Carla G wrote:I can't speak re: Wild Eggs specifically but I do think it may be a reflection of what the current market can/will bear and the demand for better ingredients at the better independent restaurants.
Eric Hall wrote:they will quit charging those prices when people stop lining up at the door.
I don't find $2.99 for two additional eggs to be excessive at a place like Wild Eggs.
Mark R. wrote:My wife and I were out doing errands today decided to go to wild eggs for brunch. We had been in a while so it sounded like a great idea. But were we shocked when we look at the prices on the menu. It's only been about 3 months since we've been there but everything is gone up at least $1 and some more than that. One additional egg is now $1.69 and 2 eggs are now $2.99! Biscuits and gravy are now $7.49 in the corned beef hash is now $9.99. To think that we were shocked by the price increases would be an understatement.
Has anybody else noticed this recently? I'm not sure if they held the prices for a long time and finally had to make the bump or what but the amount of the increases sure surprised us.
Michael N. wrote:Let me preface this by stating that I am in no way associated with Wild Eggs or any of its other related properties.
I have seen egg prices as high as $0.43 per egg, wholesale.
Also, consider when you are buying an egg at a restaurant the restaurant has to pay for:
The egg
someone to cook the egg
the liability and unemployment insurance on the person who cooked the egg
any benefits that might be offered to the person who cooked the egg
the equipment on which the egg was cooked
the fuel required to run the equipment on which the egg was cooked
the roof over the equipment on which the egg was cooked be that rent or general upkeep if the establishment owns the building
the utilities required to make the building under the roof comfortable and safe
the plate on which the egg was served
the linen on the table on which the plate was set
the silverware you will use to eat the egg
(to an extent) a server to bring you your egg.
the same insurance and possibly benefits on the server as to the person who cooked the egg
someone to bus the table at which you ate the egg
again, back to liability and unemployment insurance
someone to wash the plates and silverware
yet again with the liability and unemployment insurance
the water used to wash the plates and silverware
the chemicals used to wash the plates and silverware and/or the skillet in which the egg was cooked...
This list says nothing of the initial investments of supplies or the maintenance of inventory so they can have eggs to serve to you...I could go on, but I'm pretty sure you get the point.
I think it's very easy to get caught up in the, "eggs are only $0.24 apiece at Kroger!" line of thought without considering everything that goes into making a restaurant not only successful but an experience for its patrons. If you want cheaper eggs there's always Denny's
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