In response to that drop-off, both chains and independents are working to address the cost factor without alienating diners. Aaron Allen, founder and CEO of restaurant consultancy Aaron Allen & Associates, compared restaurant chains to oil tankers and independents to speedboats. Kate Bruce, owner of The Buttery Bar in Brooklyn, said she's been facing higher costs for everything from labor to cooking oil to energy. Portillo's restaurant chain CEO Michael Osanloo said independents do have greater flexibility when it comes to changing prices. Consumers care more about prices when they're visiting a chain restaurant, according to findings from a survey of roughly 2,400 U.S. consumers conducted by PYMNTS.

---