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Roasted eggplant garnished with beetroot sauce, pomegranate seeds and walnuts.

Rising costs across the field-to-fork chain have affected many restaurants’ ability to provide creative, delicious menus without increasing prices. Add in labor scarcity, and it becomes clear that budgeting is more critical than ever to the success of an operation.

  • Veg-Centric: Fruits and vegetables are typically more affordable than proteins like meats and seafood. Additionally, the wellness trend advocates produce at the center of the plate for better health and weight management. Serving recipes that focus on vegetables saves operations valuable budget dollars while meeting customers’ needs.
  • Value-Added: Buying pre-washed and processed produce saves on time and labor, waste disposal costs, while providing year-round availability, and consistent pricing.
  • Inventory Optimization: It’s critical to use the ingredients you buy. Wasted food is money in the garbage. Always use the First In, First Out method of storage to ensure that all products are used before the
    Best By dates.
  • Seasonal Ingredients: Buying fruits and vegetables when they are in season and abundantly available equates to lower prices and better quality. Plus, these are the flavors customers crave—think mushrooms, potatoes and winter squashes in winter, followed by asparagus and leeks in spring.


  • Veg-Centric: MFC Eggplant, MFC Fennel, MFC Trimmed Leeks, RSS Triple-Washed Spinach, and RSS Sweet Baby Broccoli.
  • Value-Added: RSS Harvest Crisp Blend, RSS Heritage Blend, RSS Chopped Romaine, RSS Broccoli & Cauliflower Florets, and RSS Brussels Sprout Halves.
  • Inventory Optimization: RSS Avocados, RSS Onions, RSS Salads & Blends, RSS Carrots, and RSS Celery.
  • Seasonal Ingredients: MFC Apples, MFC Mushrooms, MFC Pears, MFC Potatoes, RSS Kale, RSS Arugula, beets, and winter squashes.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.