QSR: How to Leverage Fruit on Your Menu

As Americans continue to become more health conscious, companies are looking for ways to incorporate fruit into their menu offerings outside of the breakfast daypart. QSR Magazine spoke to fruit experts, including SoBol's founder Jason Mazzarone to learn about different trends they have been seeing in the industry.

“Fruit prices fluctuate every day, and therefore you must understand how to preserve these ingredients,” shared Mazzarone. “At SoBol, we overcome the challenge of food waste by freezing any extra ingredients we have and using them for smoothies the next day.”

From smoothies and bowls to puddings and juices, there are a plethora of ways to incorporate sweet and tangy fruits into your menu!

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