Beef Insights

What’s Happening?

Beef markets have moved higher again heading into April. Wholesale beef values have risen for a fourth consecutive week while harvests remain below last year. This year’s wholesale beef prices are still sitting well above historical norms across rib eyes, striploins, tenderloins, and 90% ground beef. Beef remains the toughest protein cost problem for restaurant operators because both premium cuts and grind are elevated at the same time. Ribs and loins prices are still being supported by tight cattle numbers and spring grilling optimism, while rounds are finally showing some weakness after running counter-seasonally. Lean trim [ground beef] remains a major issue for burger programs, and the weaker Canadian dollar continues to inflate replacement costs on any product priced off U.S. benchmarks. For restaurant operators, that means fewer buying opportunities and more risk if you hold off too long waiting for a dip. Check our chart for individual cut pricing trends.

What Can You Do?

Build features around the better-value cuts—blade, chuck roll, inside/outside round, sirloin tip, and tri-tip where available.
Protect steak margins with portion discipline: 5–6 oz formats, surf-and-turf add-ons, or steak-and-frites builds rather than large centre-of-plate steaks.
Use beef in high-perceived-value mixed formats such as bowls, pastas, sandwiches, poutines, and loaded fries.

Pork Insights

What’s Happening?

Pork is still offering a relative value story versus beef, but the market has become firmer and more tactical as spring approaches. The March 16 Canadian pork report shows the pork cutout rising at a typical seasonal pace, with packer inventories looking short and April slaughter projected only modestly above last year. U.S. pork cutout values are running above both last year and the multi-year average, while producer margins remain positive. That suggests pork should stay workable, but not “cheap.” Bellies remain the swing item and can move quickly, especially if bacon demand picks up. Loins and butts still provide better menu value than beef, and ribs remain competitive for features. For operators, pork is still one of the easiest places to protect profitability—provided it is sold properly as a flavourful, premium-enough alternative, not just a fallback protein. Check our chart for individual cut pricing trends.

What Can You Do?

Position pork as a value premium: chops, schnitzels, skewers, sandwiches, and bowls priced below beef but merchandised with confidence.
Use shoulder and ground pork for high-yield, batch-friendly applications such as pulled pork, tacos, dumplings, meatballs, ragu, and chili.
Stay selective on bellies and bacon-heavy builds until there is more clarity on summer pricing direction.

Poultry Insights

What’s Happening?

Chicken pricing remains high for this time of year, even though supply conditions are better than the chaos of 2025. A Canadian chicken report says domestic and import supplies have become more balanced, especially in white meat, but stocks remain tight and the market is still “on a knife edge.” Canadian breast, wing, and leg prices remain above last year and at record highs for this time of year, while January demand was exceptionally strong. At the same time, the report forecasts weaker-than-normal seasonal gains into May because prices are already starting from such a high base. Production plus imports are expected to be materially stronger by May, and quota values are forecast lower, which should help take some edge off the market later in spring. For operators, the practical message is that chicken is still expensive, particularly breasts, but it remains competitively priced against beef. Dark meat still offers the best value, and labour-saving SKUs remain a smart move. Check our chart for individual cut pricing trends.

What Can You Do?

Continue shifting mix toward thighs, drums, and leg quarters for better yield, flavour, and margin.
Protect breast margins by using sliced or diced breast in wraps, bowls, salads, and sandwiches rather than full fillets.
Embrace “speed SKUs” such as par-cooked tenders, breaded fillets, marinated strips, and portioned pieces to save labour.

Seafood Insights

What’s Happening?

Seafood continues to split into two very different stories. Whitefish categories—especially cod, haddock, pollock, and hake—remain the most dependable value set for foodservice and are still the best place for operators to build profitable seafood features. By contrast, salmon and shrimp are the more inflation-prone items. Broader seafood reporting points to firm salmon and shrimp pricing tied to tighter supply and continued demand support. Snow crab markets are also unsettled heading into the new season, with pricing disputes and uncertainty around the opening. For restaurant operators, the takeaway is clear: value whitefish remains the safest play, salmon should be treated as a carefully costed feature, and shrimp works best as a smaller-portion accent rather than a centre-of-plate default.

What Can You Do?

Lead with value whitefish formats: fish & chips, tacos, sandwiches, chowders.
Keep salmon as a priced-right feature: smaller fillets, salmon bowls, or cedar-plank specials only when costed.
Use shrimp as a topper or component in pasta, rice bowls, salads, and appetizers rather than as a large centre-of-plate entrée.

Produce Insights

What’s Happening?

Produce markets are in a volatile transition as winter regions wind down and spring regions slowly ramp up. Unseasonably hot weather across key West Coast growing regions, creating quality challenges for lettuce and tender leaf items, while strawberries, limes, oranges, tomatoes, peppers, and large potatoes are all under pressure in different ways. Tomatoes are sharply higher and expected to stay well into April, limes are escalating rapidly, Eastern peppers and cucumbers are tight, and asparagus remains short due to heat. On the more positive side, onions remain more stable, cauliflower is softer, and some lettuce and Salinas items should improve as California transitions north. For operators, the strategy is still to stay flexible, favour dependable vegetables, and avoid over-committing to fragile or volatile produce-heavy builds.

What Can You Do?

Build features around more dependable items such as cabbage, cauliflower, and broccoli while spring transitions take shape.
Use frozen fruit and vegetables for desserts, smoothies, soups, and sides when fresh markets spike.
Stay flexible on tomatoes, peppers, berries, and limes—use “market veg” language where possible.