New federal data shows that full-service meals rose 4.9% year-over-year, while limited-service meals were up 3.3% in December.
This article first appeared in Nation’s Restaurant News.
The Consumer Price Index increased 0.3% on a seasonally adjusted basis in December, according to data reported by the United States Bureau of Labor Statistics Tuesday. Throughout the past 12 months, the index increased 2.7%, which was largely in line with expectations.
However, prices for both food-at-home (grocery/supermarket) and food-away-from-home (restaurants) ticked up during the month. Grocery prices rose by 2.4%, compared to 1.9% in November.
Meanwhile, menu prices continued to significant outpace general inflation numbers, increasing by 4.1% in December, compared to 3.7% in November, and marking the highest year-over-year growth since July 2024.
The index for full-service meals rose 0.8% during the month, while the index for limited-service meals increased 0.6%. Year-over-year, the index for full-service meals rose 4.9%, while the index for limited-service meals rose 3.3%.
According to Kalinowski Equity Research, December marked the 33rd month in a row in which restaurant prices outpaced grocery prices, which could continue to pressure same-store sales.
According to the National Restaurant Association, December’s menu price increases marked the fastest monthly growth since October 2022. In 2025, prices for food away from home averaged monthly growth of 0.4%.
Restaurant365’s general manager of inventory and purchasing Joe Hannon said this report illustrates that restaurants continue to operate in a high-cost environment.
“Higher menu prices can help support check averages, but they don’t fully offset ongoing pressure from food, labor, and utilities. What we’re hearing from operators is a shift away from quick fixes and toward tighter execution,” he said. “They’re taking a closer look at where costs creep in, using better visibility to catch issues sooner, and finding ways to protect manager time so teams can stay focused on guests.”
Read the full article at Nation’s Restaurant News.
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