Are your rising costs really out of your control? Are tariffs, inflation, and supply chain chaos just the new normal, or are there ways to get ahead of them? In this episode, I bring on Clint Elkins to dig into what’s really happening with food costs, supply challenges, and the hidden factors that set your prices—plus how to spot trends before they hit your bottom line. You’ll hear how natural disasters, labor markets, and even global events ripple through catering and events, and learn fresh ways to adapt, save, and thrive even in volatile times.

Listen to this new episode for insights on controlling costs, navigating unpredictable markets, and strategies venues and caterers can use to stay profitable in a changing world.

About Clint:
As US Food’s largest client, SB Value has over 28k locations and $10 Billion in buying power to help caterers, concessionaires and culinary professionals get the best prices for their food and supplies.

• https://www.wegrowvalue.com/
• https://www.facebook.com/wegrowvalue
• https://www.instagram.com/wegrowvalue

Contact Clint: clint@wegrowvalue.com

If you have any questions about anything in this, or any of my podcasts, or have a suggestion for a topic or guest, please reach out directly to me at Alan@WeddingBusinessSolutions.com or visit my website Podcast.AlanBerg.com

Please be sure to subscribe to this podcast and leave a review (thanks, it really does make a difference). If you want to get notifications of new episodes and upcoming workshops and webinars, you can sign up at www.ConnectWithAlanBerg.com 

View the full transcript on Alan’s site: https://alanberg.com/blog/

Want to see how I can come and speak for your local association... for free? Reach out to me at Alan@WeddingBusinessSolutions.com or text or call +1.732.422.6362

I'm Alan Berg. Thanks for listening. If you have any questions about this or if you'd like to suggest other topics for "The Wedding Business Solutions Podcast" please let me know. My email is Alan@WeddingBusinessSolutions.com. Look forward to seeing you on the next episode. Thanks.

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