As international trade tensions rise, a Dallas restaurateur is doing everything he can to keep prices steady for his customers—even as tariffs threaten to squeeze already narrow margins.
Mark Carey, owner of Café Hunan on SMU Boulevard, is navigating a difficult landscape. His restaurant, known for serving traditional Chinese cuisine made with authentic imported ingredients, relies heavily on products sourced from China and other Southeast Asian countries.
“It’s not just about food,” Carey explained. “It’s about everything from sauces and vegetables to the packaging we use daily. Most of it simply isn’t produced domestically.”
Recent and proposed tariffs on goods from countries like China and Mexico are creating growing concern across the food service industry. From takeout containers to seasonal produce, many essentials used by restaurants across the U.S. come from abroad.
Carey warns that unless there is relief or resolution soon, the impact will be felt directly by consumers.
“It’s going to exponentially raise the cost of every dish,” he said. “A lot of our off-season produce comes from Mexico, and if tariffs increase there as well, the effect on pricing will be significant. We just don’t grow some of these products here, especially in the winter.”
While Carey and others in the industry understand the broader goals of addressing trade imbalances, they fear the restaurant sector is particularly vulnerable.
“I understand the need for strategic trade negotiations—you’ve got to crack a few eggs to make an omelet,” Carey said. “But you also have to be cautious with industries like ours, where profit margins are razor-thin. This isn’t steel; there’s no strong domestic alternative for many of these food products. If tariffs go too far, it could force businesses to close—or make dining out unaffordable for many.”
Looking ahead, there is cautious optimism. The U.S. Treasury Secretary recently indicated he expects a cooling of tensions in the ongoing trade discussions with China, though formal negotiations have yet to begin.
For restaurant owners like Carey, the hope is simple: productive talks, practical resolutions, and protection for small businesses already walking a financial tightrope.