Tips and Trends Using California Grapes Featured in New Foodservice Guide

Foodservice professionals can tap into a valuable new resource for inspiration with “Trends in Foodservice:  Featuring Grapes from California,” a free full-color booklet produced by the California Table Grape Commission.  The just-released booklet features tips and ideas on how grapes can, according to the guide, “Enliven the menu, elevate the fun and accent the plate.” 

“Grapes play a significant role in foodservice trends today.  That’s why we’re seeing more and more chefs utilizing fresh grapes in their menus in just about every venue,” says Courtney Romano, RD, foodservice consultant to the California Table Grape Commission.  “The booklet shows how grapes can be incorporated into re-imagined salad bars, eclectic bistro menus, “Happy Hour” fare, fine dining, take-out and even kids meals.”  

Since the growing season runs from May into January, operators can use California grapes in their signature items and seasonal offerings nearly year-round.

The commission also publishes a free full-color booklet for caterers, “Presenting Fresh Grapes from California for Catering Professionals.”


Suggested Articles

When cocktails are an integral part of a brand and the guest experience, how an operator approaches menu changes is of the utmost importance.

Fat Tuesday is a bar concept made famous by its frozen drinks. Now, the brand is offering franchising as a way to expand their brand.

As minimum wages and healthcare costs rise across the country, owners and operators are seeking new, creative ways to cut costs and stay profitable.