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While consumers fixate on tariffs as the primary force behind rising food prices, the reality is far more complex and revealing. Regulatory changes, labor costs and operational expenses coupled with new tariff pressures on some food categories are creating uncharted supply-demand dynamics. Join Shelley and Stew Leonard, Jr., president and CEO of Stew Leonard’s as they discuss the three-tier cost structure that's creating permanent price pressures and reveal surprising consumer behaviors that smart retailers are leveraging for a competitive advantage.

Special Guest: Stew Leonard Jr., President & CEO, Stew Leonard’s 

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