It’s tough to run a restaurant.  We’ve taught customers to be value driven in their selections in eating out.  The rising commodity prices continue to challenge restaurant operators providing the value customers seek balanced with profitability.  In the article, “Study: Restaurants avoiding menu price increases”,  Brad Moore of SpenDifference stated that commodity prices, on average, topped 2% in 2012.  In 2013 commodity price increases are expected to top 3% and some proteins going up more than 15%.  The article notes strategies that operators are taking to counter higher costs.  They include: