For six years, Drew’s Bayshore Bistro has been a fixture on Broad Street in Keyport. But early next month, chef and owner Drew Araneo is moving his famous Voodoo Shrimp dish a block away, to quarters on East Front Street where he’ll have the opportunity for outdoor dining and an expansion.
“I got a better deal,” Araneo said. “With the cost of everything — I mean everything — going up, I had to do it.”
The restaurateur is one of many in the dining end of the hospitality industry making changes both subtle and substantial in order to stave off passing on sizable increases in the cost of food, fuel and commodities to consumers in the form of higher menu prices. Still, according to labor analysts and industry experts, menu prices recently have inched higher.