Skip to main content


Salad with hamon ham, figs, blue cheese, arugula and strawberry on a plate. Dark Wooden background.

Showcasing juicy tomatoes, vibrant melons, sweet corn, plump figs, and succulent berries during these outdoor-friendly months draws in customers looking for a fresh take on nostalgia.

  • Char deeply colored (and flavored!) nightshades including tomatoes, eggplant, and bell peppers to intensify their natural sugars and add smoky complexity. Toss these versatile vegetables into salads and pastas, use on sandwiches and pizzas, or serve on trendy antipasti and cheese boards.
  • Offer specials and LTOs focused on fresh ingredients at peak flavor. Maximize flavor by building entire dishes around specific items prepared with different techniques. Think zucchini, okra, baby eggplants, corn, stone fruits, and melons.
  • Cold seafood dishes are ideal for hot weather meals. Accent crudos, ceviches, sushi, and poke with fresh, seasonal produce like limes, avocados, cabbages, red onions, peaches, plums, melons, cucumbers, fresh herbs, and corn. Experiment with more exotic additions that are also in season, such as star fruits, figs, lychees, and heirloom tomatoes.
  • Summer is salad season. Boost the color quotient of leafy greens, chilled pasta, cole slaws, and potato salads with items such as purple potatoes, broccoli florets, charred corn, arugula, and plump berries. Add crunchy nuts and salty shaved meats for texture and balance.

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.