Meat prices are soaring and restaurant profit margins are thinner than ever, but local operators realize they never get a second chance to make a first impression on diners.
Some are slimming portion size. Some are eliminating bread or other extras that normally would accompany an entree. Some are raising prices as a last resort.
But one thing restaurateurs say they would never, ever do is sacrifice quality for cost.
"It's not going to happen. We can't be tempted to sell choice versus prime no matter how much money we'd save," said Tim Ruys, general manager of Ruth's Chris Steakhouse in Granger. The prices he pays for steak and seafood are 20 percent higher today than 18 months ago.
"We don't want to and we won't sacrifice quality for cost. That's a decision that would never help us grow," Ruys said. "Our chef is experimenting with new features and I'm working on creating more value for the customer. We've got to step it up. We're going to try and hold off a price increase until the beginning of next year, if we can."
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