``Menu prices don't change as often as those for many other goods and services. When they do increase, the move has to count, and it's a sign restaurant owners see inflation bubbling, according to Michael Bryan, a senior economist at the Federal Reserve Bank of Atlanta... "We think sticky prices give you a much better idea" of where inflation may be headed, the Atlanta Fed's Bryan said. "If I'm only going to change my price once a year, I'm going to be thinking about what's going to happen over the next 12 months''... Research by the Cleveland Fed has found that a simple measure of the median price change of all items tallied by the Bureau of Labor Statistics allows for a better reading on underlying inflation than either the CPI's group of all items or its core measure, which excludes food and energy prices.''

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