CLEVELAND – Inflation has affected a lot of things, but now sushi restaurants have to change due to rising seafood prices.
Sora CEO Alex Di Iorio said: “A lot of popular items like tuna, scallops and crab are made in the California roll, these items are up 20% to almost 60%. .
Seafood is in every sushi you can think of at Sora, whether served sliced or rolled, but given the variation in cost, Di Iorio says they have to get creative to make sure quality is not degraded.
“We looked at the whole dish and thought, okay, what can we do to save money on this dish or make it more valuable?” Di Iorio said. “Can we make an ingredient replacement that tastes the same?”
They are not alone. Johnathan Ernest, Assistant Professor of Economics in the School of Management at Case Western Reserve, said the increase in seafood prices was only part of the increase nationally.
“A lot of different products have become much more expensive, due to increased supply chain disruptions, increased gas prices, and/or more money in the economy,” said Ernest.
“So if we double the dollars and have the same amount of goods, everything ends up being twice as expensive,” says Ernest.
But Ernest believes that “the end” will not be too far away.
“So we shouldn’t expect prices to keep going up, you know, 10% per year for a long time going,” he said.
Businesses like Sora continue to push. Di Iorio said it will continue to offer the same quality for the same price, even as costs increase.
“In the short term, yes, we’re underestimating profits a little bit, but it’s a much bigger game,” he said. “I would rather make less money selling to more customers than making more money selling to fewer customers.”
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