ROSEMONT, ILL. — Foodservice distributor US Foods Holding Corp. announced the launch of Spring 2023 Scoop. This year’s Spring Scoop, themed “Stand Out from the Crowd,” features 20 innovative, labor-saving products with twists on classic favorites and globally inspired flavors that will give operators a refresh to their menus.

“Today, diners are more interested in an intriguing new food experience than spending less while dining out, making it more important than ever that operators differentiate their menu with traffic-driving, on-trend offerings,” said Stacey Kinkaid, vice president of product development and innovation for US Foods. “Seventy-six percent of diners say they are on the hunt for the next food trend when they eat out, which is why we’ve introduced unique twists on classic favorites and products with globally influenced flavors that empower our operators to build maximized menus to help drive business, and as always, save hours of labor back-of-house.”

With globally influenced dishes on trend, the Spring Scoop provides several pre-prepped products featuring flavors from around the world, including:

• Chef’s Line All-Natural Pollo Asado: Marinated in a blend of ancho chilies, garlic, onion, paprika, orange, and lime, this classic Mexican chicken dish has a mild and approachable profile, making it great as a stand-alone or as a base for any customized dish.
• Chef’s Line Panko Breaded Artichoke Quarters: Sourced and processed in Peru, these panko-breaded artichoke quarters are poised to become the next breaded portobello. Crunchy and lightly seasoned, this appetizer appeals to meat-eating and vegan diners alike.
• Rykoff Sexton Mango Lime Margarita Mix: The margarita mix provides a premium alternative to traditional margarita mix by delivering a perfect blend of mango puree, citrus juice, cane sugar and agave nectar, which will create a tropical-inspired margarita with hints of ginger-based turmeric.

Experience is the most important aspect of dining out for 61% of consumers, according to Dataessential. Foodservice operators can attract consumers with unique takes and twists on beloved classic dishes. Spring Scoop offers center-of-plate products that set operators apart while delivering on the comforting taste of classics. Highlights include:

• Harbor Banks Hard Cider Battered Shrimp: The hard cider-battered shrimp pack a punch with a crispy, golden exterior. From appetizers to tacos to salads, this elevated option brings a subtly fruity aroma and a mildly sweet flavor to every dish.

• Chef’s Line All-Natural Smoked Beef Brisket Burnt Ends and Pieces: The Smoked Beef Brisket Burnt Ends and Pieces feature the iconic barky exterior you find on smoked brisket, with an internal smoke ring that can only come from a trained pitmaster hardwood-smoking. Seasoned with a mild dry rub, this product can be leveraged within a variety dishes.

• Molly’s Kitchen Plant-Based Italian Style Meatballs: These plant-based, vegan meatballs are seasoned and formed the same way traditional Italian meatballs would be, delivering the taste, texture, shape and flavor meat-eaters, vegetarians and vegans will enjoy. Substitute in any traditional meatball dish including pasta, sandwiches or appetizers.

The report noted that, while the economy is tight and consumers are more conscious of their dollar, only 30% of consumers say saving money is most important when dining out. Over three-fourths are on the lookout for the latest food trend, according to Dataessential. By offering unique experiences and on-trend products, operators can capture consumers’ interest.