Change is necessary in a fast-paced, competitive business environment. That is especially true in the foodservice industry, and chefs know they need to update their menus often.
For many, that entails bringing in ingredients that are fresh and in season, and often local. According to Datassential MenuTrends 2014, the mention of local on menus has almost doubled over the last four years, from 6.6 percent in 2010 to 11.3 percent in 2014. Seasonal appeared in 38.2 percent of menus in 2