Executive summary
This report tracks restaurant and dining-out price changes through Oct 2026. Data covers 30+ national chains alongside BLS food-away-from-home indices.
Menu price trends
Restaurant menu prices increased throughout 2025, driven by labor costs, food ingredient inflation, and rent. Quick-service chains raised prices more aggressively than full-service restaurants, narrowing the historical price gap between the two segments. Limited-time offers and value menus became more prominent as chains competed for price-sensitive customers.
Labor cost pressures
Minimum wage increases in multiple states and cities contributed to higher restaurant operating costs. Many chains responded by raising menu prices, reducing portion sizes, or investing in automation. The restaurant industry's labor cost share remains elevated compared to pre-pandemic levels.
Consumer behavior shifts
Dining frequency declined modestly as prices increased, with consumers trading down from full-service to quick-service or cooking at home more often. Delivery and takeout remained popular, though delivery fees prompted some consumers to pick up orders directly. The BLS food-away-from-home index captures these trends at a national level.
Monthly data table
| Month | Dining CPI (% YoY) |
|---|---|
| Jan 25 | 4.5% |
| Feb 25 | 4.5% |
| Mar 25 | 4.1% |
| Apr 25 | 4.3% |
| May 25 | 4.6% |
| Jun 25 | 4.6% |
| Jul 25 | 4.6% |
| Aug 25 | 5.0% |
| Sep 25 | 4.7% |
| Oct 25 | 4.8% |
| Nov 25 | 4.7% |
| Dec 25 | 4.3% |
| Jan 26 | 4.9% |
| Feb 26 | 4.6% |
| Mar 26 | 4.7% |
| Apr 26 | 5.1% |
| May 26 | 4.9% |
| Jun 26 | 4.4% |
| Jul 26 | 4.2% |
Methodology
The Consumer Price Index measures the average change over time in prices paid by urban consumers for a market basket of goods and services. TALLY Insights presents this data in an accessible format. Full methodology details are available on our methodology page.