Commercial kitchens are no strangers to price swings, especially when it comes to cooking oil. Lately, however, those shifts have been sharper, and the culprit isn’t just supply and demand—it’s tariffs. For restaurant operators, an oil cost hike doesn’t stop at the fryer. It reaches all the way to the plate, the menu, and the guest experience. Understanding the ripple effect of oil tariffs on menu prices is the first step in helping to deal with these inevitable costs. Tariffs, Impo...
