06/09/2026
The last two years saw a higher percentage of previously successful and stable restaurants close their doors than in the last 50 years.

The number one cause of restaurants going out of business is rising food and supply cost. Not only do rising cost chew into profit margins, but they often enforce price hikes which in turn alienate and exclude their customer base from being able to afford their product. 
Because of the massive volume of our restaurant we spend tens of thousand dollars a week and hundreds of thousands of dollars a year just on base ingredients.
We believe in doing everything in our power to combat rising prices with the tools at our disposal, which include owners and managers using their time to constantly shop and comparison price the products we use in our business. We are constantly negotiating with our food reps to reduce our prices and shopping competitively across various companies, pressuring local governments to eliminate unnecessary taxes, and maximizing efficiency across every aspect of our process from prep to presentation.
The slow creep of cost has been the death of many good businesses, and we work hard every day to ensure that we remain unaffected by those subtle hikes so that we can continue to offer high quality products at non prohibitive price points. 
