Inflation, labor shortages had effect on Triangle Restaurant Week

Head Chef of Nofo Dan Gray loves Triangle Restaurant Week. He’s been doing it for almost 15 years.

”You have more of a foodie crowd in Raleigh," said Gray. ”We had tuna this week, we had fresh flounder, we had red snapper."

Or if shrimp and grits is your thing - they have that too. =

”I enjoy it. I have fun with it," said Gray. "Gives our regulars a chance to try different things every night."

From June 6 through June 12 locals had a chance to do just that. 55 restaurants participated this year - including ones in Raleigh, Chapel Hill, Durham and Cary.

But organizers said that’s less than they had last year. Gray says it’s different than it was 15 years ago.

”With inflation and all of that it’s important to price and portion things correctly to kind of keep up with the times and remain profitable, but keep your customers happy and coming back," said Gray.

Because of labor shortages and a 9% increase in food prices - some restaurants chose to pick a higher price point for their menus and only offered two courses.

Gray said he can’t wait until next restaurant week which is in January 2023 in Raleigh.