Operators no longer need to worry about creating new menu items due to the possibility of items going out of season.
A picture is worth a thousand words. But we want to add a few: Pizza sales in restaurants have never been better and gourmet pizzas are at the top of price point and profitability. Adding vegetables elevates the pizza and helps to diminish the carb guilt. So we’ve heard.
Yes, that is the question. Everyone loves carrots; but peeling not so much. In this case, we’ve done the work for you. Baby peeled carrots are ready to eat as is and ready to prepare. And they taste as wonderful as they look. Easy-peasy.
More than one half of consumers say they are eating more fruits and vegetables for better health and nutrition. Boomers are lessening meat intake while millennials are opting for plant-based diets.
Bruschetta with tomatoes is ubiquitous. Stepping-up an operator menu would list Marinated Baby Heirloom Tomato Bruschetta. Adding burrata cheese listed in the recipe could command a special or LTO price while providing your customers that seasonal, fresh and flavorful experience.
Operators want differentiation and a solution to offer more plant-based menu items and ones that can pack a punch – in more ways than one. These nutritionally-dense greens do just that. Sandwiches and salads made with these super powers will fuel your customer’s needs for super-charged nutrition and strengthen sales.
HARVEST SENSATIONS HERBS MAKE THE BEST CHIMICHURRI
Operators want to know about trends and how to address them – as in adding more plant-based meals to their menu. Salads, sides and main dishes featuring grilled fresh asparagus is always a customer favorite and would be a natural addition to summer menus and LTO’s.
Bad news: As seasons come to an end in the U.S., and winter starting in Peru; days of rain in Central Mexico is continuing to slow production –all resulting in decreased availability and up markets.
Berry sales are growing and use of blueberries in Foodservice can too!