From their irresistible taste to their vibrant color and sought-after health halo, blueberries are an ideal addition to every menu. USHBC is here to support all of your needs when it comes to working with blueberries; from on-trend recipes developed specifically for operators to how-to videos, back-of-house tips and tricks, future industry forecasting, and the latest in patron research, we’ve got you covered!
Get inspired by the possibilities with blueberries…
The best way to understand what foodservice patrons want to see on menus is to ask them. So, we did! We surveyed 1000+ consumers to get a better understanding of how they want to see blueberries menued across all types of restaurants.
From sweet to savory and breakfast to dinner (and everything in between), we got the scoop on exactly what patrons want.
We’ve compiled the findings into one-sheeters (both overall findings and separated by restaurant type) for easy review, and have made the full study available for download as well.
- 73% of patrons believe blueberries make a dish more appealing1
- 64% believe blueberries make a dish taste better2
- 70% indicate a willingness to pay more for dishes that include blueberries3
- 72% say blueberries make a dish healthier4
- 59% wish there were more exciting and adventurous applications for blueberries5
Check out these innovative and on trend blueberry recipes that are sure to stand out on your menu. From fine dining to QSR, fast-casual to C&U, K-12 and everything in between, blueberries are the perfect way to add some pizazz to your menu and give your guests what they want.
Download our latest collection of culinary inspirations, Innovation for Foodservice – Inspiring Possibilities, and Blueberry Boosted Sauces. Designed with today’s operations in mind!
From breakthrough breakfasts to savory center-of-plate stars, to easy plus-one sauces that can elevate any kitchen staple, we’ve created two guidebooks featuring relevant, accessible applications using fresh, frozen, dried, and canned blueberries that will set your menu apart and keep your guests coming back for more.
With all the changes and challenges the year has brought to the industry, chefs and foodservice operators need environmental design and culinary solutions to meet their evolving needs and stay on top of consumer trends. USHBC, in partnership with SRG, created this short demonstration to show how Blueberries Deliver for the Restaurant of The Future.
Breakfast & Baked Goods
Sides & Salads
Tips & Tricks
Ready to get cooking? Please reach out and let us know how we can support any of your menuing needs around blueberries! Whether it’s custom menu innovation, finding just the right supplier or getting a key piece of data to cement the case for adding more blueberries, we’re at your service.
1-5USHBC Patron Study, 2021