Retail & FoodService

Restaurant innovations using blueberries, green tomatoes and watercress are just some of the highlights of the Spring 2014 edition of Fresh Insights for Foodservice, a quarterly report from United Fresh showcasing the latest trends in fresh produce use in foodservice.  The report, launched in January 2014, is an insightful tool for identifying trends in foodservice. …

The new California law that requires food workers to wear gloves, stirring controversy among outraged chefs and bartenders, is another step closer to being repealed. …

Winter is officially over, and it’s time to celebrate! Fresh California Avocados are back in the marketplace, and will be available through Labor Day to brighten spring and summer menus. Foodservice operators can expect a good supply of Fresh California Avocados to add rich flavor, silky texture and “in season” appeal to a range of dishes. …

As today's consumers seek healthier menu options, health has grown beyond a fad and into a lifestyle. People want to be more informed of the food they are eating and the way in which an operator or supplier is growing or preparing their food. Suppliers have an opportunity to provide fresh/natural foods and help operators tell the story. …

Higher cheese prices could raise restaurants’ food costs, but industry experts say now is not the time to raise menu prices or switch ingredients to compensate for the increase. …