How the egg shortage is changing what you’ll see on Utah restaurant menus, and what you’ll pay
Some food businesses have bumped prices or removed menu items, while others are in a wait-and-see stance.
(Chris Samuels | The Salt Lake Tribune) Pastry chef Mike Woods separates eggs to prep for making macarons at Fillings and Emulsions in Salt Lake City, Thursday, Feb. 13, 2025.
Kolbie Peterson reports on food, drink and small business for The Salt Lake Tribune and also writes the Utah Eats newsletter. She previously covered breaking news, crime and public safety as part of The Tribune's enterprise team. She received her bachelor's degree at Westminster University, back when it was Westminster College. She has five cats.