How Restaurants Are Surviving Climate-Fueled Price Spikes | Eater
"A beloved Philadelphia bistro offering French classics and Southern comfort foods whose thin margins and lack of a liquor license make it vulnerable to volatile input costs; the chef-owner has weathered dramatic egg-price swings—from $25 to $52 for 15 dozen and briefly to $89 during a national shortage tied to avian flu—and temporarily raised then re-lowered menu prices accordingly. Popular brunch egg dishes and a seared New York strip steak au poivre (raised from $29 to $36) illustrate how the chef balances customer expectations, transparent communication about pricing pressures, and the need to keep offerings accessible to neighborhood regulars." - Hannah Wallace
