It’s been a chaotic few months of the year for the restaurant industry as it struggles with the imposition of tariffs. This month’s F&H issue delves into the critical impact of those tariffs on the food supply chain, exploring how rising costs are affecting menu prices and restaurant profitability. It also previews a handful of U.S. restaurant concepts that have expanded north in recent months. But that’s not all. We also highlight the latest breakfast trends, showcasing innovative dishes and the growing popularity of breakfast offerings that cater to evolving consumer preferences; a review of cutting-edge POS systems, emphasizing their role in streamlining operations and enhancing customer service; and stories on sustainability and al fresco dining. All in all, this issue equips restaurateurs with the knowledge to navigate these pressing industry challenges—all at your fingertips.
