If you’re among the vast majority of restaurants that have had to hike prices in recent years, you may be wary that your prices are about to hit their ceiling. As Deutsche Bank’s Lauren Silberman told Restaurant Dive recently, while price increases have given operators a cushion to protect against the impacts of negative traffic, consumers’ sensitivity to prices is likely to erode this year. This calls for operators to think strategically about driving repeat business and building loyalty. During the winter months, when consumers may need an extra nudge to eat out, try tempting people with a variety of draws. National food holidays can provide some motivation for both your chef and your guests – and in February alone, there are days dedicated to celebrating such diverse ingredients and dishes as Nutella, bagels, pizza, tortellini and potatoes. Participate in your city’s Restaurant Week – or partner with other restaurants in your city to create one. Host an event that celebrates winter (with heat lamps and s’mores on your patio) or shield from it (in igloos with a menu of hot seasonal beverages). Keep people interested in your new offerings (and encourage them to return again soon for their favorite dish) by creating limited-time winter menus featuring seasonal ingredients. Make it appealing for people to enjoy your food away from your restaurant – by promoting your catering menu, offering a family-style meal bundle available for takeout, or promoting a special delivery-only entrée or beverage.