When a chef visits a market vendor, he or she may see things the chef wasn’t necessarily looking for, and will try it and seek ways to incorporate new produce items into their menus, Vena said.
Martin Roth, secretary-treasurer of Coosemans Philadelphia Inc., said he’s noticed a change in the way restaurants market their offerings.
“They look at the commodities they can put on the plate and try something different and switch their menus around,” he said. “Years ago, they wouldn’t have thought of it.”
As one type of beans, for example, falls in price, restaurant buyers, Roth said, will switch to the lower-priced beans.
Specialties purveyor Coosemans Philadelphia sells its produce to foodservice distributors and other wholesalers.