{"version":"1.0","provider_name":"FSR magazine","provider_url":"https:\/\/www.fsrmagazine.com","author_name":"Danny Klein","author_url":"https:\/\/www.fsrmagazine.com\/author\/dklein\/","title":"Tariffs and Inflation Left Restaurants Scrambling for Solutions in 2025","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"GoFgb1qjAy\"><a href=\"https:\/\/www.fsrmagazine.com\/feature\/tariffs-and-inflation-left-restaurants-scrambling-for-solutions-in-2025\/\">Tariffs and Inflation Left Restaurants Scrambling for Solutions in 2025<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fsrmagazine.com\/feature\/tariffs-and-inflation-left-restaurants-scrambling-for-solutions-in-2025\/embed\/#?secret=GoFgb1qjAy\" width=\"600\" height=\"338\" title=\"&#8220;Tariffs and Inflation Left Restaurants Scrambling for Solutions in 2025&#8221; &#8212; FSR magazine\" data-secret=\"GoFgb1qjAy\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.fsrmagazine.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.fsrmagazine.com\/wp-content\/uploads\/2026\/02\/RestaurantFood.jpg","thumbnail_width":1200,"thumbnail_height":700,"description":"Editor\u2019s note: This is the third in a multi-part series that will look into the state of full-service restaurants for the coming year.\u00a0The first part explored finances. The second, labor. The next part will dive into delivery and takeout. Next up in our State of the Industry series is inventory and menu management. There are [&hellip;]"}