Episode Details

Restaurant owners across Texas are reeling from soaring costs—77% report rising food prices, 66% face fuel surcharges—making survival tougher than ever. Even after a glimmer of hope in early 2025, economic pressure remains crushing, with inflation hitting food costs 35% since the pandemic. Labor, rent, utilities, and insurance are all climbing, while customers tighten their belts, reducing foot traffic. One veteran chef calls this the worst stretch yet—worse than the pandemic or recession. But despite the squeeze, owners are fighting back, cutting overhead and adapting to keep their doors open.

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