Lettuce
Maybe people don't think a lot about lettuce, but it's a staple for almost every restaurant. Whether it's for salads, sandwiches, garnishes or a carrier, the type of lettuce you use is important. Learn more about the types of lettuce – and how to make informed purchases. Before purchasing, discover everything you need to know about popular lettuce varieties, grades and standards, and storage and handling.
Round in shape, typically large and moderately firm heads, thick crisp leaves, medium to light green in color. Best used for salads, sandwiches, garnishes and wedges.
Fairly large and elongated "heads" with thick leaves, dark green outer leaves and light green inner leaves. Best used for Caesar and other salads, sandwiches, garnish and lettuce wraps.
Fairly large, loose leaves that are curly. Green leaf is medium to dark green in color. Red leaf ends are medium to dark red, while coloring beneath the ends is medium to dark green in color. Both varieties are best used for salads, sandwiches and garnishes.
Broad, thick, crisp leaves with both leaves, and stems being dark green in color. The two primary varieties are flat and curly (savoy). Flat leaf is more tender, with smaller stems that may not need to be removed. Best used for salads, sandwiches, pasta dishes, soups, quiches and side dishes.
Include multiple lettuce or greens varieties that range in leaf size, color, shape and texture. Many benefits, including ready-to-use, no waste, consistent weights and yields. Best used for salads or sandwiches/wraps. 