Colorado Restaurant Working To Make Ends Meet While Keeping Prices Level For Customers
“Our menu is gigantic. We have about four menu pages,” said Daniel Ramirez, co-CEO of the family restaurant.
“Chicken, of course, has gone up especially with bird flu,” Ramirez told CBS4’s Kelly Werthmann. “It’s not just inflation, but nature itself. And avocados a couple months ago. We’ve seen it all. We’ve seen [costs] come up, we’ve seen it go down.”is putting a bitter taste in everyone’s mouth. It hit a 40-year record in March when U.S. consumer prices rose 8.5% from a year ago, according to the Department of Labor.
So far, Ramirez said his family restaurant has figured out ways to keep their 4-page menu the same, like using a variety of food vendors to supply their authentic flavors. And, for now, he said they are not passing down any increased costs to the consumer. “It’s concerning, absolutely, for every restauranteur. We either have option A, which is to say, ‘Ah man, this is tough. It’s really difficult.’ Or, option B, ‘Let’s figure it out, find a way and let’s try to make it happen,’” he said.
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