Inflation - $3 Pizza Slices

Sharp increases in the price of commodities worldwide, particularly record wheat futures and soaring flour costs, are being felt in a staple of the New York diet: pizza.

Rosalino Mangano, 71, who owns Famous Original Ray’s Pizza, on East Houston Street on the Lower East Side, came from behind the counter to explain that the price of a plain slice climbed to $2.35 from $2 in January and would rise again to $2.55 in the next few weeks — the quickest increase ever, Mr. Mangano said, since his pizza chain was founded in 1964.

Visits to numerous pizza parlors around Manhattan found similar increases, or plans for them, perhaps up to $3 a slice.



Business will take a hit, Mr. Mangano said. Even though a dozen teenagers wearing backpacks clustered at some tables, he added, “They buy maybe two slices, and the rest don’t even buy sodas.”

A few pizzeria owners and managers said they were holding out, waiting to adjust their prices until their rivals make a move. Tony Arias, 67, owner of Rivoli Pizzeria, on Seventh Avenue South in the West Village, described his pricing strategy by saying, “I look around to see what the others are doing first.”

Last year, Mr. Arias raised the price of a slice to $2.25 from $2 — the price it had been for years. It will rise again this month, to $2.50, said Mr. Arias, who has owned the restaurant for 24 years.

A block away is Two Boots To Go West, on West 11th Street, part of a chain, which raised its price to $2.50 from $2.25 for a slice in November; another increase is expected soon, said the manager, Efrain Aquino, 42.

In the old days, Mr. Aquino said, “the biggest overhead was always rent and cheese.” Now, the biggest cost is flour. Last week, he said a 50-pound bag cost $28.50; a year ago, the same bag was $12.