Charlotte restaurant owner losing hundreds per week due to rising egg prices
CHARLOTTE, N.C. — As egg prices continue to surge amid a widespread bird flu outbreak, Charlotte restaurant owners are scrambling to maintain their bottom line while keeping prices affordable for customers.
For Mattie King, owner of Mattie’s Diner and The Wafflery, the impact is particularly severe. His businesses, which rely heavily on eggs for their breakfast menus, are now losing approximately $1,100 per week due to increased costs.
“As an owner of two different breakfast restaurants, eggs are a huge source of how we make our living,” King said. “Used to be a very profitable margin on an egg, and now we’re taking a loss on it.”
The crisis stems from an outbreak of avian influenza that has devastated poultry farms across the state. According to the USDA, North Carolina has lost nearly 24% of its egg-laying chickens to the bird flu, creating a supply shortage that’s driving prices upward.
The situation has forced restaurant owners like King to make difficult decisions about their pricing strategy.
“It’s killing us,” King said. “It’s making it very hard, not just to make a living, but it’s making it hard to keep prices down for our guests.”
Despite these challenges, King is working to find a balance that works for both his businesses and his customers.
“You got to find that sweet spot to stay in,” he said. “Where people know that you’re not gouging them, and you’re able to make money at the same time.”
The outlook remains challenging, with the U.S. Department of Agriculture projecting egg prices to increase by another 20% this year. This forecast has restaurant owners like King feeling the pressure with every egg they crack. As King noted, it’s not just another ingredient, it’s an essential item for their business to survive.
“It feels different every time you crack an egg,” he said.
Contact Myles Harris at mharris5@wcnc.com and follow him on Facebook, X and Instagram.