Beef Insights

What’s Happening?

Beef remains the most difficult protein cost challenge for restaurant operators heading into May. Consumer beef prices are now getting mainstream attention, with recent market commentary noting retail beef prices running 13–14% higher year-over-year and more than 40% above the five-year average. Even though boxed beef values corrected for several weeks, harvests remains well below last year and overall beef production is still sharply lower. Canadian buyers are also dealing with an exchange rate around 1.37, which keeps imported and U.S.-priced beef expensive. The latest market data also shows western Canadian fed harvests in March remained far below the five-year average, reinforcing the tight supply picture. Check our chart for individual cut pricing trends.

For operators, the short-term risk is that any spring grilling lift could quickly push prices higher again. Briskets, flanks, trim-driven items, and burger-related products remain vulnerable to upside pressure. Rounds have softened and may offer tactical value, but grind costs remain high enough that burger margins need active management.

What Can You Do?

Use beef in mixed formats such as bowls, poutines, pastas, tacos, and loaded fries to stretch usage.
Watch trim and grind costs closely; standardize patty weights and consider beef/pork or beef/mushroom blends.
Work with your distributor on tactical buys.

Pork Insights

What’s Happening?

Pork remains one of the better value opportunities for operators, but the market is not without risk. The latest pork market report shows Canadian Q1 harvest up just over 1% year-over-year but exports surged 8. U.S. demand for Canadian pork was described as “incredible,” and packer inventories remain short. Check our chart for individual cut pricing trends.
At the cut level, pork is mixed. Bellies have dropped sharply as bacon demand and pricing reset, while hams have strengthened. Loins and butts are steady to slightly softer, and ribs are beginning to attract early grilling interest. For operators, pork continues to be a strong margin tool versus beef and chicken, especially if positioned as a feature protein rather than a cheaper substitute.

What Can You Do?

Use ground pork in batch-friendly formats such as tacos, rice bowls, dumplings, chili, and sandwiches.
Position pork as flavour-forward: smoked, crispy, glazed, BBQ, Korean, or Mexican-inspired.
Pork is a margin solution, not simply an alternative protein.

Poultry Insights

What’s Happening?

Chicken remains expensive, but the market is showing signs of better balance than last year. The Canadian chicken report notes that demand remains excellent, beef prices continue to support chicken demand. At the same time, increased spring production is expected to limit normal seasonal price gains. Canadian production continues to run below allocation, but imports were robust in Q1 and white meat availability has improved. Check our chart for individual cut pricing trends.
For operators, chicken still feels costly because prices are starting from a very high base. Breasts are trending sideways to lower, wings have eased versus last year, but legs and dark meat remain tight and continue to outperform. Chicken is still competitively priced compared with beef, but it is expensive versus pork. That means chicken should remain on menus, but portion control and format choices matter.

What Can You Do?

Shift more features toward thighs, drums, leg quarters, and boneless dark meat where possible.
Use breast meat in wraps, bowls, salads, and flatbreads rather than full centre-of-plate portions.
Watch for price relief later in spring if increased supply comes through.

Seafood Insights

What’s Happening?

Seafood continues to divide between dependable value species and inflation-sensitive premium items. Whitefish species remain the safest foodservice play, especially cod, haddock, pollock, and hake in frozen-at-sea, portion-controlled, or breaded formats.
Salmon and shrimp remain more volatile. Seafood market reporting shows salmon prices firming in 2026.For operators, shrimp works best as an accent in pasta, rice bowls, tacos, or appetizers, while salmon should be treated as a premium LTO. The profitability opportunity is still frozen whitefish species: low labour, predictable portions, and strong guest familiarity.

What Can You Do?

Lead with whitefish formats: fish & chips, sandwiches, tacos, chowders, and baked fillets.
Use shrimp as a topping or smaller-portion ingredient rather than a centre-of-plate item.
Keep salmon as a premium feature only where pricing supports the menu price.

Produce Insights

What’s Happening?

Produce markets are moving into a spring transition period, with some relief in berries and cucumbers but ongoing pressure on several high-use items. Asparagus has limited availability, broccoli and cauliflower, celery, and lemons are increasing in price, oranges are tight on small sizes, and tomatoes are still elevated as well.
For operators, this means spring menus need flexibility. Salads, garnishes, avocado-heavy items, tomato-heavy builds, and citrus-driven beverages can quietly erode margins.

What Can You Do?

Use “market vegetable” language to allow substitutions without menu reprints.
Build sides around stable items like cucumbers, green beans, cabbage and frozen veg blends.
Shift desserts from fresh berries to frozen fruit compotes when pricing spikes.