Menu items are rising in price but this one surprising item stays steady

Menu prices keep climbing

Restaurants are still raising prices even as overall inflation begins to cool. Data from the BLS and Toast shows that the slowdown in menu inflation is not happening evenly across the board.

Some dishes have become noticeably more expensive in the past year, and diners are feeling that difference every time they go out.

Surveys from YouGov show that many Americans are cutting back on restaurant visits, opting for deals and discounts instead. Rising ingredient costs make it tough for restaurants to keep certain menu items affordable, so customers are becoming more selective.

Restaurant inflation still higher

BLS data shows that the cost of eating out is rising faster than the cost of groceries. The food-away-from-home category rose year over year, outpacing food at home. Even small monthly increases add up for diners who are already noticing higher totals when the check arrives.

This growing gap helps explain why some people are choosing to cook more and dine out less often. Even modest increases hit family budgets, especially when many other costs remain high.

Restaurants face pressures of their own, so both customers and operators are navigating rising expenses together.

Burgers take a big hit

Burger lovers are paying more lately. Toast reports the median price of a restaurant burger hit $14.53 in October, which is more than last year. That increase might not sound huge on the surface, but it masks the much sharper rise in beef costs behind the scenes.

Beef has gotten more expensive because of smaller cattle herds and higher production costs, like grain. Demand for beef has also remained strong. All of this pushes menu prices up and makes burgers one of the most noticeable examples of how ingredients are driving restaurant inflation.

Beef remains a top driver

Beef-related menu items continue to feel cost pressure. Smaller herds and the expenses tied to raising cattle are contributing to steep increases. Grain prices and growing demand also add strain, leaving restaurants little choice but to raise menu prices to cover their higher operational costs.

This ripple effect shows why certain dishes climb faster than others. Even though overall menu inflation has slowed, beef-based items remain among the most affected.

Diners who regularly order steak or burgers are seeing that change in real time, often leading them to look for cheaper alternatives.

Coffee prices keep rising

Regular coffee and cold brew have both become more expensive at restaurants this year. Toast data shows the median price for cold brew at $5.53 and regular coffee at $3.57.

Weather issues in Brazil have made cultivating coffee more difficult. Drought and flooding tightened supply and pushed prices higher again. Cold brew, which uses more beans and more prep time, has outpaced regular coffee in price growth. For many people, their morning cup is now a little pricier than expected.

Cold brew climbs fastest

Cold brew has become one of the standout examples of rising menu costs because it relies on more beans than a regular cup of coffee. It also requires longer preparation, which adds labor and time. Those factors put extra pressure on restaurants already dealing with higher ingredient prices.

The price gap between cold brew and regular coffee has widened over the year. Harvest fears in major coffee-growing areas have made beans more expensive.

With cold brew needing a larger amount, its median price has climbed faster than simpler brews, making it one of the quickest-rising drink items.

Chicken wings stay steady

One surprising item has avoided major price spikes. Despite avian flu outbreaks earlier in the year, chicken wings have remained stable.

Toast reports the median price for an order at about $13.78 in September, with only a slight dip to roughly $13.72 in October. That steadiness stands out in a year of constant increases across other proteins.

Broiler chickens, which supply wings, were not hit as hard by the illness. Their short production cycle helped keep supply strong and prevented dramatic swings in cost.

This has allowed restaurants to keep wing prices consistent when other menu items have become more expensive. It is a rare bright spot for diners.

Egg issues hit differently

Egg prices soared earlier in the year because of avian flu, but that spike did not affect every poultry product the same way.

The impact on egg-laying hens was severe, which caused cartons to get more expensive. Restaurant operators had to adjust menus and purchasing decisions to handle those sudden increases.

Chicken wings avoided the problems faced by egg producers. Broiler chickens recovered quickly because of their faster growth cycles.

This difference shows how related food categories can experience different price swings. It also helps explain why wings remain one of the few items that have stayed stable this year.

Energy costs raise prices

It is not only food ingredients that drive menu prices. The BLS noted increases in energy and gasoline costs in September.

These changes affect everything from transportation to refrigeration, two areas that restaurants rely on every day. Even slight rises can create a chain reaction that leads to higher menu prices.

Restaurants must absorb these expenses or pass them on to customers. With energy-sensitive items like meat requiring strict storage, operators cannot easily cut corners. These background costs often go unnoticed but still shape what diners pay.

Customers feel growing strain

The YouGov Dining Out Report shows most Americans feel restaurant prices have risen sharply. Many say they have reduced how often they go out, placing smaller orders or skipping certain items. Lower-income diners are especially affected and are adjusting their habits faster than other groups.

With fewer diners believing that restaurant pricing is fair, the perception of value becomes even more important.

People still want to eat out, but they want their money to stretch further. This shift influences where, when, and how often they choose to dine, adding new urgency for restaurants to stay competitive.

Fine dining sees decline

Higher-end restaurants are feeling the greatest drop in customer interest. YouGov data shows many people visiting fine dining spots less often. These venues already carry higher prices, which makes them a natural area for diners to cut back when budgets tighten and overall costs increase.

Even fast casual and fast food chains have seen attendance fall, which shows how widespread the shift has become. Diners are rethinking how they spend on meals outside the home. They are not avoiding restaurants entirely but choosing their moments more carefully as menu prices fluctuate.

Deals draw diners back

Value-focused promotions are becoming an important tool for restaurants trying to keep customers. Offers like loyalty perks and buy-one-get-one deals encourage diners to return even as prices rise.

These incentives help soften the impact of inflation and give people a reason to choose one restaurant over another.

Customers appreciate ways to stretch their dollars, especially during a year of shifting food costs. Restaurants benefit too, as deals help maintain traffic.

This balancing act highlights how both sides are adapting in response to higher prices while still trying to enjoy meals away from home.

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Wings remain a rare exception

In a year marked by rising menu costs, chicken wings stand out as the item that stayed surprisingly steady. Their stable median price gives diners one reliable choice in a sea of fluctuating numbers.

As beef and coffee continue climbing, wings have become a quiet symbol of balance on restaurant menus. This stability comes from a strong supply and minimal impact from avian flu on broiler chickens. While other items moved up unevenly, wings held their ground.

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What do you think about wings staying steady while other dishes rise in price? Share your thoughts in the comments.

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This slideshow was made with AI assistance and human editing.