Competing restaurants are under the same pressure in a surging market for several commodities, forcing many of them to raise menu prices. The resulting pinch has prompted each brand to calculate how much it can hike what it charges, and the restaurant chains’ strategies for softening the blow of such increases vary widely, from taking up prices judiciously in certain parts of the menu to creating whole new menu categories that create tiers above and below those raised price ...
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Contact: Desiree Torres Desiree.Torres@penton.com