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 ...
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