Restaurants Coping with Inflation

Inflation is making restaurant owners, chefs and managers get even more creative to keep costs reasonable while still providing guests with stellar experiences.NORMS Restaurants, a Southern California staple for more than 72 years, was challenged with remaining true to their brand and provide guests with a value proposition. Execs did not want to pass the burden of increased costs onto guests, who were accustomed to large portions with quality ingredients. For example, they offer a  ¾ Lb. Cowboy T-Bone Steak with soup, salad, two sides, and a dessert for $17.99.

“In order to keep distribution costs in check, we partnered with our distributors and suppliers by being more flexible, consolidating delivery days, and allowing later delivery window times when needed,” VP of Food & Beverage David Cox  told Modern Restaurant Management (MRM) magazine. “This, in turn, allowed them to leverage delivery routes and available labor, while also increasing drop sizes to offset fuel and…