Summer is once again coming. After sitting in the burning sun all day, there’s nothing better than a good meal in your favourite bistro, eatery or local restaurant. Wondering which fruit or vegetable salads chefs will be presenting? They won’t soon be presenting ‘green peas prepared in four different ways’ in any case, according to Julien Dame.
Local
Julien, who has been responsible for the production kitchen since 2013 and sales and customer relationship management since 2016 for FlexiVers, has worked in various restaurants for years, and he knows what trends will be seen in Dutch catering in summer. “Recognisability is the most important term that can be applied to summer trends. In sliced vegetables we’re seeing an increase to larger, manually cut vegetables that can be recognised by customers. Local, regional products are becoming more and more important for catering. Customers want to know where their products come from, and they want to communicate this story to their own customers.”
Because local products are taken such flight this year, FlexiVers cooperates with companies focused on stimulating local products with regional growers. The cooperation with such parties is becoming more important because of the trends. “Customers want a product with a story, and that product is preferably grown by a small-scale, local company. Thanks to this cooperation, we can offer this and respond to the market.”
Season
Related to the products’ recognisability and their local element are the seasons, which are also becoming more important. “Seasonal products can be seen on menus more often, and are thus becoming a more personal product. That can be noticed in the composition of our stir-frying mixes, for instance. At the same time, we’re seeing an expansion of certain seasons. Raspberries, for example, are nearly available year-round now. We recommend our customers to pick them only during their season, when they’re at their best. We also challenge our customers with our ‘black box challenge.’ We playfully stimulate the creativity of the chefs this way, and we stimulate them to get to know the seasons as a result. This ‘black box’ features seasonal products that were selected by FlexiVers.”
“The trend for summer products can already be noticed in our orders. That can be seen throughout the year because of the seasons. It’s obvious that more attention is paid to this, because about one or two weeks in advance, customers start asking us whether certain products available from our own soils can be supplied yet. Mixed salads are particularly popular now.”
Finished trends
Besides the coming trends, Julien hasn’t noticed a lot of trends that have fallen from grace. “The preparation of beets has now finished, and we’re seeing more variations on plates. Exiting combinations are sought after for this, such as the combinations of carrots and cherries, cauliflower-mint-coriander and others, for example. Avocados are still popular among consumers, and that popularity is only increasing.”
For more information:
Julien Dame
FlexiVers
Houtschelf 20-22
3371 KB Hardinxveld-Giessendam, the Netherlands
Tel: +31 (0)184 679 020
Mob: +31 (0)6 42 715 971
julien@flexivers.nl
www.flexivers.nl