Raising some prices and lowering others is one way to soften the blow for guests.
Despite your best efforts, your menu prices will eventually need to increase, whether it’s due to increased ingredient costs or as a means to pay for your growing staff. The question then becomes when to introduce those increases, and how to handle decreases when, and if, necessary. We enlisted the help of four restaurateurs to find out the answers. Pair price changes with scheduled menu reprints. Matt Bailey, partner at Elm City Social in New Haven, CT, says that his ...
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