Skyrocketing Meat Costs May Prompt Restaurant Price Increases in the Chicago Area
Corrazina said the Chicago steakhouse is surviving by volume and taking care of its customers. "We’re charging a little bit extra, but they understand, and that’s all we can do," the chef explained. Greg Stinton, a rib champion who opened Small Batch Barbecue in Forest Park in 2019, said he might not have a choice other than to increase prices. "We try and absorb the increases that we feel for our raw proteins as much as we can, but it’s reached a point now where we can’t really do that any longer," he said. Depending on where you shop, you might see higher meat prices at the groce...
Source: nbcchicago.com