For foodservice operators, a new research report shows that Chilean lemons are in the right place at the right time.
It’s happened with kale, avocado and cauliflower: Fresh produce trends move through a menu cycle in an established pattern of inception, adoption, proliferation and ubiquity.
Watermelon is seeing growth on restaurant menus, and more chefs and foodservice operators are turning to the National Watermelon Promotion Board for ideas.
Despite their “foodie reputation,” She [McClellan] said younger consumers often aren’t that knowledgeable about fresh produce.
Datassential’s menu trend shows that 50.8% of U.S. restaurants offer avocado plus guacamole on their menus, an increase of 26% since 2008.
Datassential features mangosteen, yuzu and mamey sapote in its report on flavors to watch for 2019.