Foodservice Equipment & Supplies

JAN 2014

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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36 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2014 SPECIAL ADVERTISING SECTION: FRESH TO TABLE t FRESH - TO - TABLE FUSS A desire to help support local economies by keeping dollars in the community, along with the trend toward healthier eating and increased emphasis on food safety, have resulted in the fresh-to-table movement exploding in recent years. Reflecting this shift, restaurants and foodser- vice operations from all over the country continue to showcase the use of local ingredients on their menus. For example, 82 percent of the chefs sur- veyed for the National Restaurant Association's What's Hot 2013 Chef Survey identified locally sourced meat and seafood as a hot trend. And 81 percent of the 1,800 chefs surveyed cited locally sourced produce as a top trend. In addition, local sourcing played a more significant role on limited- service menus this past year. The NRA's 2012 National Household Survey re- ported that 71 percent of adults were more likely to visit a restaurant that uses locally produced ingredi- ents. Full-service restaurants are at the forefront of this trend, with 78 percent of fine-dining operators and 64 percent of casual-dining operators reporting that their customers were more interested in locally sourced menu items in 2012 than they were two years ago. To satisfy increased consumer demand, many op- erators offer locally sourced food items. Eighty-eight percent of fine-dining operators offer locally sourced produce, while 80 percent offer locally sourced meat or seafood, according to NRA's survey. In addition, 28 percent of fine-dining operators said they offer food items from an on-site garden. "I have definitely seen more foodservice opera- tors sourcing locally, and see more of these ingre- dients on menus," says Jennifer Adams, owner of Fresh Thymes Café, a five-year-old farm-to-table- oriented restaurant in Wilmington, Del. "The trend toward locally sourced foods will continue to grow."

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