Restaurant profit is created from the difference between menu prices and the cost for ingredients, overhead expenses and labor. Establishing a menu price for entrees that drives customer purchases, ...

A majority of restaurants say they are raising menu prices to cope with the pressures of rising wages and tariffs.

Consumers are being hit with temporary surcharges due to the ongoing egg shortage in the U.S. food system. But experts told FOX Business that these surcharges are the lesser of two evils when compared ...