Cy Pavlov ’24
EE Staff Writer
Within the past few years, commodity prices have increased due to a variety of factors such as supply chain disruptions incurred by recent global events. Hit especially hard were restaurants, already struggling from the COVID-19 pandemic, during which over 90,000 closed permanently, according to the National Restaurant Association.
Despite these dire conditions, some businesses and local entrepreneurs have worked to make a future for their businesses. However, such conditions have caused difficulties for both business owners and their clientele.
“Well, I don’t like to see it [gas] going so high because then people have to make the decision: Do I need to get gas or do I need to get food? … So they have to cut someplace else.” said Louisa Dunn of Dunn’s Service of Trumbull.
Sacrifices have had to be made, yet some say it is in their best interest to keep prices stable to keep their customers happy. The struggle to balance said prices require ingenuity on behalf of the managers.
“We’ve tried to keep places the same… The lettuce has been down, [we] try to keep the prices balanced, because I don’t want it to affect the business aspect… But now that that the eggs have gone down and dairy has gone down, it kind of balances out.” says Dean Kotsaftis of Old Towne Restaurant
Although many items have become much more expensive, the restaurant manages to keep prices stable by using the prices of goods that have decreased in price to dampen the effects of skyrocketing costs in others.
“If I have enough people coming in, I could keep the prices the same… And I do [have] enough clientele that I try to keep them keep it about the same price.” Mr. Kotsaftis went on to explain “It’s been pretty good because they notice that other restaurants going up more than me. I haven’t really gone up in the prices.”
By keeping prices in line, Mr. Kotsaftis maintains his following in the community and gains an advantage over other restaurants by being able to offer cheaper meals due to the increased volume of customers. Other local business owners find different avenues to keep their prices in line.
“Lately we’ve been broadening our horizons with trying to bring people in certain things,” says Kevin Conte, who manages several local restaurants. “Absolutely. So all of our locations are a little bit different brand. So like you said Parker: Steak and Scotch [has] a little bit more beef. [In] Westport, we have a little bit more seafood, it’s on the water. Shelton’s a little bit more [diversified]. It’s Parker: Eatery and Bar. So it’s a little bit more bar food… And in each location itis very seasonal… So we annually make many changes.”
Mr. Conte uses a diversified strategy to keep prices down by dampening the impact a single business may have on the overall network. This way, Mr. Conte keeps his strong relationship with the locals and his employees.
“It’s all about keeping both sides happy, right? So managing your staff, making sure everyone’s happy, make sure everything’s fair.” Mr. Conte explains, “You know, for the customers making sure that they’re getting taken care of like they’ve gotten taken care of 10 years ago. You know, making sure everything is always on the even keel.”
Emma’s Restaurant, a business managed by Mr. Conte, opened its inaugural location in late 2022.