The Hidden Costs Creeping Up: Chemicals, Beef and Beyond.

Chemical Costs Are Quietly Surging
Sanitation products—once a budget afterthought—are now one of the most volatile expense categories in a restaurant's P&L. From degreasers and dishwashing pods to sanitizer refills, prices are up 12–25% year-over-year depending on your vendor and volume.

Most operators don’t realize these hikes are baked into recurring orders without alerts. We’ve helped clients slash chemical spend by 20–30% by auditing invoices and introducing strategic supplier bids.

Pro tip: Look beyond price-per-unit. Many vendors are also increasing freight, surcharges, and minimum order quantities—hidden costs that kill your margins.

Beef Prices Are Heating Up
As grilling season begins, beef prices are already trending upward, and industry forecasts predict a 5–10% increase by July.

Weather patterns, feed shortages, and consumer demand are all driving costs.
Brisket, ground beef, and premium steak cuts are feeling it first.
Restaurants relying heavily on beef-centric menu items may need to pivot—fast.

Smart strategies: Introduce blend burgers with mushrooms or lentils.
Spotlight chicken, pork, or plant-forward dishes as specials.
Adjust portion sizes or plate costs while keeping value perception intact.

Don’t let rising beef costs bite into your bottom line without a plan.

Margin Pressure is Growing—Are You Reacting or Preventing?
With inflation easing in some categories, many restaurants are running outdated pricing models and failing to adjust for current volatility.

Ask yourself: When was the last time you audited your top 10 SKUs for cost fluctuation?
Are your menu prices aligned with 2024 vendor realities?
Is your supplier still offering competitive rates—or just convenient ones?

We offer a free 30-minute consultation where we:

Break down your current spend
Benchmark it against market rates
Share where you could be saving—often within 90 days or less

Operator Tip of the Week:
Run a Quick SKU Review Pick your top 5 volume-driving ingredients. Compare last month’s cost vs. three months ago. Chances are, 2 out of 5 have quietly increased.

If you don’t track it—you can’t control it.

A Note from Glenn:
“Vendors are raising prices because they know most operators don’t check. But that’s where we come in. We’ve recovered hundreds of thousands in overspend—and we’re just getting started.” Let’s review your chemical and beef categories this week. You’ll be shocked by what we find.

Book your free 30-minute consultation: glenn.hurley@thrivingrestaurants.com  or call (281) 841-1475

 Forward this to a fellow operator feeling the pressure. We’re here to help restaurants not just survive—but thrive.