here at stu leonard's, they're starting to stockpile categories of food.urope, also we're seeing cheeses are being stockpiled and frozen seafood that can keep and store for longer periods of time. the goal, the ceo says, is to keep those products on hand so they're not tied up in any supply chain issues as they're coming in from overseas. but these buying practices are happening as we're learning about increased grocery prices from today's consumer price index that was released. we know that fresh fish and seafood is up by 6.4 % over a year ago, bacon up by 8%. the ceo here says the grocery stores are competing against other industries in these food products. listen. >> you're seeing certain things, the cruise ships and the restaurants want the center cut steaks, strip, new york, porterhouse and ribeye. lobster's another big one. there's really a shortaging of lobster right now. we're buying all the lobster tails we can find. >> reporter: now, the food prices are top of mind not just for the grocery store, but for customers as well. stu leonard's saying th

will: joining us is the president and ceo of stu leonard's, stu leonard jr. along with chef chris.l: a ribeye? >> this is what they like. this is the best steak you can buy. pete: you ground that up and combine it? >> yes. that's why you need two nap cups because it's going to -- napkins because it's going to drip. rachel: there you go. >> we have millions of new chefs in america -- rachel: that's right. because people learned to cook. people don't just want a normal hamburger, they're mixing brisket, short ribs, they're mixing all kinds of things. we're going to let you taste it. rachel: this is the it right here? >> by the way, chris' dad works at stu leonard's too. cut it up, chris, come on. there you go. will: did you put pineapple in? >> the fat adds the flavor. >> now, that was the ribeye -- rachel: thank you for making this immediate yum rare for me. that's the -- medium rare. that's the way a burger should be. >> what do you think? rachel: it's delicious. this is perfectly cooked too. >> that is really good. >> when you do your hamburger, there's a couple secrets. hot grill

we're seeing like i've been in the business 50 years, our family back here at stu leonards. i haven't seen the confluence of events like this where you're short on supply and seeing inflationary things like the reporter mentioned earlier about fuel and the things that are affecting our local farmers around the new york area here. >> so one thing though that we don't know is that -- lydia also mentioned how consumers are confident. there's a certain amount of there. feels like people say hey, we're free, we understand what we missed and we're willing to pay it right now. are you getting that at your stores? >> you know what? don't forget we created millions of new chefs in america during the pandemic. everybody was cooking at home. we're noticing right now people are asking for better quality food. they want the center cut stakes, the ribeyes, the strip steak, the porter house and especially fish. people are requesting different kinds of fish. we have not seen these huge price increases except in the meat area. a lot of our cattle ranchers and says it takes us 18 months to ra

neil: please, police, jeff flock on the waters all right stu leonard jr.rite, but a popular destination because for a lot of people who buy fancy food and fun food it's good for the kids as well. he is seeing this up-tick in prices just like you and i are. he has a novel way of dealing with that. he joins us right now. stu, great to see you. how are you dealing with this up-tick in prices? >> i'm standing in the store right now, some customers came by and said wow, we saw you on fox, and i said you did? this is nancy and rick right here, and what did you want to say? >> [inaudible] >> okay, [laughter] neil: there you go. >> thanks, guys. they love you and they love fox. neil: you are so good at marketing my friend, so good, but how do you market higher prices? it's a tough environment, right? >> well, look. i did, this is something we're talking with our managers about. which one gives the biggest punch right here? because right now, we are seeing some price increases, but only on a few items, like the center cut steaks, like the new york step, the ribeye,