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commodities

Financing

How a Chinese hog epidemic could raise restaurant costs next year

African Swine Fever has decimated the pork supply in China. That could raise U.S. protein prices next year.

Food

3 reasons reducing sugar is good for the restaurant business

Consumers’ eating habits are shifting, and sugar is one of the main targets.

Prices have spiked following President Trump’s threat to close the Mexican border, says RB’s The Bottom Line. That’s bad news for Chipotle and others.

Investors didn't like the chain's unit growth outlook, as high wing prices last year slowed some development.

A recent 15 percent jump in the price of shrimp is affecting every restaurant segment, from seafood-centric QSRs to high-end steak houses.

Looking back over the year, our editors chose these trends and developments as the most arresting of 2013.

A major topic of conversation in the restaurant industry over the past 18 months has been the continued rise in commodity prices, especially for proteins. In 2012, beef prices rose 9.9 percent and chicken prices had a double-digit increase. These trends have continued in 2013, with the beef price pressure continuing a trend that started in 2010.

As 2013 winds down, 2014 trend predictions proliferate, reaching a critical mass sometime around New Year’s Day. A few preliminary reports are in and here’s what some reliable industry sources are predicting about what meats and other proteins will fill the entrée portion of the plate.

Economists tend to bicker, but there was at least one source of agreement in their 2013 forecasts: food prices are going to increase 2 to 4 percent this year. With restaurant patrons still pinching pennies, raising menu prices may not be the best solution. So what are the alternatives?

CORAL BEACH, FL (March 28, 2013 - The Packer)—More restaurant chains offer fruits and vegetables with children’s meals than they did in 2008, but the...