Market Update—Mar 13th to 26th, 2019
At ChefHero we’re all about sharing the great insights we come across on a weekly basis.
How to minimize your restaurant’s utility costs. Single colour restaurant designs are so in. Using music to make more money. Check out this week’s roundup of the best stories we found to keep you aware, informed and successful, or read on first for the latest produce market pricing news.
The Spring transition period runs from mid March to mid April/May. As temperatures rise, optimal growing regions shift from the South (Yuma) to the North (Salinas.)
During this time, Leafy Lettuce, Iceberg, Romain, Cilantro, Parsley, Broccoli, Cauliflower, Spinach, Spring Mix, Arugula, Kale, and Cabbage often experience above average quality, supply, and price fluctuations.
Check back often for updates!
Product of the
Due to the cold weather conditions impacting growing regions recently, cauliflower prices spiked up. We're seeing some relief this week as supply begins to return to a stable state.
Pricing trends are an aggregate of all our vendors.
What information are we basing this report on? Our team is always in contact with our network, from our dedicated suppliers, to our own reps with their ears on the street.
What's in Season Right Now?
Market Updates, News, and Trends
1) 8 ways to save energy, money and the planet
Foodservice businesses use about 2.5 times more energy than other types of commercial buildings. With already razor slim margins, lowering your utility bill could have a sizeable impact on your profits.
In a recent 7Shifts article, they walk you through 8 different ways to save on restaurant utility costs. From your lighting fixtures to longer-term fixes, check out the article to learn more about how you can save on utilities each month.
2) Restaurant fashion police: Pink restaurants are so in
Restaurant design trends go through phases. From dark walls and exposed brick to using Edison bulbs with natural wood and succulents; the latest trend is not a combination of different elements, but it’s just one single colour: pink.
Learn about the origin and influence that this new pink trend has on the restaurant industry and how it will affect the future of restaurant interior design. Check out the Eater article here.
3) It’s time for the foodservice industry to invest in safety
There have been countless disclosures and stories from industry professionals recently that all lead to the same conclusion: something should have been done sooner. This is why restaurants need to make the investment for safety a priority. Creating safer spaces requires innovation, dedication, time and opportunities for change, feedback and enhancement.
Check back in two weeks for another update!