Do you ever wonder how the cost of goods became so incredibly high?

Today’s bakery and restaurant owners face more than just rising product costs—they also grapple with the ongoing challenge of hiring and retaining quality labor. In our daily conversations with bakeries and restaurants across San Diego County, we hear firsthand about the struggles of simply keeping the doors open.

To help where we can, we’ve enlisted our buying team to work directly with suppliers and secure more competitive pricing. We have found egg products, chocolate, nuts, and seeds are still a big challenge.

When we’re asked, “Will egg cases ever return to the $30 range?”—the answer is yes, but it may take up to 10 more months. Egg production is increasing to offset prices, but not quickly enough.

So, what can a business owner do in the meantime?

The options are to substitute ingredients or raise menu prices. Raising prices may not sit well with customers, but strategic, temporary menu changes could help. Consumers crave innovation, even at their favorite local diners.

Here are a few ideas to spark innovation without sacrificing quality:

• Use frozen proof-and-bake pastry products with fruit, nuts, or preserved fillings.
• Create healthier muffins with savory inclusions like rosemary, basil, or tomato.
• Choose all-inclusive mixes that require only oil and water as a temporary egg substitute.
• Incorporate fresh, local ingredients as signature touches to your baked goods.

Think about basics and simple menu selections. A menu that is too diversified can incur a higher cost of goods. Streamline your menu selections based on ingredient costs. For example, as a present solution, offer only 1 or 2 whole egg items for breakfast, and substitute in other options, like an egg white omelet (egg white product prices have held steady) or a vegetable omelet using whole liquid eggs instead of loose eggs.

Serve a breakfast pizza made of pizza crust, cheese, sausage, and veggies sans eggs, as a limited-time offer. There are so many ideas to incorporate on a temporary basis without losing your clientele.

Support your local manufacturers and distributors.

Did you know that you have the best ingredient choices nearby? Do an internet search for bakery and restaurant distributors near you. Or check out farmers markets, produce co-ops, and dairy farms. You will be surprised at what you find. At Buchmann, we work with local wholesale and manufacturing companies, and even specialty farms and produce. There will always be a big box store; however, are you sure you are buying the same exact product there for less?

For eggs, you will find that the smaller distributors are usually able to obtain a better-quality product. Make sure you look at the case pack for weight, brand, and date. At Buchmann, you will always get a quality egg product. We are FDA inspected regularly, and our facility operates under USDA inspection to ensure compliance with federal food safety standards.

Take action today

Streamline your menu. Add labor-saving products. Experiment with innovative, limited-time offerings. These small steps can help you attract new customers and keep your regulars coming back for more.

San Diego’s trusted foodservice partner

Buchmann Bakery & Restaurant Supply Distributor is a division of Buchmann Egg Incorporated, located right here in San Diego County. We offer delivery and will-call service six days a week, serving home-based bakery businesses, retail brick-and-mortar bakeries, caterers, hotels, and casinos.

Call us today or come out and visit our warehouse.  You can find us online at www.buchmannegg.com.