Arizona Watcher
Shish Kebab House is a family‑run Middle Eastern restaurant on Tucson’s east side that opened in 1993; owner Reina Alas relies on recipes and techniques learned from her Jordanian family to run the kitchen.
Wholesale produce prices and delivery surcharges have risen amid disruptions tied to the war in Iran, with suppliers adding fuel and transport surcharges and fresh vegetable prices about 11.5% higher than a year ago.
Alas cites sharp increases on staples: a case of pita that cost about $5 now runs roughly $30, and halal chicken went from about $65–$70 per case to around $156 this year.
To cope, the restaurant has raised menu prices but still faces squeezed margins; Alas says she has been using personal savings and family funds to bridge the gap and keep the business open.
Despite the financial strain, Alas continues to operate the restaurant for family and community reasons, pointing to customer loyalty and the personal satisfaction she gets from preparing traditional dishes.
The Shish Kebab House’s situation mirrors broader industry effects from higher fuel costs and inflation linked to the Iran war; local Tucson small‑business relief programs and resources are available to assist affected restaurants.
Shish Kebab House, a family-owned Middle Eastern restaurant on Tucson’s east side that opened in 1993, is feeling pressure as wholesale produce prices and delivery surcharges rise in the wake of the war in Iran. Owner Reina Alas says higher costs for staples — from pita to…