food costs

The restaurant industry has taken quite a beating over the past several years as cost-conscious, recession-weary consumers pulled back on dining out. Now, after regaining some steam as the economy improves, restaurateurs face another challenge, this time from Mother Nature.

While tablet menus may be hot, a good old-fashioned fill-in-the-blank paper menu, just like the ones you’ll find at sushi restaurants, can be a good way to drive up the check if you offer charcuterie, says RB’s Token Millennial.

Diners are eating seafood less frequently now than they were two years, according to new Technomic data. Operators may want to reconsider offering these five particular seafood items for Lent as diners’ interest in them declines.