Restaurants in the US have faced ingredient shortages for most of the pandemic. Supply chain snags and surging food prices have forced operators to get creative with what they had on hand, from grilling foods typically served raw or fermenting ingredients to extend their shelf life.But restaurants could end up in even worse shape, as wheat crops come under threat due to the Russia-Ukraine war and ongoing droughts. Since the start of the year, US wheat prices are up 48% year to date; in May, the US Department of Agriculture forecast that total wheat production will decline in the 2022 to 2023 season. That’s bad news for US restaurants as bread is on 62% of their menus, said Mike Kostyo, an as
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