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well for us.”
Pizza. Upscale deli pizza toppings such as
arugula and other select produce items are a trend that started in foodservice but now has found its way to retail.
“Better-for-you grain salads, fruit smoothies and produce-topped pizzas are something we are working on,” says Mike Garcia, a Culinary Institute of America grad- uate and currently vice president of foodser- vice and culinary at Kum & Go, a 400-unit convenience store chain headquartered in Des Moines, IA.
Tacos. Street tacos, popularized by Mexi- can-cuisine QSR chains and food trucks, are on the made-to-order menu in a third of the locations at Maverik Country Stores, a
PHOTO COURTESY OF FOODTOWN
"In restaurants, it's all about looking at the menu and reading a descrip- tion. Retail is very visual ... There's both an art and sci- ence of cooking for retail."
— Mike Garcia, Kum & Go
more than 300-unit convenience store chain based in Salt Lake City. Freshly made pico de gallo, as well as guacamole and cabbage, are key produce ingredients, says Kyle Lore, the corporate executive chef, who prior to this,
OPPORTUNITIES IN REVERSE - RETAIL TO FOODSERVICE
Most food trends start in restaurants and eventually make their way to retail. However, there are a few instances where this path has been reversed. That is, popular food items sold at retail, including in the produce department, have made their way into food- service. A good example is spiraled zucchini (noodles), ingredients now used in entrees such as Zucchini Shrimp Scampi at Noodles & Company, a 450-plus location fast-casual chain based in Broomfield, CO.
“Consumer demand for gluten-free has led to the popularity of products such as vege- table noodles and cauliflower rice,” says Amy Myrdal Miller, MS, RDN, FAND, founder and president of Farmer’s Daughter Consulting, Inc., in Carmichael, CA. “These are now also
appearing in the supermarket deli case in salads and on the hot bar.”
Sous vide beets, wheatgrass shots and some juices are other retail produce prod- ucts that have found popularity on restaurant menus, according to Chef Neil Doherty, senior director of culinary development for the Houston-headquartered Sysco Corporation.
Add fresh-pressed produce juices and innovative salad blends to this list too, says Andrew Marshall, director of foodservice and foundation partnerships for the United Fresh Produce Association, in Washington, DC. “So, for the most part, yes, culinary trends at retail typically get their start in foodservice. But increasingly, we’re seeing trends go both ways.” pb
26 / APRIL 2019 / PRODUCE BUSINESS