The Produce Reporter Week in Review – June 24, 2022

The majority of restaurant operators don’t have enough staff for on-premise dining, high temperatures are causing quality issues, and consumers are looking for private labels to save money.

Related Stories: 

• Foodservice labor crunch: opportunity for value-added produce?
• West Coast heat causes quality concerns
• Survey shows labor problems holding back restaurant recovery
• FMI report shows private label demand rising
• ProduceIQ: Hot week coast-to-coast sees prices drop