A local chef and restaurant owner says businesses must be "clever in other ways" when dealing with rising costs and maintaining profit.
Gearoid Lynch of The Olde Post Inn and The Duck Inn restaurants in County Cavan, says that while the hospitality sector finds itself in uncharted territory, it's also important to keep the quality.
This comes following reports that crab claws, racks of lambs and fillet steaks could be dropped from menus nationwide, as a result of businesses struggling to maintain profits as the price of ingredients rise.
Despite this, Mr Lynch said that the idea of re-working a menu is something that he would not be considering, and says turning to cheaper cuts of meat is just as costly.
He added that businesses are going back to basics and buying from their local butcher instead.
