The growth of mushrooms in restaurants — in side dishes and as entrees — is noteworthy, says Bart Minor, the Mushroom Council’s president. According to a news story in ThePacker.com, chain restaurants have grown fond of exotic brands rather than the button mushroom, with portabellas leading the way. “We’re looking more and more at chain restaurants,” said Craig Anderson, president of San Diego-based Golden Gourmet Mushrooms, a specialty grower-shipper. “Restaurateurs see a ‘exotic mushroom’ that we can ship 24-7. So we’re trying to grow that factor.”
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