Some restaurants report disruptions involving lettuce as they try to keep serving salads and related items. Multiple outlets describe a challenging period driven by two main factors: higher prices and food-safety concerns linked to a diarrhea-causing parasite. Restaurant operators say the combination of cost pressures and uncertainty around lettuce availability and safety has made it harder to plan menus and maintain consistent supply. In particular, the reporting points to cases in which lettuce has been associated with illness risk, which can lead to tighter sourcing practices, increased scrutiny from suppliers, and potential shortages if product is pulled from distribution or diverted. The accounts also note that lettuce is a common ingredient, so any instability in procurement can quickly affect restaurant operations and pricing decisions. While the articles focus on restaurant impacts, they do not present a single national narrative, instead describing conditions faced by some businesses. The overall picture is that higher costs and concerns about contamination risk are contributing to operational strain for lettuce-dependent menu items.