Published on 01/08/2010 12:15pm By Tom Burfield
When the economy took a dive, so did business throughout the foodservice industry. But several mushroom grower-shippers said they’ve noticed gradual upward movement in their sales to restaurants this winter.
After dropping off in the middle of 2008, foodservice business started picking up again late this fall for Monterey Mushrooms Inc., Watsonville, Calif., said Joe Caldwell, vice president.
Some of the sales upturn may have resulted from the company’s efforts to let foodservice operators know just how versatile mushrooms are, Caldwell said.
“Mushrooms have flexibility,” he said.
They can be used in breakfast, lunch or dinner offerings; in Mexican, Italian, Asian, German or American dishes; and in sandwiches, salads, soups and casseroles.
Read the full story at ThePacker.com.
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