Berry sales are growing and use of blueberries in Foodservice can too!
It’s the season for asparagus and it is in abundance. As your operators look for more vegetable ideas for all day part menus, asparagus can be a sensationally fresh® ingredient, a side dish, or a main course.
Breakfast and lunch have the most potential for significant vegetable growth.
Also known as sea asparagus and samphire, this vegetable commonly grows in coastal salt marshes and along the shores of salt lakes. These beans are grown hydroponically which produces a higher yield vs foraged, and are sold with root balls attached to extend shelf life.
At Harvest Sensations, fresh basil is in a category all its own. Why? Because we sell a ton of it.
White asparagus accounts for 25% of the global marketplace and its the preferred variety in Europe. In the U.S., white asparagus presents opportunities for menu diversification and differentiation – meaning growth.
Canned peas rank only #5 on a consumers vegetable priority list. Not surprising for the colorless mushy rounds. But, fresh-shelled English Peas are one of the biggest trending, fresh vegetables to be enjoyed raw or prepared.
Slap, spank, whack! Sound aggressive? Only when it comes to releasing essential oils in fresh herbs and increasing operator bar sales – one of restaurant’s biggest profit areas.
Baby vegetables hit the French culinary scene in the 60’s for their novelty and then began appearing at retail in the mid 80’s. Today, these bite-sized vegetables are still showcased for their appearance and flavor but also for snacking convenience.
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