Wendy’s Snags Inaugural ‘Fresh In Produce’ Award At 2016 Ideation Fresh Foodservice Forum
By Kayla Young for PRODUCE BUSINESS
While white-tablecloth restaurants may set the pace for fresh produce trends, industry leaders recognize the momentum-driving power of quick serve restaurants (QSR). Through widespread success of salads and other fresh menu items, chains such as Wendy’s have proven that the produce possibilities for QSR extend far beyond tomatoes and fries
Florida Fall Produce: The Story on the Sunshine State’s Organics
By Lisa White
Some say Florida will never be able to sustain organics because of the climate; however, there has been progress in the growing habits and expansion of produce options.
Don’t Underestimate The Power Of Fresh Herbs
A magnet for produce, they have tremendous potential for increased sales.
By Barry Sparks
Fresh herbs account for only 2 to 5 percent of produce sales, according to Chick Goodman of Christiansted, Virgin Islands-based Coosemans Worldwide, Inc., but that figure belies their importance.
“Fresh herbs are a first-destination item,” adds Goodman. “Fresh herbs are on the top of the list for home chefs and cooks. To cook fresh, you need herbs. And, that type of consumer will select a store based on its herbs.”
Aviva by Kameel - Restaurant Profile
According to the most recent statistics from the Washington, D.C.-based National Restaurant Association, in 2011 there were more than 16,000 eating places in Georgia, and these restaurants were estimated to register $16 billion in sales in 2013. Restaurants accounted for almost 380,000 jobs in the state in 2013, with projected job growth of 14 percent by 2023.