Cleveland Businesses Left Scrambling Due to Egg Prices

If your favorite brunch spot is charging a little more for that fluffy omelet or perfectly golden French toast, blame the birds.

A nationwide bird flu outbreak has sent egg prices soaring, leaving Cleveland-area restaurant and bakery owners scrambling — literally — to figure out how to absorb the cost without breaking customers’ wallets. Ohio has been hit the hardest, leading the nation in poultry losses. As of Feb. 20, more than 11 million chickens and turkeys have been destroyed due to the virus, according to the Ohio Department of Agriculture.

With eggs being a kitchen essential, local eateries are feeling the pinch and getting creative to keep their menus (and margins) intact. 

Bridget Thibeault, chef and owner of Luna Bakery & Cafe, has been keeping a close eye on the numbers, and they’re not pretty.

“Egg prices have skyrocketed,” Thibeault says. “We use large cage-free eggs for all of our baking, and we source farm-fresh eggs from Alex’s Eggs in Geauga County for our breakfast dishes (like scrambled eggs). Our baking eggs have increased dramatically — from $35.88 per case (15 dozen) in November to $76.96 in January. For comparison, in May, we were paying $28.55, which is the price range we typically expect.”

While chicken prices have stayed fairly steady, the cost of eggs has forced her to rethink sourcing strategies.

Karen Small, owner and executive chef of Juneberry Table, is also seeing the impact.

“We typically do not use commodity eggs, which have really been hit the hardest, as far as I can tell,” Small says. “So we haven't seen a whole lot of increases till just now. I mean, literally this week, we're seeing a pretty significant increase as of March 1.”

Juneberry Table gets its eggs from Holistic Acres, an organic farm. Small noted that while organic farms might not have been impacted as severely as large-scale industrial poultry farms, operating costs for these smaller farms have still risen due to broader industry challenges.

For restaurants and bakeries where eggs are a key ingredient, price spikes present a real dilemma.

(Karin McKenna)

“When eggs are a mainstay, that's a big deal,” Small says. “That's something you have to factor into what you're doing. So I'm hoping we're not going to have to take too large of an increase in menu pricing. I haven't quite made the decision yet. We have to see how it affects things.”

Thibeault is taking a similar approach, playing ingredient detective to find the best deals.

“Every time we place an egg order, we check vendor pricing and compare options, including Restaurant Depot and Costco, to find the best deal,” Thibeault says. “Like most restaurants, we operate on tight margins, so any increase in food costs has a direct impact on profitability.”

At Grumpy’s Cafe, co-owner Kristi Mulloy is watching the numbers climb but remains determined to keep things business as usual.

“We've seen a big jump in egg prices lately,” Mulloy says. “Since October, they've skyrocketed 250%, which has definitely hit hard. As a small business, any major price increase is always a little concerning because it affects everything from staffing to keeping things affordable for our customers.”

Despite the spike, Grumpy’s has no plans to change its menu or raise prices — at least not yet.

“So far, we haven’t raised our prices, and we’re hoping that with smart planning and sourcing, we can absorb the costs without passing them on to our customers,” Mulloy says. “As consumers ourselves, we know how much prices have gone up across the board, and keeping our food affordable is something that’s really important to us.”

With eggs in high demand, some restaurants have had to tweak their approach.

“Yes, we have to pre-order our eggs because our vendor sells out within days of receiving shipments each week,” Thibeault says. “Fortunately, we have a strong relationship with our supplier, and they keep us informed and ensure we get what we need.”

But cutting corners isn’t an option for these chefs.

“As a bakery, eggs are essential — we use them in so many products that substitution isn’t an option,” Thibeault says. “Our approach has always been to maintain high standards for quality ingredients, even as prices fluctuate.”

(Michelle McGlinn, Luna Bakery & Cafe)

Mulloy and her team at Grumpy’s are also sticking to their usual high-quality ingredients but are looking at other ways to offset costs.

“We’ve had to be more strategic with sourcing and inventory,” Mulloy says. “We’re always on the lookout to get the best quality at the best prices while keeping waste to a minimum. Efficiency has become even more of a priority, and we’re always looking for ways to streamline operations — my favorite quote: ‘smarter, not harder.’”

One way Grumpy’s is adjusting? Expanding its hours to offer dinner service.

“One big change we’re making is expanding our hours to have a dinner service on Friday and Saturday nights,” Mulloy says. “That menu will be heavier on vegetables and proteins to help offset the rising costs of eggs, a staple in our breakfast menu. This shift not only helps balance costs but also allows us to offer more variety to our customers and more hours to our staff.”

Grumpy’s will launch its new dinner hours during Lent, staying open until 8 p.m. on Fridays. Then, starting April 18-19, both Friday and Saturday hours will be extended to 8 p.m.

Despite the financial strain, restaurant owners remain dedicated to their communities and urge customers to shop locally to help independent businesses weather these challenges.

“This industry has seen tough times before,” Mulloy says. “After making it through COVID, we’re committed to putting our customers first and continuing to serve the food they know and love. We’re excited to strengthen partnerships with local suppliers and navigate these changes together. At the end of the day, it’s about community, and we’re grateful for the support that keeps us moving forward.”

Thibeault agreed, emphasizing that spending money at locally owned restaurants and bakeries has a ripple effect.

“Supporting local isn’t just about food — it’s about creating an experience for our guests, employees, and the community,” Thibeault says. “Every dollar spent at a locally owned business strengthens our neighborhoods and keeps our food scene thriving.”

For Small, prioritizing local ingredients is about more than just taste — it’s about sustainability and quality.

“I wish more people would support their local food economy,” Small says. “Some think it’s much more expensive, but I don’t find that to be the case in the long run. The health benefits are pretty terrific, too.”