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| Owner/General Manager of Sintra Restaurant in Braintree pours a glass of wine in the restaurant's new bar. Photo by Lisa Bul |
Call it a recession or not, restaurant owners and analysts have the same thing to say about the current state of the economy: we’re in a pinch.
By KYLE SUTTON
The Patriot Ledger
“The cost of goods has risen dramatically at a time when (restaurateurs) have been fearful for raising their prices” said Peter Christie, president and chief executive officer of the Massachusetts Restaurant Association.
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| Chef/Owner Brian Jenkins of Sintra Restaurant in Braintree says that they've actually been able to lower prices now and make up for it over the holidays. Jenkins makes a bowl of steamed PEI Mussels with grilled chorizo and garlic crostini in a spicy tomato sauce. Photo by Lisa Bul |
Christie specifically cited the demand for corn, which increasingly has been used as an energy resource for its ethanol content.
And the situation is double-edged for restaurant owners, whose business success depends both on the costs of raw materials and the patronage of customers, who too often these days have had to cut back on spending.
Brian Jenkins, chef and owner of the Sintra Restaurant in Braintree, said he has been able to avoid raising menu prices by negotiating with his purveyors and offering customers more choices for the same product, like beef. The addition of a nine-seat bar in June has also helped to keep business strong.
Without the bar and the profits from it, Jankins said, “I’m sure I would have been really hurting right now.”
Jim O’Brien, owner of Jake’s Seafood Restaurant in Hull, said this is the third recession he’s seen since taking over the business in 1985. Regardless, he’s taken the same approach each time and has still managed to keep most current menu prices under $20.
“We don’t think that people are going to stop eating out,” said O’Brien. “We just think they’re going to make their dining choices with a lot more scrutiny.