Best Practices for Dealing with Fluctuating Food Costs

2 Min Watch By MRM Staff

Successfully navigating fluctuating food costs, especially with volatile ingredients like eggs, requires a multi-faceted approach, Sunny Street Cafe President Mike Stasko, Jr. tells Modern Restaurant Management (MRM) magazine. By combining proactive planning, strategic menu adjustments, operational efficiency, and strong vendor relationships, businesses can effectively manage these challenges while prioritizing customer satisfaction and food safety.

 

Since Sunny Street's inception 16 years ago, Stasko has led various departments – including menu design, product strategy, the move to a bright and fresh restaurant design, and its family-centric marketing focus. These brand improvements have led to both increased revenue and improved prime cost controls.

 

With egg prices increasing by 30 percent over the past year and expected to rise more, MRM asked Stasko for his best advice on what strategies restaurant owners can implement to prevent sharp menu price increases…