根据德勤与詹姆斯比尔德基金会联合发布的行业报告，食品成本问题将持续成为2026年餐饮业的核心挑战。面对食材价格波动和消费者日益挑剔的双重压力，主厨们正积极寻求维持利润空间的策略。
由于食材成本的突发性变化打乱了经营者的规划周期，利润率管理已转变为更依赖即时应对的模式。调查显示，尽管多数主厨选择上调菜单价格，但在可支配支出收紧的市场环境下，提价策略的效果有限。
报告指出："当消费者行为不再支持轻松转嫁成本时，经营者正通过吸收部分成本、进行渐进式运营调整以及强化执行纪律等多重手段维持经营活力。"当前行业更注重通过精细化运营而非单纯涨价来应对成本压力。
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