Grocery stores and restaurants across the region are feeling the effects of rising food prices that have gripped the country in the past year.
According to the Consumer Price Index, over the last 12 months, the overall cost of food rose 3.7%, with groceries up 2.5%, and food purchased away from home up 1.8%.
Jessica Weeks, manager of Harvester Market in Greenfield, said that while she has not had to raise prices on most grocery items, she has seen increases with some products, including beverages.
“I feel like the increases are coming in increments. It’s not coming all at once; we’re just seeing certain things go up,” she said. “Deli prices have gone up a little, but I feel like those should have gone up a year ago.”
Weeks said she has been able to keep prices stable because her main grocery supplier, Associated Grocers, has not changed prices dramatically.
“Ninety percent of our items have not seen a dramatic change. I would like to keep things lower rather than higher. We are all feeling it one way or another,” she said.
Liza Lawrence of the Francestown Village Store said wholesale food prices have risen steadily since the pandemic.
“The prices never came back down after COVID. It’s been horrible,” she said. “People shop a little more during the holidays, and we have ups and downs, but it has definitely impacted us.”
Some grocery items, such as beef, have been hit particularly hard by inflation. According to the U.S. Bureau of Labor Statistics, ground beef prices hit $7.16 per pound in August of this year, a 7.9% jump from 2025 and almost three times as much as the price increases for food overall.
Restaurant owners are also feeling the pinch, with some local institutions, such as Del Rossi’s Trattoria in Dublin, citing high food prices as a reason for shutting their doors.
Some are getting creative to cope with the costs. Amy Cabana, owner of Porters at the Birchwood in Temple, said her business has survived by planning a flexible menu around volatile food prices.
“The inflation on food is affecting our business, one that is already challenging to begin with,” Cabana said. “One of the advantages we have is that we are chef-driven, and Nellie (Belanger) is always watching what the market is doing. She can gather information and pivot accordingly.”
Cabana said that, since Porter’s menu is specials-based, Belanger is able to bring new, higher-margin items onto the menu to offset other items, such as beef, that might have a lower margin.
“Our food costs have been rising gradually for months, but by paying attention, she can create a sustainable menu, for now, anyway,” Cabana said. “We know, going into winter, that we will probably see fewer customers between the weather and the economy.”
Tim Selby, owner of Harlow’s Pub in Peterborough, said his business is facing the effects of inflation on all fronts.
“For Harlow’s, we are doing our best not to raise prices for our customers despite increasing costs,” Selby said. “Our goal is to keep enough items on the menu to meet the needs of our customers while ensuring the quality is excellent without raising prices. It’s tricky when combining that with building costs, rising insurance costs, staffing and the unexpected expenses that arise.”
Gloria Morison, director of the Peterborough Food Pantry, witnessed a notable increase in people seeking food assistance as well, with 18 households added in September alone and a total of 445 local households registered at the pantry. Morison said household visits at the food pantry are up 25% since January, with 406 households receiving food in September.
Erika Alusic-Bingham of Community Action Partnership of Hillsborough County (formerly SWNH Services) said her clients, particularly older adults on fixed incomes, are wrestling with the rising cost of food, gas and heating oil.
“The clients we are seeing at CAPHR are struggling to make their benefits last until the end of the month,” she said. “We are seeing double the requests for food assistance. Our seniors on fixed incomes have become especially vulnerable to food insecurity.”