What Are Some Spring Dining Trends for 2018?

2 Min Read By Wade Winters

"Ask the Expert" features advice from Wade Winters, Vice President of Supply Chain for Consolidated Concepts Inc.

Please send questions for this column to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.

Q: What are some spring dining trends that I should consider?

 

A: As the season changes, restaurants kick their operations into full swing with the promise of busy shifts ahead.  Spring means early crops likes leafy greens, asparagus and berries.  Berries' short shelf life and volatile commodity prices make them somewhat risky to bring in the door, but no Spring brunch, cocktail or dessert is complete without them. California strawberries hit peak in the market from March to July, while domestic blackberries and blueberries become abundant starting in April and May. It's worthwhile for operators to look into when regional blueberries are in season and offer them as a highlight on the menu.

The majority…