“Jeff Raider knew it was time for a change when he noticed the shipping costs on the vegetables, seafood and other tasty foodstuffs that arrived at his restaurant were often higher than the costs of the products themselves.
Raider, the executive chef at the Valley Restaurant at the Garrison, decided he needed to seek out other sources of product, instead of taking shipments from all over the country. The restaurant now depends more on purveyors from New York City and the surrounding areas.
In return for the steady stream of business, those suppliers agree not to tack shipping charges onto his costs, Raider said.
The near-record cost of gasoline and diesel fuel may be the last thing on the mind of a restaurant patron cutting into a juicy steak or cracking open the shell of a scrumptious lobster. But those high fuel prices are putting pressure on restaurateurs in at least one way and possibly two.”