Hello Friends,

This is a somewhat technical post regarding the times we’re currently living through that I think might be informative. If it’s not your thing, feel free to tune out. I do a lot of tuning out myself these days.

The last time I gave a “State of the Restaurant” address was during the pandemic in an attempt to tell you how we were dealing with it and what it meant to you. That last update was over a year ago. In a way I feel like one of those friends who only calls when something’s wrong because here I am again with our latest crisis!  This one isn’t as deadly but it sure is painful. I’m referring to the run-away inflation epidemic that virtually all of us are suffering through. In a way it feels like reliving the pandemic again in that I keep thinking it will improve, but it just keeps getting worse, so it’s time to get our heads out of the sand.

I know every cost category has seen dramatic increases, but food prices have been one of the top offenders – right up there with gas prices. In a recent “Restaurant Business” article a survey found that 3 out of 4 restaurateurs fear they’ll be driven out of business if inflation doesn’t moderate. I promise you that we are not one of those 3 and we are as strong as ever – mostly because of your loyalty and our innovation over the last several months, but it’s an indication of how shaken our industry is today.

Indeed, our costs have skyrocketed – some even doubled over the last 6 months and every delivery we get has some out-of-stock items making us scramble, and at times clearing out nearby grocery store shelves. All of our purveyors have added fuel surcharges and it feels like a black market for take-out supplies. I’m not complaining – I know we’re all in the same boat. I guess I’m just purging.

Meanwhile we have adapted to this new reality reasonably well. We have developed new food and supply sources, renegotiated virtually all of our purchasing contracts, enlisted technology with a new food costing program that identifies waste and inefficiency, and redoubled our crew training to make sure we are as efficient as possible. We have also passed on a modest price increase to you which has helped to close the gap. I like to think that our pricing philosophy is like Costco’s in that raising prices to our customers is our absolute last resort, and even then we are as stingy and incremental as possible.  And one thing you will never catch us doing is something called “shrinkflation”, shrinking portions as many food producers are currently doing. Let me be clear; We will never make any cuts to quality or portion sizes. Period.

What occurs to me however is that even though we have the ability to adapt, many of you do not, so effective immediately we are going to be offering Inflation-Buster Meal Deals every week or so to help feed your family. These might not be our most exotic meal offerings but they will be high quality dinners for 4 at the lowest price we can get away with. We hope you take advantage.

Recently my entire family went on a week-long vacation. This was no simple trip. We rented a house big enough for ten adults and eight grandchildren. (Can you spell chaos?)  Even though we had a couple of meals out, our grocery bill still totaled $1,400!  I came back with a new appreciation of what every family must be going through. I know we are more efficient purchasers and preparers of food than the typical family and therefore I know we can help put an affordable meal on the table. Make no mistake – we’re not a public service but we’re on your side and we will try our best to make a small difference in your lives.

Thanks for being there for us,

Mike & Chrissy

P.S. for ‘Enquiring minds that want to know’ – the purpose of our large family vacation was my daughter Ellen’s wedding.