ROSEMONT, IL - If you reside in the beautiful, and warm, state of California, you know that the Golden State appears to be skipping the last remaining weeks of winter and jumping right into spring. In this same vein as Mother Nature, US Foods is unveiling its latest Spring Scoop™ product collection—a collection in which the distributor is anticipating a produce-, bar-, and grill-forward frenzy at foodservice.

“With Spring Scoop, we’re making it easy for bar-and-grill operators to update their menu with new twists to their tried-and-true offerings that will appeal to both loyal and new customers,” said Stacey Kinkaid, Vice President, Product Development and Innovation. “We’re also supporting operators with the right tools to help front-of-house staff sell new menu items and deliver the highest-quality experience every day.”

These twists touch on the bolder flavors, new menu experiences, and flexible dietary substitutions that today’s modern diners seem drawn to across foodservice, as well as will introduce new items to restaurant menus in order to keep consumer interest piqued.

US Foods’ latest Spring Scoop product launch also includes items that elevate the classics with on-trend ingredients—a strategic way for the distributor to help its partners stay competitive in the foodservice market.

“Casual dining growth, including bar-and-grill, has not kept up with the competition of fast casual or fine dining so it’s more important than ever for neighborhood bar-and-grill operators to take a fresh look at their menu,” continued Kinkaid.

According to a press release, a couple of product highlights from the 25^th edition of Scoop include the following upsell-worth bar-and-grill and plant-forward innovations, like:

• Molly’s Kitchen® Plant-Based Burger Patty: This vegan, plant-based burger is the perfect menu option for diners with flexible diets looking to reduce how much meat they eat. It is made with a blend of peas, fava beans and wheat, instead of soy. The 4-ounce patty delivers 23 grams of protein, with a size and weight similar to typical beef burgers. With plant-based burger offerings growing more than 300 percent on U.S. restaurant menus in the last year, offering meatless alternatives is not only a tasty addition to the menu, but also a sound business move.
• Chef’s Line® Gluten-Free Quinoa, Green Chickpea, Kale, and Edamame Blend: This innovative blend features bright green chickpeas, kale, and edamame, all minimally seasoned and pre-cooked to cut down on prep time. The fiber- and protein-rich combo is also vegan and gluten-free certified.
• Cross Valley Farms® Diced Colorful Veggie Blend With Sweet Potatoes: When thinking of beets most people are familiar with the red-hued variety, but this tasty mix introduces candy cane beets and golden beets, along with crunchy broccoli stems, cubed sweet potato, and fennel. This versatile combination of vegetables can be served for breakfast, lunch, or dinner, either on its own or alongside a protein.
• Cross Valley Farms® Apple Pineapple Pico de Gallo: Featuring the bright green of Granny Smith apples, this pico de gallo is a combination of sweet pineapple, savory jalapeño, onions, and key lime juice. This versatile product can be part of a shareable appetizer or added to any dish to elevate and create a unique flavor combination.

For more information about the 2020 Spring Scoop and how US Foods is helping the foodservice sector stay on-trend, click here. And for more of the latest from our industry’s leading providers across the supply chain, keep clicking back to ANUK.

US Foods