The sizzling sounds of bacon and that smoky flavor wafting through the air is enough to make anyone perk up from a deep slumber. Maybe that’s why Americans regard bacon as such a huge staple in their breakfasts. And creative chefs and home cooks alike have incorporated the beloved pork belly into many other various non-breakfast dishes, further spreading the bacon love. But the price of bacon, or rather pork belly, has been on the rise primarily due to one of the worst droughts our nation has seen since 1956. The drought has even produced a pumpkin shortage in some areas, just in time for the fall season.
Since the drought, there has been less corn per acre produced translating to higher corn prices. How does this relate to pigs? Livestock such as cows and pigs are typically fed a diet of corn; this results in a more costly animal to raise. Read more on how this so-called, “bacon shortage” affects prices for the short, medium and long term.
How does a restaurant cope in the face of rising meat prices? It’s important to develop a well balanced menu which doesn’t heavily focus on too much animal protein and price items accordingly. Some recent interesting articles even showcase how chefs are embracing seafood charcuterie in their restaurants.
If you need assistance with the development and management of your menu, contact Synergy Restaurant Consultants for your complimentary consultation.