Two new reports document the discussions of a supply chain-wide executive group that recently set a goal to double the use of fresh produce in foodservice by 2020.
A second report provides the findings of an operator survey that spurred the setting of this goal. Both reports are available for free to members of the Produce Marketing Association (PMA), National Restaurant Association, and International Foodservice Distributors Association (IFDA).
The first report, titled Executive Think Tank: Produce Opportunities in Foodservice, documents the recent discussion of a panel of 25 senior executives representing foodservice operators, distributors, and suppliers who addressed forces affecting increased produce use. For example, the group noted that greater collaboration across the supply chain could improve produce use in foodservice. They discussed areas for potential collaboration, including helping meet chefs’ and consumers’ desire for locally grown foods, more ethnic (and produce-rich) foods, and new textures and flavors. The group also identified five priority strategies to work toward that goal; their discussion regarding each strategy is documented in the think tank panel report. The group will reconvene to determine next steps.
The second report, titled An Examination of Fresh Produce Usage in the Restaurant Industry: Summary of Results, summarizes operator research conducted by the National Restaurant Association recently to measure operator opinions about the use of fresh produce. The research included a quantitative survey of a nationwide sample of 500 restaurant owners and operators with fresh produce purchasing authority. That research also included qualitative interviews with 10 purchasing executives from chain restaurant companies.
These reports are available free of charge to members of the three partnering associations. The cost of the two-part report for non-members is $160 and may be purchased through PMA’s online store or by phoning (302) 738-7100 or e-mailing [email protected].
