This post is part of a series chronicling news coverage of rising prices in the United States. See more here.
Green Bay, Wisconsin’s WFRV Local 5 reports on businesses raising menu prices to offset high fuel costs
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From a June 4, 2026, video posted to the YouTube channel of WFRV Local 5
TOM ZALASKI (ANCHOR): Well, an Appleton restaurant took to Facebook today to announce that they raised prices on some of their menu items, a difficult decision that several restaurants and food truck owners in the valley have had to make. Local 5's Paul Steeno tells us why.
PAUL STEENO (REPORTER): It's a Facebook post that Alex Shea never wanted to write. After holding off for as long as possible, Mark's East Side in Appleton will need to raise their prices on some of their menu items.
ALEX SHEA (OWNER OF MARK’S EAST SIDE): We don't take it lighthearted in any way. It's a big decision. I mean, it's kind of been heavy on me.
STEENO: Shea said red meat dishes and their Icelandic haddock are some of the items that will now put a larger dent in the wallet. He says higher labor costs that have compounded over the last several years, and their food suppliers charging them more to offset rising costs at the pump, are the key ingredients in the difficult decision to increase menu prices.
SHEA: On to our Facebook posts, you’ll see people are very much understanding it.
STEENO: Food truck owners tell Local 5 News they're having many of the same problems, saying the fuel prices are especially problematic because they need to travel to events to reach customers.
KYLE FRITZ (PRESIDENT OF FOX VALLEY FOOD TRUCK ASSOCIATION): A lot of these events that we do in Wausau and, you know, Milwaukee, Stevens Point area, and such. It just doesn't make sense to do them this year.
STEENO: Kyle Fritz, the president of the Fox Valley Food Truck Association, said many of his members have had to raise menu prices. So far, he says he has not had to but worries that could change if fuel and food prices do not improve.
Is it difficult right now for food truck owners to break even?
FRITZ: Yeah, I mean, it most certainly is.
STEENO: In an industry where margins are already razor thin, Wisconsin Restaurant Association president Kristine Hillmer says restaurant owners often choose to raise prices rather than sacrifice the quality of their menu items by substituting cheaper, less quality ingredients.
KRISTINE HILLMER (CEO OF WISCONSIN RESTAURANT ASSOCIATION): The plea to all of your listeners is, please consider going out to your favorite restaurant. Please support them, because we want them to be around.