Every month we process millions of restaurant purchases and read what kitchens actually paid their suppliers, delivery by delivery.
We price the same basket of twenty-two everyday ingredients in every market we cover, and report what it costs now against last month and against last year.
These are trade prices paid by real restaurants, not supermarket shelf prices. We track more than 40 countries and publish the four where the data is deepest.
Updated 6 August 2026 · next update 1 September 2026
How the price of the tracked basket has changed in each market, year on year. This is the number that tells you whether your ingredient cost has actually changed.
A year on, this basket costs about the same. The pressure is elsewhere.
A year on, this basket costs about the same. The pressure is elsewhere.
Costs are well up on the year. Reforecast your food cost now, not next quarter.
Costs have drifted up over the year. Check your highest-spend lines.
The fastest rising and fastest falling item from the basket in each market, so you can see short-term changes the yearly figure hides.
The biggest single price increase was cucumber in the United Kingdom, up 7.2%. The sharpest fall was eggs in Saudi Arabia, down 4.2%. No market’s basket as a whole moved more than 0.2%.
The chip is how that market’s whole basket moved since last month. The two items under it are the sharpest single moves, which is why a basket can sit almost still while individual ingredients do not: the risers and the fallers cancel each other out. All three figures are the change in what restaurants actually paid.
Each block is one month. The colour is how that market’s total basket price changed compared to the month before: blue got cheaper, green held, yellow and orange got more expensive.
Twenty-two ingredients, the same list in every market:
Avocado · Bananas · Beef · Butter · Cheese · Chicken · Coffee · Cooking oil · Cucumber · Eggs · Flour · Lamb · Lemons · Lettuce · Milk · Olive oil · Onions · Potatoes · Prawns · Rice · Sugar · Tomatoes
Based on the prices restaurants actually paid their suppliers, per kilo or per litre, taken from goods received rather than from published price lists. Each market reading is a Jevons index, the geometric average of the price change on every basket item that was bought in both months. Prices paid move for reasons other than the market, including grade, pack size and delivery-to-delivery variation. Markets are added as they build up enough history. Figures describe activity on the Supy platform and may not represent the wider market. This is not an official measure of food inflation.
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