Every waiter has encountered the demanding customer who bursts in with high expectations, requests a special item that disrupts kitchen operations, and then, at the last minute, opts for a simple steak instead.
In navigating President Trump’s recent unexpected tariff changes, those in the restaurant industry might have the most relevant experience, but it’s been a challenging time for them nonetheless.
Chefs who were hastily reaching out to suppliers and gathering imported goods in preparation for anticipated price hikes got a temporary break on Wednesday. Almost immediately after tariffs took effect, President Trump announced a delay on tariffs affecting 57 countries, which ranged from 11 to 51 percent. For the next three months, a universal 10 percent tariff will apply to imports, except for goods from China, which will be subjected to sharply increased tariffs of up to 145 percent. The future beyond this period remains uncertain.
For restaurateurs, this situation only deteriorates the anxiety around pricing items like dan-dan noodles.
The National Restaurant Association has enlisted supply-chain specialists to guide restaurateurs through disruptions in the supply of imported seafood and vegetables. Owners who wrote their business models during the free trade era are now questioning their viability in a world where international negotiations use items like shrimp and wine as bargaining chips.
“The profit margins in restaurants are notoriously slim,” stated Sean Kennedy, the executive vice president for public affairs for the association. “We simply cannot absorb sudden shifts in food costs. Prolonged tariffs eliminate any buffer for us to keep menu prices competitive.”
Jarrett Wrisley, a chef from Bozeman, Montana, who focuses on dishes from southwestern China and northern Thailand at his restaurant Shan, had recently ordered a variety of essential ingredients from China, mistakenly believing they would face only a 104 percent tariff. Now, his suppliers are uncertain about availability in the coming months, revealing the instability affecting the restaurant supply chain.
As restaurants await clarity on price increases due to the new 10 percent tariffs, they remain in suspense regarding the future of these rates and the potential reintroduction of more severe tariffs. Such levies threaten the unique fabric of American dining culture, which has flourished thanks to decades of free trade allowing for a diverse culinary landscape.
“This paradigm shift is detrimental to chefs and consumers alike,” Wrisley commented, emphasizing the importance of maintaining access to diverse ingredients vital for their cuisine.
