Charlotte restaurants raise prices, citing COVID-related meat costs and shortages
Craving a burger? You may have to splurge a little more than usual.
Due to COVID-19, there’s a meat shortage. Some meat processing plants have suspended production, as workers are increasingly becoming infected with the novel coronavirus.
John Tyson, Chairman of the Board at Tyson Foods, shared that the company is facing a new set of challenges, and that the food supply chain is vulnerable.
“As pork, beef and chicken plants are being forced to close, even for short periods of time, millions of pounds of meat will disappear from the supply chain,” Tyson said in a blog post. “As a result, there will be limited supply of our products available in grocery stores until we are able to reopen our facilities that are currently closed.”
The Charlotte community is already experiencing the effects of the shortage. Brooks Sandwich House in NoDa had to make the tough decision between closing or raising its prices on meat.
“Due to the shortage and the more than doubled price of meat, once again we are having to make another difficult decision. Do we close or raise our prices. We have had very unfortunate circumstances in the past six months that have continued to create a challenge that set us back. The only way we can afford to stay open and stay BROOKS STRONG is by raising our prices until the meat prices drop,” the restaurant said in a Facebook post.
The change has already been put in effect. Whereas a burger with cheese used to be $4.25, it will now be $5.20.
“Ground beef is over double now,” David Brooks, owner of Brooks Sandwich House, told CharlotteFive. “Before the pandemic hit, I was paying $1.90. I got an update this morning that meat prices are $5.68 now.”
“We simply can’t afford to open with prices of goods continuing to rise. Meat was $2.40 a pound May 4 and by May 11, $5.50 a pound and continues to rise. We have had a difficult time finding meat. We have brokers, wholesale and locals. It has been hit or miss each day in the search. We want to stay open and serve our awesome customers, but if we don’t make a change we are not able to break even. We hope you will understand our reasons for going up on our prices. We have always tried to be reasonable with our prices and will continue in the future. We all need prayers to help each other get over this bump,” the Facebook post read.
The restaurant experienced a year of hardship after the killing of its co-owner, Scott Brooks, yet the team is remaining positive and continuing to serve loyal customers. The Charlotte community’s response was overwhelmingly positive.
“I’ll be there tomorrow and pay whatever for the single with cheese and bacon all the way,” Facebook user Myra Carmen Cannon commented on the post.
Facebook user Barbara C Nowlan showed her support via a comment: “Do what you have to do to survive. We’ll be there with you.”
“You do what you have to do to recoup from all you guys have been through...your loyal customers will continue to frequent your establishment because the food and family and service speaks for itself. Keep your head afloat. We will pay extra to support you guys and all you’ve been through to ensure ya’ll come out of this better than ever,” said Facebook user Sandra Nelson in a comment on the post.
Frances Brooks, wife of Scott Brooks’ brother, David, shared a heartfelt comment after seeing the positive community response: “We can’t express how meaningful the support you give encourages Brooks Sandwich House. Tears are welling in my eyes from these uplifting responses. Thank you.”
“It’s absolutely beautiful the way our customers responded to our situation considering what’s happened to us over the past six months. It’s a joy to see,” David Brooks said. “It’s wonderful, just wonderful, the people that come back to support you after all this time — after all the grief and the heartaches that we’ve had and the pandemic and now meat prices. But you know people are still here for you and the support is overwhelming.”
Meat shortage affects Charlotte barbecue restaurants
Bobbee O’s BBQ, a family-owned counter-service barbecue restaurant, is also navigating the new normal of the meat supply chain.
“We’re having to buy more than we usually would. We have to buy what’s available when it’s available,” said Chloria Chandler, vice president at Bobbee O’s BBQ. “It’s been a tough thing.”
Chandler also said that in addition to dealing with the meat crisis, they’ve had to navigate other COVID-19 related issues like declining sales and paying employees. One of Bobbee O’s suppliers who normally gets 800 cases of meat only got 200 this week. As a result, the team at Bobbee O’s has had to raise prices on some of the menu items.
“To give an example, the price of brisket has doubled.”
Thankfully, much like Brooks’ customers, Chandler said that Bobbee O’s customers have still visited and shown support.
“Customers initially complained about the price, but now people are supportive and trying to find more ways to support,” Chandler said.
For some restaurants, prices remain the same — but there is a shortage in favorite menu items
Although the rise in meat prices is causing some restaurants to raise prices, some have not yet changed menu pricing. However, they’re still experiencing shortages for popular dishes.
Lulu’s Maryland Style Chicken & Seafood owners Jay Davis and Miketa Proctor are noticing price increases for items used to craft some of their most desired menu options.
“We have noticed a change in the availability of beef in particular. One popular ‘Hook Up Platter,’ which includes up to four protein options has not included beef recently, as it’s become more difficult to find for at least the last two weeks,” Davis said.
“We’ve seen similar pricing increases and availability with both chicken and crab meat,” Proctor said.
While the team has no immediate plans to increase menu prices, they’re carefully monitoring product availability and pricing due to the pandemic.
The meat pricing is not solely affecting restaurants — local private chefs are also experiencing issues in finding supplies to craft their dishes.
Chef Kev. Winston is a private celebrity chef and nutritionist who’s prepared meals for clients like Justin Beiber, singer Fantasia, rapper Fabolous, entertainer Steve Harvey, H.E.R., and Anthony Hamilton, as well as athletes including Christian McCaffrey from the Carolina Panthers, Javon Hargrave from the Pittsburgh Steelers, and Panthers/Chargers star Thomas Davis.
“It’s been challenging for chicken, as it’s been very scarce,” Winston said. “Due to the pandemic, options are either going with frozen or organic product, with organic chicken being both smaller in size and more costly. To deliver against the appropriate serving size, this means you’d have to purchase more.”
This story was originally published May 18, 2020 at 11:24 AM.
