🍾 Regenerative Bourbon Makes Its Restaurant Debut

🍽️ What’s Cooking?

Seafood Prices on the Rise as Tariffs Take Effect

US seafood restaurants and retailers are adjusting menus and raising prices in response to new tariffs on Chinese imports. Some operators are reducing portion sizes or switching to domestic suppliers to manage rising costs. The impact is especially strong in categories like crab, shrimp, and tilapia. Expect more creative sourcing and menu reshuffling this summer.​ ​Read more.

🃏 Running a Smoother Kitchen

Label and Rotate for Real

A strict “label and rotate” system isn’t just a health code checkbox—it’s a money saver. Set up clear labels with day dots, and assign one team member per shift to double-check freshness. It cuts food waste and helps staff stay alert about what to use first. A few extra minutes each day can prevent spoilage, shortages, and customer complaints.

🚀 Scaling Up

Tariffs Push Restaurants to Negotiate Harder with Suppliers

As food costs spike, many restaurant groups are turning to distributors like Sysco for deeper discounts and long-term price locks. In exchange, they’re committing to tighter ordering schedules and shifting some items to private-label alternatives. This signals a shift in the supply chain where collaboration, not just cost-cutting, is becoming the go-to strategy for scaling amid inflation. Read more.

🦾 Fresh Ideas

Regenerative Bourbon Makes Its Restaurant Debut

Brother’s Bond and 1 Hotels are teaming up to launch a new bourbon crafted from regenerative grains. This isn’t just a sustainability play—it’s a move toward storytelling on the menu. Expect more restaurant bars to highlight eco-conscious spirits that tie into local sourcing and climate-friendly dining. For guests, it’s not just what’s in the glass—it’s how it was made. ​Read more

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