When Global Trade Hits Your Plate: A Restaurant Owner’s Battle with Tariffs and Policies (In numbers)
Tariffs: The Hidden ‘Tax’ Adding Up
Since mid-2024, the U.S. imposed tariffs ranging from 10% to 25% on key imports that "Maria" relies on:
- Coffee beans and processing equipment: 15% tariff on coffee imports and related machinery.
- Aluminium components for kitchen appliances face a 25% tariff.
- Cutlery, crockery, and kitchenware from China: tariffs averaging 20%.
- Certain fruits and vegetables imported from Central and South America have seen increased inspection fees and delays but no direct tariff yet—though this could change.
"Maria" explains, “Our coffee costs have jumped roughly 18% since the tariffs hit, and some kitchen equipment prices have nearly doubled due to aluminium tariffs and shipping delays.”
Supply Chain Delays and Quality Issues
The Port of Los Angeles, a major gateway for "Maria’s" produce, has seen stricter health and safety inspections since early 2025. This has resulted in:
- Average container delays increasing from 3 days to over 10 days.
- Up to 15% of fresh produce shipments arriving spoiled or rejected.
- Some sellers rerouting goods to Canadian ports due to faster clearance times, shrinking the local supply.
"Maria" adds, “We’ve lost 20% of certain fruit shipments to spoilage or diversion. It’s frustrating because fresh ingredients are our selling point.”
Labor Shortages and Immigration Policy
"Maria" relies on immigrant workers for kitchen and front-of-house roles. However, recent immigration reforms have:
- Reduced visa approvals by approximately 30% in key categories.
- Caused staff shortages, forcing wage hikes of 12-15% to retain workers.
Moreover, tourism — which accounts for about 25% of "Maria’s" customers — has dipped by 10% due to visa processing delays and travel restrictions.
The Consumer Impact: Paying More, Waiting Longer
"Maria" estimates these combined factors have led to a menu price increase of 12-18%. She’s tried to absorb costs but says, “We can only shield customers so long. Eventually, prices reflect what we pay.”
Real Voices from the Industry
- “Tariffs on aluminium have made replacing kitchen tools a nightmare. We’re repairing more and buying less,” says Juan, a chef-owner in San Francisco.
- “Delays in shipments mean some days we simply can’t offer certain specials,” shares Emily, a New York café owner.
- “Labor shortages force us to cut hours, which frustrates customers and staff alike,” notes Ahmed, a Miami restaurateur.
The Bottom Line
Tariffs and policy shifts that seem distant from your dinner table are now shaping:
- What ingredients reach restaurants, and when
- How much those meals cost
- The quality and consistency of service
As "Maria" puts it, “Trade and immigration policies aren’t just government jargon — they’re why your latte costs more, why your favourite dessert isn’t always on the menu, and why you might wait longer to get your meal.”