Marketing Fresh Produce to Restaurants
CCD-MP-21
Marketing Fresh Produce to Restaurants
Marketing Fresh Produce to Restaurants
Authored by: Matthew Ernst Tim Woods
Abstract
Sourcing and serving fresh produce from local farms remains a trend in the U.S. foodservice industry. The practice of sourcing locally grown fresh produce, first featured by niche and high-end restaurants, moved into mainstream foodservice distribution channels in the early 2000s. A focus on local food appears to be persisting into the 2020s. The National Restaurant Association's 2018 Culinary Forecast, based on surveys of nearly 700 chefs, identified hyper-local sourcing as the top restaurant concept trend, with local produce also among the Top 10 concept trends.
Core Details
Publication ID
CCD-MP-21
Status
Minor Revision
Publication Date
January 25, 2018
Series
Multi-Part Series
N/A
Categorical Details
Language
English
Peer Reviewed?
Yes