Author: Melissa Evans

Every year, new and up-and-coming ingredients make their way onto restaurant menus, such as fruits and vegetables. We’ve seen it with brussels sprouts, kale, cauliflower and more.  

But how do these trends come to be? 

For produce specifically, innovative chefs continue to incorporate under-utilized fruits and vegetables in their dishes and look for new, creative ways to highlight them through non-traditional preparations. When an application is particularly successful, restaurants and guests can spread the word on the innovative creations with help from useful tools like social media. 

Keep reading to learn what the produce trends this year and beyond are gearing up to look like. 

Fruit and Vegetable Trends to Watch

Cauliflower, kale, and brussels sprouts are expected to remain popular. We might even see potatoes show some increased interest coming out of the pandemic as chefs look at new ways to top off what is considered a healthy vegetable (that is, unless they’re topped with butter, sour cream, cheese, and bacon. I mean, who doesn’t like a loaded potato? I sure do!) 

Still, there are so many varieties and so many other plant-forward options you can pair with potatoes.  

It’s also suspected that we will continue to see other international fruits and vegetables come into the country due to increasing flavor and menu diversity in the usual large markets. Local produce will continue to grow in popularity, as it remains a popular buzzword. 

Produce Trends and SKU Optimization

The biggest trend we are seeing happen in Produce is not item specific – but buying specific. It’s called SKU optimization.  

More than ever, foodservice operators are under immense pressure to keep food costs down and buy as efficiently as possible. As a result, their buying direction is to purchase full cases wherever possible instead of splits, and to buy whole product instead of pre-cut for critical menu items, to help with shelf life and flavor. Not only are the full case quantities more cost-effective per pound, but the consolidation of SKUs would be beneficial for distribution to help eliminate labor, carbon footprint in packaging, yield loss, and traceability concerns. 

Effective SKU management and optimization can easily result in 10%+ savings on key commodities.  

Unfortunately, identifying where the SKU Optimization opportunities are within your buying can be challenge itself, let alone difficult to manage and implement across all locations due to availability.  

 Fresh Concepts Helps You Stay Ahead of Produce Trends

At Fresh Concepts, we are uniquely capable of managing all SKUs and finding the most impactful opportunities to optimize your buying. We also help you stay up to date on commodity insights and trends.  

Our team of produce experts can help you with all your produce management needs. From menu development to produce specification selection, we are here to keep you informed on the latest produce trends, find you the best savings, and provide you with the support you need to manage your produce process. 

Contact us today to get started!  

https://www.youtube.com/watch?v=HNiBHei-fd8  

Foodservice produce sourcing refers to the process of acquiring fresh fruits and vegetables for use in restaurants, cafes, hotels, and other foodservice establishments.

Why High-Quality Produce Sourcing Is Important

Sourcing high-quality produce is critical to the success of any foodservice business, as it impacts the taste, quality, and presentation of the dishes served. Using fresh, high-quality produce can help elevate the flavors and overall dining experience for customer too.

On the other hand, using subpar or spoiled produce can lead to a disappointing meal and potentially harm the reputation of your restaurant or foodservice establishment.

How Produce Program Supports Sourcing

This is why it’s important to join a produce program like Fresh Concepts.

At Fresh Concepts, we specialize in produce sourcing specifically for the foodservice industry. We work with a network of growers, packers, and distributors to provide high-quality fresh produce to our clients.

Safe and Reliable Produce Sourcing

Additionally, sourcing produce from reliable and trustworthy suppliers can help ensure that the food is safe to eat. Contaminated or improperly stored produce can lead to foodborne illnesses, which can be incredibly dangerous for customers and damaging for the reputation of the restaurant.

By working with reputable suppliers, foodservice establishments like yours can help reduce the risk of foodborne illness and promote the safety and well-being of their customers.

Sustainable and Local Produce Sourcing

Thankfully, our sourcing process involves a rigorous selection process that focuses on quality, safety, and sustainability.

Furthermore, sourcing produce from local or sustainable sources can help foodservice establishments reduce their environmental impact and support the local economy. By reducing the distance that produce must travel to reach the restaurant, foodservice establishments can help reduce carbon emissions and promote a more sustainable food system.

Additionally, sourcing from local farms and suppliers can help support small businesses and promote economic development in the surrounding community.

Our produce program also offers value-added services such as product education and training, menu planning, and customized solutions to help clients optimize their produce sourcing and improve their bottom line.

Final Thoughts

In conclusion, foodservice produce sourcing is a critical part of running a successful foodservice establishment.

By partnering with a produce program such as Fresh Concepts, establishments can ensure that they source high-quality produce at a reasonable price, which can enhance the taste and improve the safety of the dishes served and contribute to the overall success of their business.