Rising egg prices are hurting the bottom line at restaurants.
"We just eat the cost", said Fabian Goury, owner of Main Street Bistro & Bakery in Grapevine.
The restaurant, which uses more than 3,600 eggs each week, is now paying an extra $200 a week because of the current egg shortage caused by the bird flu outbreak.
That's $10 more for each case of 15 dozen, but there are no plans to raise menu prices.
"Shelled eggs are up really three times what they were just a few months ago" says Kendra Shier with Bread Winners Café, which doesn't have immediate plans to raise the prices customers pay.
"We're making sure that we're baking just enough to get us through and not a whole lot of excess or waste", Shier said.
"We're really focusing on making sure that we have full cases but not so full that we're seeing any waste product"
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Bread Winners is also paying $200 more each week for eggs, and says it will hold off as long as possible before passing the cost onto customers.
"If we have to it will be obvious to everyone, hey we're sorry just as sorry as you are, we're trying to do everything we can, but certainly we're very thankful and hopefully this thing will correct itself before we have to do anything that's drastic" Shier said.
