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Starting or running a restaurant is thrilling—but let’s be real, it’s also filled with unexpected challenges. One of the biggest curveballs to hit the industry lately? A sudden wave of new tariffs and surcharges.
These aren’t part of the usual business ups and downs. They’re the result of recent political changes—specifically, a new round of trade policies enacted under the Trump administration. For many restaurant owners, this is the first time tariffs are directly impacting their day-to-day operations, affecting everything from imported food and wine to furniture, packaging, and kitchen equipment.
The restaurant industry’s dependence on imported goods leaves it especially vulnerable. Operators rely on essentials like food products, packaging materials, furniture, and kitchen equipment—imports that are now being hit with steep surcharges. Even restaurants that primarily use domestic ingredients may feel the squeeze, as increased demand pushes up local prices.
According to the National Restaurant Association, prices for imported staples like coffee, chocolate, and certain seafood are expected to rise sharply. Coffee, in particular—of which the U.S. imports 99%—may see major spikes. Produce prices could climb 4%, and overall food inflation is projected at 2.8%.
“Applying new tariffs at this scale will create change and disruption that restaurant operators will have to navigate to keep their restaurants open... Tariffs will hike food and packaging costs and add uncertainty to managing availability, while pushing prices up for consumers... Restaurant operators rely on a stable supply of fresh ingredients year-round to provide the menu items their customers want and expect... We’ll provide our members with economic research and convene supply chain experts across the industry to share efforts for the best outcomes.”
Source: Hospitality & Catering News, April 2025
That’s why we created this guide. We're here to help you understand what's happening, how it's affecting your business, and most importantly—what you can do to stay ahead. From smart sourcing to customer retention tactics, this guide can help draft your go-to playbook for navigating tariffs with clarity and confidence.
With tariffs now taking center stage, restaurant operators are facing new challenges that require more than just day-to-day hustle. The ripple effects go well beyond your supplier invoices—they're showing up in your inventory planning, pricing models, customer behavior, and ultimately, your bottom line.
The restaurant sector in 2025 is navigating a perfect storm—tariffs, inflation, and changing customer behavior are putting new pressures on operations and profit margins. It’s not just about adjusting prices—it’s about adapting strategy across every part of your business. Here's a closer look at how these dynamics are playing out.
The impact of tariffs is being felt across nearly every corner of restaurant operations. And because many of these new duties were implemented quickly and across a wide range of goods, operators may be discovering new costs they didn’t budget for—until they show up on invoices. To make things clearer, we’ve compiled a snapshot of some of the most affected categories below. This isn’t just about ingredients—it spans packaging, beverage programs, and even the furniture and equipment restaurants rely on to run day to day.
To help you quickly grasp how new tariffs may be impacting your restaurant operations, we’ve grouped common imports into categories that align with major cost centers: ingredients, packaging, beverages, and equipment. Here's what to watch for:
It’s not just businesses feeling the pinch—diners are adjusting their habits too. A projected 7% dip in consumer restaurant spending this summer (KPMG Consumer Pulse, Summer 2025) signals a growing caution around discretionary spending. Here’s what that looks like:
Tariffs are reshaping your ingredient and packaging costs whether you're running a café or a steakhouse. Here's a simple breakdown to help you prioritize cost-saving strategies where it matters most:
Your customers are watching their wallets more closely—and that’s affecting how, where, and when they eat out. In 2025, it's not just about creating crave-worthy dishes. It’s about creating value. So, Don’t panic—pivot. You don’t need to slash prices to win customer loyalty. You need to clearly communicate your value, streamline offerings, and create experiences that feel special—without feeling expensive.
Use your customer data to spot trends—what’s selling, what’s stalling, and what guests are coming back for. Small optimizations in service, presentation, or portioning can go a long way toward making customers feel like they’re getting more than they paid for.
Rising tariffs, economic anxiety, and shifting consumer behavior are changing the rules of restaurant success. But here's the good news: this isn't about reinventing the wheel. It's about being nimble, strategic, and focused on what you can control.
As an entrepreneur, your edge lies in adaptability. The best restaurant owners know how to stay alert, evaluate shifting conditions, and pivot quickly. When the landscape changes—whether it’s new tariffs, inflation, or consumer uncertainty—your ability to adjust your operations, pricing, sourcing, and marketing can be the difference between surviving and thriving.
Below, we break down targeted strategies that can help restaurants stay ahead—even in unpredictable times.
Your menu is more than a list—it's a financial roadmap. And right now, it's one of your most powerful tools for navigating inflation and tariffs. By revisiting how you price, position, and package your offerings, you can offset cost increases without compromising the customer experience.
Here’s how to put that strategy into action:
Tariffs on everything from packaging to protein have made traditional sourcing strategies more expensive—fast. That’s why now is the time to re-evaluate how you’re stocking your kitchen, negotiating vendor contracts, and preparing for future pricing changes. The more flexible and proactive you are, the more control you'll have over costs.
Here are some actionable ways to build a more resilient and cost-effective supply chain:
As tariffs drive up the cost of packaging—especially for imported materials from China—off-premise strategy needs to evolve. Takeout and delivery remain critical revenue streams for most restaurants, but they now require smarter planning to remain profitable.
Here’s how to elevate your packaging game and protect your margins:
When wallets tighten, loyalty becomes gold. Acquiring new customers is always more expensive than retaining current ones—especially during times of uncertainty. That’s why building repeat business through thoughtful, meaningful incentives is one of the most effective moves you can make right now.
Here’s how to turn casual guests into loyal advocates:
Labor remains one of your most significant operational costs—and also one of the most dynamic areas where you can gain efficiency and improve outcomes. In unpredictable economic conditions, an agile, well-trained team gives you a huge edge.
Use these approaches to optimize your staffing strategy and boost performance:
In uncertain times, visibility builds trust. Don’t assume that because business feels slower, you should go quiet. This is the moment to double down on marketing and meet guests where they are—with empathy, consistency, and a clear value proposition.
Here’s how to stay top of mind without overspending:
Tariffs aren’t just a line item on your supply invoice—they’re a signal. A reminder that today’s restaurant operator must wear many hats: chef, marketer, analyst, and economist. The good news? With the right strategies and mindset, navigating these challenges can sharpen your business and deepen your connection with guests.
Whether you're reengineering your menu, renegotiating vendor terms, or optimizing your packaging game, every small move adds up. Stay proactive. Review your costs monthly. Ask your team for insights. Partner with local suppliers. And when you do raise prices, lead with transparency and value.
Tariffs may be out of your control, but how you adapt to them isn't. Take this opportunity to streamline, innovate, and reconnect with the fundamentals that made you want to open a restaurant in the first place. This guide was built to give you the tools and insight to make strong, confident choices—and come out stronger on the other side.
And if your next challenge includes creating a space that’s both cost-efficient and customer-ready, we’re here to help. At Superior Seating, we’ve supported over 24,000 restaurants with furniture built to last—and built to look great. From budget-friendly bar stools to custom booths that fit your brand like a glove, we’re ready to partner with you on the next chapter.
Smart sourcing. Clear communication. Nimble leadership. These are the traits of restaurant success in 2025—and you’ve already got what it takes.
Tariffs are raising costs on a wide range of imports including coffee beans, wine and spirits, seafood, beef, fresh produce, packaging materials, and kitchen equipment. Even staples like napkins and to-go containers are seeing price hikes.
Restaurants rely heavily on global supply chains for ingredients, equipment, and packaging. Even local restaurants that source ingredients domestically can feel the impact as demand drives up domestic prices.
Operators are adjusting by raising menu prices, revising portion sizes, using more domestic sourcing, and renegotiating supplier contracts. Some are also changing packaging to reduce off-premise expenses.
Consider diversifying your suppliers, joining a purchasing co-op, or increasing your reliance on local vendors. Also reassess your menu items to prioritize high-margin and low-cost options.
Yes. Rising menu prices and economic uncertainty are driving more value-seeking behavior. Diners are leaning into loyalty programs, discounts, and quick-service options that feel more budget-friendly.
There’s no fixed timeline. Tariff policies can shift with political leadership, trade negotiations, or global economic trends. Restaurant owners should prepare for prolonged volatility and build adaptive strategies now.
Some states offer small business relief or tax credits for industries impacted by trade policy, but availability varies. Consult a CPA familiar with hospitality finance or visit your state’s commerce department site for updates.
Yes—especially in categories hit hardest by tariffs like produce, packaging, and dairy. Local suppliers may also offer fresher product and more flexibility in contract terms.
Be transparent and human. Include signage or menu notes that explain your commitment to quality and local sourcing while navigating new costs. Pair increases with added value like larger portions or freebies.
Use your POS data to identify high-margin items, track supplier costs, and monitor menu performance. Automated inventory tools and online ordering systems can also improve efficiency and reduce labor waste.
