A first look at what other restaurants in the Pancho network are paying for 10 of the highest-impact SKUs across your menu — your hybrid Brazilian BBQ + sushi program means a wide protein basket from picanha and beef ribs to bluefin tuna, salmon and yellowtail. Prices reflect the latest invoice line per restaurant per comparable item (Greater Boston + NY for sushi-grade fish). Once you upload Oliveira's invoices we replace these reference numbers with your real position and flag every line where you're paying above the network low.
| Item | Where it shows up on your menu | Network Low | Network Avg | n |
|---|---|---|---|---|
| Salmon Fillet | Sashimi, nigiri, 10+ rolls (Philly, Crazy, Spicy Salmon, Joe series, Rainbow Deluxe, Hot Crispy Garlic, Temaki) Sushi↑ +33% in 6 mo |
$9.22 | $12.22 | 7 |
| Bluefin Tuna Loin #1 | Tuna Nigiri, Tuna Sashimi, Spicy Tuna, Truffled Tuna Blaze, Date Night combo Sushi |
$21.95 | $22.95 | 8 |
| Hamachi (Yellowtail) Fillet | Hamachi Nigiri, Hamachi Sashimi Sushi↑ +185% in 6 mo · volatile |
$14.95 | $21.87 | 98 |
| Tuna Trim | Spicy Tuna rolls, Spicy Tuna Brie Crispy Rice, sushi blends Sushi |
$5.95 | $9.02 | 82 |
| Shrimp 16/20 P&D | Tempura for 6+ rolls (Crazy, Rainbow Deluxe, Celtics, Winter, Passion Paradise) + Moqueca de Peixe e Camarão SushiBrazilian |
$7.34 | $8.90 | 62 |
| Beef Sirloin (Picanha-adjacent) | Picanha com Mandioca, Picanha Deluxe, Classic Mix, BBQ Favorites, Premium Grill, Chef's Selection Brazilian BBQ |
$13.75 | $15.05 | 85 |
| Beef Chuck Flap (Fraldinha) | BBQ Favorites combo, Premium Grill Brazilian BBQ↑ +150% in 6 mo |
$9.16 | $11.68 | 32 |
| Pork Butt Boneless | BBQ Favorites combo (slow-roasted pork), feijoada base, bolinho de feijoada Brazilian BBQ |
$2.74 | $2.79 | 6 |
| Chicken Whole (WOG) | Peito de Frango, Classic Mix, Chicken Wrapped in Bacon, Mini Coxinhas, all combos Brazilian BBQ |
$1.57 | $1.85 | 95 |
| Lamb Stew Meat / Leg of Lamb | Chef's Selection combo (Leg of Lamb) Brazilian BBQ |
$11.29 | $13.64 | 25 |
A 3% gap on a high-volume SKU like rotisserie chicken or pork butt can equal $8K–$20K/year. On your sushi-grade fish — Salmon, Bluefin Tuna, Hamachi — even a $1/lb difference compounds fast given the volume across nigiri, sashimi, and 15+ rolls.
Two market alerts to watch:
— Hamachi (Yellowtail) is up +185% in the last 6 months across the network. If you're not locking pricing or alternating with hiramasa, you're absorbing the spike.
— Beef Chuck Flap (Fraldinha) is up +150%. Worth a re-quote with a second source before next BBQ menu cycle.
What we deliver once you're connected:
— A weekly digest like this with your real prices vs the network
— Real-time alerts on price spikes (we would have caught the Hamachi and Fraldinha jumps in week 1)
— Food cost % tracking across both your Brazilian and sushi programs
— Vendor re-quote opportunities flagged automatically
— Benchmark on every menu line, not just these 10