Will I mpending Tariffs Hurt The Restaurant I ndustry? I n a w a y t h a t w ill be a g a me ch a nge r , s ho u ld r e st a ur a n t o w ne rs be ne rv o us , o r i s t he r e j ust a n o v e rr e a c t ion ? I m p ending t a r iff s co u ld defini t el y r a tt le t he r e st a ur a n t ind ustry , b ut w he t he r i t ’ s a g a me - ch a nge r o r a n o v e rr e a c t ion de p end s on w h a t ’ s
being t a x ed a nd fo r ho w long . W h a t ’ s a t R i s k if t he Ta r iff s H i t ?
I m p o rt ed food ( pr od u ce , s e a food , me a ts ) – R e st a ur a n ts t h a t r el y on sp eci a l ty o r s e a s on a l ing r edien ts co u ld s ee big co st inc r e a s e s . K i t chen e qu i p men t & p a ck a ging ( f r om C hin a o r E ur o p e ) – e sp eci a ll y a ffec ts ne w r e st a ur a n ts o r t ho s e up g r a ding ki t chen s . B e v e r a ge s ( like w ine , sp i r i ts , coffee ) – high - end , glob a l men us co u ld t a ke a hi t . S ho u ld R e st a ur a n t O w ne rs B e N e rv o us ? Y e s , c a ut io us l y . O p e r a t o rs s ho u ld :
L ock in con tr a c ts – S ec ur e pr icing no w befo r e t a r iff s kick in .
E v a l u a t e s o ur cing – L ook fo r dome st ic o r a l t e r n a t i v e supp lie rs .
Wa t ch m a r gin s – P r e p a r e fo r t igh t e r pr ofi ts a nd p o t en t i a l pr ice a dj ust men ts on men us .
O v e rr e a c t ion ?
I t ’ s no t t ime t o p a nic — b ut i t i s t ime t o p l a n . S tr a t egic pur ch a s ing a nd fle x ibili ty w ill be ke y . T he r e a l " g a me - ch a nge r " w o u ld be long - t e r m , high t a r iff s on co r e food im p o rts . U n t il t h a t ’ s ce rt a in , st a y a le rt — no t a l a r med . I n s ome ci r cle s , y e s — if t he t a r iff s a r e n a rr o w , t em p o r a ry , o r nego t i a t ed a w a y . B ut fo r glob a l c u i s ine r e st a ur a n ts , ch a in o p e r a t o rs , a nd inde p enden t chef s , t hi s co u ld s ign a l a r e s h u ffling of supp l y ch a in s .
H OSP I T A L I TY N E WS A PR | Pa ge 25
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