New foodservice resources available for watermelons
| The National Watermelon Promotion Board (NWPB) has recently re-launched the foodservice section of Watermelon.org to highlight new resources for foodservice operators, including the findings of an all new cutting and yield study conducted in the summer of 2015 with the Food Innovation Center at Oregon State University.
Now in the second year of foodservice program at NWPB, Director of Foodservice and Marketing Megan McKenna believes that updating the site with materials and information will promote watermelon usage on menus in all sectors of the foodservice arena. “The new foodservice section of watermelon.org will provide greater support and resources to operators than ever before,” said McKenna. “For example, with a 50 percent increase of watermelon on salad menus from 2010 to 2014, it’s imperative that we continue to inspire ideation of watermelon usage.” Additionally, foodservice operators will be able to quickly access foodservice recipes, the latest consumer research, watermelon on menus research and promotion ideas, safe handling practices and NWPB’s logos and graphics. For more information, visit watermelon.org/foodservice or contact Megan McKenna at [email protected]. |
