Raising prices is never fun, especially when regulars know your menu by heart. But waiting too long usually hurts more than a small, planned update.
This guide gives you a practical U.S. workflow: set the new price from cost math, choose one effective date, and publish clear copy across every channel.
Quick Summary
- Calculate your new price floor before writing any customer message.
- Give clear notice with an exact effective date.
- Update POS, pickup menu, and delivery apps on the same day.
- Train one short staff script so guests hear the same answer everywhere.
Why This Matters in 2026
In the BLS CPI release for December 2025 (published on January 13, 2026):
- Food away from home was up 4.1% year over year.
- Full-service meals were up 4.9% year over year.
- Limited-service meals were up 3.3% year over year.
At the same time, the FRED/Census food-services sales series still showed $96,259 million in November 2025 (not seasonally adjusted), which means traffic can hold while unit costs keep moving. If your menu stays flat during that gap, margin gets squeezed quietly.
Step 1) Set the New Price From Cost, Not Guesswork
Use this order:
newPriceFloor = updatedPlateCost / targetFoodCostPercentExample for a chicken bowl:
- Current plate cost: $5.10
- Updated plate cost after supplier changes: $5.62
- Target food cost: 32%
newPriceFloor = 5.62 / 0.32 = $17.56If your current price is $16.49, you are below your floor. That tells you the increase is operationally necessary before you write any notice.
Step 2) Lock Timing Rules by Channel
- In-store menu boards and printed menus: post notice 7-14 days ahead.
- Website and online ordering menu: update at the same timestamp as POS.
- Delivery marketplaces: apply pricing at the same effective date as dine-in and pickup.
- Catering and office accounts: send direct notice early, usually 2-4 weeks.
One date, one message, one source of truth. That removes most guest confusion and staff rework.
Template Copy You Can Use
1) Counter sign (short)
To keep ingredient quality and consistent service,
menu prices will update on [DATE].
Thank you for supporting our team.2) Menu footer line
Prices updated on [DATE] to reflect ingredient and operating cost changes.3) Social post (Instagram/Facebook)
Quick update from our kitchen:
starting [DATE], selected menu prices will be adjusted.
This helps us maintain ingredient quality and service consistency.
Thank you for supporting local.4) Staff one-liner
We made a small update on select items this week to keep quality and portions consistent.5) Catering/client email line
Effective [DATE], package pricing will be updated to reflect current ingredient and labor costs.Common Mistakes
- Announcing before the new prices are finalized
- Updating delivery later than dine-in
- Using different wording by channel
- Leaving staff without a standard answer
Do This Now
- Recalculate top 20 item costs from current invoices
- Set a price floor for each top seller
- Choose one effective date across POS, web, and apps
- Publish notice copy 7-14 days in advance
- Train one short staff response
- Review guest feedback and ticket mix after 14 days
Related Guides
- US Menu Price Review Checklist
- Price Increase Timing Guide
- US Menu Pricing Calculator
- Restaurant Break-Even Sales Calculator
Sources (checked on 2026-02-12)
- BLS CPI summary, December 2025 (published 2026-01-13)
- BLS CPI category chart: food away from home and meal categories
- FRED/Census: Retail Sales, Food Services and Drinking Places (MRTSSM722USN)
- U.S. Department of Labor: Minimum wage laws in the states
KitchenCost helps you track item cost changes and update price floors without rebuilding spreadsheets every week.