The Produce Reporter Week in Review December 19, 2025 

Because of the government shutdown this fall, there was no Consumer Price Index report for October, so analysts weren’t sure what to expect when November’s report came out late this week. Fresh produce posts deflation in November CPI report – Blue Book 

Overall inflation was 2.7 percent year-over-year for November, which was lower than the 3 percent in September and lower than many economists expected. 

Food reported a 2.6 percent year-over-year increase. Meat rose 8.9 percent, led by beef and veal, rising 15.8 percent; eggs dropped 13.2 percent; dairy dropped 1.6 percent; and coffee rose 18.8 percent. 

Fruits and vegetables were up just 0.1 percent, but fresh fruits and vegetables dropped 0.2 percent. Fresh produce is in deflation, which is partly why so many retailers have had produce in holiday special value packs. 

Overall food at home rose 1.9 percent, while food away from home rose nearly twice as much, at 3.7 percent. 

That brings us to another new item this week: Restaurant365’s 2026 State of the Restaurant Industry Report. Restaurant survey outlines sales and cost trends shaping 2026 – Blue Book 

Restaurant operators remain concerned about rising food and labor costs, shifting consumer behavior, fluctuating guest traffic, and broader economic and political uncertainty. 

As consumers battle food inflation, they find better value at retail than foodservice, and they’re changing their restaurant dining behaviors. 

Survey respondents expect consumers to continue to shift their foodservice spending, as 36 percent anticipating more takeout and delivery orders, 32 percent predicting fewer dine-in visits, and 20 percent expecting greater demand for healthier menus. 

Produce consumption has always done better when purchased from retail versus foodservice, but operators should be encouraged to experiment more with fruit and vegetable options to go along with the lower relative cost and healthier menu trends. 

It’s also a time when operators can work with suppliers to improve produce shelf life in foodservice to go with the rising takeout trend.