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It is no secret that unemployment rates are at record lows, disrupting minimum wages and menu price expectations for operators. Restaurants need to find a balance between remaining profitable and making sure guests believe they are getting their money’s worth. <a href="https://www.nrn.com/operations/how-handle-menu-price-hikes-labor-costs-soar?utm_source=1851franchise.com&utm_medium=article&utm_campaign=nations-restaurant-news-how-california-tortilla-is-handling-menu-price-hikes-as-labor-costs-soar-2711971" target="_blank" rel="nofollow">In a recent article in Nation’s Restaurant News</a>, <a href="https://franchise.californiatortilla.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=nations-restaurant-news-how-california-tortilla-is-handling-menu-price-hikes-as-labor-costs-soar-2711971" target="_blank" rel="nofollow">California Tortilla</a> chief operating officer Keith Goldman discussed their strategy for keeping the customer happy without lowering their prices.“They’re going to decide, ‘Hey, that was really a good meal and I really enjoyed being here and it was a good environment and it was clean and friendly. Yeah, that was worth $12.’ Or, they’re going to say: ‘That really wasn’t worth $12,’ and they didn’t eat all of their food and they didn’t have a great experience or someone was rude to them,” Goldman told Nation’s Restaurant News.<a href="https://1851franchise.com/californiatortilla">California Tortilla</a> is in the process of implementing a new streamlined ordering model where customers pay first and using real plates throughout its locations in an effort to reassure their guests that the high-quality, customizable meal they are purchasing offers good value for their money.Read the full article <a href="https://www.nrn.com/operations/how-handle-menu-price-hikes-labor-costs-soar?utm_source=1851franchise.com&utm_medium=article&utm_campaign=nations-restaurant-news-how-california-tortilla-is-handling-menu-price-hikes-as-labor-costs-soar-2711971" target="_blank" rel="nofollow">here</a>.

Nation’s Restaurant News: How California Tortilla is Handling Menu Price Hikes as Labor Costs Soar

1851 Franchise

California Tortilla chief operating officer Keith Goldman gives tips on how to rework the value equation.

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TruBlue Home Service Ally

Why TruBlue is the Ideal Franchise for Multi-Unit Owners: Scalable Growth With a Purpose

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Koji Kanematsu Turned a 2,000-Year-Old Japanese Staple Into One of the Most Scalable Restaurant Franchise Models

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How Melting Pot Franchisees Drive Year-Round Success Through Strategic Promotions and Local Marketing

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