“If you have the right quality and volume, choice bell peppers of a bigger size in mid-60s and mid-70s seem to work best for foodservice,” he said.
Peter Quiring, president of Nature Fresh Farms, a Leamington, Ontario-based greenhouse pepper grower-shipper, said foodservice sales are increasing.
“They’re very discriminating and they’re tough customers like anybody else, so it’s not that we can ship low-quality stuff to foodservice,” he said.
Foodservice once was dominated by “choppers” that went into salads, as well as grilled and roasted dishes and soups, said Bob Fitzsimmons, chief executive officer of Food Authority, a New York-based distributor.
That time has passed, he said.
“Restaurants are now serving better-quality foods overall, and people are paying for better foods versus those family-portioned plate restaurants,” he said.