Chef Bobby Flay says $100 per person is now the baseline as restaurants face sharp cost increases and falling demand in 2025.
October 4, 2025
Source:
Fox Business
Cost Pressures Reshape the Industry
Food and Labor Expenses Soar
Restaurants in 2025 are charging more than ever, with celebrity chef Bobby Flay stating that $100 per person is not just common—it may be too low. His comment mirrors widespread industry data. Food and labor costs are up 35% since 2020 (Restaurant Business Online).
Inflation and Scarcity
Ingredient prices are soaring—even basic vegetables are now described as "like caviar."
Labor shortages persist, with fewer experienced staff after the pandemic (New York Times).
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Source:
MarketWatch
Demand Drops and Dining Evolves
Shifting Consumer Behavior
Reservations are declining at all tiers, including Michelin-starred venues.
Economic fears, inflation, and lower tourism reduce customer numbers (Bloomberg).
Profit Squeeze Persists
Menu prices are up 31% since 2020, but many restaurants are still "breaking even or less." Profitability is rare—even at the top (NPR).
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Source:
Fox Business
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