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“2. Be creative with your resources
With inflation hitting commodities, specialty items and everything in between, you must constantly monitor your prices on both ends–between your vendors and consumers. Alex Smith, CEO of Baltimore’s Atlas Restaurant Group, says now’s the time to tinker with your menu. If quail eggs are surging in price, alternatives may be in order. “A year ago, we were bringing in live Alaskan King Crab into some of our seafood concepts, and this year, we just can’t get a hold of it,” says Smith.”