Tariff Tantrums: 10 Products Smacking Your Restaurant in the Face

Running a restaurant is already a masochistic endeavor, but tariffs? They’re like a landlord who keeps raising your rent but never fixes the leaky faucet—except instead of a passive-aggressive email, they’re hitting you with a price hike on everything you need to survive. Let's break down the top 10 tariff-impacted goods currently kicking you while you're down.

1. Seafood: Now with a Side of Bankruptcy

Remember when crab cakes were an affordable indulgence, not an item you had to price like a Wagyu steak? Those days are gone. Tariffs have turned even the most basic seafood into a financial gut punch. Solution? Slap "Market Price" on your menu and let customers experience the thrill of financial Russian roulette every time they order.

2. Cheese: Say Gouda-Bye to Your Margins

While not directly tariffed, imported cheeses are pacing a heftier freight cost. Parmigiano Reggiano, Raclette and Gorgonzola can hemorrhage your profits, and even your kid’s menu cheddar is creeping up in price. Portion control is everything! That section of Gorgo on the Cobb or Wedge salad just has to get smaller. Use other relevant ingredients to show value and keep some money on the shelf.

3. Olive Oil: Liquid Gold, Priced Accordingly

Okay, ditch the sarcasm for a second (just a second). While Avocado Oil and Italian EVOO have their place, explore domestic olive oil options and diversify your oil usage. The US produces some fantastic olive oils. Seek out local or regional producers. This supports American businesses and can reduce your reliance on tariff-heavy imports. You can even market this as a "local sourcing" initiative – customers love that. This approach allows you to manage costs without completely sacrificing quality or resorting to gimmicks. It's about smart sourcing and creative solutions, not just surviving, but thriving.

4. Coffee: Now Costs Extra (Including the Oxygen You Breathe While Drinking It)

Your customers need coffee to function and your staff needs it to stay sane which makes tariff hikes on beans downright cruel. Solution? Start charging a “stress tax” on oat milk. Add a surcharge for baristas who spell names correctly. Monetize the air in your café. Desperate times. (just kidding, mostly.)

5. Wine: Your Wine List is Now a ‘Wish List’

Wine tariffs are proof that the universe hates you. Gone are the days of casually sipping an affordable Bordeaux—now you’re explaining to guests why their glass of Pinot costs more than their entrée. Lean into California and Oregon wines, take price on your BTG options and embrace craft beer. Consider adding some unique pairing suggestions to menu items that draw attention to beverages you are getting the best margins on.

6. Pork: Bacon Is Now a Luxury Good

Bacon has been the backbone of brunch since the dawn of time, but it is on the verge of being officially considered 'bougie'. If you're thinking "Oh we buy American pork so this doesn't affect us." Think again. American Pork farmers are experiencing retaliatory tariffs to export their product so they are having to mark-up their domestic prices. Solution? Start marketing the wood it's smoked with—applewood-smoked, hickory-cured, or go all in and call it Tariff Bacon. Make it sound exclusive, and suddenly, paying extra feels like an experience, not a shakedown.

7. Spices: You may need an SBA loan to keep your brand from being bland

Your signature spice blend? Yeah, that’s going to cost you. Tariffs on cumin, pepper, and other essentials are forcing restaurateurs to choose between flavor and financial solvency. It may take some recipe adjustments and discipline to adjust your spice game so you don't have to tell your customers that the 'subtle notes of cardamom' have been replaced with 'the crushing weight of debt.

8. Kitchen Equipment: Your Fryer’s Worth More Than Your Car Now

It's not just food—tariffs have jacked up the prices of ovens, dishwashers, and even spatulas. Need a new stove? Start a GoFundMe and pray your regulars have more money.

Prioritize Maintenance and Repairs: Instead of immediately replacing equipment, invest in regular maintenance and timely repairs. A well-maintained oven will last longer than one that's been neglected. Learn some basic troubleshooting yourself or find a reliable repair technician. This can significantly extend the lifespan of your existing equipment.
Explore Used Equipment Options: The restaurant equipment graveyard (aka the used market) can be a goldmine. Look for reputable dealers of used or refurbished equipment. You can often find high-quality items at a fraction of the cost of new. Just be sure to inspect carefully and get a warranty if possible.
Leasing Equipment: Consider leasing options for big-ticket items like dishwashers or ovens. Leasing can help you manage cash flow and avoid large upfront costs. Be sure to carefully evaluate the terms of the lease and compare costs.
Energy Efficiency Incentives: Invest in energy-efficient equipment. While it might have a higher upfront cost, it can save you money on utility bills in the long run. Look for rebates or incentives from your local utility companies.
Negotiate with Suppliers: Don't be afraid to negotiate with equipment suppliers. You might be able to get a discount or better terms, especially if you're buying multiple items or building a long-term relationship.

9. Disposables: The Paper Goods Apocalypse

While the necessary evil of 3rd party delivery services helps expand your reach and can be a viable revenue stream, they can also add a significant inventory burden and cost component on something you don't sell... packaging.

Survival Strategies:

Disposable Judo: Manage disposables like they're gold. Add them to your inventory and account for them as cash money on the shelf. Coach your staff to minimize usage and don't offer a box for every remaining bite of food.
Delivery Dance: Negotiate with delivery services (they'll laugh). Consider in-house delivery (if you hate your staff and yourself). Price strategically and incorporate these costs into carryout menu pricing.

10. Tomatoes: The New and Improved Budget Buster

Fresh tomatoes are the high-maintenance diva of your kitchen. They spoil faster than your hopes for a perfect dinner rush, so why waste them when they're not in season? Cut down on tomato waste by minimizing fresh tomatoes on the menu until they’re actually worth it—locally in season. In the meantime, lean into canned or roasted varieties to boost flavor and cut costs.

How to Fight Back Against Tariff Insanity

Alright, enough doom and gloom. How do you survive this economic beatdown?

Operational Strategies: Adapt or Die (Figuratively… Mostly)

Menu Engineering on Steroids – Your menu isn’t a list of food; it’s a weapon. Push high-margin, low-tariff items. Make the cheap stuff sound sexy. Call an egg sandwich a “deconstructed breakfast experience” and watch the dollars roll in.
Supplier Hustle – Don't rely on a single vendor. Explore local suppliers, farmers, and maybe an underground black market (just kidding... kind of).
Waste Less or Go Broke – Every scrap counts. Reuse ingredients creatively, run leaner kitchens, and, if all else fails, just feed your staff the leftovers. They’re basically family, right?
Technology Is Your New Best Friend – Invest in inventory-tracking tech. Spreadsheets are for people with free time, and you haven’t had that since 2015.

Financial Strategies: The Art of Squeezing Pennies

Be Transparent Without Making People Cry – Customers will understand rising costs—just don’t be a jerk about it. Educate them, don’t whine at them.
Strategic Price Hikes – Instead of across-the-board increases, tweak specific items and add “premium” options to absorb losses. Want truffle fries? That’ll be $4 extra.
Negotiate Like Your Life Depends on It (Because It Does) – Every expense is up for debate. Call vendors. Renegotiate contracts. Beg, if necessary.
Plan for the Apocalypse – Use financial forecasting tools to prep for future price hikes. Or just buy a lottery ticket and hope for the best.

Resilience Is in Your Blood: Restaurants Always Find a Way

The restaurant industry is the oldest profession in the world—well, the second oldest, but we have better Yelp reviews. We’ve survived global pandemics, economic rollercoasters, and the entire O’Doyle family demanding well-done steaks. Tariffs are just another hurdle in an industry built on overcoming chaos. So take a breath, adapt, and remember: we’re the street fighters of the business world—tough, scrappy, and impossible to kill. And yes, you should absolutely start charging extra for oat milk.