Just-released research shows that restaurant operators see the ability to offer more and different kinds of fresh produce as a key point of differentiation. Now the produce industry is gearing up to help them do it. The lone sticking point: Operators also say what they particularly want more of is produce that comes from local sources, preferably farmer and/or artisan grown. That’s a good option for the tiny percentage of restaurant operators who do business in areas where the growing ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.