How a Colorado restauranteur leaped into action when tariffs hit food prices

Main Idea: Colorado restaurant owner Steve Hammer rushed to stock up on seafood and other supplies after Trump’s tariff moves raised prices and created more uncertainty for his businesses.

Key Points:

• Hammer panic-bought 200 pounds of ahi tuna when tariffs were announced, trying to get ahead of possible price jumps on seafood from Vietnam.
• He says costs have risen on items like avocadoes, disposable bowls, gloves, and ground beef, forcing him to delay price increases as long as he can.
• Customers are already cutting back on extras and visiting less often, while his restaurants face thin or negative profit margins.
• To keep the businesses open, Hammer has stopped paying himself a salary and says he will later decide whether to change one restaurant’s model or menu.