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



LOCATIONS


Sales & Main Office

19065 Portola Drive
Salinas, CA 93908


Processing Plant

1275 San Justo Road
San Juan Bautista, CA 95045


Processing Plant (Winter Season)

2955 S Avenue 2½ E
Yuma, AZ 85365

 

alt tag alt tag alt tag  alt tag

 

Privacy Policy





HOURS OF OPERATION

Sales:

6am-5pm: Mon-Fri
7am-11am: Sat
Closed: Sunday

Appointment Loading:

 

6.30am - Midnight
(Mon-Sat)
Closed: Sunday