Following a nationwide upward trend in egg prices, Chattanooga family-owned restaurant Bluegrass Grill’s egg cost has increased by 70% from where it was last year, Nina Worsham, daughter of the restaurant’s founders and soon-to-be owner, said by phone.
Her mother arrives at the restaurant at 2:30 a.m. to begin baking biscuits, which require an astronomical number of eggs.
“Literally every aspect of our menu and our day-to-day operations revolve around eggs,” Worsham said.
She said the restaurant has had to send someone to the grocery store to restock on eggs before the day’s end, but even grocery stores are limiting the amount of cartons customers can buy.
(READ MORE: Chattanooga chefs give tips on how to take a crack at cooking eggs)