ID NEWS: Survey cites foodservice opportunities for fresh-cut produce

Opportunities abound for fresh-cut produce among foodservice operators, according to results of a survey of restaurateurs conducted for the International Fresh-cut Produce Association (IFPA), Alexandria, VA.

The survey, performed by The Perishables Group, Carpentersville, IL, indicates that only 18 percent of operators interviewed currently use fresh-cut fruit and 71 percent use fresh-cut vegetables. Most said they would buy fresh-cut fruit if their customers wanted it or if they added a new item to their menu.

Nearly 40 percent of operators surveyed would like to receive promotional offers such as discounts or seasonal themes from their suppliers at least once a quarter. More than half say they buy value-added produce items, mostly national brands. While price and safety were ranked as "very important," ability to meet volume needs was the number one criteria cited.


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