Beef Insights

What’s Happening?

Beef remains the highest-cost protein on most menus, although there are signs the market is beginning to stabilize beneath the surface.
Canada AAA/ US Choice prices continued to edge higher through late June, supported by Canada Day and Independence Day buying. Summer grilling demand has kept premium steak cuts and ribs relatively well supported, while the more value oriented cuts such as chucks, briskets and rounds also posted gains. As the grilling season progresses, however, middle meats like striploins and tenderloins may soften, while chucks and rounds typically begin to strengthen later in the year as operators shift toward roasting, braising and comfort-food menus. Supply is slowly improving. Weekly harvests continue to move closer to last year’s levels, carcass weights are beginning their normal seasonal climb, and U.S. packers are pushing more product into Canada. While none of this points to dramatically lower prices, it does suggest that the extraordinary upward pressure seen earlier this year may finally be easing.
For restaurant operators, however, beef is still expensive. High-quality burgers, steaks and premium cuts continue to require disciplined pricing and careful portion management. Check our chart for individual cut pricing trends.

What Can You Do?

Build beef into bowls, sandwiches, tacos, poutines and loaded fries rather than oversized centre-of-plate portions.
Review burger specifications regularly—small increases in patty weight quickly erode margins.
Work with your distributor on short-term opportunities rather than booking large forward positions.

Pork Insights

What’s Happening?

Pork continues to be one of the strongest value proteins available to independent operators.
The overall market remains relatively steady, with adequate North American supplies and only modest movement in the cutout. Bellies continue to soften, creating opportunities for bacon features, while ribs, pork butts and other grilling cuts remain the strongest performers as summer barbecue season reaches its peak.
Canadian pork demand continues to outperform the U.S. market, although overall consumer demand remains mixed. For operators, pork offers one of the best opportunities to build profitable features without sacrificing guest satisfaction. Check our chart for individual cut pricing trends.

What Can You Do?

Make pork a featured summer protein—not simply a lower-cost substitute.
Feature ribs, pulled pork, pork butts and tenderloin throughout patio season.
Take advantage of lower bacon pricing where available.

Poultry Insights

What’s Happening?

Chicken continues to perform well as consumers search for alternatives to expensive beef.
Demand remains strong, supported by high beef prices, while Canadian production has gradually improved. Supplies remain  tight but availability is considerably better than last year’s most difficult periods. Wings are beginning their normal seasonal climb as patio traffic increases, while breasts remain expensive but manageable. Chicken continues to provide operators with one of the best combinations of consumer acceptance, versatility and menu profitability. Check our chart for individual cut pricing trends.

What Can You Do?

Keep chicken in wraps, bowls and sandwiches rather than oversized entrées.
Continue using thighs and dark meat where appropriate.
Feature labour-saving breaded and fully cooked chicken products during peak patio periods.

Seafood Insights

What’s Happening?

Seafood remains an attractive summer menu category, particularly as patio season drives demand for lighter meals.
Whitefish species continues to offer the best value and consistency, especially in portion-controlled frozen formats. Cod, haddock and pollock remain dependable options for fish & chips, sandwiches and tacos. Salmon pricing remains elevated but has become somewhat more stable than earlier this year. Shrimp continues to fluctuate depending on size and origin but remains an excellent ingredient in bowls, tacos, salads and appetizers.
For independent operators, seafood profitability continues to depend less on commodity pricing and more on menu format. Portion-controlled products help reduce waste, simplify preparation and maintain consistency during busy summer service.

What Can You Do?

Feature shrimp in shareables, bowls and pasta rather than large centre-of-plate portions.
Position salmon as a premium feature rather than an everyday menu item.
Use breaded, battered and portion-controlled seafood to reduce labour and waste.

Produce Insights

What’s Happening?

Produce continues to present some of the biggest food cost challenges for restaurant operators.
Tomatoes have become one of the year’s biggest inflation stories, with Canadian retail prices reported up approximately 45% over last year. Operators should also continue watching avocados, lemons, peppers, romaine lettuce and coloured peppers, all of which remain susceptible to supply disruptions and elevated pricing.
The encouraging news is that several important vegetables are becoming more affordable. Broccoli, cauliflower and onions have generally improved as seasonal production increases, while berries and many summer fruits are becoming more readily available.
The key for operators is flexibility. July menus should take advantage of seasonal abundance while minimizing dependence on the highest-cost produce items.

What Can You Do?

Watch tomatoes, avocados, lemons and coloured peppers closely.
Review portion sizes on burgers, sandwiches and salads that rely heavily on tomatoes.
Build seasonal sides around broccoli, cauliflower, onions and cabbage.