September brought a mixed commodity environment as foodservice operators move into holiday planning. Beef remains constrained by tight cattle supplies, keeping pressure on premium steak cuts and ground-beef programs. Pork continues to provide an attractive red-meat alternative, while chicken remains one of the most practical proteins for margin management and menu flexibility.  

Seafood is highly product-specific. Selected shrimp and Atlantic salmon programs offer opportunities, but snow crab, lobster, and premium size specifications require closer planning. Produce quality and remaining shelf life continue to be as important as price, particularly for products moving to Hawaiʻi by ocean freight. 

U.S. cattle supplies remain tight, limiting overall beef production. Although cattle values have come down from earlier highs, that does not automatically translate into broad relief for boxed beef. Premium middle meats remain especially exposed as holiday demand builds. 

Most Affected Categories 

• Ribeye 
• Striploin 
• Tenderloin 
• Flank steak 
• Skirt steak 
• Ground-beef programs 

Pork remains one of the strongest center-of-plate values compared with beef. September demand was softer overall, creating useful opportunities across several foodservice cuts. Pork also provides broad menu flexibility across local, Asian, Latin, breakfast, barbecue, and catering applications. 

Most Affected Categories 

• Pork butts 
• Pork loins 
• Fresh hams 
• Selected bacon programs 
• Ribs and further-processed pork 

Chicken remains one of the most stable and usable proteins in the current market. Overall availability is generally favorable, but breasts, wings, thighs, and tenders should be evaluated separately because each serves different channels and promotional needs. 

Most Affected Categories 

• Boneless skinless thighs: strong value with good flavor and moisture retention. 
• Chicken tenders: useful across schools, healthcare, family dining, and quick service. 
• Breast meat: manageable relative to many beef alternatives. 
• Wings: improved promotional flexibility compared with tighter periods. 

Holiday turkey demand is beginning to build. Smaller birds and specialty products may become more difficult to source as Thanksgiving and year-end catering demand increases. 

Most Affected Categories 

• Smaller frozen hens 
• Turkey breasts and roasts 
• Specialty or further-processed turkey 
• Fixed-size holiday meal packages 

Shrimp 

Shrimp remains one of the most adaptable seafood values. P&D, cooked, and IQF formats support appetizers, catering, pasta, plate lunches, and Asian menus. Count size, glaze, treatment, origin, and pack style can materially change usable yield. 

Atlantic Salmon 

Selected salmon programs remain attractive. Portion-controlled products, frozen portions, and pre-trimmed fillets can improve labor efficiency and consistency. Fresh and frozen programs may move differently. 

Snow Crab 

Holiday demand may add pressure to available sections and preferred sizes. Similar case descriptions can have different net weights, section counts, and broken-piece tolerances. 

Lobster 

Availability depends heavily on tail size, origin, and product form. Seasonal weather and premium-menu demand can reduce flexibility in exact sizes. 

Lettuce – Quality and availability remain inconsistent in some growing regions. 

Broccoli – Regional supply fluctuations continue. 

Cauliflower – Supply remains tighter than seasonal norms. 

Large limes – Larger sizing remains more challenging than smaller fruit. 

Mixed berries – Shelf life and quality require close monitoring, especially on imported product. 

Non-food expenses remain an important part of total operating cost. Packaging, disposables, gloves, chemicals, and paper products can move differently based on material, country of origin, freight, and case configuration. The best savings often come from matching the specification to the task and standardizing high-use items across the operation. 

Gloves & PPE 

Nitrile glove conditions are more stable than during recent periods of severe volatility, but cost and availability still vary by thickness, certification, size mix, origin, and case pack. Heavy-weight, extended-cuff, black nitrile, and specialty food-prep gloves may price differently from standard general-purpose products. 

Takeout Packaging 

Takeout packaging remains sensitive to freight, resin or paper input costs, import availability, and sustainability requirements. Hinged containers, portion cups, lids, cutlery kits, paper products, and foam-replacement items should be reviewed separately because they use different materials and supply chains. 

Janitorial & Sanitation 

Most janitorial and sanitation categories remain generally available, but chemicals, paper products, liners, hand soap, and dispensing systems should be evaluated on usage and performance. A lower unit price may not produce savings if dilution, dispensing, or consumption is not controlled. 

Fuel & Freight Impact 

Higher transportation costs can have an outsized effect on bulky, low-value, refrigerated, or imported non-food items. Paper products, liners, foam alternatives, molded-fiber containers, and other cube-intensive products may experience greater delivered-cost pressure because freight represents a larger share of their value.