The ongoing egg shortage is causing significant restaurant disruptions nationwide, with prices skyrocketing and supplies dwindling.

Many eateries, bakeries, and breakfast spots struggle to meet demand, as eggs remain a crucial ingredient in countless dishes.

With no immediate solution, restaurant owners face tough decisions, including altering menus, raising prices, or even cutting back on hours.

Several factors have contributed to the current egg shortage, with the most significant being an outbreak of highly pathogenic avian influenza (HPAI).

According to the U.S. Department of Agriculture (USDA), the virus has led to the culling of tens of millions of egg-laying hens, drastically reducing supply (USDA, 2024).

According to Yahoo News, the ongoing bird flu outbreak is considered one of the worst in U.S. history, and experts warn that it could continue to affect production in the coming months.

In addition to the avian flu crisis, supply chain disruptions and rising feed costs have exacerbated the problem.

Farmers are struggling to afford the rising costs of chicken feed, which have surged due to inflation and supply chain constraints.

The American Egg Board reported that production costs for egg farmers have increased by nearly 30% over the past year (American Egg Board, 2024).

For restaurants, the effects of the egg shortage are severe. Many breakfast-heavy establishments, such as diners and bakeries, bear the brunt of the crisis.

The National Restaurant Association reported that egg prices have surged by over 60% compared to last year, forcing many small businesses to make difficult choices (National Restaurant Association, 2024).

“We’ve had to revamp our menu completely,” said Lisa Rodriguez, owner of Sunrise Café in Chicago.

“We used to offer a variety of omelets and egg-based dishes, but now we’re either charging more or substituting eggs with other ingredients.”

Some restaurants have resorted to sourcing eggs from local farms at premium prices, while others are exploring alternative ingredients like plant-based egg substitutes.

However, these substitutes don’t always match the texture and taste of real eggs, leading to customer dissatisfaction.

Industry experts warn that relief may not come anytime soon. The USDA has not yet projected when egg supplies will stabilize, as avian flu outbreaks continue to affect poultry farms.

Meanwhile, restaurant owners are left hoping for government intervention or market stabilization to ease the burden.

Consumers can expect higher prices and possible menu changes at their favorite eateries until the situation improves.

In the meantime, some businesses are urging customers to be patient as they navigate the unprecedented crisis.

For now, the egg shortage remains a pressing issue with no clear end in sight, leaving restaurants and consumers alike scrambling for solutions.