If you’ve noticed higher prices on restaurant menus lately, you’re not alone. Food costs have skyrocketed since the pandemic, driven by inflation, supply chain issues, changing consumer habits, and even disease outbreaks. From 2019 to 2023, food prices rose an average of 25%, leaving North Jersey chefs and restaurateurs scrambling to adapt.
“It’s a weird situation,” says Ilson Goncalves, owner and executive chef of Samba Montclair. “Steak prices have doubled, and vegetables are 50% more. One week, a case of tomatoes is $19, and the next week it’s $35.”
Creative Solutions to a Tough Problem
To stay afloat, Goncalves makes a five-hour round trip to Amish country every two weeks during the growing season. There, he buys fresh produce directly from farmers, which saves him money compared to shopping at major distributors like Restaurant Depot.
“It’s actually cheaper for me to drive all that way,” he says. Plus, the farm-to-table approach reminds him of his upbringing in Brazil.
Other chefs are turning to local suppliers as well. Andrew Riccatelli, executive chef at The Hudson Rose in Nutley, sources his meat from Fossil Farms in Boonton and buys produce from Baldor Foods, a Northeastern distributor that prioritizes local farms. For specialty items, Logan Ramirez, executive chef at Gioia Mia and Lulu’s Truck in Montclair, shops at Mexican supermarkets in Passaic.
These efforts not only help chefs save money but also ensure high-quality ingredients. “If I’m going to sell somebody a piece of meat, I want the meat to speak,” Ramirez says.
A Balancing Act
Rising food costs have forced restaurants to adjust in other ways too. Many are raising menu prices, changing portion sizes, or creating dishes that deliver better value.
For example, Goncalves introduced lunch specials at Samba Montclair, offering a meat dish with two sides for $18. Ramirez has slightly reduced side portions while maintaining the overall quality of his plates. Meanwhile, Riccatelli focuses on menu items with better profit margins, like a kimchi chicken dish instead of pricier tomahawk steaks.
Rebecca Shuster, who runs Farmhouse Sweets bakery in Hackettstown, says she’s reluctant to shrink her pastries, even if prices rise. “I don’t want someone to wonder why their croissant is smaller but still costs the same,” she explains.
The Reality of Rising Costs
The cost of food isn’t just a restaurant problem—it’s a nationwide issue. For chefs, the challenge is to make ends meet without compromising quality or alienating customers.
“Everything is expensive everywhere,” says Riccatelli. “We live in one of the most expensive places in the country, and people don’t always understand that what’s happening at the grocery store is also affecting restaurant prices.”
Chefs agree that prices likely won’t go back down. “Once it goes up, it never really goes down,” Riccatelli notes. “This is the new normal.”
Despite the challenges, North Jersey chefs are finding ways to adapt, keeping quality high while navigating the delicate balance between affordability and sustainability. For them, it’s about creativity, commitment, and a deep love for their craft.
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