The rising popularity of cruciferous vegetables is one of the more surprising recent menu developments. The cruciferous group, which includes broccoli, Brussels sprouts, cauliflower, cabbage and kale, has tended to polarize patrons, many of whom were put off by the vegetables’ strong, earthy flavors. But creative culinary treatments and changing consumer tastes have combined to give the category a new lease on life.
Broccoli appears to be gaining ground as th
All access premium subscription
Why Upgrade your account?
NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com