The quarterly look at restaurant trends, published by Washington, D.C.-based United Fresh Produce Association, is the second edition of the report. The first was published in January.
According to the 18-page report, the penetration of green tomatoes in foodservice menus was 11% for fine restaurants, 2% for casual and mid-scale operations and less than 1% for quick service restaurants. The report also estimates menu use of green tomatoes based on geography.
Data shows fresh blueberries have grown 44% in menu mentionas since 2009, compared with 13% for blueberries overall, according to the report. Watercress was on the menus of 16% fine dining restaurants, compared with 7% of casual restaurants and 4% of mid-scale operators, according to the report.
The spring edition of Fresh Insights for Foodservice also includes a look at the popular menu trend of flatbreads, reporting which fresh produce ingredients are most commonly used by restaurants for that menu item.
The growing use of both fruits and vegetables in smoothies is also explored in the report.
“Using the research gathered from restaurants from across the country, the Fresh Insights report tells the ways fresh fruits and vegetables are increasingly used in dishes in every restaurant segment,” United Fresh’s vice president of trade relations Jeff Oberman, liaison to the association’s Retail-Foodservice Board, said in a news release. “Because foodservice trends are constantly evolving, our members can use the report to help them take advantage of these restaurant menu trends.”
The report is developed by Datassential, a food industry market research company. Fresh Insights for Foodservice is free to United Fresh members and $50 to non-members, according to the release.
Questions about the report can be directed to Oberman at 202-303-3408. For questions about the data or content in the report, contact Maeve Webster, Senior Director, Datassential at email@example.com.