Mississippi restaurant owner reeling from inflation squeeze as produce prices nearly double

A Mississippi restaurant owner pointed out that inflation was having a profound impact on his business as he continued to “ride that wave.”

“We’re an upscale, family-owned pizzeria, and we’ve tried to ride that wave…be as reasonable as possible, because we go through every week seeing the prices charged change,” said Sal & Mookie’s Pizzeria co-owner Jeff Good “Varney & Co.” Thusday.

Good runs three restaurants in Jackson, Mississippi, where he said food costs have risen dramatically in just 18 months.

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Last year, Sal & Mookie’s Pizzeria charged customers $15.95 for 15 wings, and now due to inflation the price is $27.95 for one plate, at a “premium price”.

He went on to say that he was buying products at skyrocketing prices, especially products such as chicken, beef, pork, dairy and eggs.

“The [are] supply chain issues… a myriad of reasons why there [are]…global inflationary pressures … gasoline prices,” Good explained.

The $40 fee for an AC guy to come and see my AC units, we’re in the Deep South, it’s hot again…He needs to make some money…pay for his truck to come and service us… I get this.”

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Sal & Mookie’s Pizzeria co-owner Jeff Good told FOX Business that foodservice prices have nearly doubled due to soaring inflation.

Headline consumer inflation hit 8.3% in April, a 40-year high, with food and fuel prices even higher. Each year, the price of unleaded gasoline increases by 44%, eggs by 22.6% and milk by 14.7%, as indicated by the consumer price index of the Bureau of Labor Statistics.

Last week, the Federal Reserve warned that it may continue to raise interest rates until it sees inflation come down.

The Mississippi restaurant owner noted that he unfortunately had to “pass on” prices to his customers and felt “blessed” to have loyal diners.

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“We are fortunate that people love our restaurants and we place a high value on service, quality and experience.”

Suzanne O’Halloran of FOX Business contributed to this report.


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Rozella J. Cook