#restaurant-prices

#restaurant-prices

With high-end beef offerings being overshadowed lately by cheap and cheerful cuts, it's important to remember that you get what you pay for, writes our critic Chateaubriand, cote de boeuf, filet mignon, New York strip, porterhouse, ribeye, T-bone, tomahawk - these are all hallowed words but ones that are fast disappearing from restaurant menus this autumn, except of course at dedicated high-end steak houses serving equally high-end cuts where, believe me, you pay accordingly.

If you think your burger, burrito, or cold brew already costs too much, brace yourself - restaurant groups say they would have to raise prices by 30% just to stay profitable amid rising costs. In a new survey from the restaurant management software company Toast, nearly half of restaurant operators said they plan to increase menu prices if inflation, tariffs, and labor costs continue to climb.