Alerts & What’s Trending
Produce
Leafy greens like iceberg and romaine are seeing higher markets due to weather-related yield drops—expect firm pricing to continue. Brussels, broccoli, and cauliflower are also elevated, but quality is holding. Bell peppers and squash are tight on both coasts, especially colored varieties and yellow squash. Tomatoes and celery remain steady with good volume and quality. Avocados and lemons are tight, and grapes are off to a slower start in California, keeping green varieties priced high. Keep your eye on potatoes and onions—both are stable for now, but late-season risks linger.
Grains & Oils
Volatility in the soybean oil market continues to make headlines, largely driven by global tensions and biofuel policies. While prices dipped last week, they’re still unpredictable. Canola and palm oils are down too, which could bring short-term relief on frying oil costs. Stay flexible if oil plays a big role in your operation—pricing could change fast.
Dairy
Shell egg markets have dipped, except for California mediums. If you’re sourcing from out West, expect some fluctuation. Cheese blocks are dropping due to high supply and weaker demand, and butter prices are also down. Good news—cream is abundant, which means opportunity if you run a scratch kitchen or make your own sauces and desserts.
Beef
Labor tensions at one of the largest beef plants in the U.S. were resolved before impacting supply—but tight inventory remains a concern. Prices are holding steady or trending up, especially for middle meats like strips and top butts, which are currently outpacing ribs. End cuts are also firming as processors seek lean material. If beef’s a key part of your menu, now’s the time to watch your pricing and portioning strategies closely.
Pork
Heading into and out of the holiday stretch, pork prices softened. Expect butts and ribs to continue easing, which could be a good opportunity to run specials or reintroduce limited-time pork items. Bellies spiked recently but have come back down—though expect some price swings. Loins are steady, while trim remains strong. Hams have pulled back now that seasonal demand has passed.
Poultry
Poultry continues to be a mixed bag. Tenders are still hard to come by and likely will be all summer. Wings are heating up with higher demand and tighter supply. But if you need breasts, thighs, or leg meat, there’s good availability—ideal for operators needing more predictable protein options right now.
Seafood
Operators are already shifting into summer seafood mode, and it’s a great time to promote your fresh catch offerings. Consider featuring seasonal favorites like wild salmon, tuna, swordfish, grouper, snapper, and lake fish (like rainbow trout and walleye). Even bass varieties like barramundi and bronzini are having a moment. A light seafood dish could be just what your diners are craving.