Wholesale prices
What it costs wholesale, and how to read the quote
Nine of the things every kitchen buys, each with the pack arithmetic that makes two quotes comparable, the four specs a rep can change without mentioning it, and the public market your distributor is almost certainly pricing off.
Read this first
We do not have wholesale quote data — no distributor panel, no purchasing co-op book, nothing scraped from a vendor portal. What we track is the Bureau of Labor Statistics average-price series, measured at retail, as a US city average. So these pages do not tell you what to pay. They teach you to evaluate what you have been quoted, which is the part nobody else bothers to write down and the only part we can do honestly.
How much do eggs cost wholesale?
Case — 15 dozen (180 eggs) · 4 spread factors · 3 checks
$2.19 / dozen
−39.2% over 12 months
retail reference
How much does ground beef cost wholesale?
Chub — 10 lb tube, fine or coarse grind · 4 spread factors · 3 checks
$6.89 / lb
+10.1% over 12 months
retail reference
How much does chicken breast cost wholesale?
Case — 40 lb, IQF (individually quick frozen) · 4 spread factors · 3 checks
$4.15 / lb
−1.2% over 12 months
retail reference
How much does bacon cost wholesale?
Case — 15 lb layflat, sliced · 4 spread factors · 3 checks
$6.58 / lb
−7.5% over 12 months
retail reference
How much does butter cost wholesale?
Solid block — 30 lb / 50 lb · 4 spread factors · 3 checks
$3.92 / lb
−18.2% over 12 months
retail reference
How much does cheddar cost wholesale?
Block — 40 lb · 4 spread factors · 3 checks
$5.74 / lb
−5.0% over 12 months
retail reference
How much does flour cost wholesale?
Bag — 50 lb · 4 spread factors · 3 checks
$0.54 / lb
−2.5% over 12 months
retail reference
How much does coffee cost wholesale?
Whole bean — 5 lb bag · 4 spread factors · 3 checks
$9.32 / lb
+10.7% over 12 months
retail reference
How much do tomatoes cost wholesale?
Carton — 25 lb, round / slicing · 4 spread factors · 3 checks
$2.00 / lb
+11.7% over 12 months
retail reference
What we deliberately did not write
milk. Restaurants buy whole milk by the gallon — the same unit and the same Grade A standard the retail series measures — from the same regional processors that supply grocery. There is no pack conversion to teach, no spec vocabulary to negotiate, and no spread story beyond your broadline contract. The honest answer is a sentence, so it is a sentence on /ingredients/milk rather than a page here. See the milk price page.
Where to go next
These pages are about the invoice. For what a price move does to a specific dish, the ingredient price pages run per-plate arithmetic off the same series, and the restaurant food cost index aggregates all ten into one number with its weights and method published. A case price only becomes a plate cost after trim and cook loss — the yield calculator does that step.