As the chef for a catering company, I can attest to the fact that higher food prices are making things mighty difficult. Some of our larger events (250+guests) are booked many months in advance, it being necessary to quote a price at the time of the booking. Speculating the rate of inflation is hard to do months in advance. Some of our larger events are often fundraisers for non profits who are on a limited budget anyway. It’s giving us all headaches.