Seasonal ingredients and menu items have become more popular along with the local food movement, which goes right to the heart of the kind of sustainability commitment that today’s customers are looking for.
According to Datassential, “seasonal” appears on more than 42% of menus, representing four-year growth of 13.1% and a gain of 40% since 2007. Within this broader category, “seasonal fruit” appears on 14.7% of menus (for four-year growth, 9.8%, and a 44% increase since 2007) and “seasonal vegetables” occurs on 13.6% of menus (19.6% and 50%, respectively).
Although seasonal menuing does take a little more work in terms of sourcing and R&D—especially in high-volume settings—there are many relatively easy ways to do it:
Content courtesy of Nestle Professional
Source: Datassential SNAP reports: Seasonal; Seasonal Fruit; Seasonal Vegetables (all 2017)