Both the Chicago-based foodservice research firm Pentallect and Restaurant Business published useful analyses, filled with numbers, that show precisely how rising food costs and increases in labor costs are cutting into operators profit margins, in spite of their trying to keep up by raising menu prices. Pentallect uses the 12% year-over-year increase in inflation reported by the…
How Rising Costs Are Squeezing Operator Profit Margins, With Detailed Numbers
