Beef Insights

What’s Happening?

Beef remains the most difficult protein cost challenge for restaurant operators heading into June. The market is still operating at historically high levels, even though some signs of fatigue are starting to appear under the surface.
Prices have been holding near record territory, but market breadth has weakened. In simple terms, headline beef pricing still looks strong, but fewer cuts are carrying the market. That can sometimes signal that a rollover is approaching, especially when packer margins are under pressure and futures are trading well below cash cattle. Check our chart for individual cut pricing trends.

What Can You Do?

Shift features toward roast beef sandwiches, steak bowls, beef dips, tacos, poutines, and loaded fries.
Watch burger margins carefully; standardize patty weights and review bun, cheese, sauce, and side costs.
Use premium beef only where the menu price clearly supports the food cost.

Pork Insights

What’s Happening?

Pork continues to be one of the strongest value opportunities for independent restaurant operators. The market is not without risk, but compared with beef and chicken, pork still gives operators room to build profitable summer features.
The key is to position pork as a featured protein, not simply as a cheaper substitute. Smoked, glazed, crispy, Korean, Mexican, BBQ, maple, mustard, and spicy-sweet preparations all help create strong menu appeal. Check our chart for individual cut pricing trends.

What Can You Do?

Lean into pork for summer value features.
Use pork butts, loins, tenderloins, ribs, and ground pork where pricing supports the margin.
Build batch-friendly menu items that reduce labour and improve consistency.

Poultry Insights

What’s Happening?

Chicken remains a high-demand category, but it is still expensive. Canadian chicken demand was very strong through the first quarter, supported in part by very high beef prices. Chicken is still more affordable than beef for many menu applications, but it is not a low-cost protein.
The market remains divided by cut. Breasts are expected to trend seasonally higher, although not necessarily to last year’s peaks. Legs and dark meat remain very firm, and wings are expected to strengthen as summer demand builds. Supply has improved compared with last year in some areas, but the industry has still struggled to produce fully up to allocation, which keeps buyers cautious. Check our chart for individual cut pricing trends.

What Can You Do?

Use chicken in portion-controlled formats such as wraps, bowls, sandwiches, salads, and flatbreads.
Use thighs, drums, legs, and boneless dark meat where possible.
Build chicken into combos and value bundles to protect traffic.

Seafood Insights

What’s Happening?

Seafood remains a strong summer menu opportunity, but operators need to be selective. Premium seafood is still vulnerable to inflation, currency, freight, and supply volatility. Cod, pollock, and other global whitefish species have all seen cost pressure in 2026, while shrimp markets vary by size, form, and origin.
For independent restaurants, the safest seafood strategy is still portion control and format control. Frozen-at-sea, battered, breaded, and pre-portioned seafood items help reduce waste, simplify prep, and protect consistency. Whitefish remains the most operator-friendly seafood category for high-volume execution, especially in fish and chips, sandwiches, tacos, chowders, and baskets.

What Can You Do?

Lead with whitefish in fish and chips, sandwiches, tacos, baskets, and chowders.
Use frozen, breaded, battered, or portion-controlled seafood to reduce waste and labour.
Promote Canadian or responsibly sourced options where available.

Produce Insights

What’s Happening?

Produce is moving through the spring-to-summer transition, and operators should expect uneven pricing through June. Some categories are improving, but several high-use items remain under pressure.
Avocados are a major concern. Mexican supplies are tightening, California and Peruvian supplies are helping fill gaps, and markets are expected to remain elevated through June. Lemons are also tight, with high prices expected until offshore and Mexican fruit provide more relief in early July. Oranges remain tight on smaller sizes, and limes are mixed by size.

What Can You Do?

Use frozen fruit for sauces, smoothies, desserts, and compotes when fresh berries spike.
Review salad pricing and portioning; lettuce and premium toppings can quickly erode margins.
Consider pre-cut produce where labour savings and waste control offset the higher case cost.