Have you been hearing the word “tariffs” everywhere lately? Wondering what they actually mean for the restaurant industry? With owners already battling tight margins, new tariffs on imported goods could be the next big hit. From alcohol and limes to avocados and packaging materials, price hikes on core ingredients could impact restaurants across the board.
In this episode, we break down what tariffs are, how they work, and why they’re making headlines. We explore the ripple effects and share how some restaurateurs are adapting through temporary surcharges, smarter cost tracking, and a shift toward local sourcing. But it’s not all doom and gloom, there may be unexpected upsides for those who can pivot quickly.
Whether you’re currently running a restaurant or considering opening one, this episode will help you stay ahead of what could be the next major financial hurdle. Learn how to prepare now so your business can stay strong, even when the next challenge hits.
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What You’ll Learn from this Episode:
How tariffs actually work and why they matter to restaurant owners.
What a 25% tariff could mean for your cost of goods.
Why prime costs are the most critical numbers to monitor daily.
How surcharges and smart menu adjustments can help weather temporary price spikes.
When to raise prices—and the risks of waiting too long.
The amount of working capital needed to stay resilient during uncertain times.
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