"We’re a resilient bunch and we figure it out."
-- Phillip Ingram
Fried, over easy, sunny-side up — in an omelet, atop a Benedict, alongside crispy bacon and buttery grits — eggs are a very big deal at Trip’s Diner.
Between their Tampa and St. Petersburg locations, cooks there can crack 2,000 eggs a week.
“I can’t be a diner and not have eggs,” said owner Phillip Ingram.
But the current eye-popping price of eggs — costing close to $6 a dozen in local grocery stores, with suppliers’ prices doubled and even tripled — have hit restaurants and consumers alike.
Read more at the Tampa Bay Times