One of the questions asked of chefs during the What's Hot 2013 Chef's Survey is how they are dealing with the rising cost of food. It is a problem facing all restaurants across the United States. Food and fuel prices continue to climb, but consumers are not willing to pay more. So what do you do? 32% of chefs polled recommended changing or updating menus. 25% recommended adjusting plate composition- otherwise known as increasing the amount of low food cost items (such as starches) and decreasing the amount of high food cost items (such as seafood, beef, dairy). 24% of Chefs said they were looking at shopping around, considering different food suppliers. Only 4% said they were raising menu prices. What about you? How are you coping with the rise in food cost? When was the last time you updated your menu?
Share your thoughts at the Restauranting Forum.
Photo Credit: Katrix
I think it’s important to buy seasonal foods and if possible stock up on items that can be frozen so that you can extend the offering…such as lobster and blueberries.