New York Times : “For steakhouses like Halls, December is the biggest month of the year. It’s when companies rent out private back rooms for lavish parties; corporate expense accounts cover two-martini lunches; and families treat themselves to a night of steaks, bottles of cabernet sauvignon and sides of creamed spinach, truffle mac and cheese and au gratin potatoes.”

“But this holiday season, many steakhouses — from fine-dining restaurants to midpriced chains like Texas Roadhouse and LongHorn Steakhouse — are walking a tightrope. They have to balance raising menu prices enough to cover at least some of their expenses, but not so much that consumers stop walking through their doors.”

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