Skip to main content




Inflation continues to push up markets across the foodservice sector, forcing restaurant owners and other dining operations to devise strategies that mitigate these increases without passing higher menu prices onto their customers.

  • Streamline costs with the Ready-Set-Serve value-added line of produce: Skip the messy, dangerous processes of washing, peeling, chopping, and clean-up while reducing overall employee hours by ordering ingredients ready to go right out of the bag with year-round consistent pricing.
  • Transform low-cost ingredients into shareable, artistic favorites: Get create value with core ingredients like potatoes, lettuces, and onions—prepare, plate, and serve them in visually impressive presentations (think delicate herbs, global sauce swatches, and tall stacks) that make them fun to order, share with friends, and post on social media.
  • Veg-centric recipes: Although overall food prices are up an average of 9.5%* (as of mid-March 2023), the increases vary among commodities, with meat, dairy, and eggs up much more than fresh produce. Retooling spring and summer menus with vegetable-focused recipes that use meat as an accent will keep flavor high and budgets lower.
  • Budget-friendly tasting menus: Better cost control, less food waste, and higher profit margins are achieved when chefs balance the ratio of high-end and cost-effective ingredients. Artful presentations and thoughtful flavor combinations give customers the fine dining experience for what feels like a deal—driving repeat business.
  • Local loyalty: Offer LTOs and special weeknight pricing to attract locals and develop a strong community customer base.

Sources: Bureau of Labor Statistics, The Packer, and Restaurant Hospitality

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.