Palm Beach County restaurants face rising food prices

Historical inflation numbers are driving up the cost of goods everywhere. Supply chain issues and world events only compound the problem.

So how are restaurants in Palm Beach County adjusting to higher costs?

These days at Casa D’Angelo in Boca Raton, you might see different flavors with slightly modified daily specials.

“Having these specials means we don’t have to have a product or have to take it off the menu,” said Jason Sobel, vice president of finance at Casa D’Angelo Restaurant Group.

The restaurant raises its prices to keep up with inflation.

Jason Sobel explains what Casa D’Angelo is doing about the rising cost of food.

“A steak that we used to pay $25 to $30 a pound is now $50 a pound,” Sobel said.

It leaves a bitter taste in their mouths.

“It’s frustrating as a business because you rely on projections and data and things are completely out of whack right now,” Sobel said. “So it’s hard to do what we need to do.”

But for Casa D’Angelo, it’s a question of quality, not price.

“Our customers understand when they come here that they’re getting the best quality anywhere around,” Sobel said. “We don’t want to have any restrictions on what we can serve them. We will never compromise on that.”

Meanwhile, at El Camino Mexican Restaurant in Delray Beach, they’re pledging to maintain the same prices, not only on their menu, but also on their daily happy hour specials.

Francis Lake says El Camino restaurant has been able to adapt to rising costs without...
Francis Lake says the El Camino restaurant has been able to adjust to rising costs without passing them on to customers.

“We haven’t changed any products,” said Francis Lake, vice president of operations for El Camino restaurants. “We stayed true to our ingredients. It’s the easiest recipe.”

Instead of raising prices, El Camino is adapting, keeping its $5 food and drink specials and working with vendors.

“We’ve built strong partnerships with our local vendors who supply them to us, so we’ve been able to lock in prices,” Lake said.

They say that with the additional catering and takeout orders, they were able to offset the price hike.

“We recognize our customers by continuously conveying value, so it’s been easy for us to adapt to rising costs,” Lake said.

Both restaurants said they plan to monitor markets closely to ensure customers get what they pay for.

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Edward N. Arrington