Restaurant ingredient cost index
Where 16 common restaurant ingredients are priced wholesale — a typical range and a trend, drawn from public USDA, BLS and FRED data — so you can tell a real market move from a vendor markup. Pick an ingredient for its reading, or open Cost Pulse to see them all at once.
Beef
Ribeyeper lb, wholesale reference
Beef tenderloinper lb, wholesale reference
Poultry
Chicken breast (boneless)per lb, wholesale reference
Whole chickenper lb, wholesale reference
Pork
Pork loinper lb, wholesale reference
Pork shoulderper lb, wholesale reference
Seafood
Salmon filletper lb, wholesale reference
Shrimpper lb, wholesale reference
Produce
Romaine lettuceper carton, wholesale reference
Tomatoes (round)per carton, wholesale reference
Onionsper sack, wholesale reference
Russet potatoesper sack, wholesale reference
Dairy & eggs
Butter (AA, bulk)per lb, wholesale reference
Cheddar cheeseper lb, wholesale reference
Eggsper dozen, wholesale reference
Pantry
Vegetable oilper lb, wholesale reference
Upstream, prices move with a handful of commodities the dashboard tracks under “why it's moving”: corn and soybeans (feed), diesel, and electricity. For what's moving right now, open Cost Pulse.
Sourced: public market data (USDA AMS/LMR, BLS, FRED, EIA, NOAA), via Cost Pulse.