Product Alert!

Romaine, Iceberg, and Leaf Lettuce Report

Last week in the growing regions, there were several days of freezing temperatures that resulted in lettuce and leaf ice. In the past two months, there have been multiple days with ice.

What does this mean? Ice in the fields will lead to lighter weights, smaller sized heads (as the outer, more damaged layers have to be removed), blistering, epidermal peel, and discoloration. Although the producers are removing several outer layers, it is not possible to completely remove 100% of the quality issues.

Here are some pictures from the field of the damage we are seeing.

We are already seeing allocations and higher prices on chopped and shredded romaine, iceberg, and lettuce blends. We expect this trend to hit whole heads of romaine, iceberg, and leaf lettuces as well. Unfortunately, this situation will not be alleviated for approximately 2 months.

We strongly suggest transitioning menu items to spring mix, arcadian mix, or spinach wherever possible.

We sincerely appreciate your patience and continued business.

What Chefs Want Team

We are beginning to see shortages in mushrooms. Our suppliers are currently cutting our orders by 10 – 100%.

The top reasons for the shortages from our vendors are:

• Continued labor shortages, particularly for harvesting
• Production reduced to match labor on hand
• Shortage of raw materials to grow mushrooms
• Weather changes

Unfortunately, our vendors do not expect this situation to improve before January, 2022.

Currently the hardest hit mushrooms are crimini and oyster, but all mushrooms are affected by the shortages and the shortages will continue.

There have been cuts on sliced mushrooms as well as different sizes of white mushrooms.

Your mushroom orders may be subbed, shorted, or allocated. If you have the option of subbing a different type of mushroom that may be in stock, please do so. Our WOW Center can help you determine which mushrooms are in stock. Text them at 502-587-9012.

We are doing all we can to procure as many mushrooms and varieties as we can. We appreciate your patience and continued business.

What Chefs Want Team