Ingredient prices · updated weekly
Restaurant ingredient prices
What the things you buy most are actually doing. Ten commodity prices from the Bureau of Labor Statistics, each with the part nobody else publishes: what the move does to a specific dish, in dollars per plate and dollars per year.
| Ingredient | Latest | 3 months | 12 months | Trend |
|---|---|---|---|---|
| Tomatoesper lb | $2.00 | −25.5% | +11.7% | |
| Coffeeper lb | $9.32 | −4.2% | +10.7% | |
| Ground beefper lb | $6.89 | −0.2% | +10.1% | |
| Milkper gal | $4.31 | +4.3% | +3.6% | |
| Chicken breastper lb | $4.15 | −0.4% | −1.2% | |
| Flourper lb | $0.54 | 0.0% | −2.5% | |
| Cheddar cheeseper lb | $5.74 | −4.8% | −5.0% | |
| Baconper lb | $6.58 | −3.5% | −7.5% | |
| Butterper lb | $3.92 | −7.0% | −18.2% | |
| Eggsper dozen | $2.19 | −2.7% | −39.2% |
US city averages from the Bureau of Labor Statistics. Your supplier price will differ by region, volume and grade — use these for direction and magnitude, not as a quote. Weighted into the food cost index.
Eggs
Grade A large eggs, US city average.
Menu impact →
Ground beef
100% ground beef, US city average.
Menu impact →
Chicken breast
Boneless chicken breast, US city average.
Menu impact →
Bacon
Sliced bacon, US city average.
Menu impact →
Butter
Grade AA butter, US city average.
Menu impact →
Milk
Whole milk, US city average, per gallon.
Menu impact →
Cheddar cheese
Natural cheddar, US city average.
Menu impact →
Flour
All-purpose white flour, US city average.
Menu impact →
Coffee
Ground roast coffee, US city average.
Menu impact →
Tomatoes
Field-grown tomatoes, US city average.
Menu impact →
A price is not a plate cost
Every figure above is an as-purchased price — what the case costs on the invoice. What a dish consumes is the edible portion, after trim and cook loss, and on several of these the two are far enough apart to decide whether a dish clears its target: bacon alone loses 50–65% of its weight in the pan. Measure a cut once and its yield percentage holds until you change spec or supplier — the yield calculator turns it into a real per-portion cost.
These are also retail-level prices, which is the right instrument for a trend and the wrong one for a negotiation. When a rep hands you a case price, the wholesale guides do the other job: pack conversions, the specs that move a quote, and the public market your distributor is pricing off.
For the other half of the picture — what guests are paying, what kitchen labour costs, how far the two have diverged — see restaurant food cost statistics, computed from the same BLS pipeline with the series identifier printed next to every figure.
A national average can't reprice your menu.
What it can do is tell you whether your supplier moved or the market did. Marji reads your actual invoices, recosts every dish that uses the ingredient, and names the ones that crossed your target — with the invoice line attached.
Start free →Get the moves weekly.
What moved, what it does to a typical dish, one thing worth repricing.