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From Phge A1
In a report issued: by the U.& Department of Agrtculture Economic Research Service this July; prices for “mayor food commodities.' are said to have risen more than bl> percent, “above levs els just two years ago.1* This has caused the Consumer Price Index for food to rise 10 percent over the same two-year^period, according to an economist with the U. S. Department of Agriculture.
Efonise Pbarson - former proprietor of the Public House restaurant - said “Never in my hfe have I seen food prices what they are now' And although she cited other issues such as the cost of insurance ami personal decisions, the cost of food had made the Public House “very vulnerable to personal economics.' such as people spending less of their discretionary income on line dining.
Faced with the current economic situation. Griffin Tavern has had to implement cost cutting measures to remain profitable but it also has pursued another tack. It has focused on a core group of customers whom they call “the regulars.' according to Debbie Dooehey. owner. They. too. have felt the effects of fewer customers, but chose to focus on their regulars and rigorously
28.4%