Make your menu pop with COLORFUL, FRESH BERRIES.
California Giant Berry Farms delivers the best berry experience for the foodservice industry by providing an all-season supply of sustainably grown strawberries, blueberries, raspberries and blackberries that represent the highest standards for quality, consistency and smiles.
Invested in the industry. Tuned-in to trends. Committed to quality.
Taste and value are important regardless of restaurant type. At more casual establishments, natural ingredients, local sourcing, and dish uniqueness fall to the bottom of importance while those attributes are important at fine dining.
Ordering Decision Factors – % Frequency Most Important
Q3. Please think about the factors that go into your ordering decision when you visit [S4 RESTAURANT TYPE]. How important, if at all, are the following in your decision? You will see groups of specific factors. For each one, please select the most important factor in your ordering decision, and also select the least important benefit.
(Total, n=1,004; Fast food, n= 222; fast casual, n= 217; casual dining, n= 221; Polished Casual dining, n= 219; fine dining, n= 125)
Source: USHBC Foodservice Patron Study July 2021
Unleash your culinary creativity with the versatility of fresh berries.
There are plenty of reasons to celebrate!
Chef Sam Blackburn
2020 Chef Invitational Winner
As the dust begins to settle from the tumultuous year that the pandemic has created in the hospitality industry, we are definitely seeing an increase in sales and return of guests within Healthcare Retail environments. While many restrictions have lifted – restrictions within Healthcare are here to stay for the foreseeable future. In spite of it all, people are getting more comfortable eating in public, which provides operators with an opportunity to strategically place berries throughout their menus! From yogurt parfaits to smoothies to savory applications, berries never disappoint! As I travel throughout the country, I am pleased to see California Giant Berry Farms product in the walk-ins of the hospitals that I’m working in, and the usual taste test and spot check is a requirement for me!
Chef Travis Peters
Chef/Owner, The Parish Gastropub
2019 Chef Invitational Winner
I took one of my favorite condiments – pickled onions – to the next level by incorporating California Giant blueberries. The color is incredible, the taste is outstanding, and the recipe is simple. These are fantastic on tacos, salads, barbeque ribs and chicken, grilled seafood, BLTs, and I recently discovered how delicious they are on baked brie. Their magical, tangy crunch combined with the sweetness of the berries is the perfect complement to any rich food. The bonus is you can recycle the vinegar to make more onions or make a delicious vinaigrette!
Here, soft strawberries are pureed with water, thyme, and honey and frozen into cubes. The frozen strawberry puree chills and flavors the lemonade and, at the end, can be enjoyed almost as sorbet. The drink is garnished with fresh sliced strawberries and honeycomb.
The blueberries are quickly smoked and pureed with bitters and Amarena cherry syrup, then frozen in a sphere silicone mold. After freezing, serve with bourbon and a splash of bitters. As the smoked blueberry sphere melts, it acts as the simple syrup to finish the drink.
Chef Luis Reyes, CEC
2018 Chef Invitational Winner
Berries beyond the kitchen…
Incorporating berries as ingredients for alcoholic and non-alcoholic drinks are popular and profitable for our customers. With the increase of sales and the nationwide struggle of understaffed bars and restaurants being understaffed, managing inventory is crucial for the profitability of restaurateurs. Serving the freshest ingredients should be the priority of all, but in reality, the uncertainty of service volume and inventory of perishable ingredients, especially produce, needs to be managed closely. Just like ripe bananas are great for fruit baskets, bananas fosters or pudding; overripe bananas are excellent for banana bread. Just because they are not suitable for one application does not mean that they should be thrown out. Berries are also a perfect example of that scenario. Fresh Berries are great ingredients to more than fruit salads or garnishes for desserts – they can be incorporated into all segments of the menu. When they start to get a little ripe and soft and not suitable for a garnish or the hero on a spinach & berry salad, they can be the star of other ingredients in the menu, especially in the bar. Processing very ripe fruits into new ingredients adds flavor and color that can be the hero on a drink in the bar. Here are two drink ideas using strawberries and blueberries.
Berry Storage and Handling Best Practices
Unload all berries immediately into a cold room, roughly 32°F. Never allow a shipment to sit outside of a cold atmosphere.
Check for maturity, ripeness level, quantity, packaging, size, count, weight, and grade. Report any discrepancies immediately.
Store unwashed, in clamshells away from sources of moisture; moisture will cause rapid breakdown of the berry.
Don’t wash berries until ready to serve and use a gentle spray of cool water.
Don’t remove green caps from strawberries until after rinsing. This helps to retain flavor inside the berries.
PACK SIZES THAT FIT YOUR NEEDS
1 lb. • 2 lb. • 3 lb. • 4 lb.
6 oz. • Pint • 18 oz. • 24 oz. • 2 lb.
6 oz. • 12 oz.
6 oz. • 12 oz.
Sustainable packs available:
Ask your sales representative about our sustainable offerings