food costs


Chefs turn to prix fixe and tasting menus to combat cost, labor and supply challenges

Both high-end restaurants and more casual concepts are finding some relief in more limited menus with set prices.


A drop in chicken prices gives operators something to cluck about

Current costs and supply are favorable, giving chicken concepts a reason to celebrate after steady price increases. But the year ahead may bring changes.

The daytime dining brand has held the line on pricing and refused to trim its hours or menu. The focus will be on raising the profits of new units.

A Deeper Dive: Michael Swanson, an agricultural economist from Wells Fargo, joins the podcast to talk about the outlook for food costs and industry sales in 2023.

To keep costs in check, operators are frequently evaluating vendors, re-engineering the menu, running specials and keeping a closer watch on inventory and waste to avoid more menu price hikes.

Supermarket prices for turkeys and some sides are reaching new heights, but restaurants are offering deals on fully-cooked holiday meals with all the trimmings that can be easier on the wallet—and the cook.

Restaurants are adding surcharges and ingredient replacements as the price of romaine lettuce triples. But the salad days are not over. There is hope of relief ahead.

The price charged by manufacturers rose 1.2% after easing in August, driven by higher charges for transportation and warehousing.

As more operations digitize, instant updates to menu prices are becoming possible for the first time. That could help restaurants ease inflation and drive traffic. But will customers be on board?

The USDA has started funding the startup of more processors in hopes of curbing prices through competition. The program is one of several revealed by the White House with implications for restaurants.

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