u/Alarmed_Tangelo_6356

Cheese, chicken, produce - costs have been climbing for a couple years now.

Every owner I've talked to ends up doing the same thing: raise the whole menu by 8-10% and hope for the best. But that always felt wrong to me. The problem is usually 2-3 specific dishes. Everything else is fine.

How do you actually handle it? Do you recalculate food cost per dish every time a supplier changes prices, or is it more gut feel at this point?

Cheese, chicken, produce - costs have been climbing for a couple years now.

Every owner I've talked to ends up doing the same thing: raise the whole menu by 8-10% and hope for the best. But that always felt wrong to me. The problem is usually 2-3 specific dishes. Everything else is fine.

How do you actually handle it? Do you recalculate food cost per dish every time a supplier changes prices, or is it more gut feel at this point?