Protein costs climb 2 - 5% across all major cuts. Steak +4%, fish +5%, chicken & pork each +4% as of May 2026.
steak entrees are up 4%; shellfish, 3%; fish, 5%; and beef, 2%. Even plates with less expensive ingredients are escalating. Menu prices for chicken, pork and burger items have each risen 4%.
Audit your menu for high-cost proteins and identify one item to reformulate (e.g., combine scallops with shrimp) or remove to protect margins without raising check averages.
