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Mushroom Blend growing fast for colleges

Datassential found that 42% of college and university foodservice operators are serving The Blend and 83% either are serving or are interested in doing so

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Chilean lemons positioned for foodservice growth

For foodservice operators, a new research report shows that Chilean lemons are in the right place at the right time.

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Spring report reveals how foodservice produce is trending

It’s happened with kale, avocado and cauliflower: Fresh produce trends move through a menu cycle in an established pattern of inception, adoption, proliferation and ubiquity.

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Foodservice use of watermelons growing rapidly

Watermelon is seeing growth on restaurant menus, and more chefs and foodservice operators are turning to the National Watermelon Promotion Board for ideas.

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What Consumers Want

Despite their “foodie reputation,” She [McClellan] said younger consumers often aren’t that knowledgeable about fresh produce.

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Research shows avocados’ popularity in foodservice

Datassential’s menu trend shows that 50.8% of U.S. restaurants offer avocado plus guacamole on their menus, an increase of 26% since 2008.

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Three tropical fruits on Datassential list of flavors to watch in 2019

Datassential features mangosteen, yuzu and mamey sapote in its report on flavors to watch for 2019.

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