RI Food Truck Owners Give Economics Lesson on Costs to Customers Complaining About Prices

RI Food Truck Owners Give Economics Lesson on Costs to Customers Complaining About Prices

The owners of a food truck in Rhode Island are explaining how much more food and overhead costs are right now — and why that translates into higher prices, for those who are complaining. 

Launched during the pandemic, Masa Taqueria has become popular in Providence, known for its birria tacos and more.

“I decided I’m gonna show y’all a little bit about what we’re dealing with in the restaurant industry right now,” Masa Taqueria's Jonathon Kirk posted on its Instagram page on Wednesday. 

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Chicken, Cheese, Containers -- Up, Up, Up

Masa Taqueria outlined the following price increases:

Chicken thighs: 12 months ago, 40lb case was $27. Today it’s $87 for that same case.

To-go containers: 12 months ago, cost $20 a case. Today they cost $60+ a case.

Beef shoulder: 12 months ago, most $1.79 a pound. Today they cost $4.12 [a pound].

Shredded cheese: 12 months ago, cost $47 a case. Today it costs $85 a case.

“We’re dealing with unprecedented supply chain shortages due to all of our ports in the U.S. being backed up for months with ships trying to unload,” wrote Masa Taqueria. “90% of our materials come from overseas, plastic cups, to-go packaging, cutlery, napkins, parts for equipment, etc. with current backups in the ports in the US we’re experiencing insane price gouging and supply shortages.”

“So next time y’all wanna [complain] and moan about a slight increase in our menu items, remember that my product costs have increased over 500% in some cases, and by an average of 250%, yet I’ve only increased prices by 50% compared to this time a year ago,” they continued. 

“We’re in the business of making great food but that also means I need to remain profitable and provide for not only myself but my staff and my family as well. So take that into account next time you think about complaining about any restaurant's pricing, let alone ours.”

 

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Their comments come just months after Fire Works Catering owner Mark Garafolo wrote on GoLocal the trend of rising food costs — and its impact on customer prices. 

“I swear to God the first time I hear anyone complain about how much a meal costs or wonder aloud why that place closed I will be forced to skewer you with a spit, stick an apple in your mouth and roast you over an open fire,” wrote Garafolo in “What Paying Sous Chefs $67,000 Will Mean.”

This story was first published 10/20/21 7:36 PM