​Manage your guests’ breaking point on spending

As consumers have paid more at the grocery store and elsewhere due to rising inflation in recent months, they have largely taken rising restaurant costs in stride. But recent reports indicate this could be changing as some foodservice businesses have continued to raise prices after covering their own inflation-related costs. Some operators, particularly of fine-dining restaurants, are now receiving pushback from regular guests taking issue with added fees that don’t seem to add up – whether it's the doubling of the cost of a bowl of pasta or an inexplicably higher corkage fee for a bottle of wine. To be sure, in an industry of slim profit margins and amid forecasts of a looming recession, operators may be trying to eke out a financial cushion wherever they can. Just know that you may get some resistance from guests – and you may be pushed into a situation where you are honoring previous prices for loyal patrons or otherwise bending your own rules to keep guests coming back. Prepare your staff by explaining the reasoning behind any significant price increases you have implemented, helping them answer guest questions with transparency, and, where possible, avoiding making price increases that may appear to have a flimsy rationale backing them up. To help make big pricing jumps less necessary, bring as much efficiency to your kitchen as possible – from ingredient selection, to waste management, to portion sizing. For example, many chefs report shopping farmer’s markets regularly to integrate even more local, plant-forward options into the menu where possible, since this can minimize significant price spikes and help a restaurant avoid passing them on to guests.

---