In The News

LETTUCE ON THE MENU: Produce Business Magazine

VARIETY & COLOR PREVALENT IN FINE DINING

As diners move across the spectrum of restaurants, they’re likely to see more lettuce on menus. The approximately 40 percent penetration of Romaine, 10 percent penetration of Iceberg, and 8 to 10 percent penetration of arugula on quick serve (QSR) and midscale menus jumps to penetrations of 54 percent,18 percent, and 24 percent respectively on casual menus, according to Datassential’s 2014 MenuTrends survey. Fine dining menus feature not only these three — nearly half offer
Romaine and arugula — but also endive, frisee, watercress, and radicchio.

“While blends are not new, what chefs ask us to blend continues to change. Chefs might request more variety, a specific cut style, or a particular leaf size.”
— Kori Tuggle-Dinner, Church Brothers

CLICK HERE for full article in Produce Business Magazine

 

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