How Are Restaurant Operators Engineering Their Menus in 2026?

It’s one of the most important decisions for a restaurant operator: What should my menu look like? What should be on it? What are the right prices? Menu engineering is both a daily challenge and opportunity for operators. 

These decisions are even more complicated in 2026, amid concerns over inflation and macro headwinds. Tweaking and optimizing restaurant menus is a readily available tool for operators looking to combat these forces.

How are restaurants pricing their menus in the current economy?

The TL;DR: In 2026, 43% of restaurant operators said they would increase menu prices if the cost of goods rises over the next 12 months, which was down 5 percentage points year-over-year, according to Toast's Voice of the Restaurant Industry survey of 676 operators.

Toast’s 2026 Voice of the Restaurant Industry survey showed it’s possible menus across the U.S. could see changes because of inflation. 

In order to better understand the restaurant industry, Toast surveyed 676 restaurant operators and decision-makers from April 3, 2026, to April 20, 2026, for its annual Voice of the Restaurant Industry survey¹. This is a blind survey of operators and decision-makers with 16 or fewer locations in the United States, including both Toast and non-Toast customers. Respondents were not informed that Toast was conducting the study. 

Among the questions asked was: “What, if anything, will you do differently if the cost of goods rises over the next 12 months?” Respondents were instructed to select all responses that applied. The answers were illuminating on how operators are approaching menu optimization.

• The most common response was “increase prices on menu items” at 43%, down 5 points year-over-year²

• Tightly manage/run leaner inventory was selected by 39%, up 12 points year-over-year

• Conduct menu profitability analysis at the item level: 35%, down 3 points year-over-year

• Start tracking the price of key ingredients: 33% selected, up 4 points year-over-year

• Adjust the number of food suppliers used: 29%, down 2 points year-over-year

• 27% of respondents said they’d “reduce/streamline menu offerings,” up 9 points year-over-year

• Substitute lower-cost ingredients to menu offerings: 22%, down 4 points 

Operators made clear they could tinker with their menus to combat inflation and rising costs. It is worth noting, though, that a smaller percentage indicated they’d increase menu prices or conduct an item-level analysis. Of note, however, is that the margin of error of the survey was +/-4 percentage point

So, of particular note for actions involving menu engineering: increasing prices (43%), profitability analysis (35%), reducing/streamlining offerings (27%), and substituting lower-cost ingredients (22%) were all in the Top 7 selections. Reducing and streamlining menu options saw the biggest shift, jumping up nine points. 

Restaurant operators appear willing to shift their menus as needed should inflationary pressures continue — exactly which steps they take will be interesting to see. 

How are restaurant guests responding to menu price increases?

Operators appear willing to raise menu prices should inflationary pressures persist over the next year, but restaurant guests have already expressed discomfort with existing price hikes. Toast surveyed diners in July 2026 on menu pricing and found just 18% said they found price hikes “justified,” down from 41% in 2024³. A majority of respondents, 53%, expressed that they were dining out less, which was about flat from 2024.  

It’s not that diners don’t understand: 57% said they clearly understand why restaurants are raising prices. And respondents did cite the actual factors plaguing operators, selecting rising ingredient and food costs (77%), inflation generally (70%), and labor costs (57%) as the top drivers of price increases. Diners get it, but they appear to be growing weary of paying more, regardless. 

How are GLP-1s changing diners’ habits and menu engineering?

With survey data from Gallup showing some 11% of U.S. adults are taking GLP-1s, restaurants are surely taking notice. Toast surveyed diners who take GLP-1s — prescription medications that work to lessen appetites and aid in weight loss — and 51% noted eating at restaurants less often, while 62% reported eating less when they do⁴. 

Diners described cutting back on the size of their orders — something operators would surely have to keep in mind. A whopping 98% reported cutting at least one item from their usual order at a restaurant. Desserts are taking the biggest hit: 70% of respondents said they’re ordering fewer desserts. 

Interestingly, restaurant operators might want to consider offering smaller portions or gearing some items toward GLP-1 users. When asked about how their ordering habits changed, respondents showed a penchant for modifying menu items’ intentions: 44% said they ordered apps as a main, 44% said they split entrées, and 30% said they order off the kids’ menu. 

With 87% of respondents saying they'd order a smaller portion if it were available and 72% saying they've already chosen a restaurant because it had smaller-appetite options, the menu engineering solution feels obvious. Restaurant operators can tweak their menus to offer cost-effective options for folks with lesser appetites. Sure, they may not eat as much, but operators will still want folks coming through their doors. 

As always, a menu is a living document for restaurant operators, one that has to adjust with the times and clientele.