Restaurants are getting creative with menus to counter soaring food costs

Jessica Dinglasan, owner of Long Beach Fish Grill in Long Beach, California, never used to write “market price” on her menu.

But now the halibut fish she sources costs more than $30 a pound, nearly double what it was a year ago, and the 13-gallon container of canola oil she buys for French fries and crispy fish has jumped from $19 to $42.

“I have to do market price,” she said.

As food and labor costs rise, restaurants are making strategic changes to menus to avoid reprinting new ones every week....