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Produce Powers Foodservice

Fresh fruits and vegetables are no longer relegated to garnish, add-ins, or supporting roles on restaurant plates.

Produce on the Menu

Making Produce the Star of the Show

Early in my career at the Culinary Institute of America, I innocently asked a chef why he didn’t put more fresh fruit on his dessert menu. He simply

Produce on the Menu

Local, Seasonal Sourcing: A Tale of Two Chefs in Two Cities

Professional culinary schools often train students to celebrate fresh produce, focus on seasonal sourcing, and support local growers as much as possible. This model can work well in

Produce on the Menu

Foodservice Produce Promotions: The CA Grown Story

Part of my role with the Buy California Marketing Agreement is to find foodservice industry partners who want to promote California-grown specialty crop ingredients on their menus or

Produce on the Menu

The Impact of Consumer Curiosity on Restaurant Food

I am a hoarder of research, always searching for, collecting, examining and tucking away the latest market reports, consumer survey data, peer-reviewed research studies, long-form articles from respected

Produce on the Menu

The Impact of Consumer Curiosity on Restaurant Food

I am a hoarder of research, always searching for, collecting, examining and tucking away the latest market reports, consumer survey data, peer-reviewed research studies, long-form articles from respected

Produce on the Menu

Addressing Potato Problems and Possibilities on Restaurant Menus

Potatoes have a problem. Maybe more than one problem. Right now, historically low prices are the biggest challenge for grower/packer/shippers. This leads menu R&D professionals to take them

Merchandising and Procurement

Retail Foodservice Can Boost Sales, Consumption

Shoppers are replacing quick restaurant meals with retail foodservice options. Gone are the days when supermarket shoppers had to choose: Buy groceries to cook for dinner or make

Poetry

Want More Produce on Menus? It’s Complicated

I have been working with foodservice operators from different sectors since 2007, watching how they work, learning about their challenges, and striving to help them put more produce

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