This month we look at: green onion prices, reviewing your budgets for a new year, an argument for Galentine's Day, inflation and national restaurant sales trends from December.
Hello from 2026! I hope you all had a busy holiday season (followed by a well-deserved relaxing week after). Judging by the sales numbers from December, it's safe to say last year ended on a high note!
We're quickly approaching February, which is important for two big reasons: Super Bowl Sunday and this year's restaurant Super Bowl Saturday, Valentine's Day. With two big back-to-back weekends, be sure to carve out some extra time (and extra love) for yourself and your teams. We've also included a section below on an argument for Galentine's Day, so be sure to scroll down to check it out.
Next month is also Black History Month, so if you know of or help run a Black-owned restaurant business that sells food or retail items online, please shoot me a message so we can include you in our Black History Month Gift Guide!
Know someone who would like to join our 107,754 subscribers? Forward to a friend or send them this link.
Wishing you all a great start to the year!
- Rachel & the MarginEdge team
P.S. If you took our very, very accurate Restaurant Personality Type quiz, your January mantras are here!
The trailing 4-week (28-day) average of year-over-year (YOY) sales for Fast Casual came in at +5.18% and Full Service at +3.64% at the end of December compared to 2024 sales.
Food costs averaged 29% of sales last month, representing a +1% increase from the average in November.
Scallions, green onions, junior-varsity leeks - whatever you call them, they're one of the most widely used and beloved alliums at our disposal. And yet, sadly, these typically mild-mannered magic makers have been making us cry lately, thanks to some pretty dramatic price increases.
The median price per pound for green onions increased by +113% over the last six months and by +110% compared to 12 months ago for MarginEdge clients. The current median price per pound is a whopping $7.12.
Recent heavy rains in Mexico and the West Coast are to blame, impacting quality and overall supply. The good news is that green onions have a fairly rapid growth cycle, meaning prices should be coming down in the coming months. The bad news is that if extreme rain continues, so will the increased pricing. This weather has also increased prices for celery, iceberg and romaine lettuce, as well as red bell peppers.
Oak & Ola | Tampa, FL
New year, new budgets! There's no time like the start of a new year to assess whether or not your budgeting plan is working, or if you have any opportunities for improvement. Ideally, you'd want to be assessing your budget multiple times a year, but no one can deny that the start of a new year or month or quarter is a great reminder/kick in the pants to sit down and do it. Conducting a restaurant budget review for the new year involves a thorough evaluation of your financial performance and planning for the months ahead. Here’s a step-by-step guide to help you:
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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.
Wasabi | Tyson's Corner, VA
The December 2025 Consumer Price Index (CPI) report is in, and indicates the following month-over-month changes in food inflation:
Full Service Meals: Up 0.8% from November, and by 4.9% YOY.
Overall, inflation came in at 2.7%, the same as in November. Food and rent were the two strongest contributors to the overall numbers. Analysts do not expect a rate cut this month; however, it's likely they are still on the table for later this year.
Tl;dr - Grocery and restaurant prices rose at the same rate last month, both up YOY.
Acropolis Greek Taverna | Tampa, FL
While Valentine's Day is often the headline act for February, February 13th, affectionately known as Galentine’s Day, offers a massive opportunity for restaurants to capture a different kind of crowd. It’s all about "ladies celebrating ladies," meaning larger groups, higher check averages and a more festive atmosphere (unless you count nervous daters and the potential for a failed proposal as "festive," of course).
And this year, with Valentine's Day falling on a Saturday, Galentine's Day falls on that primo Friday night spot. So, we put together a few ways you can turn this pop-culture holiday into another profitable February night for your restaurants
Forget the intimate prix fixe for two. Galentine’s is about community. Design a family-style menu or large-format appetizers that encourage sharing. Think impressive charcuterie boards, fondue sets or tiered dessert towers. Bonus points if your menu item names play into the theme like "How-cute-are-we Boards" (ok, maybe a stretch but you get the idea).
Beverage sales drive margins. Create a limited-run drink menu featuring fun, themed cocktails or mocktails. Offer pitcher specials or "mimosa flights" to cater to groups. Clever names again are a must here, so lean into pop culture references that spark conversation.
Since this holiday is about friend groups, think about offering a complimentary appetizer or glass of champagne for tables of four or more. This encourages guests to bring their whole squad, filling your seats faster.
These groups will want to document their night. Set up a simple photo wall with good lighting or add festive touches like branded napkins or fresh flowers to the tables. If your space looks good online, your guests do your marketing for you.
Amping up the party atmosphere is a must for Galentine's Day, so consider hiring a DJ or even renting a karaoke machine for your guests. Entertainment can be a strong part of making a welcoming and memorable atmosphere for your guests.
Will everyone remember how good the fried goat cheese bites were? Maybe. But you can guarantee they won't forget when the entire restaurant joined in to bring that final karaoke chorus of All Too Well (10 Minute Version) home. Leaving a lasting, positive memory is one of the best ways to keep bringing guests back time and time again.
When you're packed, don't just kiss that revenue goodbye. Think about catering or take-out packages to cater to the girlies who want to host at home, like a DIY cocktail kit or dessert sampler boxes.
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