Economy: The rising cost of eating

Messenger Post ^ | Posted Nov 03, 2011 @ 09:48 AM | By Scott Pukos, staff writer

[DeaconBenjamin]

A surge in food prices this year is impacting local grocery stores and restaurants, which in turn affects the people buying food from these places.

But in many cases, owners of eateries and shopping venues say they have little choice but to raise prices to keep up with costs.

“Oh yeah, prices have gone up like crazy,” said Mike Hetelekides, owner of The Villager Restaurant and Diner in Canandaigua. “We can’t keep up.”

The U.S. Agriculture Department said last week that it expects retail food prices to increase 3.5 percent to 4.5 percent this year, after climbing just 0.8 percent in 2010.

Jo Natale, the director of media relations at Wegmans, said a couple factors have led to the increase.

“Higher commodity costs, higher energy costs and a greater demand for food globally has contributed to driving food costs up,” said Natale. “Cost increases are pretty consistent across the board.”

She said that specific commodity costs that have increased include wheat, corn, soy and anything that feeds on those three foods. Transportation costs are also up, she added, which factors into the pricing.

For restaurants, there are other things to consider, aside from just the price of the food specifically.

Hetelekides said his establishment changed its menus — and prices — just over a year ago, and as a result, hasn’t raised the prices again to keep up with the more recent inflating food costs. That’s mostly because it would cost too much to change the menus, he said.

But with the steady rise in flour, bread, meat and especially coffee prices, he fears they’ll have to change those menus sooner, rather than later.

“There’s nothing else you can do,” he said. “It’s easier for distributors to raise prices, but restaurants have to deal with customers.”

Some customers may still go to their favorite spots even with a slight increase in cost.

“We changed prices (over a year ago) because of the economy, but it didn’t take that much of a toll on our business,” said Helen Hendershot, a waitress at The Villager in Canandaigua. “We still have our regulars.”

Hetelekides said a majority of customers will understand why restaurants need to adjust pricing.

“Most people understand,” he said. “They’ll see the changes for themselves at the supermarket.”

However, some supermarkets — like Wegmans — have taken measures to combat those changes.

“We committed in February to keeping prices of 40 items frozen, and to keep those prizes frozen through 2011,” Natale said referring to “everyday items” like bananas, ground beef, baby-cut carrots and some coffee products. Spread out through different categories, flavors and varieties, this impacted about 200 products, she said.

Natale said she didn’t know where the prices on those products would stand after 2011.

“Beyond that, we do our best to consider prices for customers,” she said. “We check competitors’ prices regularly as well.”

[cherry]

yes....if you could post it.....back in upstate NY, the Italians used to always talk about dandelion “greens” but I’ve never heard about using the heads....

[Mr Rogers]

“The U.S. Agriculture Department said last week that it expects retail food prices to increase 3.5 percent to 4.5 percent this year, after climbing just 0.8 percent in 2010.”

??????????????????????????????????????

Where do they shop? I want to buy there, too!

My food prices went up a hell of a lot more than 0.8% in 2010, and more than 4% this year. I’d be doing handsprings if food prices went down to what they were 2 years ago - but it would take more than a 5% reduction!

[simplesimon]

Dandy Burgers

1 cup packed dandelion flowers, green base cut off
1/2 tsp. salt
1/2 cup flour
1/8 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
1/4 cup chopped onion
enough milk to hold all together

Mix all dry ingredients. Add enough milk to hold all together and with wet hands form patties. Fry till golden on both sides. Use dipping sauce for extra flavor:

Dipping sauce:

1/2 cup sour cream
1 Tblsp. Marzetti’s sweet and sour salad dressing.
These freeze well so make plenty while dandelions are available.

[simplesimon]

see 83 ~ Enjoy ~

[jocon307]

“Keep calm and carry on.”

Thanks!

LOL, I have actually been telling myself that.

And I only know that phrase from looking at silly catalogs selling BritCom junk.

But, you know, it works.

[Nowhere Man]

I remember my maternal grandmother always said, “if I didn’t have to eat, I’d be rich.” Everytime I go food shopping, I hear her in the back of my mind and as time goes on, she’s right. I remember hearing a story about an old guy in India who does not eat, yet he lives, been doing it since the 1930’s or so. I’d like to know his secret.

[Vision]

This is the problem with Democrats running things.

[Eye of Unk]

Very first rule in saving money, prepare it yourself.
Buy in bulk.
Avoid eating out by any means.
If you are rich with a six figure income you can skip this as it doesn’t apply to silver spoon fed wussies.

[bert]

I recently traveled through much of the affected area. The corn is all there and doing very well. The hysteria was ill founded and the disaster did not pan out.

[Diana in Wisconsin]

Hi, Sweetie! Here’s my recipe for Spanish Rice:

1 & 1/2 cups rice
1 small can tomato sauce
1 onion, chopped
2 gloves garlic, chopped (or equivalent from a jar)
1 Tbsp. Olive Oil
1/2 tsp. black pepper
1 tsp. cumin
Additional Mexican spices such as Chipotle, or any taco seasoning mix that you like...season to taste. I don’t salt this, but you can add up to 1 tsp. of salt if you’d like.

Using a big saucepan with a cover, saute onion in olive oil until soft. If using fresh garlic, add it now. If from a jar, add it later. Add the rice and saute until it browns a little bit. Add the rest of the ingredients. Stir until well mixed. Cover and cook for 20 minutes or so on medium heat, stirring occasionally. (It should bubble a little, after covered.)

Add a drained & rinsed can (or freshly made) of pinto, black or kidney beans. (2 cups.)

Serve with cheese, salsa and sour cream. Really yummy. You can also add leftover veggies to this, or add a lb. of ground ‘burger if the troops are complaining. Makes a great side dish, main dish or filling for tacos and/or burritos, etc.

Now I’m hungry for the stuff! :)

[greeneyes]

Thanks for the recipe.