I'm sure we've all know the pay rate of any given job in food service. And when we sit down and crunch numbers we find that the cost of food has been rising rapidly for years, but mcdonalds still has a dollar menu and pays min. wage. Obviously they have offset the rising cost of food by lowering quality and extensive labor saving techniques like staggered labor. But the average restaurant who cares about quality of food typically has to raise menu price and slightly lower quality to meet increased cost of food. It is still very cheap to eat out in general when compared to buying and preparing the same meal at home in my opinion. Why aren't more chefs and kitchen managers raising price of food to account for increase food, labor, and energy overhead costs? Our cooks and personnel need to have the ability to make more money once we want to invest in them and lead them to help us in our cause. I want to increase the average cost in a given menu to allow my team the opportunity to be invested in if I see it fit. Perhaps I am just naive to the mindset of a paying customer. But if the service is great and I get an experience I cant easily have at home with great food, I'll pay for it.