation in August was lower than it was in July, some people are still feeling the pain in their pockets.
“They have less people spending money in their restaurants making it more difficult to be able to make their bills and stuff,” said Douglas White, an economics professor at LSU Shreveport.
|Seasonally adjusted changes from preceding month||Feb. |
|Unadjusted 12-mos. ended Aug. 2022|
|Food at home||1.4||1.5||1.0||1.4||1.0||1.3||0.7||13.5|
|Food away from home||0.4||0.3||0.6||0.7||0.9||0.7||0.9||8.0|
|Gasoline (all types)||6.6||18.3||-6.1||4.1||11.2||-7.7||-10.6||25.6|
|Utility (piped) gas service||1.5||0.6||3.1||8.0||8.2||-3.6||3.5||33.0|
|All items less food & energy||0.5||0.3||0.6||0.6||0.7||0.3||0.6||6.3|
|Commodities less food & energy commodities||0.4||-0.4||0.2||0.7||0.8||0.2||0.5||7.1|
|Used cars & trucks||-0.2||-3.8||-0.4||1.8||1.6||-0.4||-0.1||7.8|
|Medical care commodities||0.3||0.2||0.1||0.3||0.4||0.6||0.2||4.1|
|Services less energy services||0.5||0.6||0.7||0.6||0.7||0.4||0.6||6.1|
|Medical care services||0.1||0.6||0.5||0.4||0.7||0.4||0.8||5.6|
|(Source: U.S. Bureau of Labor Statistics)|
Bayou Deli and Casserole Shop in Shreveport opened its doors weeks before the pandemic. Owner John Holland said that the past few months haven’t been easy and that they’ve had to increase menu prices in order to make up for inflated costs.
“Here in the last month or two, it’s inevitable, if I’m going to stay in business I had to increase my prices. It’s not just meats. It’s cheeses, it’s vegetables. I was paying for a case of lettuce which would be 24 heads. Last year, I was paying about $28 for a case. Now I’m paying $43,” Holland said.
Harvey Clay, owner of Real BBQ and More, has faced similar challenges. He’s had to take items off his menu.
“Those items you can’t afford to buy, you have to eliminate. Some of the ones were more profitable than the proteins. So, you’re selling less. So, we struggle to keep the bills paid. Keep everybody paid.”
So what do restaurant owners like Clay and Holland do in the meantime?
“We just keep trying. Get up every day. Sometimes you win. Sometimes you lose,” Clay said.
“It hurts us and we’ll deal, we’ll deal with it and we’ll see what happens,” Holland said.
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