Can Produce Provide Both Comfort And Health on American Menus?
Originally printed in the May 2021 issue of Produce Business. Unless you have been living under a rock the past year, you know the restaurant… Read More
Amy-Myrdal Miller
Inside the Mind of a Chef: Thoughts on Seasonal Sourcing
Originally printed in the April 2020 issue of Produce Business. [Editor’s note: this article was written shortly before all restaurants in Sacramento were ordered closed… Read More
How the ‘Have A Plant’ Movement Could Drive Produce Sales in Foodservice
Originally printed in the February 2020 issue of Produce Business. At the 2019 Consumer Connection conference in Scottsdale, AZ, the Produce for Better Health Foundation… Read More
Chef-Inspired Ideas For Making Vegetables Craveable
Originally printed in the January 2020 issue of Produce Business. Chef Ron DeSantis, Certified Master Chef (CMC) and principal advisor at CulinaryNxt, led a compelling… Read More
Are Plant-Based Burgers Helping Or Hurting The Produce Industry?
Originally printed in the December 2019 issue of Produce Business. Every year, more and more restaurant chains are jumping on the plant-based burger bandwagon.
What Do Consumers Want In Plant-Forward Bowls?
Originally printed in the November 2019 issue of Produce Business. Bowls are a perfect platform for foodservice operations that want to offer more plant-forward menu… Read More
Opportunities For America’s Most Loved Vegetable
Originally printed in the October 2019 issue of Produce Business. Data from foodservice research firm Datassential shows America’s favorite vegetable is the potato. This is… Read More
Introducing New Produce To Foodservice: The Chef’s View
In my last column, I shared insights from Jeff Miller, former vice president of product innovation for Dunkin’ Brands. Jeff now runs Cutting Edge Innovation,… Read More
Introducing New Produce Items To Foodservice
I have two new clients, both focused on introducing new produce items to foodservice operations in the United States. This work is providing many new… Read More
Developing New Menu Items
Originally printed in the February 2019 issue of Produce Business. What does it take to develop a new menu item? In an independent farm-to-fork restaurant,… Read More