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New Tariffs and the Potential Impact on Restaurants

Goliath Consulting

Even domestically produced foods could become more expensive if farmers and food producers face higher costs from tariffs on materials like steel, fertilizer, or agricultural machinery. Higher Menu Prices To offset rising costs, restaurants may raise menu pricesespecially for dishes that rely heavily on imported goods.

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Cracking the Egg Crisis: Understanding Rising Prices, Supply Chain Solutions, and Strategies for Producers

Modern Restaurant Management

In January 2025, the Agriculture Department predicts that egg prices could rise by an additional 20 percent by the end of the year, potentially reaching $5 per dozen. As 2025 unfolds, businesses and producers must remain agile, adapting to changing conditions and emerging opportunities in the evolving agricultural landscape.

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The Cost Advantage of the Right Purchasing Partnerships

Modern Restaurant Management

This is where a buying group brings that advantage, helping source at the best price, quality, and then creating sourcing redundancy when mother nature gets in the way of supply with fresh agricultural products.

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2025 Restaurant Food Trends: What’s On the Menu for the Future?

Squirrel Systems

restaurantbusinessonline.com Sustainable Sourcing and Regenerative Agriculture Sustainability remains a driving force in the food industry. Regenerative agriculture, which focuses on improving soil health and biodiversity, is gaining attention. appeared first on Squirrel Systems.

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IMMIGRATION AND THE BUSINESS OF FOOD

Culinary Cues

So, lets look at immigration through the eyes of the business of food from agriculture to food processing and on to the restaurants we all enjoy supporting. Immigration has been the hot topic in political circles for decades with polarized opinions about the breadth of the problem and both conservative and radical approaches debated.

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Dinner, With a Side of Climate Preaching

EATER

Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. The bottom of the Yang’s Kitchen menu notes to diners, “We are working with Zero Foodprint to restore the planet.”

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Tariffs & Turmoil: How Restaurant Operators Can Navigate Supply Chain Chaos and Rising Costs

Modern Restaurant Management

"The menu implications are here and are impacting consumer demand," he said. "The Pew Research estimates that 10 percent of all restaurant employees are undocumented as are at least 25 percent of all agriculture employees (providers of food). Costs that would need to be passed on to consumers."