PMG Foodservice Insight

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PMG Foodservice Insight

Cabbage and cuisine

When’s the last time you had point-of-sale material next to the cabbage? This versatile vegetable has numerous recipe applications, and there’s no reason they can’t be made at home, too.

Foodservice trends — Produce in tacos

What other foods can rival the status of avocados and pineapples in current pop culture? You can probably guess the answer: tacos. They’re all the rage, from food trucks to fine dining.

Foodservice trends — Produce in tacos

What other foods can rival the status of avocados and pineapples in current pop culture? You can probably guess the answer: tacos. They’re all the rage, from food trucks to fine dining.

Foodservice operators ordering less fresh amid COVID-19

Datassential found in a recent survey that many foodservice operators are purchasing less fresh product as they reduce their order frequency to adjust for lower demand.

Menu Moment — Kiwi in Foodservice

While it’s often used in sweet dishes and beverages – smoothies, breakfast bowls, ice cream, tarts, cocktails – some chefs are branching out.

New foodservice report covers how operators are adapting amid COVID-19

The newest Fresh Insights for Foodservice report features baby lettuces, acorn squash, grapes and more, plus a section on how foodservice operators have been adapting their business models in light of COVID-19.

What goes with guava

A growing number of restaurants are incorporating guava into their menus, according to a recent Fresh Insights on Foodservice report from the United Fresh Produce Association.