How can operators stay ahead of fluctuating egg prices?

Q&A with Head of Culinary, Chef John Csukor

According to the latest USDA report from March 28, 2025, the average wholesale cost of large white eggs was going down. Even with this good news, foodservice operators remain watchful for future shifts. To navigate this uncertainty, we sat down with Chef John from Entegra Culinary Consulting, to discuss strategies for adapting menus and pricing while maintaining quality and guest satisfaction.

Q: Should operators be looking to replace eggs entirely?

A: "Let’s just face it. You're probably not looking to replace the flavor profile of an egg in a main dish. Eggs are a staple in many dishes, and their taste and texture are difficult to replicate. However, there are ways to adapt your menu to reduce dependency on eggs while maintaining great-tasting options.”

Q: What’s the best way to prepare for fluctuating egg prices?

A: Timing is everything. Be like a firefighter—practice fire drills before there’s a fire. The key is preparing ahead of time so that when prices shift, you’re not scrambling to make changes. Here are some strategies that can help:

1. Strategic pricing adjustments. Raising menu prices is inevitable, but having a solid strategy behind it makes all the difference.
2. Menu simplification and innovation. More isn’t always better. A streamlined selection allows kitchens to operate more efficiently while maintaining high-quality offerings.
3. Exploring plant-forward. Some plant-based egg substitutes make excellent omelets, quiches and healthy egg bakes.
4. Elevating the guest experience. Beyond food, improving operations and focusing on the guest experience can be a huge differentiator.

Download Entegra’s Cost Outlook for eggs.

Q: What’s your final piece of advice for operators looking to stay ahead?

A: “Our industry thrives on adaptation. Don’t wait until costs force your hand—take control now and set your business up for a profitable year ahead.”

Contact us to work with an expert team of procurement, culinary and client service professionals to stay ahead of trends and market changes.

Are you already a client? Log into Entegra PurchasingIQ for more tips and product recommendations from Chef John.