Featuring a close look at menu trends for apples, the fall edition of United Fresh Produce Association’s Fresh Insights for Foodservice has been released.
Available online at no charge for United Fresh members for $50 for non-members,
the 23-page report also looks at menu trends for entree salads, squash, radishes, honeydew, salads and other commodities.
The report is developed in partnership with Datassential, according to a news release, using information from Datassential’s menu database, MenuTrends.
According to the report, apples have seen a 13% increase in menu appearances in fast-casual restaurants over the past four years, while the use of apples in fine dining restaurants slipped 4% in that period.
The percent of restaurants that feature apples include 65% of chains, 64% of regional restaurants, 62% independent and 19% of food trucks.
For entree salads, the report said 75% of midscale restaurants had entree salads on the menu, compared with 59% for fine dining establishments and 63% for quick service restaurants. Top produce items with entree salads were, according to the report:
- Tomatoes, 64%;
- Lettuce, 49%;
- Onion, 29%;
- Romaine, 15%;
- Cucumber, 15%; and
- Avocados: 13%.
The report also featured a look at what produce items are most menued and fastest-growing in school foodservice kitchens.