to 57.1% and 31.3% for Q2 2020 and 2020 YTD. The prior year periods were significantly impacted by the closure of our dining rooms. As of July 2, 2021, all of our company restaurants were operating without restriction.
In addition, in April 2021 and October 2020, we implemented menu price increases of approximately 1.75% and 1.0%, respectively. We expect to take additional pricing in Q4 2021.
In 2021 YTD, we opened 11 company restaurants, including three Bubba's 33 restaurants. As of June 29, 2021, an additional 17 restaurants were under construction. We currently plan to open 26 to 29 company restaurants across all concepts in 2021. To the extent that state and local guidelines begin to significantly reduce capacity and/or re-close dining rooms, we could pull back on development and reduce capital expenditures accordingly.
Franchise Royalties and Fees. Franchise royalties and fees increased by $3.0 million, or by 90.2%, in Q2 2021 compared to Q2 2020 and increased $3.8 million, or by 46.4% in 2021 YTD compared to 2020 YTD. The increase was due to higher average unit volumes, driven by comparable restaurant sales increases at domestic stores. Comparable restaurant sales at domestic franchise stores increased 76.5% and 41.1% in Q2 2021 and 2021 YTD, respectively.
We anticipate that our existing franchise partners will open as many as five Texas Roadhouse restaurants, primarily international, in 2021.
Food and Beverage Costs. Food and beverage costs, as a percentage of restaurant and other sales, decreased to 33.1% in Q2 2021 compared to 34.7% in Q2 2020 and decreased to 32.4% in 2021 YTD compared to 33.4% in 2020 YTD. The decreases were primarily due to the benefit of a higher guest check amount partially offset by commodity inflation. Commodity inflation was approximately 6.5% and 4.4% for Q2 2021 and 2021 YTD, respectively, primarily driven by higher beef costs.
For 2021, we currently expect commodity cost inflation to be approximately 7.0% with fixed price contracts for approximately 50% of our remaining forecasted costs and the remainder subject to floating market prices.
Restaurant Labor Expenses. Restaurant labor expenses, as a percentage of restaurant and other sales, decreased to 32.3% in Q2 2021 compared to 41.1% in Q2 2020 and decreased to 32.4% in 2021 YTD compared to 38.9% in 2020 YTD. The decrease in both periods was primarily due to an increase in average unit volumes as well as lapping several items related to 2020 including labor inefficiencies as we converted to our hybrid operating model, and relief payments and increased benefits provided to our hourly employees. In 2021, the benefit of a higher guest check amount and employee retention payroll tax credits of $0.2 million and $1.2 million for Q2 2021 and 2021 YTD, respectively, also contributed to the decrease. These decreases were partially offset by higher wage rates primarily due to labor market pressures along with increases in state-mandated minimum and tipped wage rates.
In Q2 2021 and 2021 YTD, we incurred costs of $1.9 million and $3.4 million, respectively, for relief pay and enhanced benefits for our restaurant-level managers and hourly employees. This compared to $4.7 million and $15.4 million in Q2 2020 and 2020 YTD, respectively, for relief pay and enhanced benefits for our hourly employees.
Health insurance costs were higher in Q2 2021 compared to Q2 2020 primarily due to favorable claims experience in Q2 2020 that resulted in a $1.0 million decrease in claim costs.
Restaurant Rent Expense. Restaurant rent expense, as a percentage of restaurant and other sales, decreased to 1.7% in Q2 2021 compared to 2.8% in Q2 2020 and decreased to 1.7% in 2021 YTD compared to 2.4% in 2020 YTD. The decrease was due to the increase in average unit volumes partially offset by higher rent expense, as a percentage of restaurant and other sales, at our newer restaurants.
Restaurant Other Operating Expenses. Restaurant other operating expenses, as a percentage of restaurant and other sales, decreased to 15.2% in Q2 2021 compared to 18.9% in Q2 2020 and decreased to 15.3% in 2021 YTD compared to 17.3% in 2020 YTD. This decrease was primarily due to the increase in average unit volumes and lower To-Go supplies partially offset by an increase in incentive compensation. The lower supplies expense was due to the prior year periods having significantly higher To-Go sales due to the closure of our dining rooms. Higher incentive compensation expense