Photo credit: seattle.eater.com
Beth’s Cafe, located on Aurora Avenue near Green Lake, is a cherished diner known for its late-night offerings in north Seattle. With its casual atmosphere and family-friendly environment, the diner has long been a go-to spot for patrons seeking meals after midnight. However, it is currently facing significant challenges related to egg shortages.
An outbreak of bird flu has led to a drastic reduction in chicken populations, which has severely impacted the supply chain. The result has been soaring egg prices, with stores struggling to maintain their stock and restaurants across the country adapting by altering their menus or increasing prices. Notably, Waffle House has introduced a per-egg surcharge, reflecting the broader trends in the industry.
Beth’s Cafe is particularly vulnerable to these supply issues due to its well-known menu items, which prominently feature eggs. Co-owner Mason Reed reports that the diner typically uses 15 to 20 cases of eggs each week, translating to over 3,600 eggs being cracked weekly, or more than 500 eggs each day. The recent supply challenges have put significant stress on the restaurant’s operations.
In response to the egg crisis, Reed has sought new sources of supply. Traditionally, the diner worked with Wilcox Farms but has recently expanded its search to other retailers like Costco and US Food’s Chef’Store, as well as making calls to various suppliers. Prices vary dramatically, and some sources impose limits on the quantities available. Reed describes the situation as a constant balancing act to ensure they can meet demand.
“I feel like a drug dealer trying to find my source,” Reed remarks, highlighting the desperate measures he’s undertaken to secure eggs for the cafe. He often asks suppliers about pricing and availability, emphasizing the unpredictable nature of the current market.
The impact of the bird flu extends beyond supply issues; a recent Washington law mandating that all eggs sold in the state be cage-free has compounded the challenges. Reed explains that the cost per egg has surged, going from 9 cents to around 27 cents, while a case that once cost approximately $40 is now priced anywhere from $80 to $150. The market conditions have generated a turbulent environment for pricing that is difficult to navigate.
Menu prices at Beth’s Cafe have also reflected these dramatic changes. For instance, the beloved 12-egg omelet, known as the Triple Bypass, increased in price from $22.50 in 2020 to $34.95 in 2023, before reaching $41.95 this year alone. Reed has had to raise prices twice in 2024, once as a response to the cage-free law and again to address Seattle’s rising minimum wage.
Despite the rising costs, Reed is reluctant to remove the signature egg-heavy items from the menu. However, he is considering introducing more non-egg dishes and smaller portion sizes priced under $15 to cater to a broader range of customers. “Beth’s is famous for their big omelets, it’s not something I want to get rid of,” he asserts, maintaining a commitment to providing affordable meals to families and local workers.
Fortunately for Reed, he has recently secured a more stable egg supplier, Alderwood Eggs, based in California. While the prices are higher than before, the current rates are stable, alleviating some of the immediate pressure, although Reed remains cautious about revealing the supplier’s name to avoid competition for his limited stock.
Source
seattle.eater.com