The article discusses the implications of President Trump's recent tariff reversals on the restaurant industry, highlighting chefs and restaurant owners as they navigate the newly imposed tariffs. Initial panic set in among restaurateurs who prepared for steep price hikes on imported ingredients. However, a temporary halt on tariffs provided a brief relief. Industry leaders are now uncertain about future pricing and supply stability, prompting the National Restaurant Association to enlist experts to help navigate these challenges. The situation underscores the broader impact of trade wars on niche food products.
Chefs who had been furiously calling their suppliers, stockpiling imported ingredients ahead of what seemed certain to be drastic price jumps, got a temporary reprieve on Wednesday.
If you are a restaurateur, none of this makes it easier to sleep at night, or to decide how much to charge for dan-dan noodles.
The National Restaurant Association has brought in supply-chain experts to advise restaurateurs on handling disruptions in the flow of imported seafood and vegetables.
I don't think the point of this trade war is to onshore the production of niche Asian food products, said Jarrett Wrisley.
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