As temperatures drop the foodservice landscape starts shifting toward holiday classics and comfort food. This transition is driven by consumer craving—turkey, stuffing, stews, braised meats, and hearty sides. But not every operator leans into that trend, and for those who don’t, October offers a unique opportunity.

Historically, October marks a turn in protein demand. Cuts that soared during grilling season—like boneless chicken breasts, thighs, turkey tenderloins, and portioned steaks—often see a slight dip in movement as demand pivots to whole birds, rib roasts, and other holiday-centric items. Retailers and seasonal restaurants adjust their purchasing to reflect these trends, and B2B buyers stocking them follow suit.

But if your clients aren’t chasing the holiday wave—think fast casuals, health-focused brands, ethnic concepts, or grab-and-go operators—this is your moment.

• When the market shifts toward comfort food, that often means:
• Looser availability on “everyday” cuts
• Pricing stabilization or dips on select items
• More room to negotiate forward pricing or secure preferred pack sizes

Operators with static or year-round menus can take advantage of these conditions. If your business consistently uses boneless skinless breasts, diced thigh meat, or pre-portioned turkey medallions, October is a prime time to secure product before holiday tightening disrupts supply chains in November and December.

Play it smart this October:

• Lean into what you don’t serve: If you’re not adding holiday items to your menu, that’s not a drawback—it’s a lever. Use that stability to your advantage by stocking up on consistent sellers while the market’s looking elsewhere.
• Look for pack flexibility: Distributors and producers sometimes have more room to accommodate custom packs or frozen options this time of year. Ask your supplier what’s available now that wasn’t during peak grilling.
• Secure pricing before holiday volatility: As we get closer to Thanksgiving, freight, labor, and product demand all spike. Locking in pricing now—even on steady-moving items—can help protect your margins later in the quarter.
• Use market trends as leverage: Being aware of the broader shifts in foodservice demand can strengthen your negotiating position. You know where the attention is going—so work with suppliers who need movement on everyday cuts while others are focused on whole birds and seasonal centerpieces.

While the rest of the industry gears up for limited-time offers and holiday menus, there’s strategic value in consistency. Buyers and operators who don’t follow seasonal food trends can find better pricing, more stable inventory, and improved supplier relationships by playing the long game. October isn’t just a pivot point—it’s a window of opportunity.

Keep looking for spaces to fill,

Your Friends at Poultry Direct