RECIPEOPS

Seasonal Pricing Intelligence

Know when ingredient prices spike and dip. Price smarter. Protect your margins year-round.

by RecipeOps · Culinary Concierge Solutions

⚠️ These are general seasonal patterns based on typical US market trends. Actual prices vary by region, supplier, and market conditions. Use as guidance, not guarantees.

Right Now — August

Turkey
−15%

Thanksgiving demand drives significant price increases in November

💡 Lock in turkey pricing or contracts before October. Consider adding a seasonal surcharge to November catering menus.

Lamb
−10%

Easter demand (March-April) significantly increases lamb prices

💡 Price Easter catering menus 15-20% higher or source lamb in February before prices rise.

Lobster
−25%

Summer is peak lobster season — prices drop significantly July-September

💡 Feature lobster dishes in summer for better margins. Avoid heavy lobster menus in January-February.

Shrimp
−10%

Holiday demand spikes shrimp prices. Summer is peak domestic harvest.

💡 Stock up on shrimp or lock in supplier pricing before November holiday season.

Avocado
−20%

Avocado prices fluctuate heavily based on Mexican harvest cycles and weather events

💡 Build flexible pricing into guacamole and avocado dishes. Avoid locking in fixed prices for avocado-heavy menus.

Tomatoes
−25%

Winter tomatoes are greenhouse or imported — significantly higher cost than summer field-grown

💡 Switch to canned San Marzano tomatoes in winter menus for consistent quality and lower cost.

Corn
−35%

Fresh corn is a summer crop — winter prices are significantly higher due to shipping from Mexico

💡 Use frozen or canned corn in winter recipes. Feature fresh corn dishes in summer for better value.

Blueberries
−30%

Summer is peak domestic blueberry season. Winter berries are imported from South America.

💡 Feature blueberry dishes in summer months. Consider frozen blueberries for winter baking and catering.

Peaches
−40%

Peaches are a summer fruit — out of season from October through May

💡 Use peaches only in summer seasonal menus. Canned or frozen peaches for off-season applications.

Bell Peppers
−15%

Winter bell peppers are greenhouse-grown — higher cost than summer field-grown domestic peppers

💡 Account for higher pepper costs in winter catering quotes.

Herbs (fresh)
−15%

Fresh herbs are more expensive in winter due to greenhouse production

💡 Consider growing herbs year-round or budget for higher fresh herb costs in winter menus.

Full Year Calendar

January
Peak prices
CrabLobsterStrawberriesAvocadoTomatoesAsparagusCornBlueberriesPeachesBell PeppersHerbs (fresh)
Seasonal low
Turkey
February
Peak prices
LobsterStrawberriesAvocadoTomatoesAsparagusCornBlueberriesPeachesBell PeppersHerbs (fresh)
Seasonal low
Turkey
March
Peak prices
LambAvocadoTomatoesCornBlueberriesPeachesBell PeppersHerbs (fresh)
Seasonal low
TurkeyAsparagusEggsCream Cheese
April
Peak prices
LambCornBlueberriesPeachesButternut Squash
Seasonal low
TurkeyStrawberriesAsparagusEggsButterCream CheeseFlour
May
Peak prices
PeachesButternut Squash
Seasonal low
TurkeyCrabShrimpStrawberriesAvocadoAsparagusHerbs (fresh)EggsButterCream CheeseFlour
June
Peak prices
Butternut Squash
Seasonal low
TurkeyCrabShrimpStrawberriesAvocadoTomatoesCornBlueberriesPeachesHerbs (fresh)EggsButterCream CheeseFlour
July
Peak prices
Butternut Squash
Seasonal low
TurkeyLambCrabLobsterShrimpStrawberriesAvocadoTomatoesCornBlueberriesPeachesBell PeppersHerbs (fresh)EggsFlour
August (now)
Peak prices
—
Seasonal low
TurkeyLambLobsterShrimpAvocadoTomatoesCornBlueberriesPeachesBell PeppersHerbs (fresh)
September
Peak prices
—
Seasonal low
LambLobsterTomatoesCornPeachesBell PeppersHerbs (fresh)Butternut Squash
October
Peak prices
AsparagusPeaches
Seasonal low
LambButternut Squash
November
Peak prices
TurkeyCrabShrimpStrawberriesAvocadoAsparagusCornBlueberriesPeachesHerbs (fresh)EggsButterCream CheeseFlour
Seasonal low
Butternut Squash
December
Peak prices
CrabShrimpStrawberriesAvocadoTomatoesAsparagusCornBlueberriesPeachesBell PeppersHerbs (fresh)EggsButterCream CheeseFlour
Seasonal low
—

Ingredient Seasonal Profiles

Turkey
ProteinsSeasonal Spike
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +35% · Low: −15%

Thanksgiving demand drives significant price increases in November

💡 Lock in turkey pricing or contracts before October. Consider adding a seasonal surcharge to November catering menus.
Lamb
ProteinsSeasonal Spike
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +25% · Low: −10%

Easter demand (March-April) significantly increases lamb prices

💡 Price Easter catering menus 15-20% higher or source lamb in February before prices rise.
Crab
ProteinsFluctuates
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +40% · Low: −20%

Holiday season demand and seasonal fishing regulations

💡 Feature crab dishes in summer menus when prices are lowest. Build holiday pricing with crab surcharges.
Lobster
ProteinsSeasonal Dip
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +30% · Low: −25%

Summer is peak lobster season — prices drop significantly July-September

💡 Feature lobster dishes in summer for better margins. Avoid heavy lobster menus in January-February.
Shrimp
ProteinsFluctuates
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +20% · Low: −10%

Holiday demand spikes shrimp prices. Summer is peak domestic harvest.

💡 Stock up on shrimp or lock in supplier pricing before November holiday season.
Strawberries
ProduceSeasonal Spike
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +60% · Low: −30%

Off-season winter strawberries are imported — prices nearly double November through February

💡 Avoid strawberry-heavy dishes in winter or add a $3-5 seasonal surcharge. Feature them in spring/summer menus.
Avocado
ProduceFluctuates
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +45% · Low: −20%

Avocado prices fluctuate heavily based on Mexican harvest cycles and weather events

💡 Build flexible pricing into guacamole and avocado dishes. Avoid locking in fixed prices for avocado-heavy menus.
Tomatoes
ProduceSeasonal Spike
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +55% · Low: −25%

Winter tomatoes are greenhouse or imported — significantly higher cost than summer field-grown

💡 Switch to canned San Marzano tomatoes in winter menus for consistent quality and lower cost.
Asparagus
ProduceSeasonal Dip
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +50% · Low: −30%

Spring is peak asparagus season — domestic supply drops prices significantly March-May

💡 Feature asparagus dishes in spring menus for best margins. Minimize in fall/winter or adjust pricing.
Corn
ProduceSeasonal Spike
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +70% · Low: −35%

Fresh corn is a summer crop — winter prices are significantly higher due to shipping from Mexico

💡 Use frozen or canned corn in winter recipes. Feature fresh corn dishes in summer for better value.
Blueberries
ProduceSeasonal Spike
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +65% · Low: −30%

Summer is peak domestic blueberry season. Winter berries are imported from South America.

💡 Feature blueberry dishes in summer months. Consider frozen blueberries for winter baking and catering.
Peaches
ProduceSeasonal Spike
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +80% · Low: −40%

Peaches are a summer fruit — out of season from October through May

💡 Use peaches only in summer seasonal menus. Canned or frozen peaches for off-season applications.
Bell Peppers
ProduceSeasonal Spike
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +35% · Low: −15%

Winter bell peppers are greenhouse-grown — higher cost than summer field-grown domestic peppers

💡 Account for higher pepper costs in winter catering quotes.
Herbs (fresh)
ProduceSeasonal Spike
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +40% · Low: −15%

Fresh herbs are more expensive in winter due to greenhouse production

💡 Consider growing herbs year-round or budget for higher fresh herb costs in winter menus.
Butternut Squash
ProduceSeasonal Dip
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +30% · Low: −20%

Fall harvest brings peak supply and lowest prices for winter squash varieties

💡 Feature squash dishes in fall menus for best value. Great for November catering events.
Eggs
ProteinsFluctuates
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +25% · Low: −10%

Holiday baking demand and potential supply disruptions increase egg prices in Q4

💡 Build egg-heavy menu items in spring when supply is highest. Monitor pricing before holiday catering season.
Butter
DairySeasonal Spike
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +20% · Low: −8%

Holiday baking season significantly increases butter demand in November-December

💡 Purchase and freeze butter in October before holiday price increases. Build higher butter costs into Q4 quotes.
Cream Cheese
DairySeasonal Spike
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +15% · Low: −5%

Holiday cheesecake and dip demand increases Q4 prices

💡 Stock cream cheese before Thanksgiving for holiday catering season.
Flour
Dry GoodsFluctuates
J
F
M
A
M
J
J
A
S
O
N
D

Peak: +15% · Low: −5%

Wheat commodity prices fluctuate and holiday baking increases demand

💡 Monitor flour prices quarterly. Buy in bulk when prices are stable.

How to Use Seasonal Intelligence in Your Business

Build Seasonal Menus

Design quarterly menus around low-cost seasonal ingredients to protect margins.

Adjust Catering Quotes

Always check seasonal pricing before locking in event quotes — especially for proteins.

Stock Up Strategically

Some ingredients can be purchased in bulk during the low season and frozen for later use.

Communicate with Clients

Transparent seasonal surcharges build trust with long-term clients.

Track your actual ingredient costs automatically.