“We’ve really been helping different customers with customized programs for fresh-cut and value-added items, and that’s been a growing area for us,” Brooks said. “We’re looking for that to continue to grow.”
Quartered and halved watermelon has been an area of growth, Brooks said, along with the small cups to larger, 5-pound units of cut melons and pineapple. The company also offers vegetable party trays.
While fresh-cut produce saves some on labor costs, it does add to the cost of goods.
“I see different restaurants go different ways with that,” Brooks said. “Some try to control food costs, some with overall costs. It just depends on where they’re at.”
Brooks said value-added produce can really help when a restaurant has a special event planned, and may need to put out more food than usual.
“If they’ve been a little slow and are planning for a big party, fresh-cut may be the way to go,” Brooks said.