Research reveals produce in foodservice opportunities
- 67 percent of restaurant operators wish they had more options regarding fresh produce selections
- 60 percent of operators said they wanted more information on how to incorporate fresh produce on their menu.
- 41 percent said they expect to serve more fresh produce in the next two years, while 56 percent said they expect to serve about the same amount.
Food safety remains a top priority for restaurant operators.
- 89 percent of operators said they are willing to pay more for their fresh produce if its safety is guaranteed
- 76 percent of operators said they are willing to pay more for fresh produce if it is traceable all the way up the supply chain
The research set the stage for the "Executive Think Tank: Summary and Discussion" at the PMA conference July 25 featuring top executives from across the supply chain. A closed-door "Executive Think Tank" was held July 24, at which senior foodservice and produce industry leaders reviewed the operator research, prioritized forces that could make the greatest difference on the use of produce in foodservice and identified strategies to help the supply chain address those priorities.
- Re-imagine the restaurant experience, with produce having a stronger presence and telling its story from field to fork;
- Increase consumer confidence in fresh produce, including product safety, trust and integrity;
- Demonstrate social responsibility, balancing the needs of people, the planet and profitability;
- Foster closer collaboration among the industry sectors, including operators, distributors and grower/shippers; and
- Foster closer collaboration with government and other stakeholders.