Many restaurants expecting to raise prices

Stacy Finz, Chronicle Staff Writer

The cost of beef has gone through the roof, coffee prices are at a 13-year high, and even produce grown right here in California is more expensive than usual.
Grocery prices rose by more than 1 1/2 times the overall rate of inflation in 2010, according to government statistics, and economists predict that it will be even worse this year. For months consumers have grappled with higher prices at the supermarket, while restaurateurs pulled out every kitchen trick they could to absorb food inflation costs.
Well, the party is over. Experts say restaurant-goers can expect to see as much as an 8 percent increase in their checks.
And that may not be enough to keep the big chains alive, let alone the small independent eating places. Already suffering from flagging sales and low profit margins, record-high food prices – brought on by low supplies of corn, soybeans and wheat – could be the coup de grace for many restaurateurs. A number of chains, including the Texas parent company of Fuddruckers and Koo Koo Roo Chicken, filed bankruptcy last year; Sbarro Inc. is expected to file for bankruptcy protection as soon as this week. Meanwhile, El Pollo Loco Inc. and Perkins & Marie Callender’s Inc. have been struggling with debt problems.
S.F.’s higher costs
But nowhere in the nation have restaurants been harder hit than in San Francisco, said Frank Klein, a national restaurant consultant in Palo Alto. Besides the problems plaguing the industry during a recession, restaurateurs here are further burdened with the city’s payroll tax, mandatory healthcare subsidies, sick-leave pay and a higher minimum wage, which must be paid to workers in addition to their tips – not always the case in other cities.
“Now add in the spiking cost of food,” Klein said. “They have nowhere else to turn but to raise prices, especially if they want to continue on these slim profit margins.”
On average, independent restaurants on the West Coast made a profit last year of 5.87 percent, according to Sageworks Inc., a North Carolina financial analysis firm that collects data for privately held companies. Typically it should be 8 to 12 percent, Klein said.
If restaurateurs keep facing rising food costs, they’ll have to pass it on to consumers, he said, predicting that diners will see a 5 to 8 percent increase in their tabs in the upcoming months.
Will Boland, a senior analyst at Sageworks, agreed that it’s inevitable, especially for the Bay Area’s predominantly small, independent restaurants.
“They’re going to be reluctant to do it because they still want to get customers in the door,” he said. “When you have a triple whammy like the unemployment rate, gas prices and grocery prices, eating out is certainly a luxury. But what other choice do restaurants have?”
Peter Osbourne, owner of three San Francisco restaurants near AT&T Park, said he held out for three years but had to make changes, including a price increase, to keep up at MoMo’s. The wholesale cost of mahi mahi rose from $5.50 to $10 per pound, he said, and he can’t even consider putting halibut, which has jumped to $15 per pound, on the menu. So he’s raised prices of his seafood dishes 10 percent.
“There’s only so much you can manipulate portion size and abandon premium items,” he said.
With beef prices skyrocketing – more than $4 a pound in the grocery store – he’s had to do away with his “recession buster,” a three-course prime New York steak dinner for $29. And don’t get him started on the price of produce.
“A case of fennel went from $25 last spring to $50,” he said. “Eggplant is up from $30 a case to $51.”
Greg Eng, co-owner of Trueburger, a small burger joint in Oakland modeled after New York’s Shake Shack, said he’s holding firm even though his beef prices are 20 percent higher than when he opened in January 2010.
“If we raise our prices even 10 cents, our customers will notice,” he said. “Our concept is quality burgers for a good value. If we veer from that concept, it will hurt us.”
He says his profit margin has slumped somewhat, but he’s trying to offset it with volume, staying open longer to make more sales.

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/02/BU861IMH4C.DTL#ixzz1JqyrUCrg

Although the Philippines is not known for being the wine capital of Asia, Clark Pampanga is the most frequently visited destination for wine lovers in Cebu, Angeles City and Manila to shop for some good vintage wine. The famous wine shop outside Manila called Clark Wine Center is the largest wine shop in Philippines which offers over 2000 selections of fine vintage wine from all wine regions, vintages spanning over 50 years covering all price ranges.

This wine shop in Clark is highly recommended as one of the best places to buy wine in Pampanga. Clark Freeport is just outside Manila near Subic and Angeles City Philippines is Clark Wine Center. Visitors buy wine in Manila and Pampanga should not miss stopping at this wine shop for a few bottles of fine vintage wines to bring home.

Established in 2002, YATS WINE CELLARS is a wholly-owned business unit of Hong Kong-based Yats International which owns and operates resort, wine shops, wine bars and fine-dining restaurant properties in Clark Freeport in The Philippines. YATS WINE CELLARS caters to a clientele of discerning wine lovers from all over the world. Besides a good selection of wine for everyday enjoyment, YATS offers a unique selection of aged vintage wines made available to wine enthusiasts at remarkably affordable prices. Vintages span over a century and the selection of old- and new-world wines covers all major wine regions.

http://www.ClarkWineCenter.com

Getting to this wine shop in Pampanga Angeles City Clark Freeport Zone Philippines from Manila
Getting to the Clark Wine Center wine shop from Manila is quite simple: after entering Clark Freeport from Dau and Angeles City, proceed straight along the main highway M A Roxas. Clark Wine Center is the stand-along white building on the right, at the corner A Bonifacio Ave. From the Clark International Airport DMIA, ask the taxi to drive towards the entrance of Clark going to Angeles City. From Mimosa, just proceed towards the exit of Clark and this wine shop is on the opposite side of the main road M A Roxas.

Clark Wine Center
Bldg 6460 Clark Observatory Building
Manuel A. Roxas Highway corner A Bonifacio Ave,
Angeles Clark Freeport Zone, Pampanga 2023
0922-870-5173 0917-826-8790 (ask for Ana Fe)

Wine@Yats-International.com

YATS Wine Cellars
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 ask for Rea or Chay

Best place to buy wine in Clark Pampanga outside Manila near Subic and Angeles City Philippines is Clark Wine Center.
Wedding couples looking for wedding reception venues and beach wedding venues can log on to this Philippines Wedding Venue web site for free information and assistance:

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While in Clark, it might be a good idea to enjoy an evening of wine-and-dine in the fine dining Yats Restaurant and Wine Bar that features an award winning 2700-line wine list. It is located in Mimosa Leisure Estate of Clark Freeport Zone. For more information, visit http://www.YatsRestaurant.com

YATS Leisure Philippines is a developer and operator of clubs, resorts and high-class restaurants and wine shops in Clark Angeles Philippines http://www.YatsLeisure.com

Looking for famous tourists spots, places to visit and see, relax and unwind in Clark, Pampanga, Philippines? You may want to check out these sites also:

http://www.LondonPubClark.com

http://www.HotelClarkPhilippines.com

http://www.ClarkPhilippines.com

http://www.YatsWineCellars.com