Article Summary –
Wisconsin’s supper clubs, known for their eclectic vibe and signature dishes like fish fries and old-fashioned cocktails, are bracing for the impact of new tariffs imposed by President Trump on imported goods, which could significantly increase costs for ingredients and supplies. Restaurant owners in the state are concerned that these tariffs could lead to higher prices and menu changes, potentially driving customers away at a time when the industry is still recovering from the challenges posed by the COVID-19 pandemic. Despite the uncertainty, supper club owners like Eric Freund and Chris Wiken emphasize the enduring appeal of these establishments as cultural staples that bring people together, even if patrons might opt for more affordable menu items in response to rising costs.
On Friday nights in Wisconsin, local supper clubs bustle with people enjoying fish fry and an old-fashioned cocktail.
The state boasts a rich history of supper clubs, known for seafood and prime rib specials. With eclectic vibes, they feature wood paneling and dim lighting. Some establishments have unique features like live trees, while others are upscale, positioned along lake shores.
As supper clubs prepare for busy summer months, they’re also bracing for impacts from President Trump’s tariffs on imports.
In a trade war, Trump has imposed a 145% tax on Chinese imports, affecting U.S. companies and consumers. A 10% tax applies to most other countries, with some exceptions under a temporary pause. Though intended to boost U.S. production, experts warn benefits could take years, while costs may rise for consumers, potentially sparking a recession.
Chris Wiken of the Packing House in Milwaukee notes restaurants are already struggling with high costs and staffing issues, compounded by looming tariffs.
“It’s another possible hit in a long line of many hits,” Wiken said.
A March survey by the Wisconsin Restaurant Association found 45% of restaurant owners might remove menu items and increase prices if tariffs raise costs.
Eric Freund of Sky Club in Plover, lobbying with the WRA in D.C. during the tariff announcement, listed imported foods like Norwegian salmon and Indian shrimp that his restaurant relies on.
“Every spice a restaurant uses is going to be tariffed,” Freund noted.
Seafood, a supper club staple, could face price hikes. “Fish fries are a legacy item, and prices might rise,” Hillmer said.
The Packing House, known for its fish fry drive-thru, sources fish locally but relies on Icelandic cod, which Trump proposed a 10% tariff on.
Alcohol in supper clubs, from Canadian whiskey to Italian wine, may also be impacted.
“My bar stocks drinks from several countries, all potentially affected by tariffs,” Wiken said.
Old-fashioned cocktails, staples at supper clubs, might see ingredient tariffs, such as South American bitters.
Beyond food, equipment and supplies might also see effects from tariffs.
The WRA has asked the White House to exempt food and beverages but remains doubtful. Hillmer emphasized Wisconsin’s reliance on imports for items not locally grown.
Though tariff impacts remain uncertain, supper clubs stock up on nonperishables. Freund isn’t raising prices yet but notes summer-reliant clubs might make tough choices.
They know higher prices might deter customers. “There’s some legacy experiences at supper clubs, but affordability may lead customers elsewhere,” Hillmer said.
Freund believes the supper club culture will endure despite changes in dining preferences due to tariffs.
“Suppler clubs bring families together,” Freund said, emphasizing comfort and community at the heart of the supper club experience.
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