This month we look at: butter prices, what your website has to have to bring in guests, a hot 2026 restaurant trend, inflation and national restaurant sales trends from November.
Well, folks, we made it to the end of 2025! Safe to say, this year kept us all on our toes. And while the uncertainty throughout the year might've been hectic and intense at times, it also allowed us to learn how to be more flexible and resilient (and how to write better ChatGPT prompts), which is never a bad thing.
The holidays are in full swing, which means it's time to check out our 2025 Holiday Gift Guide! Check out the list and be sure to grab some goodies for a loved one, or even just yourself. It's been a year, you've earned it!
Lastly, thank you to all who donated to our match campaign with Emma's Torch - we're so excited to announce we raised over $16k for their campaign for their new Silver Spring, MD cafe! This would not have been possible without your support and we're always so amazed and humbled by how this industry (really, it's more like a community) shows up for each other.
While working at MarginEdge, I've travelled all over the country and have met operators from all kinds of operations. Single units, multi units, fine dining, QSR and everything in between. No matter where you come from or what kind of restaurant you work in, the spirit of hospitality and service is consistent throughout. And (not to get tooo mushy), it's a really beautiful thing to witness and be a part of.
We've been doing this newsletter now for just over three years, and I want to thank all of you for reading, sharing and replying every month. We know this time of year is busier than hell for many, and while you're pulling out all the stops to make magic and memories for your guests, it can often come at the expense of making that same magic with your own loved ones. We see you, we support you and we thank you for all that you sacrifice and do!
Happy holidays, and I'll catch you all in 2026!
Know someone who would like to join our 107,272 subscribers? Forward to a friend or send them this link.
- Rachel & the MarginEdge team
P.S. If you took our very, very accurate Restaurant Personality Type quiz, your December mantras are here!
The trailing 4-week (28-day) average of year-over-year (YOY) sales for Fast Casual came in at +3.4% and Full Service at +0.6% at the end of November compared to 2024 sales.
Food costs averaged 28% of sales last month, representing a -1% drop from the average in October.
Watch out, I Can't Believe It's Not Butter, real butter prices are making a comeback - or, come down, rather. Even if spreadable or sprayable margarine is more your thing (have you even lived if you've never sprayed it directly into your mouth at least once? No, no you haven't), it might be more cost-effective to reach for the real stuff this month.
Thanks to good old-fashioned oversupply, prices for butter are at their lowest point in years. Driven mostly by our dairy friends from down unda', what's good for consumers now could potentially lead to trouble for producers down the line, as lower prices mean fewer profits for the time being.
For MarginEdge customers, the median price per pound of unsalted butter last week was $2.52, which has decreased -27% from 6 months ago, and -31% from 12 months ago.
So go ahead, use that extra pound of butter. It makes everything taste better and now it won't hurt your food costs.
Cocky Rooster | Richmond, VA
Your website is often the first place hungry guests look when deciding where to eat. It's basically your 24/7 host, so if it's slow, confusing, or outdated, you could be losing diners before they even reach your door.
To turn curious visitors into confirmed reservations, your site needs to provide the right information quickly while also being optimized for search engines (because no amount of fancy photography will matter if they can't find you first!). Here are the essential elements every restaurant website should have.
💬 Ask [me] anything!
Really. Each month we’ll take a look at the questions we get and answer one here. Have a question about our product, accounting, or restaurant operations in general? 💌 Email me or message us on our social media channels.
The Local | Fallston, MD
The November 2025 Consumer Price Index (CPI) report is in, and indicates the following month-over-month changes in food inflation:
Full Service Meals: Up 4.3% YOY.
Overall, inflation came in at 2.7%, much lower than October. Month over month data was not collected during October and November due to the government shutdown, which is why we only have numbers for YOY changes. These numbers were much cooler than expected, but with higher unemployment numbers analysts predict another rate cut in the first part of 2026.
Tl;dr - Grocery prices significantly decreased last month, while restaurant prices stayed about the same.
Oak & Ola | Tampa, FL
Subscription dining models are pretty much what they sound like: programs where customers pay a recurring fee (usually monthly or yearly) for exclusive perks, services or goodies. Instead of seeing each visit as a one-off sale, this model builds a lasting connection, transforming casual customers into loyal community members.
Think of it as a Netflix or gym membership, but for your restaurant. The goal is to offer consistent value that keeps diners hooked and excited to return. These programs can be as simple as a "bottomless coffee" subscription or as elaborate as an all-access VIP dining club. Chains like Panera with their Unlimited Sips Club have proven to be wildly successful, and it offers restaurants a way to earn more steady revenue when consumer habits continue to keep our heads on a swivel.
Here are a few subscription model ideas, who they work best for and how they can boost your profitability:
Subscribers pay a recurring fee for access to regular cooking classes, either in-person or virtual, taught by your chefs. This model extends your brand into an educational and experiential format.
Customers subscribe to receive a curated box of goods on a regular basis. This could be a weekly box of prepared meals, a monthly selection of house-made pantry items, or a themed snack box.
This model allows customers to pay a flat monthly fee for a set number of takeout meals or a discount on all takeout orders. It simplifies the ordering process and rewards frequent customers.
Members receive a curated selection of wines, craft beers or batched cocktails each month. This program often includes perks like tasting notes, food pairing suggestions or exclusive access to "cellar" selections.
For a low monthly fee, subscribers get unlimited access to select beverages like drip coffee, tea or fountain drinks. It's a low-cost, high-frequency model designed to drive traffic.
These membership programs offer diners access to premium perks, such as priority reservations, chef’s tasting events, off-menu items and invitations to private gatherings, usually by paying a significant annual or monthly fee.
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