Fruit and vegetables add spark to summer menus:
United Fresh highlights summertime foodservice menu trends
The Fresh Insights report also looks at how fresh fruits, vegetables and herbs can transform modern cocktails, while savoury tarts create a rich dish with a healthy halo. There’s also news about restaurant operators using produce-driven menu items to usher in spring and summer menus last quarter, including roasted vegetables, lemons, and seasonal sangrias. Additionally, the report cites menu introductions at chains, including some fresh-focused marketing campaigns.
The summer report of Fresh Insights includes a look at the top fresh produce ingredients at America’s ballparks, with apples, peppers and cucumbers on the menus at concession stands. Ballparks increasingly feature fresh produce stands, chopped salad and wrap stands, and even vegetarian and vegan options.
The concept for the Fresh Insights report was initiated by United’s Retail-Foodservice Board as a resource for United members to gain a comprehensive look at how chefs and restaurants are incorporating fresh produce on their menus. The report is developed by Datassential, a leading market research firm dedicated to the food Industry, using data from its extensive menu database, MenuTrends.
The publication is organized in four core sections, including Fresh Flavors, which shows in-depth profiles of trending produce items; Menu Intelligence, featuring up-to-date information on how produce is being used in different menu items; Chain Report, which focuses on produce’s role in new menu items; and View From Above, offering a look into produce usage in a particular trend within the foodservice industry.
Fresh Insights for Foodservice is free to United Fresh members and $50 to non-members. To order the report today, visit United’s website.
For more information:
Jeff Obermann
United Fresh
Tel: +1 202-303-3408
Email: joberman@unitedfresh.org