6 Strategies for Restaurants to Thrive During Inflationary Periods

As a restaurant owner, you may be feeling the pressure of inflationary periods.

1. Monitor Your Food Costs: One of the biggest expenses for restaurants is food. During inflationary periods, the cost of ingredients can skyrocket, which can seriously impact your bottom line. It’s important to regularly review your food costs and make adjustments as needed. This might mean finding new suppliers or sourcing ingredients locally to cut down on transportation costs. You can also consider adjusting your menu prices to reflect the increased costs of your ingredients.
2. Focus on Efficiency: Another way to improve your business during inflationary periods is to focus on efficiency. Look for ways to streamline your operations and reduce waste. This might mean investing in new equipment or technology that can help you cook faster and more efficiently. It could also mean rethinking your menu to focus on dishes that are easier to prepare and require less prep time.
3. Offer Special Deals: During inflationary periods, consumers are often more price-sensitive. Offering special deals or promotions can help attract customers and boost sales. For example, you might offer a “happy hour” promotion with discounted drinks or appetizers during off-peak hours. You could also create a “family meal” deal that offers a discounted price on a larger meal for families or groups.
4. Prioritize Customer Service: Inflationary periods can be stressful for everyone, including your customers. It’s important to prioritize customer service and ensure that your guests feel valued and appreciated. This might mean training your staff to be more attentive and responsive to customer needs or investing in technology that can help you provide faster and more personalized service.
5. Consider Alternative Revenue Streams: Finally, during inflationary periods, it’s important to think creatively about alternative revenue streams. This might mean offering catering services or partnering with local businesses to offer packaged meals or meal kits. You could also consider expanding your delivery or takeout options to reach more customers who may be hesitant to dine in.
6. Buy Canadian-Made Products: Supporting local Canadian suppliers can help restaurants navigate inflationary pressures more effectively. Purchasing Canadian-made products reduces reliance on international supply chains, which are often affected by rising costs and delays. Locally sourced ingredients not only ensure fresher, higher-quality food but also contribute to the local economy. Additionally, marketing your restaurant as one that prioritizes Canadian products can attract customers who are passionate about supporting homegrown businesses.

In conclusion, while inflationary periods can be challenging for restaurant owners, there are several strategies you can implement to improve your business. By monitoring your food costs, focusing on efficiency, offering special deals, prioritizing customer service, and considering alternative revenue streams, you can position your restaurant for success during these challenging times. Remember, with a little creativity and hard work, you can weather any economic storm and continue to deliver high-quality food and service to your loyal customers.

Ways to Make the Dining Experience Extra Special

Going to a restaurant with family and friends is a favourite experience for many people, but with the economy as it is, there are far fewer people eating out impulsively or planning get-togethers as often.

In order to encourage customers to eat at your restaurant, consider the following:

1. Train your greeters to welcome customers sincerely and enthusiastically. Even if they’re extremely busy, looking up, smiling, and mentioning that they’ll be right with the customer will go a long way. Customers don’t want to feel as if they’re being ignored.
2. Attentive, personable wait staff can make all the difference. Even if they must cover several tables, a smile, a kind word, and accurately filling the customer’s order will increase the likelihood that the customer will return and recommend your restaurant to others.
3. Asking whether customers are celebrating a special occasion—and being sensitive to the guest(s) of honour’s preferences—is a nice touch. Offering the choice between two free desserts for the individual(s) will set your establishment apart
4. Food presentation is important to several of your customers—whether your restaurant serves economical offerings or more lavish ones.
5. Creating at least one signature dish with a twist that your restaurant does extremely well make an impression on your customers, and the word will spread.
6. If you serve a complementary appetizer, consider alternatives to a breadbasket.
7. If you do serve a complementary bread product, consider adding a gluten friendly option to the menu. There is an increasing number of people who are cutting back on their gluten intake.
8. Whether your restaurant is casual or more formal, cleanliness is important to your customers. And don’t forget to tend to your washrooms regularly.
9. Do you still put salt and pepper on your tables? Replacing traditional dispensers with grinders that hold sea salt and others that hold peppercorns is just one special touch customers will notice.

These are only a few of the many things you can do to make your customers’ dining experience extra special.

Ask yourself what makes a dining experience stand out to you, and then, seek to provide that experience for your customers.

Do locals tell their friends and family members, “You definitely have to eat here”?

The chains and franchises may have big marketing budgets and instantly recognizable brands, but many people prefer—and are fiercely loyal to—the unique, small restaurants, bars, and coffee shops in their communities. 

Here are ten big ideas that don’t require a big budget:

Follow your personality

Does your establishment have a homey Mom and Pop vibe, or is it funky and casual? Is it green and clean or elegant and sophisticated? Up your recognition factor by making that personality a consistent part of your brand through your storefront, signage, décor, food styling, digital presence, and even the music you play.

Carve out your niche

Focus on your signature dishes. When people feel your restaurant is the place to get these menu items, it’s a powerful way to establish your presence.

Celebrate local specialties

Go beyond the usual Canadian dishes available across the country to celebrate your local or regional specialties, including craft beer and wine.

Source locally

Locally sourced ingredients are becoming important to an increasing number of customers.

• Be a local booster – Promote your local producers and suppliers. If you’re flipping pancakes in Trois-Rivières, be loud and proud about serving them with local maple syrup. Making burgers in Red Deer? Celebrate local Alberta beef. Consider flags on the menu or a chalkboard featuring suppliers.

Rock your digital presence

Regardless of its size, your independent diner or sports bar can have an attention-grabbing Instagram account and popular videos on TikTok. A multi-functional website enhances the guest experience from ordering takeout to making reservations.

Support your community

While sponsoring sports teams and donating financially to important causes may not be in your budget, there are alternatives (i.e.: hosting an event at your establishment). Focusing on the cause rather than your contribution will prevent you from appearing boastful.

Know your customers well

Being small gives you a unique advantage to build relationships with your regulars.

Get out into the community

Feature your specialties at local fairs and events. You’ll not only contribute to the success of the events but also entice new customers to visit your restaurant.

Create standout promotions

Unique promotions, especially ones with a local angle, draw people in. Go beyond the standard holiday promotions by selecting a few signature days each year and creating special offers. You may also want to consider partnering with local suppliers for cross-promotions.

Be consistent

It’s not a bad thing to keep things fresh and occasionally add new dishes to your menu, but don’t change for the sake of change. Customers appreciate the sense of coming home to their favourite dishes that is provided by staff they’ve come to know. 

Based on the post “Small restaurant, BIG presence—does size matter?” written by Marlene Cornelis.

Beef Insights

What’s Happening?

Beef remains the most difficult protein market despite the correction seen earlier this summer. Boxed beef has begun strengthening again, with ribs, loins and briskets have been among the stronger priced primals as early fall positioning begin. The larger concern is structural.
Tyson Foods has announced another major restructuring of its U.S. beef operations. The closure of some of their operations are not happening because beef demand has collapsed. They are happening because North American cattle supplies remain historically tight and packers are struggling to operate plants profitably.
For restaurant operators, that reinforces an important message: the summer correction in beef should not be interpreted as the beginning of a long period of inexpensive beef. Check our chart for individual cut pricing trends.

What Can You Do?

Review Fall and holiday beef requirements now rather than waiting until November.
Take advantage of tactical opportunities when individual cuts soften.
Build fall beef features around chuck, round and braised applications where the economics work.

Pork Insights

What’s Happening?

Pork continues to be the strongest value story in the protein market heading into fall. Overall pork supplies are gradually increasing seasonally, but demand remains uneven. Bellies and hams have seen a recent increase in prices, while loins and butts continue to provide excellent value.
Loins remain particularly attractive. They are well below many historical relationships with beef and chicken and offer operators an opportunity to create a generous-looking centre-of-plate meal without the food cost associated with steak.
Bellies are the category to watch. Strong bacon demand has supported prices through late summer, and operators should not assume the lower belly values available earlier this year will continue indefinitely. Hams are also receiving seasonal support as buyers begin positioning for fall and holiday programs. Check our chart for individual cut pricing trends.

What Can You Do?

Make pork loin one of your primary fall feature proteins.
Use butts for pulled pork, carnitas and other batch-cooked applications.
Review bacon specifications and portion sizes as belly prices strengthen.

Poultry Insights

What’s Happening?

Chicken may be developing into one of the more interesting protein opportunities heading into fall. U.S. poultry producers expanded production significantly over the past year in anticipation that consumers would shift away from expensive beef. Beef demand remained stronger than expected, leaving the U.S. chicken industry with considerably more product available. That has pushed U.S. wholesale prices lower, particularly for boneless breast meat, wings and some other high-volume cuts.
The Canadian market operates differently because of supply management, so Canadian operators should not expect U.S. wholesale declines to transfer dollar-for-dollar into their delivered cost. However, increased North American supply should reduce some of the pressure that operators experienced during 2025 and early 2026.
This makes September a good time to revisit chicken specifications and pricing with distributors. Check our chart for individual cut pricing trends.

What Can You Do?

Requote breast, wing and tender specifications rather than assuming existing prices remain competitive.
Consider football-season wing features if delivered costs support them.
Use improved chicken costs to rebuild margin before lowering menu prices.

Seafood Insights

What’s Happening?

Seafood continues to offer more price stability than beef, but individual species are moving in very different directions. Global salmon prices are substantially below the extreme levels seen two years ago. Comparable Norwegian Atlantic salmon pricing this summer has been roughly 8% below 2025 and approximately 18% below 2024 levels. That creates better opportunities for salmon than operators have seen during several previous menu cycles.
However, the market appears to be turning. Fresh Chilean salmon has recently begun moving higher, while frozen Atlantic salmon portions are relatively stable. The Canadian dollar also remains important because much of the salmon used in Canadian foodservice is internationally priced. For operators who removed or reduced salmon because of earlier pricing, it may be worth revisiting, but portion control remains essential.
Black Tiger Shrimp has followed a different path. Shrimp markets have been far more stable over the past two years than salmon. Imported Black Tiger pricing softened during July and has recently stabilized as new inventory reaches North America.
That makes shrimp an attractive menu ingredient, especially where operators can control the number of shrimp used per serving. Cod, haddock and pollock also remain dependable options for independent operators, particularly in frozen portion-controlled formats that minimize labour and waste.

What Can You Do?

Consider Black Tiger Shrimp for premium shrimp applications while pricing remains relatively stable.
Control shrimp portions by count rather than weight during service.
Use cod, haddock and pollock in frozen portion-controlled formats for predictable food cost.

Produce Insights

What’s Happening?

Produce markets entering September are unusually divided between excellent seasonal buying opportunities and several products that remain very expensive. After becoming one of the biggest produce inflation stories earlier this year, conventional field tomato markets are now low as summer supplies remain abundant across California, Mexico and several eastern growing regions. This is an excellent example of why operators need to follow produce markets rather than simply accepting the pricing conditions experienced earlier in the year.
Green and red bell pepper markets are also weak, cauliflower is beginning to ease, and domestic grape and melon supplies are abundant. Cantaloupe, honeydew and grapes currently provide attractive value for catering, breakfast, salads and desserts. Onions are another good fall value as new-crop production expands.
The expensive side of the market includes asparagus, limes and lemons. Strawberries are also strengthening as summer production declines.
Russet potatoes need watching. Larger 40- through 70-count potatoes are expected to strengthen during the transition to new crop, although smaller potatoes and several alternative varieties provide better availability. Lettuce markets are generally manageable, although heat-related quality problems remain possible.

What Can You Do?

Take advantage of lower tomato pricing while summer supplies remain abundant.
Use tomatoes aggressively in seasonal features while the value opportunity lasts.
Lean into peppers, grapes, melons, cauliflower and onions where pricing is favourable.

These questions don’t just apply to clothing, personal care products, and the latest bestsellers. They also apply to the foodservices industry. Being aware of applicable trends going into the new year will help restaurant owners make their customers’ experience so special that they will want to return often.

Below are what Technomic foresees as foodservice trends for 2023:

Financial Concerns

Because of current economic concerns, 58% of consumers are more cautious about eating out and 44% will no longer make impulse visits to a restaurant. Restaurant owners will want to keep this in mind when making decisions for the year ahead.

Source: Technomic 2023 Foodservice Trends Whitepaper

Social Highlight

While the above statistics are of concern, there are statistics from the third quarter of 2022 that are encouraging. 71% of those surveyed indicated they enjoyed the social aspect of eating out and 65% said it was one of their favourite activities to do with friends. Restauranteurs who make their customers’ experience especially enjoyable will increase the likelihood of family and friends continuing to gather at their establishments.

Source: Technomic 2023 Foodservice Trends Whitepaper

Beyond the Social Aspect

Customers also consider the following elements important to an enjoyable restaurant experience: the use of premium ingredients, the use of fresh ingredients, and appealing flavours. Gen Zers and Millennials in particular pointed out the importance of the following: knowledgeable staff that pays attention to the fundamentals and good value with quick, high-quality service.

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The Use of Preserved Foods

Research indicates there will be more preserved food on restaurant menus. Preservation methods will include pickling, fermenting, dehydrating, and freeze-drying. Stocking these foods when available will lessen supply chain issues, as they can be kept far longer than fresh ingredients. Restauranteurs will want to keep an eye on these trends in the coming months: fermented beverages other than kombucha (i.e.: the fermented sugarcane spirit cachaca and the Japanese fermented rice drink amazake) and global pickled or fermented condiments (i.e.: the Indonesian fermented kasundi sauce and the Indian pickled amba condiment).

Return to Physical Menus

While we rely on technology in virtually every aspect of life, a vast percentage of customers (82%) prefer a physical menu. More than half of restaurant-goers find the QR code menus lessen their dining experience. This is something restaurant owners will want to take into account when finalizing their 2023 budget.

7 restaurant menu tips for boosting profit

Menu engineering: beyond the math to digital restaurant menus

Rewarding Loyalty

Loyalty programs keep customers coming back. 41% of Gen Xers actually prefer to visit restaurant that offer such a program. This is a good time for restaurant owners to brainstorm what type of program they could implement if they don’t already have one in place.

Loyalty programs – Building guest retention one incentive at a time

Food Items from Down South—Way Down South

Canadian operators are looking for inspiration beyond the U.S. and Mexico. In particular, they are looking to food options from Central America and the South American Andean states. These are just three of the dishes with a southern flavour: quesadillas made with refried beans, cashew cheese, coconut crema, charred corn salsa, curtido, and sprouts, all served on flatbread; jerk cauliflower made from apple puree, wasakaka, and toasted coconut; and Honduran baleadas, flour tortillas with grilled flank steak or spiced sweet potato, scrambled eggs, refried beans, cotija cheese, avocado, and lime crema.

Skirt Steak Tacos

Mojo Pork Tacos with Pineapple and Pickled Jalapeno Salsa

Health-Consciousness

Restaurant owners will want to keep the following preference in mind: the desire for fresh offerings made from scratch, using locally sourced, preservative-free ingredients. Customers want their food to be “clean, natural, and real.” Many also want it to be low-calorie, low-fat, and low-salt.

So Much to Think About

Restaurant owners face many challenges for the year ahead. In summary, the experts at Technomics recommend going back to the basics, balancing the old with the new, and adding new and quirky styles and cuisines.