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U.S. Foodservice Helps Restaurants Grow With Fresh Produce and Healthy Menu Ideas
April 29, 2010U.S. Foodservice is helping its restaurant operator customers combine fresh seasonal produce with the latest trends in healthy eating to make this spring a season of business growth. Restaurant operators can visit foodsight (www.usfoodsight.com) and Beyond the Plate (www.beyondtheplate.com) to learn new ways to incorporate fresh, seasonal produce into their menu items through articles, recipes, interactive resources, and a chat room to connect with peers and consumers. "Consumers and chefs love using produce in season-it's more flavorful and economical. We work with suppliers to procure the best and freshest items in season, and monitor our supply chain from farm to final delivery to ensure the safety of all the produce we sell," said Pat Mulhern, president, Monarch Food Group, a division of U.S. Foodservice. Full release.