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Shannon Litz/Nevada AppealGilles Galhaut, owner and chef of Z Bistro, chops onions at the restaurant Thursday afternoon. With food prices rising around the globe, restaurants in the region are starting to feel the pinch.

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Restaurants re-think tactics as costs of ingredients rise

Dean Christopher, owner of Blind Onion Pizza & Pub stores in Reno, hangs up the phone after a lengthy conversation with his bookkeeper and shakes his head. Christopher each month purchases more than a ton of flour and about 2,000 pounds of cheese between his two stores, and prices are rising rapidly on both commodities, as well as other dairy products, produce and meats.


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