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As consumers become more familiar with international fare, they’re looking to expand their palates in new ways.
We’re seeing this play out in three distinct directions:

1

A taste of home… classic American dishes with a globally inspired twist

Think chicken wing glazes, sandwich sauces and pizza toppings.

2

Regional specialties and new dishes from already popular international fare

“Oaxacan” mole poblano, not just “Mexican,” or Japanese sencha green tea, in addition to matcha.

3

The introduction of cuisines that aren’t already common on US menus

Foods and flavors from Yemen, Ukraine, Myanmar or Finland, to name a few.

In today’s foodservice climate, the introduction of new menu items may not seem like a priority. However, incorporating a unique sauce, marinade, salsa or dessert into your delivery- and carryout-friendly repertoire can serve as a point of differentiation.

With DOLE fruit, restaurant operators can take a creative approach to adapting the global cuisine trend—turning a simple variation of an already popular dish into a signature offering. In this issue, we’ll explore the ways you can easily bring familiar fruit flavors into recipes inspired by international cuisine.

Take a trip with Dole to discover some of the hottest regional American and internationally inspired dishes featuring fruit. Learn more in our latest video. Visit dolefoodservice.com/dole-fruit-goes-global.

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GLOBALLY INSPIRED DISHES TO ENLIVEN YOUR MENU

When looking to add both international and regional American food and beverage items to your menu, remember that DOLE fruit adds a touch of familiar flavor that will encourage guests to try something new!

Recipe ambrosia

Our take on the Southern classic transforms a fruit salad into a smoothie! Layers of coconut milk with DOLE Crushed Pineapple in 100% Pineapple Juice, DOLE Chef-Ready Cuts Sliced Bananas and frozen DOLE Dark Sweet Cherries bring vivid color and sweetness to this beverage.

VIEW RECIPE

Recipe empanadas

These Cuban-inspired empanadas are perfect for grab-and-go. They’re stuffed with shredded jackfruit, Swiss cheese, diced pickles, DOLE Chef-Ready Cuts Pineapple Cubes and yellow mustard, served with pineapple mango mojo sauce made with DOLE Chef-Ready Mango Frozen Purée, DOLE Chef- Ready Cuts Mango Cubes and additional DOLE Chef-Ready Cuts Pineapple Cubes.

VIEW RECIPE

PRODUCT FOCUS

DOLE CHEF-READY CUTS MANGO CUBES

Perfectly cubed mango delivers unbeatable time and cost savings, with zero labor. Just add mango for a burst of tropical flavor on your menu, whenever you need it!

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DOLE PINEAPPLE TIDBITS IN 100% PINEAPPLE JUICE

Hawaiian is just the tip of the iceberg. Our pineapple tidbits are the perfect cut for adding juicy flavor to a variety of creative pizza recipes. Pineapple belongs on pizza!

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DOLE PINEAPPLE CHUNKS

Consistently sweet, juicy and ready to eat, in a convenient canned format—perfect for salads and stir-fry.

DOLE 100% PINEAPPLE JUICE

The KING OF JUICES® is a staple of the bar but offers exceptional versatility as a marinade, braising liquid and more. Get creative with pineapple juice in food and beverage items alike.

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On Trend On the Menu

Operators across noncommercial channels are finding ways to serve their communities through modified meal service, to-go options and creative retail outlets, keeping guests nourished and safe.

PRIVATE LIBERAL ARTS COLLEGE, MASSACHUSETTS

With approximately 300 of 2200 students remaining on campus, dining services have shifted to prepared-to-order takeout options, including a wok station, to maintain quality and freshness.

UNIVERSITY HOSPITAL, NORTH CAROLINA

The culinary and nutrition services team converted an on-site retail café into a retail market for employees, stocking the shelves with household items, prepared meals and staples, including fresh produce.

LARGE PUBLIC RESEARCH UNIVERSITY, TEXAS

To boost student morale, the dining services team is running unadvertised “flash” events—giving diners a surprise without drawing unsafe crowds into the dining hall. A recent international food truck event featured multiple stations, each featuring a different style of global cuisine.

K-12 PUBLIC SCHOOL DISTRICT, MINNESOTA

Utilizing scratch cooking rather than taking a pre-packaged approach, the team is creating unique items that utilize a mix of specialty and commodity ingredients. Dishes include Mexican street corn, fruit and yogurt parfaits, fruit crisp and regional favorites like hamburger hotdish.

The flavor profiles and ingredients of international cuisine are becoming more ubiquitous—your customers are seeing them on grocery shelves, and they’ll want to try them from restaurants, too.

“THE MOST INTERESTING MAN IN FOODSERVICE”

  • COMFORT 2.0. Combine the need for nostalgia with crave-worthy international adaptations. Warm sandwiches are a great place to start, like a Cuban mushroom sandwich made with pickled DOLE Chef-Ready Cuts Pineapple Cubes and pineapple mango mojo sauce with DOLE Chef-Ready Mango Frozen Purée, DOLE Chef-Ready Cuts Pineapple Cubes and DOLE Chef- Ready Cuts Mango Cubes.

  • GLOBAL GOES LOCAL. Global culinary inspiration can be found in your own backyard. Tap into the diversity and expertise of your community to highlight an authentic dish.

  • KEEP IT PORTABLE. Simple street food dishes are often the most memorable. Portable items like bowls, handhelds and beverages are perfect for today’s foodservice climate—easily adapted for delivery and carryout.

How are you bringing global cuisine to life on your menu with DOLE fruit? Upload photos of your internationally inspired menu items on social media and be sure to tag @dolefoodservice and #askfordole.


SOURCES:

1 Technomic, “Flavor Consumer Trend Report Infographic,” 2019.
2 Technomic, “Ethnic Food & Beverage: Consumer Trend Report,” 2018.
3,4,5 Datassential MenuTrends, U.S. menu penetration growth 2015-2019.
6 Technomic x Restaurant Business, “Tastes of the Times,” January 2019.

ADDITIONAL REFERENCE:

Katie Ayoub, “Forward with Fruit,” Flavor & The Menu, January 30, 2020.
Rob Corliss, “Star Fruits,” Flavor & The Menu, January 9, 2020.
Technomic, “Ethnic Food & Beverage: Consumer Trend Report,” 2018.