Ideal menu prices & how to raise them
New data pegs what restaurants ideally should charge, by daypart and market segment, to attract patrons in today’s economy.
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.