Restaurant Talk: Trump’s tariffs are back on the menu

Welcome to Restaurant Talk – bridging the gap between busy restaurant professionals and the latest industry news. Served in three quick bites, here are this month’s hot topics: 

(Click to skip ahead👇) 

• Wine portion rethink (UK)
• Trump’s tarriffs return (US)
• Mackerel stocks collapse (EU/global)

‘Reflection of culture’: Large glasses of wine come off the menu for British drinkers (UK)

🗣️What’s the talk: 
In the UK, some restaurants and bars are phasing out the classic 250ml wine pour – often seen as a full third of a bottle. The move, driven by a growing focus on health and moderation, comes as younger guests drink less and expectations shift around responsible serving. 

Enligt The Guardian, the trend isn’t universal, but it marks a notable cultural pivot in how venues think about wine service. 

👂 Are you listening? 
This story is UK-based, but the themes might sound familiar to restaurants across Europe. Smaller pours, greater transparency, and more mindful consumption are trends showing up across borders. Worth watching – or even pre-empting where you are. 

👓 Read the full story @The Guardian 

How Trump’s tariffs will impact the food and beverage industry (US)

🗣️ What’s the talk:
Last month, we flagged the potential impact of Trump’s proposed tariffs. Now, with policies moving forward, food industry experts are digging deeper into the specific products at risk and the picture isn’t pretty.

As Forbes reports, tariffs targeting fruit, vegetables, meat, and beverages could trigger price increases across the global supply chain. Products like coffee, beef, apples, and seafood are likely to become more expensive, with limited short-term alternatives.

Even large restaurant groups will struggle to absorb these increases, and for smaller businesses, rising costs could mean menu changes, price hikes, or reducing portion sizes.

👂 Are you listening?
The article warns of an industry-wide need to rethink sourcing – not just in the U.S., but globally. European and international restaurants could feel the squeeze too, particularly those importing U.S. products or ingredients affected by retaliatory trade shifts.

👓 Read the full story @Forbes

Mackerel stocks near breaking point due to overfishing (EU/global) 

🗣️What’s the talk: 
Marine experts have issued a stark warning: mackerel populations in the Northeast Atlantic are nearing collapse due to years of overfishing and quota overshoots. 

This news could impact menu planning, especially for seafood-driven kitchens. Sustainability certifications may shift, and availability might drop sharply in coming seasons. 

👂 Are you listening? 
Now’s a good time to review your sourcing policy. If you serve mackerel, start considering sustainable alternatives and communicate transparently with guests about the change. 

👓 Read the full story @The Guardian

That’s enough talk for today. Check out the blogg for more restaurant news, guides, and more.