The article discusses the challenges small business owners, particularly in the food industry, face due to rising egg prices driven by avian flu outbreaks. With egg prices peaking at over $8.50 per dozen, many small eateries are struggling to survive. Owners are adapting by altering recipes, using alternative egg products, and diversifying their offerings. Although prices have recently dropped, they remain high and unpredictable, which adds to the stress for these business owners. The ongoing demand for eggs, compounded by limited shelf life and the inability to stockpile, poses significant operational challenges.
For owners of small eateries, paying double or triple for an ingredient they crack by the hundreds each day could potentially put them out of business.
Small business owners are getting creative: changing recipes, using liquid or powdered eggs, and selling items that don’t include eggs like falafel or fresh flowers.
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