Higher Prices, Smaller Margins: The Reality of the Restaurant Business in 2026

About this episode

Restaurants are facing big challenges right now. Rising food costs, labor shortages and affordability issues have made a tough industry even tougher. Still, chefs, servers and restaurateurs are scrappy and resilient. Kara sits down with a group of her favorite food experts to talk about what it takes to succeed in the restaurant business today. From how restaurateurs are adapting to shifting consumer behavior, to the power of social media and whether food critic reviews still matter, they get at the heart of what happens when a restaurant becomes an essential part of a community. Susan Feniger is an award-winning veteran chef, cookbook author, entrepreneur and co-owner of Mundo Hospitality Group. She’s also the subject of the documentary "Susan Feniger: Forked" available to stream on Apple and Amazon. Danny Meyer is the award-winning founder and executive chairman of Union Square Hospitality Group which includes Union Square Cafe, Gramercy Tavern and Manhatta. He’s also the founder of Shake Shack. His new book is called What Could Possibly Go Right? The Essential Journey to Scale and Enduring Culture. Elazar Sontag is The Washington Post’s food critic. He was nominated