How Restaurants and Bakeries Are Adapting to High Egg Prices | Eater
"Executive chef Jesse Wendel, whose breakfast tavern goes through between 360 to 540 eggs a day, says the prices he’d get through Sysco right now would be “substantially over” what he’s currently getting from a small, local supplier the restaurant switched to about two years ago. “They’re incrementally raising their prices, which is obviously fine,” Wendel says. “We’re actually still getting [eggs] for about 50 cents less than what is current market price.”" - Bettina Makalintal
