Drought leads restaurants to raise prices, cut portions - 1 views
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Jina K on 15 Oct 12The recent drought in the pass summer in the Midwest has resulted in a decrease in crops. As a result, not only that restaurants have to struggle with high fuel costs and inactive economy, they also have to struggle with higher food costs with poorer quality. For example, a restaurant used to offer a bowl of pasta at $8.95. However, in the late August, the price jumped to $9.95. Eggs cost 18% more than they did a year earlier. Restaurants need to adjust menus, reduce portion sizes, even consider staff cuts, and also increase prices of their food in order to sustain their businesses.Experts predict that the overall food costs could possibly rise at 5% to 20%. In consequence, customers are less seen out in restaurants. This relates to price mechanism and equilibrium. Lower supply of food shifts the supply curve to the left. This means that the amount being supplied and demanded is different. Producers then must have to raise prices to adjust to higher costs of production. In consequence, amount being demanded at a new price is decreased, setting a new equilibrium price and quantity. This is a downside for the producers since they must increase price to adjust to higher food costs, but because of that, less is being demanded. The restaurants can either choose to lower their price to the original in order to attract customers or remain at the increased price. Either way, restaurants are still affected.