Supply chain crisis forces food trucks in Omaha to pay more for products

OMAHA, Neb. (WOWT) – The supply chain crisis is wreaking havoc on millions of businesses across the United States and local food trucks are not immune to struggles.

Supply chain safeguards and truck driver shortages have forced some food trucks to scramble to get what they need.

“We have to change some products, we mainly do fish and chips, so like buying cod, some weeks we would get it in different portion sizes or different brands, so we can’t just stick with the product that we are. want at any time, ”says Isaiah Renner, the owner of the Lion Saying Food Truck, and co-owner of Trucks and faucets food truck patio on 108th and Q streets.

“The cheese curds we can’t get right now, and that’s one of our biggest sellers, cheese curds,” says Lani Moe, owner of The Cheese Life food truck.

“Since May, I changed food supplier, I had to outsource things myself, produce things that I cannot get myself”, explains Zach Bridges, owner of the Burning Bridges Food Truck.

Shipments arriving several days late or some products being unavailable force these companies to be creative in trying to work around issues.

But the biggest problem?

“Price,” Renner says. “The prices have exploded. “

“All of our costs have gone up,” Moe says. “The cost of our steak for our Phillys has probably gone up 20%, fuel, gasoline has gone up, everyone knows gasoline has gone up but diesel has gone up, our propane has gone up probably 40%” , she says.

For some, this unfortunately also means raising prices for customers.

Moe says his truck stayed busy enough with events that they didn’t have to change prices for their customers, but they added a 3.5% charge on card payments to help with the fees .

But other food truck owners weren’t so lucky.

“We’ve had to raise prices once since we opened, just for inflation, but we’re working on other sources that don’t go through big distributors, so little mom and pop shops across the world. county, ordering stuff from to get the product I need, ”says Bridges. “I’m just doing what I can. Adapt and overcome all these challenges that we have faced so far.

“We actually just changed our menu to reflect that price, but a lot more than I’m personally comfortable with,” Renner said. “We really don’t want to do this as business owners, but we have to do it to survive, to make money, to make a profit from what we sell. “

As the holiday season approaches, these local restaurants say the continued support of the community is what will help them deal with the chaos.

“We’re not going to be able to cope with things as long as a bigger business or a bigger restaurant chain does, we don’t have those reservations, so if you really want your local businesses to stay. , you have to support them, “Renner says.

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Rozella J. Cook

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