United Fresh report highlights foodservice menu trends
The report showcases the latest innovations in fresh produce use in foodservice and explores how innovative chefs and foodservice operations are incorporating fresh fruits and vegetables to create flavorful and vibrant menus.
The Fall 2016 issue of Fresh Insights for Foodservice report, a quarterly report from the United Fresh Produce Association, Washington, D.C., showcases the latest innovations in fresh produce use in foodservice and explores how innovative chefs and foodservice operations are incorporating fresh fruits and vegetables to create flavorful and vibrant menus.
Enhancements to the report include a focus on current commodities in season, as well as a new section, “On the Horizon,” that looks ahead to commodities and menu items that will be trending on menus six months in advance.