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… Read More
Amy Myrdal Miller
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… Read More
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… Read More
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… Read More
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… Read More
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… Read More
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… Read More
Does Anyone Care About Coleslaw?
Originally printed in the April 2024 issue of Produce Business. So many good memories of family meals from my childhood include coleslaw made with cabbage… Read More
The Gen Z Demand for Sustainable Food
Originally printed in the March 2024 issue of Produce Business. A recent discussion among foodservice leaders left me pondering the issue of how Generation Z… Read More
Fast Food Chains Put More Produce on the Plate
The freshness of the produce is a good indicator of the quality standards of an individual restaurant. Originally printed in the March 2024 issue of… Read More