Burgerflation Has Hit Restaurant Menus—And Beef Prices Aren’t the Only Issue
A burger is a simple, classic dish. While some quick service restaurants have iconic jingles about all beef patties and a special sauce, other restaurants offer chef-inspired dishes. Across the board, they all have one thing in common. It will cost more to satisfy that burger craving.
Food costs are a hot topic. While consumers have dealt with shrinkflation and tariffs have impacted some spice prices, these areas are not isolated. Value meals tempt people with savings, but those specialty offers are limited. The cost of ordering a burger at some restaurants is no longer a happy meal.
Burgerflation Impacts Consumers’ Wallets.
Recently, Toast launched a Menu Price Monitor. The restaurant digital technology platform has the unique ability to track fluctuating menu pricing. With over 140,000 restaurants in its network, the data shows that burger prices are rising. Burgerflation has hit those menus.
According the Toast data, median August 2025 burger prices reflect a cost of $14.47. Compared to last year’s prices, there is a 3.4% increase. Additionally, costs rose .6% from last month. Overall, the data shows an upward trend over the past 12 months.
Although burger prices have not kept pace with rising beef costs, Toast predicts that this scenario will change. Restaurants are no longer willing to absorb the higher prices. Soon, they will be passed on and menu prices will continue to rise.
From sourcing issues to processing concerns, all of those elements impact the cost of the food on the table. While farmers have reduced herd sizes and labor shortages have caused much concern, these items are just a few of the many elements that cause burgerflation.
It’s More Than the Beef Causing Higher Prices.
Many people assume higher beef costs are the biggest burgerflation driver. Toast asserts that every burger ingredient creates the price increase.
For example, the recent data stated that cheese and bun prices are equally problematic. From artisan buns to specialty cheeses, those ingredients are costing more. The restaurant has two choices. It can pass along a portion of the cost or choose a less expensive alternative.
Given that consumers want bigger, bolder flavors, better, higher end ingredients cannot be taken off the menu. Restaurants who want to cultivate that audience cannot put a slice of American cheese on top of a burger. From aged cheddar to truffle infused gouda, these premium toppings cost more.
Will burgerflation cause people to stop eating out? Restaurants who can balance value with great flavor should be able to keep those tables full.
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