The challenges of rising commodity costs, paired with an improving consumer environment, are together giving restaurant operators some needed justification to raise menu prices. In the recent round of fourth-quarter earnings reports, many companies indicated their plans for price increases in 2011, from a small 0.5-percent uptick to a 6-percent hike. It would be some of the first significant moves to take price after many operations have held prices steady through the recession, fearing ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.