Tariffs Are Coming For The Menu | Eater
"The newly opened Asian-American diner in Houston led by chef Nick Wong experienced sudden supplier shocks when vendors notified them that prices could surge rapidly — "everything is going to cost 20 percent more than it did the day before" in the example given. Ingredients such as rice flour, tofu, and spice mixes — crucial for the concept — became far more expensive than planned. Wong has sought domestic alternatives and cooperative buying strategies: he has begun working with a local tofu purveyor to save some costs, and his team reached out to other local restaurants about buying nitrile gloves in bulk so they can take advantage of discounts. On the broader impact he warns, "I think it's going to be a reckoning," and he asks pointedly, "Why is my fried rice so expensive? Food is politics." He is trying to keep the diner-style menu affordable but cautions that diners may ultimately have to accept higher prices to preserve flavor and keep businesses afloat." - Jaya Saxena
