Can anyone recommend a local source in Miami for hard-to-find specialty ingredients?

I’m based in Miami and looking for a specific, hard-to-find food ingredient for my restaurant.

I’d prefer a local supplier that can deliver, rather than ordering nationally or through a big distributor.

If you’ve sourced rare or specialty ingredients locally — especially from small producers or niche suppliers — I’d love to know who you trust and how reliable they are.

Is anyone actually using AI tools in their restaurant yet?

I keep hearing about AI in hospitality but don’t know what’s real versus hype.

Curious if anyone is using it in a practical way today.

Does anyone actually understand how all their software tools fit together?

Between POS, inventory, payroll, scheduling, accounting, and reporting tools, my tech stack feels messy.

I’m not even sure which systems are talking to each other and which aren’t — or what I actually need versus what I was sold.

Curious how other small operators think about this.

Does anyone in Miami deliver specialty Caribbean or Latin pantry items?

’m trying to source specific Caribbean/Latin ingredients that aren’t consistently available through Sysco or US Foods.

Looking for local suppliers who understand restaurant volume and can deliver regularly.

Do local suppliers really make a difference to margins?

I’m considering switching some products to local suppliers but worried about consistency and pricing.

For those who’ve gone local — was it worth it financially, operationally, or just from a branding perspective?

Are vendor demos actually worth the time for small restaurants?

I get constant demo requests from software and service providers.

Most feel like a sales pitch and not a real solution to my problems.

Curious how other owners decide which demos are worth taking and which to skip.

Is it normal for food costs to creep up even when prices stay the same?

I haven’t changed suppliers or menu pricing, but our food cost percentage keeps rising month over month.

I’m trying to understand if this is just inflation, portion control issues, or something else I’m missing.

How do other small operators keep this under control?

Has anyone successfully switched POS systems without disrupting service?

I run a single-location restaurant and our current POS is clunky, expensive, and slowing service during peak hours.

I’m trying to understand whether switching systems is realistic without causing chaos for staff or guests.

What worked, what didn’t, and what would you do differently if you had to do it again?

Can you help me calculate my addressable market size?

What is the TAM for underwater drones?