In response to inflationary pressures, some U.S. restaurants have responded by increasing prices, while others have modified menus or meals. This is a schematic diagram of the restaurant. （Pixabay）
In recent years, persistent inflation has led some merchants to raise prices in order to pass on costs to consumers, but others have taken other measures to respond. In the United States, restaurants have alleviated the pressure of rising costs by modifying menus or meals, while avoiding emotional rebound or even loss of customers.
According to Marketplace, Doug Roth, a restaurant consultant in Chicago, said that people are sensitive to change, especially price changes. Therefore, restaurants that take the civilian route must pay special attention to how to price.
In response to inflationary pressures, some restaurants reduce the amount or proportion of food without increasing prices. Take Domino's, for example, which announced it would reduce the number of chicken wings for $7.99 from 10 to 8.
But Rick Camac of the Institute of Culinary Education warns that such shrinkflation will cause many customers to run away.
"If they [eat] 1.5 times as much as they eat, they'll feel robbed," he said. ”
Restaurants drastically reduce the amount of food they eat and customers run away. This is a schematic diagram of the meal. （Pixabay）
Jeremy Merrin, who runs Cuban restaurants in New York and New Jersey, has responded with price increases from the start of the outbreak, but it has not been enough to make up for the increased costs.
Merlin is now hesitant to continue the price increase, because he is not selling expensive high-end food, so there is a ceiling on the price increase. As a result, he cut the menu in half in order to reduce labor and food waste. He also added meals like paella to try to strike a balance because he had a lot of regular customers who would order the same meal over and over again.
It's paella. （Pixabay）
Another way to deal with inflation, Carmack says, is not to redo the menu or repricing, but to rearrange the presentation of the menu so that the least profitable meals are hidden.
He said that if restaurants don't want customers to order a certain meal, but still want it to appear on the menu, they can bury it in the middle of the bar.
In addition, some restaurants will indirectly increase prices by means of additional charges. For example, if you want to add cheese to a hamburger, you will be charged an additional $1.50.