TL;DR
QSR Magazine explores the trend of incorporating fruit into menu offerings, highlighting the importance of preserving ingredients and reducing food waste. Companies like SoBol are finding ways to incorporate fruit into their menus outside of breakfast.
As Americans continue to become more health conscious, companies are looking for ways to incorporate fruit into their menu offerings outside of the breakfast daypart. QSR Magazine spoke to fruit experts, including SoBol' s founder Jason Mazzarone to learn about different trends they have been seeing in the industry.
“Fruit prices fluctuate every day, and therefore you must understand how to preserve these ingredients,” shared Mazzarone. “At SoBol , we overcome the challenge of food waste by freezing any extra ingredients we have and using them for smoothies the next day.”
From smoothies and bowls to puddings and juices, there are a plethora of ways to incorporate sweet and tangy fruits into your menu!
In this story
This story was originally published in 1851 Franchise on June 20, 2018. Burnaze summarizes and links to the original reporting.
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