Restaurants now find themselves caught between consumer demand for high-quality cocktails and the rising cost of imported staples like tequila, scotch, cognac, and European liqueurs.
Alcohol tariffs may sound like a policy issue best left to trade attorneys or importers. But for full-service restaurant operators, tariffs are quickly becoming a direct operational challenge. With tariffs on imported spirits increasing costs and creating uncertainty in pricing structures, restaurants must now make strategic, legally sound decisions about how they build and manage their beverage programs.
