Traditional delis battle rising food costs



Deb Monroe reports now on how some are trying to adapt.
















In San Francisco, this is Deb Monroe for Marketplace.

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I'm also a little skeptical. Would have liked to see a somewhat neutral opinion on this; exclusively quoting deli owners seems like an unfair way to report this story.


OK - if I'm missing something obvious, I apologize. I'm not in the food service business and I'm not out to offend.

But it seems to me that most restaurants (this one included) make the majority of their profits from beverages - not food. As Levitt says, customers need to order other items - and I'm sure they do.

So why all the hand-wringing over a few menu items? Because they can't turn a hefty profit on them like they used to? And how is "good meat" defined?

I feel like some of these places have been gouging customers for years, and now they're complaining because they can't make the same money they did before. Like the one client said - they're willing to pay. So what's the problem?

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