Ranjay Dey, the owner and chef of New Delhi Restaurant in San Francisco, has expressed significant concern regarding the anticipated rise in the cost of essential ingredients for his restaurant’s signature dishes. The situation has been compounded by tariffs recently imposed by the government, which Dey believes could increase prices by as much as 26%.

Preparation Amid Uncertainty

To mitigate the impact of these cost increases, Dey has proactively increased his inventory. “I quadrupled my order today,” he remarked, emphasizing his strategy to build a sufficient supply of ingredients sourced primarily from India. This approach is intended to buffer against impending price hikes.

Despite these preparations, Dey is hesitant to transfer these costs to his patrons. He remains committed to finding alternative solutions to ensure that the restaurant can continue to serve its community without straining customers’ wallets.

City Traffic and Restaurant Week

Like many restaurants, New Delhi has witnessed fluctuating customer foot traffic, which has further complicated the business landscape. However, there is a glimmer of optimism with the upcoming San Francisco Restaurant Week, which is set to initiate on Friday. This event will feature over 200 local eateries, including Dey’s establishment, offering special menus to entice diners.

Laurie Thomas of the Golden Gate Restaurant Association highlighted the importance of community support during this challenging time. “This is a good time to go out and support your restaurants and take advantage of those special menus that aren’t normally there,” she said. She acknowledged the unpredictability of how the new tariffs will ultimately affect the food industry but expressed hope for a return to stability.

The Path Forward

As the situation develops, Dey remains focused on monitoring the landscape for any further changes. He pointed out the existing sensitivity of customers to pricing post-pandemic, reinforcing the need for restaurant owners to adapt swiftly. “It’s a very difficult situation,” he concluded, underscoring the pressures faced by the hospitality sector today.