WASHINGTON, D.C. – Looking to capture the Millennial eye, more and more chefs are incorporating trendy produce items to diversify their dishes. In United Fresh’s latest Insights for Foodservice report, foodservice operators can discover how produce is making a big impact on restaurant menus and in college and university dining.
The issue reports on menu growth for golden beets, how chefs are incorporating broccolini and arugula to add flavor and texture to their dishes, and how produce plays a starring role in “bowl” trends across multiple foodservice segments, according to a press release.
The full report can be found by clicking the button below. It is available for free to United Fresh members and costs $50 for non-members.
Download Fresh Insights for Foodservice: Winter 2016
In addition, the report looks at produce in college and university dining settings, and includes an interview with United Fresh 2015 Produce Excellence Awards Program winner Chef Bob Patton of Old Dominion University.
“Not only do colleges and universities serve thousands of meals daily, but the positive experiences these students encounter in their dining halls will translate into future demand at retail and foodservice when they begin making household food purchasing decisions,” said Jeff Oberman, United Fresh’s Vice President of Trade Relations and liaison to United’s Retail-Foodservice Board.
Last, but not least, the report includes information on top chain menu trends such as cabbage, salsa, and potatoes, citing menu introductions at chains including Chili’s, Ruby Tuesday, Max & Erma’s, Tony Roma’s, Tropical Smoothie Café, Kona Grill, Granite City Food & Brewery, and Smoothie King.
The report is developed by Datassential, a leading market research firms dedicated to the food industry, using data from its extensive menu database, MenuTrends.
