• Raise standard menu prices but keep specials priced low, offering something of value to the bargain hunters in the customer base.
• Introduce new menu items at a higher price point, so consumers can’t compare.
• Get quotes from different suppliers to make sure you’re getting the best prices.
• Keep the prices the same but resize menu items down, especially if you experience consistent food waste from those items. If customers miss the larger size, offer them the option to upsize for a small premium.
• Train your staff to respond when diners point out the price or size changes. Be open and transparent, and communicate that you’re simply responding to inflation.
• Revisit your menu design and highlight your most profitable items using the ‘golden triangle’ rule for menu design.
• Use descriptive menu labeling to enhance the perception of uniqueness and value.