Let’s begin 2022 by talking about an issue that has bullied its way into our national consciousness in the past year, inflation. All of us are paying more for various items, but in my case it’s measured with a quirky but useful yardstick.
I have a Friday lunch routine that began a couple years ago. In my “real” job I work four nine-hour days Monday to Thursday and have a four-hour Friday, meaning my weekend generally begins at lunchtime on Friday. So to start my weekend I go to Chick-Fil-A and order the same thing each week: a spicy deluxe meal with a side salad in lieu of the fries and a diet Dr. Pepper. (In and of itself, that’s a routine because it’s about the only time I drink Dr. Pepper. The one thing I don’t like about Chick-Fil-A is that they pour Coke products and I’m a Pepsi guy from way back.)
Because I always get the same thing, I know exactly how much it will cost before they ring it up. Thus, I was surprised a few weeks back when the number increased for the second time this year – sure enough, a look at my old bank statements confirmed this. Back in April that combo set me back $8.93, and over the summer it went up to $9.29, which was the number I was expecting. Instead, they told me it was $9.89!
Doing some hasty public school math with my phone’s calculator, the first increase was 4.03% while the second was 6.46%. Combined, in the space of about six or seven months, the price for my meal went up 10.75% – that’s pretty steep, because I don’t recall my income going up 10.75%. (I did get a raise in 2021, but not that much.)
Of course, there are costs involved, and the restaurant wants to stay profitable. So the increase has to be passed along to the consumer somehow, and since CFA hasn’t been cutting corners on the food they’re forced to charge more for it.
First and foremost, the smiling lady behind the Chick-Fil-A counter almost certainly has a higher wage now than she did when the year began, as do all her behind-the-scenes helpers. More importantly, the cost of the raw materials have gone up as chicken isn’t so cheap anymore, nor is produce or bread for the bun. It costs more to power all the food service equipment required to bring my sandwich and salad to my waiting hands.
But our nation got used to inflation that ran maybe 1-2%, meaning we might see just a modest increase every year. Now that we have so much funny money floating about, however, we got saddled with two significant hikes in six months. (And yes, I realize all this started with the last president. But he only did one stimmy, in reaction to the forced shutdown of “non-essential” businesses and complete revision of the service model for restaurants like CFA. In and of itself that was a gross overreaction, but I digress…)
Obviously I’m diving into the anecdotal here, but as a busy family we eat out a lot: usually three to four times a week for dinner. So we are attuned to the steady rise in prices that’s seemingly accelerated since the CCP virus began to take its toll on the restaurant industry and its players almost two years ago. It doesn’t matter if they’re chains like Chick-Fil-A or Texas Roadhouse or local restaurants such as Laurel Pizzeria, Pizza King, or La Tolteca in Salisbury – every time we go there it seems some of the prices have gone up a quarter here and 50 cents there. We get that costs are going up and food service is a brutal business model right now, but there has to be an end somewhere.
Perhaps if we stop with this artificial stimulation of the economy where valueless dollars are printed, we can eventually get back to that nice, predictable, and steady 1-2% annual increase (and bring back the period of not so long ago where wage increases were faster than inflation.) Otherwise, my over/under on my Friday lunchtime meal by the end of this new year is $11.50. Any takers?
We can make a partial course correction in 10 months. Hopefully some inspiring candidates for said change will step forth in the interim here in Delaware.